Banh Mi (Vietnamese Baguette)
ID: 24e177c6...
Learn how to make the perfect crispy and airy Vietnamese baguette (Banh Mi) at home without any special equipment. This recipe guide walks you through creating a sponge starter, hand-kneading the dough, and baking to achieve that signature golden, crackly crust.
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🍳 Cooking Flow
Prepare the sponge starter with water, yeast, sugar, and half the flour, and ferment for 2-3 hours. → Add the remaining flour and salt, knead for 10 minutes until smooth, and let rise for 1 hour. → Divide and shape the dough into tapered baguettes, then proof for 1 to 1.5 hours. → Slash the dough at a 45-degree angle and bake at 230°C (450°F) with steam for 20-25 minutes.
Cooking Steps
Brief Cooking Order
Prepare the sponge starter with water, yeast, sugar, and half the flour, and ferment for 2-3 hours. → Add the remaining flour and salt, knead for 10 minutes until smooth, and let rise for 1 hour. → Divide and shape the dough into tapered baguettes, then proof for 1 to 1.5 hours. → Slash the dough at a 45-degree angle and bake at 230°C (450°F) with steam for 20-25 minutes.
Introduction
Learn how to make the perfect crispy and airy Vietnamese baguette (Banh Mi) at home without any special equipment. This recipe guide walks you through creating a sponge starter, hand-kneading the dough, and baking to achieve that signature golden, crackly crust.
Step 1
Measure out 250g of all-purpose flour.
Step 2
Pour 180ml of lukewarm water into a large mixing bowl. Sprinkle 1.5 tsp of active dry yeast and 1 tbsp of sugar (if using) over the water, then stir well until fully dissolved.
Step 3
Add half of the flour (125g) to the yeast mixture and stir well to create a thick batter, which is the sponge starter.
Step 4
Cover the bowl with plastic wrap or a kitchen towel and let it sit in a warm place for 2 to 3 hours (or overnight) until bubbles appear all over the surface.
Step 5
Add the remaining half of the flour and 1 tsp of salt to the sponge. Stir well with a wooden spoon or chopsticks until the dough roughly comes together.
Ingredients List
Important Notes
Using a 'sponge' starter method is the secret to obtaining the extremely airy and light interior structure of a classic Vietnamese Banh Mi.
Creating steam by placing a tray of hot water in the oven and spraying water directly onto the dough is essential for a crispy, crackly, and thin crust.
If you live in a hot or highly humid area, you might need to slightly reduce the amount of water in the recipe.
Ensure both the oven and the baking tray are preheated thoroughly for at least 15 minutes to guarantee a good oven spring.
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