How to make Vietnamese Baguettes without a Fuss
Bánh mì Việt Nam. Or Vietnamese baguettes are a street food staple in Vietnam. They are sold on every street corner. And for good reason. The bread is soft and fluffy. But what really makes them special are the fillings. From pate, cured meat, ham, coriander, mayonnaise to hot sauce, Maggi seasoning, lime, pickled carrots and radish, egg, and fresh cucumber.
📖 Get the recipe ➡️ www.chainbaker.com/banh-mi-vi...
----------------------------------------------------------------------------------
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
You said the dough was a little warm at about 2:35 so what is a little too warm? What is the proper temp and time?
Calming and clear instructions. No time-wasting and annoying chitchats.
Okay, I finally made this recipe - though just the baguettes. I followed the recipe and incorporated the no-knead method. They baked up nicely with fantastic results. Thin and crispy crust with a soft and fluffy interior. I may plan a Banh Mi "filling potluck" event at the office - I'll bake the baguettes and everyone can bring in the various fillings. Photos have been posted (#249)
Spectacular as always. I would only recommend that when making a bahn mi never forget to add some mint with your herbs. It really takes the sandwich to a new and authentic level. 👍
Love your Banh mi bread recipe. Thanks for sharing.
This is hands down the best hoagie roll recipe I've ever come across! Thanks for this awesome recipe!!!
I’m Vietnamese and very impressed by your recipe. Would definitely try it out!
Thuy Hong Vuong thank you so much! 🙏🏻
I made these tonight and just had the most incredible meatball subs I've ever had. Thank you for sharing these amazing recipes and methods.
That looks awesome! I am going to make these. Funny story, I lived near a large Vietnamese community and one guy had a new shop selling these and he used a beef filling. When he went to open, he had a massive sign made and it said "Beep Sandwiches!". I'll never forget that. It stayed up for months. They were awesome and I think the misspelling actually helped people spread the word.
They should have rolled with that name 😁
Too funny! Sure he wasn't using road runner meat?
Finally! A recipe that actually works! Thanks
Hi Charlie... made these yesterday, flying sponge came out a bit runny, checked temp all way through but came around 22c, left to rise a bit longer than you suggested and they still came out looking fab and oh so tasty, this is a keep...thanks 😊
I really love the way you explain everything step by step without making it overly complicated and I look forward to seeing more of your videos :)
Thank you so much 🤩 oh I've got so many videos coming up! As long as the world doesn't run out of flour I will be baking 😁
The rhythm is quite suit for me to look and try it one day!!! Thank you!
Great mission 👍
Am trying this out right now
awesome
最愛法國麵包
Seen your Ciabatta bread video and immediately hit subscribe! Please keep on making videos! Great frames, very accessible recipes, and interesting to watch! I'll celebrate 1 mil sibs with you :D
Thank you so much! 🙏🏻 I have many more videos in the works. Not gonna stop until I have baked all the breads 😁
I made these the other day and they were definitely the best banh mi I’ve made yet. I used the mixer because what I’ve seen on Vietnamese baguettes from others is that a thorough kneading to develop a very strong gluten network has a lot to do with the super fluffy, thin-crusted result. I also used lard for the fat. 😝
Awesome! 🤩
Hey Charlie, just wondering can you do a sandwich bap or bread cake recipe, can't find one on your page.. hand's down the best baker I have come across because you go through everything step by step. ❤️
Try this - kzhead.info/sun/od2fmZSKhJNnppE/bejne.html 😉
Made these past 2 days, 1st day bottom burned but I failed to pay attention to the setup in the oven when you baked them. I saw you add the water into the oven but failed to realize your sheet pan was on top of a turned over pan of some sort. We enjoyed the burned bread regardless, today I remade and put the pan upside down and my sheet on top of it. They came out perfect. I suppose it helps to protect the bottoms from the heat since they are so low in the oven. Thanks for the great content, just wanted to share my experience.
I'm glad it worked out at the end :))
I just made this for a friend who just had her baby, I quadrupled the recipe! It was my first prefermented dough and even though I thought the sponge came out a tad runny, it turned out great! Thank you chainbaker! Also, I see you have 4 books on your affiliate links; if you were to recommend only one, which one would it be?
Awesome! I'm glad you enjoyed it :) If you want to get into baking properly, then definitely go for Jeffrey Hamelman's book. It's the one I learned most of what I know from :)
Made these yesterday for a steak sandwich! They are delicious! I made them because they remind me of a bolillo ( mexicos version of the French baguette) Also can you make a video on how to make a bolillos.
They're on my list :)
I have what I call a biga that I have had in the icebox for well over a year maybe two maybe three and I feed it regularly would I be able to make these rolls with it . I would like the rolls to be a little crispy like a real bonh mi…..Thanks Bill
You would be proud of me, my banh mi, came out perfectly, I wish I could share photos
That is awesome! 🤩 if you are on Instagram then you can tag me @chainbaker or you could email me at hello@chainbaker.com :)
I have sent via email, am not yet on Instagram
Absolute best recipe for banh mi bread. I’ve tested a few of the other recipes on KZhead and found nothing in comparison
Hi I wanted to ask you usually indicate in your recipes the kneading by hand, there is an option almost always to replace it with kneading in a mixer?
Yes. Most of the time you can knead on medium speed for about the same amount of time. You may need to double the ingredients as the mixer might not be able to pick up such a small piece of dough.
Hello Charlie! This recipe calls for "strong white bread flour". Would an all purpose white flour work fine or would I need to fortify it with something like gluten flour? Thanks! :D
Reduce the amount of water to 150g and you'll be good to go! :)
Süper 💯💯💯💯💯💯💯💯💯💯..
