Banh Vietnamese Baguette is a delightful culinary experience that transports you straight to the streets of Vietnam. This light and crispy baguette is not just a bread; it’s the essence of Vietnamese cuisine, perfect for sandwiches or enjoying on its own. With its unique blend of flavors and textures, the Banh Vietnamese Baguette is a must-try for anyone looking to expand their palate. Let’s dive into this incredible recipe and learn how to make this authentic Vietnamese treat!
Why You’ll Love This Banh Vietnamese Baguette
This Banh Vietnamese Baguette recipe is a game changer for those who appreciate the art of baking. Here are a few reasons why it stands out:
- It’s a fun and rewarding baking project that enhances your skills.
- You’ll enjoy the authentic taste that rivals the best banh mi in Vietnam.
- This recipe allows you to customize your filling with various banh mi filling ideas.
- It’s incredibly versatile, serving as a base for many delicious Vietnamese sandwiches.
- Making it at home ensures you know exactly what goes into your bread.
- Perfect for both meat lovers and those looking for vegetarian banh mi options.
- It’s a great addition to your recipe collection, offering a taste of traditional Vietnamese baguette.
Ingredients for Banh Vietnamese Baguette
Gather these items:
- 1 cup Water (at room temperature)
- 4 cups Bread Flour (with at least 12% protein)
- 1 tbsp Bread Improver (essential for fluffiness and rise)
- 2 tsp Instant Dry Yeast (speeds up rising)
- 1 tbsp Sugar (feeds the yeast)
- 1 tsp Vitamin C Powder (boosts yeast activity)
- 1 tbsp Salt (balances sweetness)
- 2 tbsp Vegan Butter (for brushing before serving)
- 1 bunch Fresh Cilantro (adds vibrancy)
- 1 cup Pickled Carrots & Daikon (adds tang and crunch)
- 1 to taste Chili Slices (adds heat)
How to Make Banh Vietnamese Baguette Step-by-Step
- Step 1: Preheat your oven to the lowest setting, around 86°F (30°C). Place a bowl of boiling water inside to create a steamy environment for the dough.
- Step 2: In a stand mixer, combine water, bread flour, bread improver, instant dry yeast, sugar, and vitamin C powder. Mix on low until incorporated, then knead on medium for about 8 minutes until smooth and elastic.
- Step 3: Transfer the dough to a lightly floured surface. Divide into six equal pieces, each weighing about 3.5 ounces, and shape each into a log approximately 8-10 inches long.
- Step 4: Place the shaped logs on parchment paper on a baking sheet. Return to the warm oven and let proof for 1.5 to 2 hours until quadrupled in size.
- Step 5: After proofing, increase oven temperature to 400°F (200°C) and prepare a steaming method with an iron skillet filled with water.
- Step 6: Carefully transfer the proofed baguettes to a baking sheet and score the tops at a 45-degree angle with a razor blade.
- Step 7: Pour hot water into the preheated skillet and place the baking tray in the oven. Bake for 7-8 minutes with steam, then remove the skillet and bake for an additional 4-5 minutes until golden brown.
- Step 8: Cool the Bánh Mì on a wire rack for a few minutes, then brush the crusts with melted vegan butter for a shiny finish.
Pro Tips for the Perfect Banh Vietnamese Baguette
Keep these in mind:
- Use high-quality bread flour for the best texture.
- Don’t skip the proofing step; it’s crucial for achieving the perfect rise.
- Experiment with banh mi variations by adding different fillings.
- Brush with butter while cooling to enhance the flavor and appearance.
Best Ways to Serve Banh Vietnamese Baguette
Enjoy this baguette in various ways:
- As a base for a delicious Vietnamese sandwich, loaded with your favorite meats or veggies.
- Pair with traditional Vietnamese dips for a delightful appetizer.
- Serve alongside soups or salads for a complete meal.
How to Store and Reheat Banh Vietnamese Baguette
After baking, let the baguettes cool completely on a wire rack. Store in a paper bag at room temperature for up to two days, or freeze them for up to three months. To reheat, simply warm in the oven at 350°F (175°C) for about 10 minutes to restore their crispy texture.
Frequently Asked Questions About Banh Vietnamese Baguette
What’s the secret to perfect Banh Vietnamese Baguette?
The secret lies in the dough’s hydration and proper proofing. Ensure you have the right ingredients, and don’t rush the proofing process for that perfect crust and airy crumb.
Can I make Banh Vietnamese Baguette ahead of time?
Yes, you can prepare the dough and shape it ahead of time. Just refrigerate after shaping and allow it to come to room temperature before baking.
How do I avoid common mistakes with Banh Vietnamese Baguette?
To avoid mistakes, ensure you measure ingredients accurately, maintain the right temperature for proofing, and be gentle when shaping the dough to keep the air bubbles intact.
Variations of Banh Vietnamese Baguette You Can Try
Feel free to get creative with your Banh Vietnamese Baguette! Here are a few variations:
- Try a whole wheat version for added nutrients.
- Incorporate herbs into the dough for a unique flavor twist.
- Make mini baguettes for cute appetizer versions.
Each variation can cater to different dietary needs, making them suitable for everyone!
Print
Banh Vietnamese Baguette: 6 Steps to Authentic Flavor
- Total Time: 165 minutes
- Yield: 6 baguettes 1x
- Diet: Vegan
Description
Craft authentic Bánh Mì, the light and crispy Vietnamese baguette, perfect for sandwiches or enjoying alone.
Ingredients
- 1 cup Water (at room temperature)
- 4 cups Bread Flour (with at least 12% protein)
- 1 tbsp Bread Improver (essential for fluffiness and rise)
- 2 tsp Instant Dry Yeast (speeds up rising)
- 1 tbsp Sugar (feeds the yeast)
- 1 tsp Vitamin C Powder (boosts yeast activity)
- 1 tbsp Salt (balances sweetness)
- 2 tbsp Vegan Butter (for brushing before serving)
- 1 bunch Fresh Cilantro (adds vibrancy)
- 1 cup Pickled Carrots & Daikon (adds tang and crunch)
- 1 to taste Chili Slices (adds heat)
Instructions
- Preheat your oven to the lowest setting, around 86°F (30°C). Place a bowl of boiling water inside to create a steamy environment for the dough.
- In a stand mixer, combine water, bread flour, bread improver, instant dry yeast, sugar, and vitamin C powder. Mix on low until incorporated, then knead on medium for about 8 minutes until smooth and elastic.
- Transfer the dough to a lightly floured surface. Divide into six equal pieces, each weighing about 3.5 ounces, and shape each into a log approximately 8-10 inches long.
- Place the shaped logs on parchment paper on a baking sheet. Return to the warm oven and let proof for 1.5 to 2 hours until quadrupled in size.
- After proofing, increase oven temperature to 400°F (200°C) and prepare a steaming method with an iron skillet filled with water.
- Carefully transfer the proofed baguettes to a baking sheet and score the tops at a 45-degree angle with a razor blade.
- Pour hot water into the preheated skillet and place the baking tray in the oven. Bake for 7-8 minutes with steam, then remove the skillet and bake for an additional 4-5 minutes until golden brown.
- Cool the Bánh Mì on a wire rack for a few minutes, then brush the crusts with melted vegan butter for a shiny finish.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breads
- Method: Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 baguette
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg