Vietnamese Baguette (Banh Mi Baguette)

Name: Vietnamese Baguette (Banh Mi Baguette)
Prep time: 30 min
Cook time: 22 min
Total time: 2 h 22 min
Yield: 6 baguettes
Ingredients: 1 cup + 2 tablespoons water; 1 (7 g or ¼ oz) packet instant yeast; 2 teaspoons (8 grams) granulated sugar; 4 cups (500 grams) bread flour; 2 teaspoons (10 grams) salt; 2 tablespoons unsalted butter; 1 large egg (room temperature)

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 22 mins
Servings
6 baguettes
Calories
353 kcal
Course
Main Course
Cuisine
Vietnamese

Vietnamese Baguette (Banh Mi Baguette)

Jessica Castro

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Learn how to make authentic Vietnamese baguettes with that signature crackly crust and pillowy-soft interior—perfect for homemade banh mi sandwiches! This easy-to-follow recipe uses simple ingredients and baking tips to help you get it just right.

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Ingredients

Servings

1 cup + 2 tablespoons water (warm to 100℉- 115℉)
1 (7 g or ¼ oz) packet instant yeast (about 2 teaspoons)
2 teaspoons (8 grams) granulated sugar
4 cups (500 grams) bread flour
2 teaspoons (10 grams) salt
2 tablespoons unsalted butter melted
1 large egg (room temperature)

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Instructions

Prep Your Ingredients: Bring the egg to room temperature. Weigh your flour for accuracy, or gently spoon it into a measuring cup and level off the excess.
Make the Starter: In a microwave-safe bowl, heat 1 cup + 2 tablespoons of water for 30–35 seconds, until it reaches 100–115°F. Stir in 1 packet (7g or ¼ oz) of instant yeast and 2 teaspoons (8g) of sugar. Mix well and set aside for a few minutes until foamy.
Mix the DoughUsing a Stand Mixer: Attach the dough hook. In the mixer bowl, combine 4 cups (500g) bread flour, 2 teaspoons (10g) salt, 2 tablespoons unsalted butter, and 1 room-temperature egg. Mix on low speed (1–2) until just combined. Add the yeast mixture and continue mixing on medium speed (3) for 10 minutes, until the dough is smooth and elastic.Mixing by Hand: In a large bowl, mix the flour, salt, butter, and egg. Add the yeast mixture. The dough will be sticky—knead on a lightly floured surface for 10–12 minutes until smooth and elastic.
First Rise: Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1 hour, or until doubled in size.
Shape the Dough: Divide the dough into 6 equal pieces (about 135g each).Gently flatten each piece into a triangle using your hands or a rolling pin. Pinch the two corners, then roll into a baguette shape, tapering the ends slightly. Avoid pressing the center—this keeps the structure light and airy.
Second Rise: Transfer the shaped dough onto a baguette pan, placing 2 baguettes per slot with about 1 inch of space between them. Using a baker’s lame or sharp knife, score each loaf at a 45° angle. Let rise uncovered in a warm place for 45 minutes, or until puffy and doubled in size.
Preheat the Oven: Preheat to 425°F. Position one rack ⅓ from the top and another about 4 inches below it.Fill a tray or cookie sheet with water and place it on the lower rack to create steam.
Get Ready to Bake: Just before baking, spritz each baguette with water (about 4 sprays per loaf) using a food-grade spray bottle.Place the baguette pan on the top rack, with the steam tray directly below.
Bake the Banh Mi: Bake for 22 minutes. After 4 minutes, open the oven briefly and mist the baguettes again.Remove the steam tray about 10 minutes before the end to help the crust crisp up.
Cool and Enjoy! Let the baguettes cool slightly before slicing. Enjoy them warm, fresh out of the oven, with your favorite bánh mì fillings or simply with a pat of butter.

Equipments used:

Notes

Measure your ingredients by weight for the best results—especially the flour. If you’re using measuring cups, don’t pack it in. Spoon the flour in and level it off with a knife.
Use a thermometer to get your water between 100–110°F for activating yeast, and aim for a warm proofing environment (75–85°F). If your kitchen’s chilly, let the dough rise in your (turned-off) oven with the light on.
To check if your dough has risen enough, gently press two floured fingers into the dough. If the indent stays, it’s ready. If it springs back, give it more time.
Mist the shaped dough with water before and during baking—it helps create that signature thin, crispy crust.
Don’t skip scoring! It’s not just for looks—it helps control how the bread expands in the oven.

Nutrition Information

Show Details

Calories 353kcal (18%) Carbohydrates 62g (21%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 38mg (13%) Sodium 661mg (28%) Potassium 96mg (3%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 166IU (3%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6baguettes

Amount Per Serving

Calories 353 kcal

% Daily Value*

Calories	353kcal	18%
Carbohydrates	62g	21%
Protein	11g	22%
Fat	6g	9%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.2g	10%
Cholesterol	38mg	13%
Sodium	661mg	28%
Potassium	96mg	2%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	166IU	3%
Calcium	20mg	2%
Iron	1mg	6%