Usual Suspects are in love with this!😃
A question about dough enhancers and vitamin C: do you have an opinion on their use in bahn mis? Other recipes include them, but it's like $15 for a 500g bag and you only need 5g per batch...
I have not used vitamin C, but I am planning to try some soy lecithin. It should work similarly to egg and make the dough lighter and airier. 15$ for 500g is pretty good especially since you need so little of it. I will experiment with it in the future too.
Hi Charlie, I’m very impressed with your videos and subscribed already. I have been looking for a good Vietnamese banh mi rolls to practice as a home baker. Can you tell me what are the differences between a Vietnamese rolls and a French baguette and French bread? I was told that a Vietnamese roll is tricky in a way that the crust is super thin yet crunchy and inside is airy. However, most of the time when I had banh mi from one of the Vietnamese bakeries, the inside is not airy but rather full and sometimes kind of gummy but light. Is Vietnamese bread a high hydration bread? Is it a good idea to autolyse the dough first as you show in your baking series videos? If so, can you please make a video of how to add yeast and salt after autolyse? I have been able to determine the percentage of the dough from one of your videos :) Sorry this is a lot of questions. I am looking forward to your answers.
Thank you so much 🙏🏻😊
Hi Charlie, sorry that i was not clear on my previous comment. I was looking for your advice/thoughts on the Vietnamese banh mi. I did not get to eat it in Viet Nam; however, here in the States, every bakery has their own version of baguette/banh mi. They’re all good but I was told that a true Vietnamese banh mi has to have super tissue paper thin crust that is crunchy and the inside is hollow. I wonder if you can point me to the right direction? I’ve only baking for a few years, my level is mot anywhere near your expertise. I have been mainly just copying exactly the recipes without understanding the science behind it until i found your helpful and informative videos. Thank you so much!!!
Hey! :) so the main differences between french and vietnamese baguettes are that the french ones are made with a proper preferment that is fermented for a loner period of time (resulting in stronger flavour) vs the flying sponge that I used. And the vietnamese ones have added fat. I’m sure the vietnmese ones vary from region to region unlike a standard frech baguette that is the same all over. The inside of the ones I make is light and soft but not super fluffy. And the crust is crispy but not razor thin. I am yet to learn to get a crust like that 😄 it is not a high hydration dough so an autolyse will not really benefit it. Ah yes I should have incorporated that in the autolyse video. You are not the first one to ask about addin salt and yeast 😄 I would suggest keeping back just a little bit of the total water and using that to dissolve the yeast and then adding it to the autolysed dough and kneading it in. When it comes to the salt just sprinkle it on as you’re kneading, rub it in with a wet hand and it will get worked into the dough. I’m no master by any means and I’m still myself looking for the answer to your last question😄 but at the end of the day I think the vietnamese baguette is made more by the fillings not the bread itself :) If you’re on instagram hit me up on there for any more questions. It’s more practical @naturally.leavened
Thank you, Charlie!
Btw, you should try French mayonnaise with banh mi, it’s really good.
I wonder if you have Bánh mì recipe that calls for the use of rice flour? And if you can show us the differences with & without rice flour, that would be even better!!
Swapping 5% of the total flour with rice flour would result in a lighter bread. I may make a video about it in the future. Thanks!
You say "special oil " what kind would you recommend? I did click on the recipe link and there also it states "oil" non specific. Vegetable or canola? Any specific one recommended?
You can use any oil you like. I can't remember which oil I used in the video.
I made these yesterday and the recipe works well and good flavour, however the crumb is a bit dense for my taste
I need to revisit these someday. Here is something similar, but much much softer - kzhead.info/sun/pLKhodCFjpqonmg/bejne.html
What type of oil do you usually use in this recipe? EVOO?
I think I used olive oil in this one when filming this video. But normally I just use what ever oil I have at home that day because I’m not very particular when it comes to things like that. Use what ever oil you like is my point. You could even use butter 👍🏻😊
CharlieBud thank you. I will try butter! Sounds tasty!
Yeah it is for sure :) but the main purpose of adding fat is to make the dough more soft and supple 🤤 and coincidentally butter does the best job 😄
Tried making these. I got the pre-ferment right, temperature as well, but the dough turned out so extremely sticky that it was impossible to handle by hand. Not sure what went wrong.
Perhaps your flour is weaker. Try using less water.
@@ChainBaker Though I did use flour with minimum 12% protein content, I'm still gonna try with less water. Cheers!
ChainBaker, I have cooked this 3 times now. In all cases the rolls are NOT light and fluffy. I have attempted to following your instructions, but I can't turn the fan off in the oven. Do you think this is my issue?
Lower the temperature by 10% if you can't turn the fan off. But still it should be light and fluffy regardless. Could be a fermentation issue. Perhaps you could let the dough rise more before baking?
431 ! 😜😍🇧🇷
Thank you! 😉
I am Vietnamese! unforturenately, your bread just look like Banhmi, but the texture is not like that
Yeah I should give these another go 👍
@@ChainBakerDear Charlie, i ve baked this along other from your channel. I want to thank you. 🙏🏿 Indeed these are denser than OG Vietnamese baguettes, but they keep moisture better than those really fluffy. I know that you are an OG when it comes to baking, as you avoid cheating with some enhancers, but for this recipe, if you got the time, it would be worth trying to find the perfect ratios for adding egg or lemon so it could air up more, but still hold it’s shape and structure when added sauces. Have a great day !
This recipe is way too dense of a crumb. Needs to be lighter and crispier
I agree. I am planning to make another version of this.