Name: How To Make Bánh Mì (Vietnamese Baguette) Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 2 h 40 min
Cuisine: Vietnamese
Ingredients: 3 cups (375 g) bread flour (at least 12% protein); 3/4 tsp (2.5 g) bread improver; 3/4 tsp (2.5 g) instant dry yeast; 3/4 tsp (3 g) sugar; 1/16 tsp vitamin C powder or 150mg tablet, crushed into powder; 1/2 tsp (3 g) salt; 3/4 cup + 3 tbsp (225 ml) water at room temperature; 2 tbsp vegan butter for brushing

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Introduction

Bánh mì is a classic Vietnamese baguette known for its light, fluffy interior and crisp, crackling crust. Making it at home lets you enjoy fresh, flavorful bread perfect for sandwiches or on its own. This recipe guides you through the process step-by-step for bakery-quality results.

There is a round wicker basket lined with coarse brown burlap fabric holding five golden-brown bread rolls, each with a textured crust and a single diagonal slash on top. One more bread roll is placed outside the basket near the top right corner, showing its soft, white inside from a bite taken out. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup + 3 tbsp (225 ml) water at room temperature
3 cups (375 g) bread flour (at least 12% protein)
3/4 tsp (2.5 g) bread improver
3/4 tsp (2.5 g) instant dry yeast
3/4 tsp (3 g) sugar
1/16 tsp vitamin C powder or a 150 mg tablet, crushed into powder
1/2 tsp (3 g) salt
2 tbsp vegan butter for brushing

Instructions

Step 1: Preheat your oven to its lowest temperature (around 86°F/30°C). Place a baking dish or bowl filled with about 3 cups of boiling water at the bottom to create humidity for proofing. Grease two baguette pans with an oiled paper towel and set aside.
Step 2: In a stand mixer bowl fitted with a dough hook, combine water, bread flour, bread improver, instant dry yeast, sugar, and vitamin C powder. Knead on speed 2 for about one minute until combined, scraping the sides if needed. Add salt, then increase speed to 8 and knead for 7–8 minutes until the dough is silky smooth and slightly sticky.
Step 3: Transfer the dough to a lightly oiled surface and divide it into six equal pieces, about 3.5 ounces (100g) each.
Step 4: Shape each piece by flattening into a long, thin trapezoid roughly 4 inches (10 cm) wide and 6 inches (15 cm) tall. Roll from the top into a tight log and place each loaf in a greased baguette pan.
Step 5: Place the pans in the warm oven to proof until the dough nearly quadruples in size, about 1.5 to 2 hours. The dough should bounce back slightly when pressed but not quickly.
Step 6: Preheat the oven to 400°F (200°C) and place an iron skillet or a pan with lava rocks at the bottom to create steam later.
Step 7: Score each baguette with one vertical or 2-3 diagonal cuts using a razor blade held at a 45-degree angle. Generously spray the loaves with water to encourage cracking crust.
Step 8: Boil about 3 cups of water, then carefully pour it into the hot skillet or over the lava rocks to create steam. Immediately place the baguette pans inside the oven and turn off the fan to retain moisture.
Step 9: Bake for 7–8 minutes, then remove the skillet or pan with lava rocks. Continue baking for another 4–5 minutes until the loaves turn an even golden brown.
Step 10: Remove the baguettes from the oven and let cool. You may hear crackling sounds and see cracks on the crust, which is a sign of a perfect bánh mì crust.
Step 11: Lightly brush the warm loaves with melted vegan butter for a shiny finish and allow to cool slightly before serving.

Tips & Variations

For best results, use metric measurements for flour and water to ensure accuracy in texture.
If you don’t have bread improver, a small amount of vital wheat gluten can be a substitute to improve structure.
Use a stand mixer with a dough hook for easier kneading, or knead by hand until the dough is smooth and elastic.
To keep the crust crunchy when storing, avoid sealing the bread tightly in plastic; use a paper bag or bread box.
Add toasted sesame seeds or poppy seeds on top after scoring for extra flavor and texture.

Storage

Store bánh mì at room temperature in a bread bag for up to three days. The crust will soften over time but can be refreshed by reheating in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness.

How to Serve

Two golden brown bread loaves with a crunchy, cracked crust and two long diagonal cuts on top are each held in a woman's hands against a white marbled surface. In the upper corners, more similar ovals of bread rest partly inside a basket lined with burlap. The bread looks freshly baked with a light, soft inside visible in the cuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bánh mì without bread improver?

Yes, you can omit bread improver if unavailable. The dough may be a bit less elastic, but kneading well and using bread flour with high protein helps achieve good texture.

How do I know when the dough is properly proofed?

The dough should nearly quadruple in size and gently bounce back when pressed with a finger—slow recovery means it’s ready, quick recovery means it needs more time.