Name: How To Make Bánh Mì (Vietnamese Baguette) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: Vietnamese
Ingredients: 3/4 cup + 3 tbsp water (225 ml) at room temperature; 3 cups (375 g) bread flour (at least 12% protein); 3/4 tsp (2.5 g) bread improver; 3/4 tsp (2.5 g) instant dry yeast; 3/4 tsp (3 g) sugar; 1/16 tsp vitamin C powder or a 150mg tablet, crushed into powder; 1/2 tsp (3 g) salt; 2 tbsp vegan butter for brushing

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Introduction

Vietnamese baguette, or bánh mì, is a crispy, airy bread that perfectly balances a crunchy crust with a light, fluffy crumb. This recipe carefully guides you through making authentic, bakery-style bánh mì at home, ideal for sandwiches or enjoying fresh with butter.

A round wicker basket holds six golden brown bread rolls with crispy, cracked crusts and a light slash pattern on top. The basket is lined with a piece of rough burlap fabric, adding texture beneath the warm-colored rolls. One bread roll on the edge is slightly separated, showing a torn edge. The basket sits on a white marbled surface, highlighting the warm tones of the bread and natural fibers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup + 3 tbsp (225 ml) water at room temperature
3 cups (375 g) bread flour (at least 12% protein)
3/4 tsp (2.5 g) bread improver
3/4 tsp (2.5 g) instant dry yeast
3/4 tsp (3 g) sugar
1/16 tsp vitamin C powder or a 150mg tablet, crushed into powder
1/2 tsp (3 g) salt
2 tbsp vegan butter for brushing

Instructions

Step 1: Preheat your oven to its lowest temperature (about 86°F/30°C) or turn on the oven light. Place a baking dish or bowl filled with 3 cups of boiling water at the bottom to create humidity for proofing the dough.
Step 2: Grease two baguette pans with an oiled kitchen paper towel and set aside.
Step 3: In a stand mixer bowl fitted with a dough hook, add the water, bread flour, bread improver, instant dry yeast, sugar, and vitamin C powder. Knead on speed 2 for about one minute to combine, scraping down the sides as needed.
Step 4: Add the salt and increase the mixer speed to 8. Knead for 7-8 minutes until the dough is silky smooth and slightly sticky.
Step 5: Transfer the dough to a greased surface using slightly oiled hands. Divide it into six equal pieces weighing about 3.5 ounces (100g) each.
Step 6: Shape each piece into a baguette by flattening into a long, thin trapezoid approximately 4 inches (10 cm) wide and 6 inches (15 cm) tall. Roll from the top into a log and place on the greased baguette pan. Repeat with all pieces.
Step 7: Place the pans in the warm oven and proof until the dough has almost quadrupled in size, about 1 hour 30 minutes to 2 hours. The dough should bounce back slightly when pressed but not quickly.
Step 8: Remove pans from the oven. Preheat the oven to 400°F (200°C) and place an iron skillet or pan filled with lava rocks at the bottom to create steam later.
Step 9: Score each baguette with a razor blade using one vertical cut or 2–3 diagonal cuts at a 45-degree angle.
Step 10: Generously spray the baguettes with water to encourage cracking and set aside.
Step 11: Boil about 3 cups of water. Pour it into the skillet or pan with lava rocks at the oven bottom to create steam. Immediately place baguette pans inside and turn off the oven fan.
Step 12: Bake for 7-8 minutes with steam. Then, remove the skillet or pan and bake for another 4-5 minutes until the baguettes are evenly golden brown.
Step 13: Remove the bread from the oven and allow cooling. You should hear crackling sounds and see cracks forming on the crust within 5 minutes, indicating a great bánh mì.
Step 14: Brush the warm baguettes lightly with melted vegan butter for a glossy finish. Let cool slightly before serving.

Tips & Variations

Use metric measurements for more accurate results, especially for water and flour.
Adjust water slightly if the dough feels too dry or too sticky. The dough should be soft and slightly sticky.
Do not substitute ingredients; this recipe relies on precise ratios for the perfect texture.
Brush with melted vegan butter after baking for a shiny, professional look.
For steam, if you don’t have lava rocks, use an iron skillet or another heat-safe pan that can hold boiling water safely.

Storage

Bánh mì is best eaten the same day for maximum crust crispiness and fluffy crumb. Store in a bread bag at room temperature for up to 3 days; the crust will soften over time. Reheat in a preheated oven to restore crispiness before serving.

How to Serve

A round woven basket holds six golden brown crusty bread rolls with light baking marks and three shallow diagonal cuts on top of each loaf, arranged in a casual pile on a piece of rough burlap fabric within the basket, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Bread flour with higher protein content is recommended for the best structure and chew. All-purpose flour may produce a softer crumb but will affect the texture and rise of the baguettes.

What is bread improver and can I skip it?

Bread improver enhances dough elasticity and volume, contributing to the light airy crumb. It is best not to skip it for this recipe, as it helps achieve the authentic bánh mì texture.