Vietnamese Bánh Mì Baguette

Here’s how to make Vietnamese banh mi baguette at home.

This recipe uses simple, basic ingredients you likely already have in your pantry or can easily find at your local grocery store.

It does require two rounds of proofing to achieve the right texture, but your patience will be rewarded with a perfectly crispy crust and a light, airy interior—just like the bread from a Vietnamese sandwich shop.

What is Bánh Mì?

Bánh mì is a Vietnamese sandwich and it is also the Vietnamese French-style baguette bread that is used to make the sandwich.

To eliminate any confusion, when referring to the loaf or bread, we would say ổ bánh mì or bánh mì không, which is what are making in this recipe.

Bánh mì, the Vietnamese bread, is a crispy, thin baguette. It has a super light and fluffy interior with an ultra-thin crust that crackles when you bite into it.

If you aren’t making a mess with every bite, then you don’t have a Banh Mi.

This texture is all thanks to a well-proofed dough that traps plenty of air bubbles.

What You Will Need to Make Banh Mi

To make banh mi baguette at home, gather the following equipment and ingredients:

Equipment:

• Food scale: To ensure success, measuring the ingredients by weight is a must. To make it easier, I included all the measurements in grams, including the liquids.
• Stand mixer: I’m using a stand mixer with a hook attachment. You can also mix by hand but it will take longer.
• Baking tray/sheet: Use any half sheet baking tray to bake the baguette. Simply bake on the metal sheet; no parchment paper needed. If you would like to go fancy, you can also use a baguette baking tray instead that makes the signature dotted stamps on the bottom of the bread.
• Medium pot of hot water: This will be used inside the oven as a water bath to help create moisture to help make the baguette light and airy.
• Spray battle with water: We will also be lightly spraying the dough with a thin layer of water to help score the dough before going into the oven. It will also be used to spray inside the oven to create instant steam.
• Dough Scoring Knife or Razor: Will be using this for scoring the bread to create that signature look. It also helps the bread to expand evenly.
• Saran or plastic wrap: To cover the bowl and dough for proofing so it doesn’t dry out. You can substitute with a kitchen towel.

Ingredients:

• Bread flour: A high-protein flour to build the gluten structure that creates that light and airy interior and crispy exterior. I’m using King Aurther bread flour which has 12.7% protein.
• Salt: Adds a bit of flavor. I’m using fine ground sea salt.
• Warm water: Used to activate the yeast and hydrate the dough.
• Yeast: Gives the dough its rise. I always activate it, no matter whether I use active yeast or instant yeast. Too many fails have taught me to not trust instant yeast fully, so I buy whatever is cheaper (active or instant), and activate it just the same.
• Granulated sugar: Helps feed the yeast. I’m using granulated white cane sugar.
• Egg: Helps with the structure of the bread.
• Melted butter: Adds a buttery flavor to the dough.
• Neutral oil: I’m using vegetable oil to grease the bowl for proofing and to oil my hands to prevent stickiness.

How to Make Banh Mi

Activate the Yeast

Whether you’re using active or instant yeast, activate it to ensure success. In a small bowl, mix warm water, yeast, and sugar. Let it sit for 10-15 minutes until foamy.

Prepare the Dough

In the bowl of a stand mixer, whisk together the bread flour and salt.

Add the yeast mixture, beaten egg, and melted butter.

Using the dough hook, mix on low speed to combine, then increase to medium speed as the dough comes together. Continue mixing until the dough is mostly smooth and pulls cleanly from the sides of the bowl (about 10 minutes total).

First Proof

Lightly grease a bowl with oil and transfer the dough into it. Cover with plastic wrap and let the dough proof for 30 minutes to 1 hour, or until it doubles in size.

If your kitchen is cold, place the bowl in the oven with just the lights on. For me, this usually takes about 30 minutes.

Divide the Dough

Once the dough has risen, punch it down to release the trapped air bubbles. Divide it into 6 equal pieces (about 140g each).

Roll each piece into a ball and cover with a damp towel to prevent drying out while you shape the dough.

Shape the Dough

Use the following picture tutorials to form the dough:

Second Proof

Transfer the formed dough seam-side down on a baking tray, spacing them at least an inch apart for proofing.

Place a small pot of hot water in the oven to help with proofing.

Transfer the tray into the oven with the lights on, and let it proof for another hour, or until doubled in size.

Tip: If the dough doesn’t double in size after the second proofing, it is a sign that the recipe will not work and you will end up with a dense baguette. You can continue to let it proof a little bit longer to see if continue to expand. It needs to double in size for the right banh mi texture.

Preheat & Score

After the second proofing, remove the dough tray from the oven and set aside. Preheat the oven to 480°F, leaving the small pot inside.

When oven is ready, spray the dough 2-3 times with water. The thin layer of water helps to make scoring easier. Score each baguette at a 45-degree angle, about 1/8 inch deep.

Bake

Immediately transfer the tray to the oven. Spray the top of the dough with water 2-3 times to create steam for a crispier crust. Bake for a total of 18 minutes or until golden brown. Halfway through baking, rotate the tray and spray the dough with water again.

Finish

In the last 5 minutes of baking, remove the water pot to help dry out the crust. Don’t worry about opening and closing the oven—it won’t affect the bread. Once the baguettes are done, let them cool slightly before serving.

How to Enjoy Banh Mi

Here are a few delicious ways to enjoy a warm banh mi baguette.

• Sweet Treat/Simple Breakfast: Enjoy it plain with a drizzle of sweetened condensed milk for a simple kid-friendly treat or breakfast.
• Breakfast Baguette: For a heartier breakfast, pair your baguette with Vietnamese-style scrambled eggs and a few squirts of Maggi seasoning or soy sauce.
• Bánh Mì Sandwich: We can’t forget the most obvious way to enjoy a fresh loaf of banh mi bread—fill the baguette with your favorite filling to make a classic Bánh Mì sandwich.
• Enjoy with your favorite Vietnamese stews: Tear off a piece of baguette and dip it into Bò Kho (Vietnamese beef stew) or Cà Ri Gà (Vietnamese chicken curry).

FAQs and Pro Tips

Can I use all-purpose flour instead of bread flour? Yes, you can, but the result won’t be as airy since all-purpose flour has a lower protein content. However, it’s a good substitute if bread flour isn’t available.

I’m using instant yeast. Can I skip activating? I’d recommend activating it with the warm water and sugar just like you would with regular yeast.

In my experience, always activating the yeast—whether it’s active or instant—leads to more consistent results. I have a trust complex with people and things.

Use Oil, Not Flour

Use oil to grease your hands to prevent sticking, instead of adding more flour. Extra flour can affect the final texture of the baguette. No bueno.

My banh mi turned out dense. What to do?

Don’t toss it! Instead, slice it up like a crusty baguette, toast it with a bit of olive oil on the stovetop, and turn it into bruschetta. This Italian appetizer typically features toasted bread topped with a mix of fresh tomatoes, garlic, and basil. It’s a delicious way to repurpose a “failed” banh mi.

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