If you want light and airy Vietnamese Baguettes at home, you’ve come to the right place! The crust is thin, crackly and very crisp while the interior is light and fluffy like a cloud. This is the bread to make Banh Mi sandwiches; the iconic Vietnamese street food (or as I knew them in the 90’s, Vietnamese Subs).
I wanted to make this banh mi bread at home ever since I was introduced to it by a Vietnamese friend during a high school wresting meet. But I could never make it happen! This was back before google had much to say about it. One person with insider restaurant knowledge told me there was rice flour in there. Another said they use low-gluten flour. Now, I think they were making things up!
So what kind of flour to use in Vietnamese Baguette? Bread flour!
Only in the last couple years, I’ve been working more with bread flour and made a roll that reminded me of Banh Mi….but not quite. After that, I’ve been getting closer and closer until finally this Vietnamese Baguette recipe is ready to share! I truly hope you make this special baguette recipe at home. You will LOVE it!
Should I share my favourite sandwich filling for banh mi? Let me know if you’re interested and I’ll do a video!
✨ Become a channel member for early access to new videos!✨ https://goo.gl/vxUTge
By the way, if you were wondering, I will give a full update on my allergy situation (including the wheat allergy symptoms) very soon! Thanks so much for the supportive comments. I really appreciated them!
* EDIT * HERE ARE THE ALLERGY TEST RESULTS: https://www.youtube.com/watch?v=vwcEvB_FWFk&list=PL6QDlGTnYxpGM5jL_NVvfwICb9uh3NY9q&index=1
* INGREDIENTS *
310ml warm water (105-110°F)
1 tsp sugar
510g bread flour (13% gluten, high gluten variations of all-purpose flour are OKAY too but try to get the bread flour if you can because I did find a noticeable difference. Though both versions were very good)
1 tsp salt
!!IMPORTANT NOTE!! READ ME!!!
A couple people had their plastic wrap stick BADLY to their risen baguettes. It’s not happened to me so I’m not exactly sure why. But you can prevent this by oiling the baguettes right after you shape them. Put a little oil on your hands when you roll them and put them on the baguette pan.
Also, when taking off the plastic wrap, peel back one of the shorter edges first. Once you get a little lift, slowly peel it back all the way across. That way, even if some of it starts to stick, you can easily pinch that section off the wrap and the rest of it can still peel off easily. Hope that helps!
For the full printable recipe, visit my blog: https://www.marystestkitchen.com/how-to-make-vietnamese-baguettes-banh-mi/
*TIMESTAMPS *
0:00 Introduction
0:16 Mix Ingredients
2:54 First Knead & Rest
4:05 Second Knead & Proof
4:40 Divide Dough
5:26 Shape Vietnamese-style Baguettes
7:46 Prep Steam Oven for Proofing
8:57 Slashing Loaves
9:47 Bake Baguettes!
* LINKS *
Vietnamese-style Baguettes [printable recipe]: https://www.marystestkitchen.com/how-to-make-vietnamese-baguettes-banh-mi/
My Bread Playlist: https://www.youtube.com/playlist?list=PL6QDlGTnYxpG0q1tAZ5K44xa8v_J6SnDA
Vegan Cultured Cheese Playlist: https://youtube.com/playlist?list=PL6QDlGTnYxpE9ZL82hz5vPxvU5DmdSpPs
—–SHOP MY FAVES*—–
These are affiliate links which I earn a commission from when you use them to make purchases. There is no extra cost to you.
NON-STICK BAGUETTE PAN: https://amzn.to/3syUaKk
INFARED THERMOMETER: https://amzn.to/3hvVJm0
MY STAND MIXER: https://amzn.to/3JXHt1M
—–KEEP IN TOUCH—–
Pinterest: https://www.pinterest.ca/marystestktchn/
Instagram: http://instagram.com/marystestkitchen
Facebook: http://www.facebook.com/marystestkitchen
Website: http://www.marystestkitchen.com
*Some links are affiliate links. This means I’ll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!
In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some links on this site may lead to Amazon.com or other Amazon sites.
27 Comments
The Vietnamese make better French bread than the French.
Hi Mary, I liked your recipes. Can you please make keto spring rolls wrapper please?
Caseiro muito top
I love bread can you make Pan Sobao is a Puertorrican bread soft and a little sweet 😅
Can I use bread improvers?
