HOW TO MAKE BANH MI | VIETNAMESE BAGUETTE BY HAND
Bánh Mì is a Vietnamese baguette that has a thin, crispy crust, and airy and soft inside crumb. It’s used in the iconic Banh Mi sandwich that’s packed with meat, herbs, sauce, and pickled veggies. With time and patience, now you can make it at home! In this video, I show you step by step, how to make Banh Mi (Vietnamese baguette) from scratch, by hand, without a mixer. The process is laborious and requires patience, but the end result is well worth it. At the end of the video, I show you how to assemble the iconic Banh Mi sandwich using the baguette I made.
Once a month, my family would drive to the largest Asian grocery store, about an hour a way. This is where I was introduced to my first Banh Mi sandwich. The savory, tang, sweetness, herbaceous, textural explosion is all that sold me and I was hooked every since.
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○ https://www.instagram.com/thunthunchannel/
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INGREDIENTS (See video for tips & technique)
*BAGUETTE* (highly recommend using a scale!)
Bread Flour – 500g
Salt – 5g
Sugar – 6g
INSTANT Yeast – 7g
Lukewarm Water – 300mL
Vegetable Oil (see video for details)
*BANH MI SANDWICH*
Baguette
Pâté
Mayonaise
Maggie Brand Seasoning Sauce (Or light soy sauce)
Vietnamese Ham/Sausage
Jalapeño
Cilantro
Cucumber
Pickled Daikon & Carrots (video on how to make below)
👉 https://youtu.be/Q5ieUyPSxBo
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🎬 OTHER VIDEOS TO WATCH
○ PICKLED DAIKON & CARROTS – https://youtu.be/Q5ieUyPSxBo
○ SUGARCANE SHRIMP – https://youtu.be/PP7-S3bdNls
○ GLASS NOODLE SALAD – https://youtu.be/PE1hYsIHCuA
○ STEAMED PORK BUNS – https://youtu.be/DVwyhxKEWRg
🎵 WHERE I FIND MY MUSIC
○ https://www.epidemicsound.com/referral/qebm6g/
DISCLAIMER: Some links above are affiliate links. This means If you click the link and purchase something I may receive a small commission at no extra cost to you. This helps me to continue creating these videos – Thank you for supporting my channel!
#banhmi #vietnamesebaguette #baking
📖 CHAPTERS
00:00 Intro
00:31 Creating the Dough
01:44 1st Round of Kneading/ 1st Resting
02:30 2nd Round of Kneading/ 2nd Resting
03:57 Folding & Pressing / 3rd Resting
05:39 Dividing Dough
07:39 Forming Baguettes / 4th Resting
11:38 Preheating Oven during the 4th Resting
11:56 Spraying / Slashing Dough
12:40 Baking Steps
13:41 Finished Baguettes / Opening one up
15:09 Making Banh Mi Sandwich
16:42 Tasting & Outro
32件のコメント
If you don't have a stand mixer, it's possible to make Bánh Mì by hand. It requires a bit of work but the end result is satisfying. Take care and be safe everyone!
Will this still work in a fan forced oven??
Tried these bagettes a few times but each time a fail ,especially after l slash them instant deflation.😢
tell to the leaders of decide to go to war….no point telling people who has no power
I enjoyed watching your videos. However, your channel required viewers to log in to subscribe and like. That might deter viewers from following those steps. I just wanted to let you know so you can remove that requirement.
Keep making these videos!
K.
Is the mayo flavoured at all? Garlic? Hoisin sauce?
Too much work, no thanks you 😀😋
This is by far the best video I have seen about making the Bánh Mì. Thanks a lot for this.
So what is the total time in making this bread?
can I just half portion for all ingredients for 1st trial?
Can I make this using half bread flour & half whole wheat flour, if so, do I have to change the rest of the ingredients?
Great job great video
You can shape your dough right after mixing and just let the pre shaped dough rise in a warm oven then just bake with out removing the dough while the oven preheats , use lots of steam
Interesting approach to the kneading process.
What is the oven temperature required for the baking?
