Vietnamese Bread (Banh Mi)

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There’s something so satisfying about making your own bread—especially when it’s the kind that’s meant to hold one of the world’s most flavorful sandwiches: the banh mi. This homemade banh mi baguette recipe has become a regular in my kitchen, especially after a few not-so-pretty attempts (we’ve all been there, right?). What you get here is a baguette that’s light as air on the inside, with that beautiful shattery crust on the outside. And yes, it’s 100% doable at home—even without a fancy bakery setup.

What Makes Banh Mi Baguette Different?

If you’ve only ever had French baguettes, this Vietnamese-style version will surprise you. While French baguettes tend to be dense and chewy, banh mi baguettes are all about contrast: a paper-thin crust that gives way to a cloud-like interior.

I remember my first bite of a banh mi on a street corner in Hanoi—crispy, warm bread filled with savory meat, tangy pickled veggies, and herbs. That memory inspired me to try baking them at home. It took some experimenting, but this version hits all the right notes.

Ingredients You’ll Need (And Why They Matter)

• Bread flour – This one’s a must. The high protein content gives the dough structure so it can trap all that air for a soft, airy crumb. All-purpose can work, but knead it well.
• Active dry yeast – You’ll need to let it wake up in lukewarm water before using it. It should bubble a bit—that’s how you know it’s alive.
• Lukewarm water – Not hot, not cold. Think baby bath water. Too hot and the yeast dies, too cold and it naps.
• Fine sea salt – Adds balance and brings out flavor.
• Whole egg – This isn’t traditional, but I love what it does to the texture. It makes the inside extra soft—almost like a light brioche, but without the sweetness.
• Sugar – Just a touch to feed the yeast and help the crust brown.
• Oil – Helps the crust get that slight sheen and keeps things moist inside.

Should You Add Rice Flour?

Short answer? I tried it—and it didn’t work for me. The bread turned out denser than expected, and not in a good way. There’s a lot of buzz about rice flour making the crumb lighter, but unless you’re working in a super humid climate, I’d skip it.

Let’s Talk About the Egg

This is my little twist. Traditional banh mi baguettes don’t usually contain eggs, but after many side-by-side tests, I found that adding one gives the inside a lovely softness without compromising the crust. Think of it as a very subtle upgrade.

Handy Tools That’ll Make Life Easier

Baguette pan
Totally worth the investment if you bake bread more than once. It helps the baguette hold its shape and cook evenly. If you don’t have one, no worries—use a floured towel to cradle the dough (like a makeshift couche).

Dough scraper
Makes dividing and handling dough less sticky and messy. I used to struggle with shaping until I got one.

Water spray bottle
This one’s key for that crispy crust. I keep a dedicated bottle just for bread baking—filled with clean, boiled water.

Sharp knife or bread lame
You want clean, quick slashes across the top so the bread doesn’t burst where it shouldn’t.

The Secret to a Crusty Exterior

Steam is everything. Here’s what I do:

1. Preheat the oven with a pan of boiling water on the lower rack.
2. Just before the baguettes go in, give them a good misting with water.
3. Bake, and for the first few minutes, spray them every 2 minutes.

That trapped steam creates the crackly crust we all love. I learned this trick after too many soft-crusted flops—game-changer.

Step-by-Step: From Dough to Golden Perfection

1. Make the Dough

Mix yeast, sugar, and warm water. Let it bubble. Then toss everything (including that egg!) into a stand mixer with the dough hook. Knead until the dough is smooth and stretchy—about 10 minutes.

Tip: You know it’s ready when you can stretch it thin like a “windowpane” without tearing.

Let it rise in a lightly oiled bowl until doubled. This can take 45 minutes to 1 hour depending on how warm your kitchen is.

2. Shape the Dough

Divide into 6 equal pieces. Flatten each into a triangle, then roll tightly from the pointy end, pinching the sides to seal. Place seam-side down on your baguette pan or towel.

Let them rise again until puffy.

3. Preheat and Steam Setup

Place a pan of hot water in the oven and preheat to 425°F. This creates the necessary steam environment for the crust.

4. Bake with Steam

Right before baking, spray the loaves with water and make a quick slash on each with your sharp knife or lame.

Spray again, pop them into the oven, and mist every 2 minutes for the first 6 minutes. Then let them finish baking for about 22 minutes in total.

About 10 minutes before the end, carefully remove the water pan so the crust can finish crisping up.

Cool on a wire rack.

How I Serve These at Home

Nothing beats a fresh, warm banh mi filled with lemongrass chicken, pickled carrots and daikon, cucumber, cilantro, and a generous smear of mayo and pâté. But I’ve also used these baguettes for dipping into beef stew or even for breakfast with butter and jam. They’re that versatile.

Storing and Reheating Tips

These are best the day they’re made—no question. But if you have leftovers:

• Short-term: Paper bag on the counter for 1 day.
• Longer storage: Pop them in a freezer-safe bag. They’ll keep in the fridge for 1 week or the freezer for up to a month.

To reheat: 350°F oven for 10–12 minutes. They’ll be warm and crisp again like magic.

A Few Helpful Reminders

Every oven behaves a little differently. You might need to test a batch or two to get the perfect crust and crumb. For me, the lower third rack position and 425°F was the sweet spot.

Humidity, flour brand, and kitchen temperature can all affect the dough too—so don’t be afraid to adjust things slightly. The more you bake, the better your sense of the dough will get.

Final Thoughts

If you’ve ever dreamed of making authentic banh mi baguettes at home, I hope this gives you the confidence to try. It took me a few tries to get it right, but now I bake these regularly—and nothing beats that smell of fresh bread straight from your own oven. Give it a go, and enjoy every crispy, fluffy bite.

Try other Vietnamese recipes:

• Banh Mi Sandwich
• Vietnamese Noodle Soup
• Vietnamese Garlic Noodles