I’m no longer vegan but years ago when I first started I sued your channel for ideas , and inspiration , I have this chicken that I want to make into banh mi sandwich but can’t find the buns I always liked your bread recipes but I already had issues with my wrists so I was saving for a mixer specifically for bread and pasta, well anyways , now I’m able to buy an ankarsrum mixer that shines in bread mixing so I plan on trying this out soon , I may need to freeze my chicken though 😂
I need to learn how to make this gluten free
In Vietnam We would stuff them with peanut butter and jam as our treat. And of course making sandwiches with all sorts of toppings especially salad stuff.
Ok Made this a couple times now, it is a very good recipe. but the cling wrap is NOT something I, and probably you need, If one is steam proofing in a oven. Even if you over floured the rolls if they have a proper rise it will stick.. only way i haven't got it to stick is to have it under proofed rolls, which makes a fine bread baguette roll for like brushettas. even tried oiling the cloth. if you want that airy fluffy inside… used the full packet of pre bloomed yeast on the same recipe and skip covering the baguettes they will be puffy and perfect. And it will shame anything you could buy in store.
p.s. I don't even buy bread in a store, I have made all the bread i eat since 2017 and regret nothing and yes you will fail sometime a quite a few times. but when you get it dialed in man its special.
I’ve just got back from holiday in Vietnam and I just miss the food so much!! Thank you for this video, I’m going to attempt mine this weekend 😀
Have you done with with sourdough starter?
plastic wrap stuck to bread during 45 mins steam, catastrophe, will allow to re rise and see what happens
I have been baking bread for years. I learned the basics in my mother's and grandmother's kitchen. They did not have a KitchenAid mixer. My husband (what a sweetheart) gave me one for Christmas. This method is foolproof! The crust was crackly and crunchy and the crumb was moist and flavorful. Fingertips were burned, unfortunately.
Is it just me, or did that seem like a lot more than 100ml of water that was poured into the pan
I guess you did not make these banquets i Vietnam.
Do to the high humidity, The banquets do stay crispy, in Vietnam, for the max of 2 minutes.
Than they turn soft.
Right ?
Wonderful entertaining tutorial!
Can some of the dough be kept in the fridge?
can you explain why not use glass? ive seen videos of people using glass
Thank you for the recipe, I tried today and the dough came out fluffy, I got so excited but once I remove the cling wrap my cling wrap got stuck to my raw shaped dough and got deflated 😅, we’ll atleast I know what went wrong, I will try again with tea towel instead of cling wrap next time. I do appreciated the video and l know you did warn us about the cling wrap lol😅
The Vietnamese store for some reason quit selling theses. So I bought replacement at WalMart. But too doughy and does not have crispiness to make Khao Jee Pate. Guess I’m gonna have to start making my own.
If you don't want to oil the baguettes to prevent the cling wrap from sticking (oil can interfere with a crispy crust), just put a little oil on the cling wrap. Either use a cooking spray or put a little oil on your hands and rub your hands on the cling wrap.
Can you make a movie why you love this baguettepan more than the others?
For the Oven, did you use fan force? Or without it? And is your oven heating up from top and bottom?
Trying to get a good result~
Thank you in advance!
Made this yesterday. Your measurements seems to be on point! Some places the water can be less or perhaps more in some cases (when it comes to breads). For me I live in NY and it was the right amount. Today is a dry day as well. But I’m wondering if some people’s dough stuck to the plastic because the dough was perhaps too wet? The dough is pretty dry and not sticky at all! But not so dry that there is flour left of course, but I’m use to making sourdoughs and that tends to be a very sticky dough.
Anyway, the only thing the 2nd rise wasn’t as good as yours, also my bread didn’t come out as golden? My oven was hot! I always let it go for 15 min even though it beeps that it is preheated. I’m going to try again today exactly how you did it. I did use my convention bake and my oven proof. I did use those so maybe it proofed too fast? Conventional bake isn’t good for this? Are there any other reasons why bread doesn’t get golden? I did spray it too and had the water below. Anyway sorry this is a lot. Thanks
What did i do wrooooong. It was going so well but the plastic wrap stuck to the doe just b4 i was about to bake. Totally munted the baguettes
Is the oven temp fan forced?
So how do you make it more fluffy than this? Less dough on the inside. Thanks for showing us your recipe. I'll be sure to try it out soon!