A banh mi baguette is an essential element of Vietnamese cuisine. It is widely used in dishes such as banh mi sandwiches, bo kho, bo ne, and Vietnamese chicken curry. This recipe focuses on achieving a crispy exterior and a soft, fluffy interior, closely resembling the iconic Vietnamese version rather than the traditional French baguette.
What Is a Banh Mi Baguette?
While inspired by the French baguette, the Vietnamese banh mi baguette is distinctly different. It has a thinner, crispier crust and a much lighter, fluffier interior. These characteristics are influenced by both local preferences and Vietnam’s hot, humid climate, which affects dough behavior.
Recipe Development Insights
Developing this recipe involved testing multiple ingredient ratios and methods. Here are some key takeaways:
- Sugar: Helps feed the yeast and improve rise and texture.
- Dough Improver: Provides consistency and enhances color, texture, and flavor.
- Humidity: Crucial for both the second rise and baking to achieve the desired crust.
- Steam Management: Too much steam prevents browning; balance is essential.
Ingredients
All measurements are in grams/milliliters for accuracy.
- 248 ml warm water (100–110°F)
- 7 g active dry yeast
- 8 g granulated sugar
- 495 g bread flour (12%+ protein recommended)
- 5 g dough improver
- 8 g salt
- 1 large egg
- 30 g unsalted butter, melted
Tools You Will Need
- Baguette bread pan (preferably 3-loaf)
- Bread lame or sharp knife (for scoring)
- Kitchen scale
- Stand mixer with dough hook (optional)
- Spray bottle (for misting dough)
- Rolling pin (or wine bottle as substitute)
- Measuring cup
- Oven-safe pan for steam bath
Instructions
1. Make the Dough
- Warm the water to 100–110°F. Add sugar and yeast. Let sit for 5 minutes until bubbly.
- In a mixing bowl, combine flour, dough improver, salt, egg, and melted butter.
- Add yeast mixture. Mix on low until combined, then knead on medium speed (speed 4) for 7–10 minutes.
- Perform the windowpane test: Stretch a small piece of dough thin. If light passes through without tearing, it’s ready.
- Transfer to an oiled bowl. Cover and let rise in a warm spot for 1 hour, or until doubled.
2. Shape the Dough
- Weigh total dough, divide by 6, and portion into equal pieces.
- Roll each piece into a 5×10-inch oval, then roll tightly into a log.
- Place logs seam-side down on a baguette pan.
3. Proof the Dough
- Move oven racks: one at the bottom, one just above.
- Place a pan with 2–3 cups hot water on the bottom rack.
- Place the dough on the rack above the steam bath. Close the oven (do not turn it on). Proof 1–2 hours until doubled.
4. Bake
- Remove proofed dough and water pan from oven.
- Preheat oven to 475°F (246°C).
- Boil ½ cup water.
- Score baguettes using a lame or sharp knife (either one long cut or diagonal slashes).
- Spray baguettes with water.
- Pour boiling water into the pan on the bottom rack and place baguette pan on the rack above.
- Bake 17–20 minutes until golden brown.
5. Cool
- Transfer baguettes to a cooling rack and let cool completely before slicing.
Tips for Perfect Banh Mi Baguettes
- Use a scale for all ingredients to ensure consistency.
- Warm proofing space: If no warm spot is available, preheat the oven to 170°F, turn it off, and proof dough inside.
- Windowpane test: Ensures the gluten is well-developed.
- Proof test: Press finger gently into dough—if it springs back leaving a small dent, it’s ready.
Storage
- Best enjoyed the same day.
- Store at room temperature for up to 3 days.
- Freeze up to 3 months. Toast to revive crispness.
Yield: 6
Vietnamese Baguette
Make your own Vietnamese baguettes! These Bánh Mì have a light and cottony crumb with a super thin and crispy crust! This is the closest recipe to traditional Vietnamese Bánh Mì.
Prep Time: 20 minutes
Cook Time: 18 minutes
Additional Time: 2 hours
Total Time: 2 hours 38 minutes
Ingredients
- 225 ml water at room temperature
- 375 g bread flour (at least 12% protein)
- 3/4 tsp bread improver
- 3/4 tsp instant dry yeast
- 3/4 tsp sugar
- 1/16 tsp vitamin C powder or a 150mg tablet, crushed into powder
- 1/2 tsp salt
- 2 tbsp vegan butter for brushing
Instructions
- Preheat your oven to its lowest temperature (about 86°F/30°C). If it cannot go that low, turn on the oven light. Place a baking dish or bowl filled with about 3 cups of boiling water in the bottom of the oven to create humidity and prevent the dough from drying during proofing.
- Grease two baguette pans with an oiled kitchen paper towel and set aside.
- In the bowl of a stand mixer fitted with the dough hook, add the water, bread flour, bread improver, instant dry yeast, sugar, and vitamin C.
- Knead on speed 2 for about one minute, until combined. Scrape down the sides if needed. Add the salt and increase the speed to 8. Knead for another 7-8 minutes. The dough should be silky smooth and slightly sticky.
- With slightly oiled hands, transfer the dough to a greased surface. Divide into six pieces, each about 100g (3.5 ounces).
- Flatten each ball of dough into a trapezoid about 4 inches wide and 6 inches tall. Roll into a log starting from the top and transfer to the greased baguette pan. Repeat for all pieces.
- Place the pans in the preheated oven and let rise until nearly quadrupled in size (about 1.5 to 2 hours). The dough should bounce back slightly when gently pressed.
- Remove the pans and preheat the oven to 400°F (200°C). Place an iron skillet or a pan filled with lava rocks at the bottom for steam.
- Once preheated, score each baguette with a razor blade – either one long vertical cut or 2–3 diagonal cuts, holding the blade at a 45-degree angle.
- Generously spray each baguette with water to help form cracks.
- Boil about 3 cups of water and pour it into the hot skillet or over the lava rocks in the oven to generate steam.
- Immediately place the baguette pans in the oven and turn off the fan. Bake for 7–8 minutes.
- Take out the skillet or lava rock pan after 7–8 minutes. Continue baking for another 4–5 minutes or until golden brown.
- Remove the baguettes from the oven and let them cool. Within a few minutes, you should hear crackling sounds and see cracks on the crust – a signature of a great bánh mì.
- For shine, brush with melted vegan butter and let cool slightly before serving.
Notes
- No substitutions: This recipe is very precise. Avoid making ingredient substitutions, as each component is carefully measured and tested.
- Adjust water if needed: Flour varies by brand. The dough should be soft, smooth, and slightly sticky. Add more water if dry, or a bit more flour if too sticky.
- Optional finishing touch: Brushing with melted butter after baking gives the baguettes a shiny, professional appearance.
- Additional insight: The recipe was adapted with support from translated videos and tips from local bakeries. Some bakers add "fat powder" and coconut powder, though this version omits them and still produces excellent results.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 5gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 199mgCarbohydrates: 47gFiber: 2gSugar: 1gProtein: 8g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Serving Suggestions
- Banh mi sandwich: Filled with proteins like pork, cold cuts, or cha lua, along with pickled veggies, pate, and herbs.
- Soups: Served as a side with dishes like bo kho (beef stew) or ca ri ga (Vietnamese chicken curry).
- Other dishes: Often eaten with bo ne, xiu mai, or thit kho as a delicious accompaniment.
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