“The crisp, airy foundation of Vietnam’s beloved sandwich”
🥖 Summary
The Vietnamese bánh mì baguette is the essential foundation of Vietnam’s iconic sandwich—crisp on the outside, light and airy on the inside. Born from French colonial influence and reimagined with Vietnamese creativity, this baguette is faster to bake and softer than its European counterpart. Whether you’re stuffing it with grilled pork, pâtĂ©, pickled vegetables, or fried eggs, this recipe gives you the texture and crackle you need to make your own bánh mì masterpiece.
đź“‹ Ingredients
| Component | Ingredient | Metric | Volume |
|---|---|---|---|
| Sponge | All-purpose flour | 125 g | 1 cup |
| Lukewarm water (38°C) | 180 ml | ¾ cup | |
| Active dry yeast | ½ tsp (2 g) | — | |
| Sugar (optional) | 1 tbsp (12 g) | — | |
| Dough | All-purpose flour | 125 g | 1 cup |
| Salt | 1 tsp (5 g) | — |
🛠️ Equipment
- Mixing bowl
- Wooden spoon
- Parchment paper
- Baking tray
- Sharp knife or razor blade
- Spray bottle
- Stand mixer with dough hook (optional but helpful)
👨‍🍳 Method
1. Prepare the Sponge
- Combine lukewarm water, yeast, and sugar. Stir until dissolved.
- Add 125 g flour and mix until smooth like pancake batter.
- Cover and ferment for 2–3 hours at room temp (or overnight in the fridge) until bubbly and airy.
2. Mix the Final Dough
- Add remaining flour and salt to the sponge. Mix until just combined.
- Knead for 8–10 minutes by hand or 6–8 minutes in a stand mixer.
- Dough should be soft, smooth, and elastic.
3. First Rise
- Form dough into a ball. Place in a lightly oiled bowl, cover, and proof for 60–75 minutes until doubled.
4. Divide and Pre-Shape
- Divide into 3 equal portions (~150 g each).
- Shape each into a ball, cover, and rest for 10 minutes.
5. Final Shape
- Press dough gently into a rough rectangle.
- Fold long edge toward center, seal, then repeat with opposite edge.
- Roll gently to form a torpedo shape, tapering the ends slightly.
6. Final Proof
- Place seam-side down on parchment-lined tray. Cover and proof for 45–60 minutes until puffy but still springy to the touch.
- Dust with a little flour for a rustic finish.
7. Slash & Bake
- Preheat oven to 230°C (450°F). Place a metal tray on the bottom rack and fill with hot water for steam.
- Slash each loaf with a sharp blade (one long cut or 3 diagonal).
- Bake 18–22 minutes, spraying the loaves with water at 8 minutes for crust development.
🧠Baker’s Notes
- Steam = Success: A steamy oven is key to crisp crust and big oven spring.
- Mind the Sponge: If the sponge doesn’t bubble, your yeast may be inactive.
- Slashing Helps Expansion: Go at a 45° angle with confidence.
🧮 Nutrition (per baguette)
- Calories: ~150
- Carbs: 30 g
- Protein: 4 g
- Fat: 0.5 g
- Fiber: 1 g
🍽️ Suggested Fillings for Your Bánh Mì
- Classic: Pork, pickled carrots/daikon, pâté, cucumber, cilantro, chili
- Breakfast: Fried egg, soy sauce, scallion oil
- Veg: Marinated tofu, avocado, sriracha mayo
đź“Ł Final Thoughts
Making bánh mì baguettes at home gives you full control over freshness, texture, and shape. The process is simple, forgiving, and the result is incredibly satisfying. Try it, tweak it, and make it your own — just like the vendors do on every Vietnamese street corner.
One of the defining features of a great bánh mì baguette—besides its crackly crust and light crumb—is the bold, clean slash that opens up into a beautiful ear during the bake. That signature bloom doesn’t just happen on its own. It takes two things: a razor-sharp blade and confidence in your cut.
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