Thank you for sharing this recipe. I made this tonight and was a little time-consuming but well worth the reward. I will definitely be making this again overall. It is very well tasting bread that passes the wife test!
4 hours….
I like the technique that you use to shape the loaves. Where did you learn it?
This is a great video! Thanks for sharing. I’m a home bread baker here in the U.S. and this is one bread I need to tackle as we love sandwiches. I follow YouTube Vloggers in Viet Nam. The rolls look yummy, nice presentation and scenes, and you have a soothing voice with the music.
Awesome video! 😅
No citrus?
Hey man. I make chicken sandwiches in Thailand. I was previously making Japanese shokupan milk bread buns, but i think i will switch to viet baguette because i enjoy the texture more. Wish me luck
Is it the same process as making salt bread ? But salt bread includes low protein flour to get the crunchyness
Look very yummy thanks for share I will try to make
Great video ❤
Omg. All that beautiful work and then you cut it with butter knife?!? I’m sad. It’s like making Mona Lisa and then adding glitter before you shrink wrap for it to be opened up with a box cutter
Lleva grasa o aceite
12:10,
Wow ! Yoiu have a new sub here from Quebec !
Does it need to pass the window pane test? I'm gonna use a mixer.
How do you store the left over bread?
Thank You! Came out perfect! This is the closest thing to New Orleans 'Po boy' bread.
Oh, that crunch on the outside, and the light fluffy inside!
Vietnamese Bánh Mì Bread Recipe
Makes
6 small bánh mì loaves
Ingredients
500 g bread flour (high-protein)
350 g lukewarm water (≈70% hydration)
10 g salt
10–15 g sugar
5–7 g instant yeast
Neutral oil (for greasing bowl and work surface)
Equipment
Digital scale
Mixing bowl
Bench scraper
Rolling pin
Baking tray
Baking paper
Sharp razor/lame
Spray bottle
Oven-safe tray for hot water
Method
1. Mix
Combine bread flour, salt and sugar.
Add instant yeast.
Add lukewarm water.
Mix into a sticky dough.
Do not add extra flour.
2. First Knead
Knead firmly for 10 minutes.
Dough should become smoother.
3. Rest
Form into a ball.
Lightly oil bowl.
Cover.
Rest 10 minutes.
4. Second Knead
Deflate dough.
Knead another 10 minutes.
5. Windowpane Test
Stretch a small piece.
If it tears easily:
→ knead more.
If it stretches into a thin membrane:
→ gluten is developed.
6. Final Dough Preparation
Shape into ball.
Fold and press dough several times.
Oil bowl.
Cover.
7. Bulk Fermentation
Place:
bowl of dough
tray of hot water
inside an OFF oven.
The hot water creates a warm humid environment.
Proof:
≈ 1 hour
until doubled.
8. Divide
Punch down dough.
Divide into
6 equal pieces
(~150–160 g each).
Keep unused pieces covered.
Shaping
For each piece:
Slap dough 3–5 times.
Roll slightly.
Fold over.
Roll dough thin using rolling pin.
Press out air bubbles.
Roll tightly from top downward.
Keep bottom seam thin.
Seal seam.
Roll gently with both palms.
Slightly taper the ends.
Goal:
long
slim
smooth baguette
Final Proof
Place on baking tray.
Cover.
Proof
≈ 1 hour
in warm place.
Oven
40 minutes into proof:
Preheat oven to
475°F (246°C)
Leave tray of hot water inside oven.
Scoring
Lightly spray loaves.
Using razor:
Make
one long centre slash
held at a shallow angle.
Spray slash again.
Baking
Bake:
20–23 minutes
First 10 minutes
Bake with steam (hot water tray remains inside).
After 10 minutes
Remove water tray.
Rotate tray.
Lightly spray loaves again.
Continue baking until golden.
Cooling
Cool completely on rack.
The crust should become:
thin
crisp
crackly
Interior should be:
soft
airy
light
Filling (Classic)
Slice loaf.
Spread:
pâté
mayonnaise
Season:
Maggi seasoning sauce
Fill with:
Vietnamese ham (or preferred meat)
cucumber
pickled carrot & daikon
jalapeño
cilantro