Vietnamese Baguette (Banh Mi Baguette) Recipe

If you have ever craved that perfect Vietnamese baguette for your homemade sandwich adventures, this Vietnamese Baguette (Banh Mi Baguette) Recipe is exactly what you need. Imagine biting into a baguette with a crackly, golden crust and a pillowy-soft interior that just melts in your mouth. This recipe breaks down the process into simple steps, using straightforward ingredients that combine to create that authentic, irresistible texture and flavor, perfect for building your favorite banh mi or enjoying on its own.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient brings something unique to the table — whether it’s the flour for structure, yeast for that light rise, or butter for a subtle richness. These essentials come together to form a baguette crust you’ll be proud of and a soft crumb you’ll love tearing into.

• 1 cup + 2 tablespoons warm water: Ideal temperature activates the yeast without killing it, essential for a great rise.
• 1 packet (7 g) instant yeast: The magic leavening agent that gives your dough lift and airiness.
• 2 teaspoons granulated sugar: Feeds the yeast for fermentation and adds a touch of sweetness.
• 4 cups bread flour: High protein content gives the dough strength and chewiness.
• 2 teaspoons salt: Enhances flavor and controls yeast activity for even rising.
• 2 tablespoons unsalted butter (melted): Adds tenderness and a slight richness to the crumb.
• 1 large egg at room temperature: Contributes to texture and color, making the crust beautifully golden.

How to Make Vietnamese Baguette (Banh Mi Baguette) Recipe

Step 1: Prep Your Ingredients

Before diving in, allow your egg to come to room temperature. This helps the ingredients blend better and contributes to a smoother dough. Measure your flour carefully; weighing is best for accuracy, but if using measuring cups, spoon flour gently and level off to avoid dense bread.

Step 2: Make the Starter

Warm water to around 100 to 115°F is perfect here—just warm enough to wake up the yeast without shocking it. Stir in the instant yeast and sugar, and wait a few minutes until a frothy layer appears on top. This is your green light that the yeast is alive and kicking, ready to give your baguette life.

Step 3: Mix the Dough

If you have a stand mixer, use the dough hook to combine the bread flour, salt, melted butter, and the room-temperature egg on low speed till just mixed. Add your yeast mixture and crank the speed to medium for 10 minutes until your dough is silky smooth and elastic. No mixer? No problem! Mix everything in a large bowl and knead by hand on a floured surface for about 10–12 minutes. You’ll end up with a slightly sticky, stretchy dough that’s ready to rise.

Step 4: First Rise

Lightly oil a large bowl to prevent sticking and pop your dough in. Cover it well with plastic wrap or a clean towel and place it somewhere warm. After about an hour, the dough should have doubled in size—soft, puffy, and smelling faintly sweet and yeasty.

Step 5: Shape the Dough

Divide the dough into six equal portions. Flatten each piece into a triangle and gently pinch two corners before rolling it tightly into a baguette shape. Avoid squishing the middle too much; this helps keep the airy structure inside. Taper the ends so they look just like classic baguettes.

Step 6: Second Rise and Scoring

Lay the shaped baguettes on a baguette pan, spacing them with about an inch in between. Using a sharp knife or baker’s lame, make angled slashes across the tops. Let them rise uncovered for another 45 minutes until puffy and almost doubled in size. These contests of patience will reward you with perfectly cracked crusts later.

Step 7: Preheat the Oven and Prepare Steam

Preheat your oven to 425°F. Position a rack about a third from the top and another lower down. Fill a tray or cookie sheet with water and place it on the bottom rack to create the steam needed for that shiny, crisp crust.

Step 8: Bake the Banh Mi Baguettes

Just before baking, spritz the baguettes with water a few times to ensure steam hits the dough right away. Pop the pan on the top rack above the water to bake for 22 minutes. Mist the loaves again after 4 minutes by briefly opening the oven. Removing the steam tray about 12 minutes in helps the crust finish crisping to perfection.

Step 9: Cool and Enjoy

Allow your baguettes to cool slightly on a rack—this resting lets the crumb set beautifully. Now, get ready to slice into your Vietnamese Baguette (Banh Mi Baguette) Recipe star, whether you dress it up with your favorite fillings or simply enjoy the fresh bread as is.

How to Serve Vietnamese Baguette (Banh Mi Baguette) Recipe

Garnishes

Fresh herbs like cilantro and sliced cucumber bring bright, crunchy contrast to the soft bread. Don’t forget pickled daikon and carrots for that classic tang and crunch. A swipe of pâté or a smear of mayonnaise can add luxurious creaminess that complements the baguette’s crunchy exterior wonderfully.

Side Dishes

Vietnamese baguettes shine alongside simple soups like a steaming bowl of pho or a spicy seafood broth. They’re also perfect paired with fresh spring rolls or even a crisp green salad dressed with lime and chili for a light, balanced meal.

Creative Ways to Present

Try slicing baguettes horizontally and filling them with everything from grilled lemongrass pork to crispy tofu. For an inviting party platter, cut small baguette rounds to make mini banh mi bites topped with pickles and fresh chilies. These versatile baguettes are a playground for your culinary creativity.

Make Ahead and Storage

Storing Leftovers

If you don’t devour your baguettes the same day, keep them in a paper bag or bread box to maintain that characteristic crustiness. Avoid plastic bags or airtight containers as they can soften the crust and lead to quicker staling.

Freezing

Wrap your baguettes tightly in foil or plastic wrap and freeze them for up to three months. When you want a fresh baguette vibe, just thaw them at room temperature.

Reheating

To bring back that freshly baked crust, spritz or lightly sprinkle the bread with water, then heat in a preheated 375°F oven for about 5 to 7 minutes. Your loaf will be crackling and soft inside again, ready for any filling or just butter and jam.

FAQs

Can I use all-purpose flour instead of bread flour?

All-purpose flour can work in a pinch, but bread flour’s higher protein content creates better gluten development, resulting in a chewier and sturdier baguette. For that authentic Vietnamese baguette texture, bread flour is recommended.

Why is steam important during baking?

Steam keeps the baguette’s crust soft initially, allowing it to expand fully before hardening, which creates the signature crackly, crisp crust you’re aiming for with banh mi baguettes.

How do I know when the dough has risen enough?

The dough should roughly double in size during both rises. It will look noticeably puffier and a gentle poke will leave an indentation that slowly springs back.

Can I make this recipe without a stand mixer?

Absolutely! Kneading by hand works just as well, though it takes a bit more time and elbow grease. Just make sure to knead until the dough is smooth and elastic.

How should I store leftover baguettes to keep them fresh?

Store baguettes wrapped in a paper bag or bread box at room temperature to preserve crustiness. Avoid plastic bags that trap moisture, which softens the crust and speeds up staling.

Final Thoughts

Making your own Vietnamese Baguette (Banh Mi Baguette) Recipe at home is such a gratifying experience. Not only do you get to enjoy bread that’s fresh, warm, and tailored exactly to your liking, but you also tap into a delicious part of Vietnamese culinary tradition. So roll up your sleeves, embrace the process, and treat yourself to homemade baguettes that will elevate any sandwich to new heights. I have no doubt this will become a favorite staple in your kitchen!

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