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Vietnamese Baguette (Banh Mi Baguette)
5 from 189 votes

Vietnamese Baguette (Banh Mi Baguette)

This Vietnamese Baguette recipe creates a crusty, thin-skinned bread with a tender and airy crumb, characteristic of traditional banh mi. The dough is made with bread flour, butter, egg, and yeasted water, then carefully kneaded and proofed to develop a smooth and elastic texture. Scoring and misting before baking encourage an even rise and crisp exterior. This bread is ideal for sandwiches, providing the right balance of softness and crunch to complement various fillings.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Notes

  • Use a kitchen scale to measure flour for consistent dough texture; spoons and levels can vary.
  • Maintain water temperature between 100°F and 110°F to properly activate the yeast without killing it.
  • If your kitchen is cool, proof the dough inside a turned-off oven with just the light on to create a warm environment.
  • Press two floured fingers lightly into the dough; if the indentation remains, the dough is properly risen and ready for shaping.
  • Spraying or misting the dough surface with water before and during baking helps develop the characteristic thin, crisp crust of bahn mi baguettes.
  • Scoring the dough is essential to control oven spring and ensure attractive loaf expansion during baking.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 baguettes

Amount Per Serving

Calories 353

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.