Vietnamese Bánh Mì Recipe by haru.kitchen (ハルパン)
Vietnamese Bánh Mì Cooking Instructions 2 hours 55 minutes 1 Mix the warm water with the yeast to activate it. Stir until the yeast dissolves, then let it sit for 15 minutes. 2 Add the salt to the flour and mix well. 3 Once the yeast is activated, pour the yeast and water mixture into the flour. 4 Add the olive oil to the dough mixture and mix well. 5 Transfer the dough to a floured surface and knead for about 10 minutes until smooth. 6 Brush a little olive oil on the bottom of a bowl, place the dough in the bowl, cover with plastic wrap, and let it rest and rise for 1 to 1 1/2 hours. 7 Place the dough on a work surface and divide it into 3 equal pieces. 8 Flatten each piece of dough, then fold and shape it into a baguette. Pinch the seams together after shaping. 9 Place the seam side down and gently roll back and forth to smooth the surface. 10 Place the shaped dough into a baguette pan or on a cloth with folds to keep the loaves separate and allow space for rising. Cover with a towel and let the dough rise for another hour. 11 Once the dough has risen, preheat the oven to 428°F (220°C). Score the tops of the loaves with a razor blade before baking. 12 For a crispier crust: Spray water on the surface of the loaves before closing the oven door. 13 Bake for 25 minutes. 14 Remove the bread from the oven and enjoy! 1 Mix the warm water with the yeast to activate it. Stir until the yeast dissolves, then let it sit for 15 minutes. 1 Mix the warm water with the yeast to activate it. Stir until the yeast dissolves, then let it sit for 15 minutes. 2 Add the salt to the flour and mix well. 2 Add the salt to the flour and mix well. 3 Once the yeast is activated, pour the yeast and water mixture into the flour. 3 Once the yeast is activated, pour the yeast and water mixture into the flour. 4 Add the olive oil to the dough mixture and mix well. 4 Add the olive oil to the dough mixture and mix well. 5 Transfer the dough to a floured surface and knead for about 10 minutes until smooth. 5 Transfer the dough to a floured surface and knead for about 10 minutes until smooth. 6 Brush a little olive oil on the bottom of a bowl, place the dough in the bowl, cover with plastic wrap, and let it rest and rise for 1 to 1 1/2 hours. 6 Brush a little olive oil on the bottom of a bowl, place the dough in the bowl, cover with plastic wrap, and let it rest and rise for 1 to 1 1/2 hours. 7 Place the dough on a work surface and divide it into 3 equal pieces. 7 Place the dough on a work surface and divide it into 3 equal pieces. 8 Flatten each piece of dough, then fold and shape it into a baguette. Pinch the seams together after shaping. 8 Flatten each piece of dough, then fold and shape it into a baguette. Pinch the seams together after shaping. 9 Place the seam side down and gently roll back and forth to smooth the surface. 9 Place the seam side down and gently roll back and forth to smooth the surface. 10 Place the shaped dough into a baguette pan or on a cloth with folds to keep the loaves separate and allow space for rising. Cover with a towel and let the dough rise for another hour. 10 Place the shaped dough into a baguette pan or on a cloth with folds to keep the loaves separate and allow space for rising. Cover with a towel and let the dough rise for another hour. 11 Once the dough has risen, preheat the oven to 428°F (220°C). Score the tops of the loaves with a razor blade before baking. 11 Once the dough has risen, preheat the oven to 428°F (220°C). Score the tops of the loaves with a razor blade before baking. 12 For a crispier crust: Spray water on the surface of the loaves before closing the oven door. 12 For a crispier crust: Spray water on the surface of the loaves before closing the oven door. 13 Bake for 25 minutes. 13 Bake for 25 minutes. 14 Remove the bread from the oven and enjoy! 14 Remove the bread from the oven and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Blueberry pie Easy Chicken Pizza Simple chocolate crinkles Sautéed Chicken & Grilled Onions & Peppers Vegan Beetroot Pasta Blueberry pie Easy Chicken Pizza Simple chocolate crinkles Sautéed Chicken & Grilled Onions & Peppers Vegan Beetroot Pasta Fanke/Puff Puff Veg jeera rice Rajasthani Dal Panchmel Sweet Summer Salad! Aloo paratha Cauliflower Subzi Crispy fried cauliflower Coconut rice kheer Cauliflower Peas Potato Sabji Chocolate Cake (Dessert) Fanke/Puff Puff Veg jeera rice Rajasthani Dal Panchmel Sweet Summer Salad! Aloo paratha Cauliflower Subzi Crispy fried cauliflower Coconut rice kheer Cauliflower Peas Potato Sabji Chocolate Cake (Dessert)