Banh Mi – Vietnamese Baguette Recipe



Click here for full written recipe (Bấm vào đây để in công thức)
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Ingredients
1.5 tsp active dry yeast
180ml (3/4 cup) lukewarm water (at 40-46°C or 105-115°F)
250g (8,82 oz. – less than 2 cups) all-purpose flour (low-protein, unbleached)**
1 tsp salt
1 tbsp sugar (optional)

** I live in Germany and here they don’t sell the equivalent of bread flour in the US. So I made this recipe with all-purpose flour (Gloria das Backstarke Weizenmehl Type 550 und Dr. Oetker Hefe). But you are free to try it with bread flour. I guess bread flour will generate better results. You can also try Gold Medal Unbleached All-purpose Flour^^

Local Banh Mi Production in Hoi An:
How to make Grilled Pork for Banh mi Thit Nuong
How to make Banh Mi Thit Nguoi (Sandwich with cured pork cold cuts)
How many types of Banh Mi are there?
How to make Banh Mi with Chicken Floss (Banh Mi Ga in Da Nang)
How to make homemade yellow mayonnaise for Vietnamese sandwiches
How to make Pate for Vietnamese sandwiches

Music courtesy of Audio Network: “Last days of summer”

Nguồn: https://bakersfieldhelpwanted.org

Xem thêm bài viết khác: https://bakersfieldhelpwanted.org/meo-vat/

  • Helen even in 2013 you were a cutie :=)

    Tony Peters May 6, 2020 12:36 pm Reply
  • I made it and it was SOOO GOOD!!!!

    Olivia T May 6, 2020 12:36 pm Reply
  • Just wondering… for the sponge.. can i put the entire thing together and let it rise overnight? thanks!

    Olivia T May 6, 2020 12:36 pm Reply
  • Wow! so nice. I like it.

    Marjorie Macabecha May 6, 2020 12:36 pm Reply
  • I’ve found the baguettes north oh Hue to be too sweet for my taste. The DaNang and Nha Trang are the best I’ve tried. Even better than SaiGon. Hue is ok, hit or miss but north of Hue I just can’t eat them. I’ll try your recipe soon. Thanks for the video.

    drifter1dc May 6, 2020 12:36 pm Reply
  • Love your recipe.

    Trinh Bach May 6, 2020 12:36 pm Reply
  • Hi , is it 2 cup of flour???

    ssgdahfhar sjgsjsgjafh May 6, 2020 12:36 pm Reply
  • Hi Helen. I made my bread yesterday with your methods and a bit modified recipe. The result was amazing. I have tried several ones with AP flour, but yours is the best, crispy crust and soft inside (kinda curious why). Thanks a lot for sharing.
    P/s: I noticed that with my fast action yeast, I only need 1/2 tsp of yeast, and it works perfectly.
    P/s 2: Longtime I didn't see your new video clips? Are you still baking?

    0203onlyu May 6, 2020 12:36 pm Reply
  • Loved how you explained things and how to do them

    Olivia Phan May 6, 2020 12:36 pm Reply
  • I tried doing the overnight yeast mixture and it lost its foam 🙁 had to redo it but this time, let it rest for 2 hours

    Jenny Pham Ho May 6, 2020 12:36 pm Reply
  • Hi Helen,

    If I want to double the recipe to make 6 baguettes. what is the ratio? How much more of each ingredients to add?

    Huyen Kichen May 6, 2020 12:36 pm Reply
  • What a wonderful video. Very well made and easy to understand. You are so cute! I'm an older woman and have just begun experimenting with different breads. I'm going to try your recipe next, it looks delicious! Thank you!

    Laurel Johnson May 6, 2020 12:36 pm Reply
  • Helen,your English are very good,easy to understand and i just follow step ny step,done my banh mi.

    Han Peng Ng May 6, 2020 12:36 pm Reply
  • So just put one cup of flour into a bowl then put in your wet ingriedients..then add another cup of flour..cause it’s more efficient then putting two in there and taking one out

    nhan vo May 6, 2020 12:36 pm Reply
  • Can you use bread flour ? I can;t find any more all purpose flour..

    sabyx5 May 6, 2020 12:36 pm Reply
  • Very nice thank you! I have all the time at home now to try this. Love banh mì baguettes!

    sabyx5 May 6, 2020 12:36 pm Reply
  • I'm so proud you are like an angel I love the way you talk and explain what you do thank you very much

    George Jimenez May 6, 2020 12:36 pm Reply
  • Can u tell the temperature of the oven

    Soutthida PHANTHONG May 6, 2020 12:36 pm Reply
  • Banh mi
    https://youtu.be/9poWNJYVGgQ

    Momo Taro May 6, 2020 12:36 pm Reply
  • Thank you, it's a great recipe

    The Sideline Fan Club Rugby & Rugby League May 6, 2020 12:36 pm Reply
  • Hi Helen, when mixing the active dry yeast with water, is it absolutely required to wait 2-3 hours? Any other method to cut down wait time?

    An May 6, 2020 12:36 pm Reply
  • 2013! Chac bay gio già roi!

    manofalltrades May 6, 2020 12:36 pm Reply
  • Thanks Helen, and thanks for your smile 🙂

    dc May 6, 2020 12:36 pm Reply
  • Hi Helen. What happens that instead of using all purpose flour, I substitute bread flour. What adjusments do I have to make if I use bread flour in making Banh Mi. Thanks….I really enjoy watching your channel very much.

    juan pinoy May 6, 2020 12:36 pm Reply
  • I thought that there was a mixture of rice flour and bread flour and that’s what gave it it’s airy type texture with the crunchy crust , I’m no baking expert but my wife is Viet and she told me . 👍🏼

    Dave Scheer May 6, 2020 12:36 pm Reply
  • You are a very nice and clever girl. Now is in April 2020, your presentation is really helpful for the people who are Shelting in place because of Covid-19. Thanks.

    Hung Ngo May 6, 2020 12:36 pm Reply
  • Will try this recipe, thanks!

    Dragon Queen Yeba May 6, 2020 12:36 pm Reply
  • https://youtu.be/ySFxIUeG2cI

    Naren N May 6, 2020 12:36 pm Reply
  • Hey, do you bake a TOTAL of 20 minutes? or 8 minutes + 20 minutes? Thanks!

    Andy Sok May 6, 2020 12:36 pm Reply
  • Same tongs she uses to grab the meats she uses for the veggies. Hold the meat!

    Cooliepops May 6, 2020 12:36 pm Reply

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