RECIPE | Bánh Mì Que (Vietnamese Baguette Sticks)

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based option that is lower in fat.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor while being vegetarian.

mayonnaise

🥗Healthier: avocado spread

💰Cheaper: yogurt

Avocado spread is creamy and nutritious, while yogurt is a lighter option.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers add crunch without the heat.

Mix dry + wet ingredients

Rest mixture for 5-7 minutes

1st mix - mix dough on low (speed 2) for 6 minutes // Rest for 5 - 7 minutes before mixing again

2nd mix - medium speed (5) for 5 minutes // Rest for 5 minutes

3rd mix - high speed (8) for 4 minutes // Allow dough to relax before interacting with it again

The final dough should be elastic, smooth, and pliable. If you do the windowpane test and your dough doesn’t tear, it’s good to go. If it does, just allow it to relax a bit, then knead it for a few more minutes.

Make sure all edges are sealed tightly, otherwise the dough will unravel as it bakes.

Proof the dough twice, once in a room temp/humid place for the dough to rise

After the second proof, spray a bit of water on top of the baguettes before scoring so your blade doesn’t snag on the dough.

Cooking Techniques

Spice Level:

Allergens