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Banh Mi – Vietnamese Baguette Recipe

Click here for full written recipe (Bấm vào đây để in công thức)
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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:
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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

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  1. I love your videos! I especially appreciate this one! Vietnamese banh mi is not easily accessible in the city I live in. Now I can try making my own ^_^!

  2. Fullmetalnola Theboot

    Is it Vietnamese bread only cause a Vietnamese made it?

  3. I like this video. Thank you for sharing the details. I followed your instruction. However, i reduce the waiting time as i have not enough time to wait. The result, the skin is very hard and the inside is kind of compact. What can be the possible problem? Apprectiate it if anyone can share more lights.

    I will want to give a second try.

  4. is it okay..if the basic dough had to left for about 2 hours?? doesnt it sour taste caused of yeast?

  5. I eat Banh Mi All day 😀

  6. you are good Helen

  7. Nice em oi !!

  8. I think they also dont cover the dough after shaping so it forms a crust that is easy to cut

  9. Damn, this looks so fucking good!! I’ll take this over any Subway sub any day!

  10. You’re a sweetheart! Thanks for this recipe! Can’t wait to try it!

  11. great video. I will try this. Thanks for sharing.

  12. Hello, thank you for your video, I consider myself an average bread maker and always look forward to learning new techniques. My first time making this turned out pretty good and my wife loves it. I woke up late and she ate one whole one for breakfast,we love this bread. Thank you again,have to go now time to shape the loaves.

  13. thanks it looks very easy and tempting!

  14. Looking excellent !

  15. so kind and so cute thank you

  16. Chị ơi, cái lò nướng của em maximum là 200 độ C thôi. Vậy có cách nào để nướng với lò nướng như vậy dc k a?

  17. Finally i found the dreamed recip.. thank u so much.

  18. Great baguette video! I think the Vietnamese improved the French baguette.

  19. I’ve noticed Vietnamese mayonnaise is special and different from the Western ones. Can you show us how?

  20. I really wanted to how to make banh my which was my favorite when I used live in VN , thanks for video i will try 🙂

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