Bánh mì, the Vietnamese take on the French baguette, is a sandwich unlike any other. With its perfectly crispy exterior and delightfully airy interior, bánh mì provides the ideal vessel for bold Vietnamese fillings like grilled pork, pâté, pickled carrots and daikon, cilantro, and chili mayo. The interplay between the light and crunchy bread and the savory, tangy, and spicy fillings is what makes bánh mì so craveworthy. Once you taste an authentic bánh mì, you’ll be hooked!
Making bánh mì at home is very doable and so rewarding. This website provides step-by-step instructions for making foolproof Vietnamese baguette dough and shaping perfectly crispy loaves. You’ll also find tips for scoring the dough, recipes for classic fillings like Vietnamese chicken salad and lemongrass pork, and answers to frequently asked questions. Read on to learn everything you need to know to make this beloved sandwich in your own kitchen.
What is Bánh Mì?
Bánh mì originated in Vietnam when the French occupied the country in the mid-19th century. French colonists introduced the basic baguette to Vietnam, but over time it was adapted to local tastes and ingredients. The Vietnamese version is lighter, airier, and has a thinner, crunchy crust compared to its French cousin.
In Vietnamese culture, bánh mì symbolizes the blending of French and Vietnamese influences. It’s considered the national sandwich of Vietnam. The baguette can be stuffed with a variety of meats, pâtés, pickled vegetables, herbs, chili peppers, and other accompaniments. It’s a prime example of how Vietnamese cuisine combines bright, bold flavors in balance.
Unlike regular bread, the rice flour and wheat flour combination used in bánh mì gives it a signature taste and texture. And its perfectly crisp crust that crackles when you bite into it is tough to achieve with other bread recipes. It’s this shattering crust and distinct interior crumb that sets bánh mì apart.
Ingredients for Bánh Mì
Rice flour is the superstar ingredient that gives bánh mì its unique qualities. It creates a lighter, airier texture and imparts a hint of sweetness to balance the strong flavors in the fillings. Wheat flour provides structure, while bread flour adds chewiness. Some type of sugar is also essential for fueling fermentation and browning.
While those core ingredients are always present, you can substitute all-purpose for bread flour if needed. The only must-have equipment is a stand mixer or heavy-duty hand mixer for kneading the stiff dough. And a baking stone takes the crust to the next level, but you can use a heavy baking sheet instead. Optional add-ins like sesame seeds or scallions add flavor and crunch.
Equipment for Bánh Mì
You don’t need any fancy equipment to make delicious bánh mì at home. Here are the basics you’ll need:
Essential Equipment
- Stand mixer or large bowl for mixing and kneading
- Plastic dough scraper
- Baking sheet
- Pizza stone or cast iron skillet
- Pastry brush
- Instant-read thermometer
Useful Extras
- Digital kitchen scale for weighing ingredients
- Bread lame for scoring dough (or a sharp knife)
- Banneton proofing basket for dough shaping
- Spray bottle for misting dough
- Wire cooling rack
The only item you might need to purchase is a bread lame for slashing the dough before baking. This allows the bread to properly rise and split open. All other equipment are common kitchen staples.
How To Make Bánh Mì?
Now for the fun part – actually making bánh mì! Follow these steps for perfect Vietnamese baguette every time.
Ingredients
| Ingredient | Amount |
|---|---|
| Bread flour | 500g |
| Sugar | 15g |
| Instant yeast | 8g |
| Salt | 10g |
| Vegetable oil | 15g |
| Water | 325-350g |
Instructions
- Mix the dough: Combine the flour, sugar, yeast and salt in a stand mixer fitted with a dough hook. Mix on low speed for 1 minute to integrate. With the mixer running, gradually pour in the vegetable oil and then the water. Increase speed to medium and knead for 5 minutes. The dough should become smooth and elastic but still slightly sticky. If needed, add more water 1 tbsp at a time until the proper consistency is reached.
- Knead the dough: Sprinkle flour onto a clean work surface. Turn out the dough and knead by hand for 2-3 minutes. The dough should pass the “windowpane test” – you should be able to stretch the dough thin enough to see light pass through without tearing. Form the dough into a ball.
- First rise: Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature until doubled in size, about 1-2 hours.
- Shape the dough: Turn out the risen dough onto a floured surface. Divide into 4 equal pieces. Working with one piece at a time, shape each into a 10 inch log. Place in a lightly oiled banneton or on a floured kitchen towel. Cover and let rise for 30-45 minutes.
- Score the dough: Remove a dough log from the banneton. Use a bread lame or very sharp knife to make 4-5 diagonal slashes along the top at 1⁄2 inch intervals. Repeat for remaining logs. This allows the bread to expand properly during baking.
- Second rise: Place the scored dough logs 2-3 inches apart on a baking sheet lined with parchment paper. Cover with plastic and let rise again for 30-45 minutes until puffy. During the last 15 minutes, preheat oven to 400°F.
- Bake: Place the baking sheet on a pizza stone or cast iron skillet in the oven. Mist the dough with water and quickly close the oven door. Bake for 25-30 minutes until the crust is deep golden brown. Remove from oven and brush tops with melted butter or oil for sheen.
- Cool and slice: Transfer the baguettes to a wire rack and cool completely before slicing. Enjoy fresh or freeze for up to 1 month.
Baking your own bánh mì is very rewarding. With practice, you’ll be able to adjust the recipe based on temperature, humidity and ingredients to bake perfect loaves every time.
Tips for Perfect Bánh Mì
Here are some troubleshooting tips for perfect Vietnamese baguette every time:
- Use a scale to properly measure hydration and ensure consistent results each time.
- Knead thoroughly – at least 5 minutes by machine and 2-3 by hand – to develop the gluten.
- Let rise fully until doubled in size before shaping to develop air pockets.
- Slash deep at a sharp angle to allow oven spring.
- Use steam by misting loaf with water before baking for maximum rise.
- Bake hot at 400°F+ to achieve a crisp crust before the interior over-bakes.
With practice, you’ll get a feel for when your dough has just the right consistency, rise and bake time for perfect bánh mì.
Frequently Asked Questions
Can I make bánh mì in a standard home oven?
Yes! Use a pizza stone or cast iron skillet on the center rack to mimic a commercial oven. Mist the dough and quickly close the oven door to create steam.
How do I know if my bánh mì is cooked through?
Check for an internal temperature of at least 190°F with an instant-read thermometer inserted into the center. The crust should be very dark brown.
Can I store bánh mì in the freezer?
Bánh mì can be frozen in a plastic bag for up to 1 month. Thaw at room temperature and refresh in a hot oven before serving.
What is the best way to keep bánh mì fresh?
Store cut bánh mì wrapped in paper towels in a paper bag at room temperature up to 3 days. The towels absorb moisture and prevent sogginess.
Conclusion: Bánh Mì
Making authentic bánh mì at home does take some effort, but the result is well worth it. With its shatteringly crisp crust yielding to a soft, airy interior, and the exciting interplay of fillings and flavors, it’s easy to see why this Vietnamese street food staple has become so popular worldwide.
The secret is focusing on the details. Follow this guide to master the dough, shape for maximum rise, and customize with your favorite fillings. Soon you’ll be biting into warm, fresh bánh mì whenever you like! Why not try this satisfying DIY project this weekend?
How To Make Bánh Mì (Vietnamese Baguette)
Notes
· For a softer crust, skip the steaming step or reduce the amount of water used.
· The baguettes are best enjoyed the day they are baked, but can be stored at room temperature for up to 2 days.
· To reheat baguettes, wrap them in aluminum foil and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
· Get creative with your fillings! These baguettes are delicious filled with all sorts of savory ingredients.
Ingredients
- For the Baguettes:
- • 3 cups bread flour
- • 1 1/2 teaspoons active dry yeast
- • 1 1/2 teaspoons sugar
- • 1 1/2 teaspoons salt
- • 1 1/4 cups warm water (around 105°F / 40°C)
- • 1 tablespoon vegetable oil (for oiling the bowl)
- Optional:
- • 1 tablespoon butter (softened, for brushing the tops of the baguettes)
Instructions
- Make the Dough: In a large bowl (or the bowl of a stand mixer fitted with the dough hook attachment), combine the bread flour, yeast, sugar, and salt. Stir to combine. Add the warm water and vegetable oil. Mix until a shaggy dough forms.
- Knead the Dough: If using a stand mixer, knead on medium speed for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth. Let the dough rise in a warm place for 1-2 hours, or until doubled in size.
- Shaping the Baguettes: Gently punch down the dough. Divide the dough into 4 equal pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball out into a long rope, about 12 inches long.
- Second Rise: Fold the top third of the dough down towards the center, then fold the bottom third up towards the center. Gently roll the dough out again into a 12-inch rope. Repeat folding and rolling once more. Place the shaped baguettes seam-side down on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp cloth. Let rise for 30 minutes.
- Scoring and Baking: Preheat your oven to 450°F (230°C). Using a sharp knife or razor blade, make 3-4 diagonal slashes across the top of each baguette.
- • Optional Steam Technique (for a crispier crust):
- Place a baking stone or baking sheet on the bottom rack of your oven preheat.
- When ready to bake, pour 1 cup of hot water onto the preheated baking stone or baking sheet to create steam.
- Immediately place the baguettes on the top rack and bake for 15 minutes.
- • Regular Baking Technique:
- Bake the baguettes for 15 minutes.
- Brushing and Finishing the Bake: After 15 minutes, reduce the oven temperature to 400°F (200°C). Brush the tops of the baguettes with melted butter (optional). Bake for an additional 5-7 minutes, or until golden brown and crusty.
- Cooling and Serving: Remove the baguettes from the oven and let cool on a wire rack before slicing and filling.
Nutrition Facts
How To Make Bánh Mì (Vietnamese Baguette)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 500 | |
| % Daily Value* | ||
| Total Fat 20 | 30.8% | |
| Saturated Fat 5 | 25% | |
| Trans Fat 0 | ||
| Cholesterol 50mg | 16.7% | |
| Sodium 600mg | 25% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 5 | 20% | |
| Sugars 10 | ||
| Protein 30 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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