How to Make BANH MI (Vietnamese Baguettes) | AIRY inside CRISPY outside!

pork

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are often less expensive than pork.

baguette

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more nutrients, while white bread is usually cheaper.

Rinse stand mixer bowl with hot water. Combine warm water with sugar and instant yeast. Let stand for 5 to 10 minutes to bloom.

Add flour and sprinkle over salt. Stir to form ragged dough.

Knead dough at speed 4 for 10 minutes until smooth and elastic. Cover and rest for 30 minutes.

Uncover and knead again at speed 4 for 10 minutes.

Let the dough rest a few minutes and conduct a windowpane test.

Shape into a ball and cover. Proof in a warm, draft-free location for 60 minutes until doubled to tripled in size.

Divide dough into 6 even pieces and shape each into a ball.

Roll each dough ball flat and shape into a baguette, pinching the seam to seal.

Place shaped baguettes on a non-stick baguette pan with the seam side down. Cover with plastic wrap.

Proof in a steam oven with a metal baking pan filled with hot water for 45 minutes.

Preheat oven to 475°F.

Mist baguettes and blade with water. Slash each baguette about 1 cm deep.

Place the metal baking pan back on the bottom rack and pour in hot water. Bake for 18 to 20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens