Vietnamese Bánh Mì Recipe by Nguyễn Thu Hương
Vietnamese Bánh Mì Cooking Instructions 60 minutes 1 Prepare the ingredients. 2 Dissolve the dry yeast in 3/4 cup warm water to activate the yeast for about 5 minutes (ensure the water is only warm, around 68°F). 3 Mix the flour, salt, and sugar together. 4 Add the yeast solution to the flour mixture. Knead well. 5 Add 1 1/2 tablespoons butter and continue kneading until the dough is smooth. 6 Sprinkle flour on the table and knead the dough for another 5-7 minutes until it is elastic and not sticky. 7 Shape the dough into a ball. 8 Add 1 teaspoon vegetable oil to a bowl and place the dough in it, cover tightly, and let it rise for 1 hour. 9 The dough will triple in size. Sprinkle flour on the table and knead the dough again for about 5-7 minutes. Cover and let it rise for another 60 minutes. After rising, the dough will be elastic with a fibrous texture. 10 Sprinkle flour on the table. Knead the dough to release all air bubbles. Then shape the bread. Divide the dough into small portions as desired (I prefer small baguettes, so I use 70 grams of dough for each bread). Flatten the dough into a thin round shape. 11 Fold the two sides of the dough. 12 Fold the top part in. 13 Then roll it up. Pinch the seam and both ends. 14 Roll it into a long, plump shape. 15 Place on a baking tray lined with parchment paper, cover with a towel, and let it rise for 30 minutes. 16 Score the bread lightly, it will open up after 30 seconds (you can score it diagonally if you like). Spray generously with water before baking to ensure a thin crust and prevent cracking. 17 Bake at 340°F for the first 10 minutes. Remove and spray generously with water again, then bake for another 10-12 minutes (at 300°F) until the crust is evenly golden. 18 Bánh mì after baking. 19 The bánh mì has a thin, very crispy crust, and a chewy, airy interior. 20 You can create various shapes of bánh mì as desired. 21 Bánh mì can be braided into different shapes. 22 The finished product after baking. 23 Presentation. 24 Enjoy. 25 1 Prepare the ingredients. 1 Prepare the ingredients. 2 Dissolve the dry yeast in 3/4 cup warm water to activate the yeast for about 5 minutes (ensure the water is only warm, around 68°F). 2 Dissolve the dry yeast in 3/4 cup warm water to activate the yeast for about 5 minutes (ensure the water is only warm, around 68°F). 3 Mix the flour, salt, and sugar together. 3 Mix the flour, salt, and sugar together. 4 Add the yeast solution to the flour mixture. Knead well. 4 Add the yeast solution to the flour mixture. Knead well. 5 Add 1 1/2 tablespoons butter and continue kneading until the dough is smooth. 5 Add 1 1/2 tablespoons butter and continue kneading until the dough is smooth. 6 Sprinkle flour on the table and knead the dough for another 5-7 minutes until it is elastic and not sticky. 6 Sprinkle flour on the table and knead the dough for another 5-7 minutes until it is elastic and not sticky. 7 Shape the dough into a ball. 7 Shape the dough into a ball. 8 Add 1 teaspoon vegetable oil to a bowl and place the dough in it, cover tightly, and let it rise for 1 hour. 8 Add 1 teaspoon vegetable oil to a bowl and place the dough in it, cover tightly, and let it rise for 1 hour. 9 The dough will triple in size. Sprinkle flour on the table and knead the dough again for about 5-7 minutes. Cover and let it rise for another 60 minutes. After rising, the dough will be elastic with a fibrous texture. 9 The dough will triple in size. Sprinkle flour on the table and knead the dough again for about 5-7 minutes. Cover and let it rise for another 60 minutes. After rising, the dough will be elastic with a fibrous texture. 10 Sprinkle flour on the table. Knead the dough to release all air bubbles. Then shape the bread. Divide the dough into small portions as desired (I prefer small baguettes, so I use 70 grams of dough for each bread). Flatten the dough into a thin round shape. 10 Sprinkle flour on the table. Knead the dough to release all air bubbles. Then shape the bread. Divide the dough into small portions as desired (I prefer small baguettes, so I use 70 grams of dough for each bread). Flatten the dough into a thin round shape. 11 Fold the two sides of the dough. 11 Fold the two sides of the dough. 12 Fold the top part in. 12 Fold the top part in. 13 Then roll it up. Pinch the seam and both ends. 13 Then roll it up. Pinch the seam and both ends. 14 Roll it into a long, plump shape. 14 Roll it into a long, plump shape. 15 Place on a baking tray lined with parchment paper, cover with a towel, and let it rise for 30 minutes. 15 Place on a baking tray lined with parchment paper, cover with a towel, and let it rise for 30 minutes. 16 Score the bread lightly, it will open up after 30 seconds (you can score it diagonally if you like). Spray generously with water before baking to ensure a thin crust and prevent cracking. 16 Score the bread lightly, it will open up after 30 seconds (you can score it diagonally if you like). Spray generously with water before baking to ensure a thin crust and prevent cracking. 17 Bake at 340°F for the first 10 minutes. Remove and spray generously with water again, then bake for another 10-12 minutes (at 300°F) until the crust is evenly golden. 17 Bake at 340°F for the first 10 minutes. Remove and spray generously with water again, then bake for another 10-12 minutes (at 300°F) until the crust is evenly golden. 18 Bánh mì after baking. 18 Bánh mì after baking. 19 The bánh mì has a thin, very crispy crust, and a chewy, airy interior. 19 The bánh mì has a thin, very crispy crust, and a chewy, airy interior. 20 You can create various shapes of bánh mì as desired. 20 You can create various shapes of bánh mì as desired. 21 Bánh mì can be braided into different shapes. 21 Bánh mì can be braided into different shapes. 22 The finished product after baking. 22 The finished product after baking. 23 Presentation. 23 Presentation. 24 Enjoy. 24 Enjoy. 25 25 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 Crockpot Boston Baked Beans Mike's Spicy Pulled Pork BBQ Sandwiches Nutella empanadas Caramel popcorn Mike's EZ Cajun Shrimp Creole Crockpot Boston Baked Beans Mike's Spicy Pulled Pork BBQ Sandwiches Nutella empanadas Caramel popcorn Mike's EZ Cajun Shrimp Creole Braised Chicken Kitchari Cleansing Smoothie Wild Mushroom Millet Risotto Roasted Sesame Chicken Fig, sugar snap and parmesan salad Chicken & Mushrooms Beef Barbacoa Tacos Quick and Easy Corn Tortillas 3-Bean Vegetarian Chili Mike's EZ Cajun Shrimp Creole Braised Chicken Kitchari Cleansing Smoothie Wild Mushroom Millet Risotto Roasted Sesame Chicken Fig, sugar snap and parmesan salad Chicken & Mushrooms Beef Barbacoa Tacos Quick and Easy Corn Tortillas 3-Bean Vegetarian Chili Mike's EZ Cajun Shrimp Creole