Bánh mì is the Vietnamese term for bread. It is used to describe a specific type of sandwich. This sandwich is usually filled with marinated meat, pickled vegetables, fresh herbs and various sauces.
The sandwich combines sweet, salty, sour and spicy flavors and is served as a popular street food in Vietnam and many parts of the world.
Tools & Equipment
- Baguette pan
- Bench scraper
- Heat proof deep pan
- Kitchen towel
- Pastry brush
- Rolling pin
- Scoring knife or razor blade
- Spray bottle with water
- Stand mixer fitted with the dough hook
- Spoon
- Wire rack
Recipe Tips
Lava Rock Method: I have seen a couple of recipes using the lava rock method. If you want to try this recipe with lava rocks, put the lava rocks in a heat proof bowl and place it on the bottom of the oven. Place another heat proof bowl with boiling water on the rack above the rocks and bake the Bánh Mì on the top rack.
Proofing Time: The proofing times given are only a guideline and depend on the temperature in your environment. Therefore, pay more attention to the dough and how it develops than to the time.
Oven: If you have an oven with the option of using bottom heat only, then use this making Bánh mì. Alternatively, bake the dough on the bottom rack.
Ingredients for Bánh Mì
- Ascorbic acid
- Bread flour
- Dry yeast
- Egg
- Granulated sugar
- Salt
- Water
Directions – How to Make Bánh Mì
Make the Dough
In the bowl of a stand mixer, add water, egg, yeast, granulated sugar, salt and ascorbic acid and mix with a spoon. Add flour and use a large spoon to combine.
Attach the dough hook and knead on low for about 7 minutes. Increase to medium speed and continue kneading until the gluten is fully developed, for about 3 minutes. Increase the speed to high and knead for 1-2 minutes.
Lightly grease your work surface and remove the dough from the bowl. Slap and fold the dough 4-6 times and shape into a ball. Cover and let rest for 20 minutes.
Lightly grease the work surface again and divide the dough into 6 portions of about 120g each. Roll into small balls, cover and let rest for 15-20 minutes.
Flip one ball onto an oiled work surface, flatten with a rolling pin and shape into a triangle. Roll and press from top to bottom. Press and pinch to seal and create tension. Shape the dough by rolling it back and forth.
Grease a baguette pan and place the shaped dough onto it. Place in the oven with the light on and a bowl of warm water and proof for 45-90 minutes. Spray with water every 15 minutes.
Remove from the oven and let proof on the work surface for another 30 minutes until doubled or tripled in size. Preheat the oven to 230°C/450F°. Place a heatproof deep pan on the bottom of the oven. Score the dough and spray generously with water after scoring.
Bake the Bánh Mì
Place the baguette pan in the oven. Pour boiling water into the pan and close the door to trap the steam. Bake with steam and without opening the door for 8 minutes. Open the door to release any remaining steam and bake for 10-15 minutes.
Remove the Bánh mì from the oven and let it cool on a wire rack. Cracks should form after 5-10 minutes.
Storing and Freezing Instructions
Storage: Use a paper bag or a kitchen towel to protect the Bánh mì from drying out too much. Keep at room temperature for 1-2 days. Do not store in the fridge. Reheat at 180°C/350°F for 2-3 minutes and the crispiness comes right back.
Freezing Instructions: This is a good option for longer storage. Let the Bánh mì cool completely and freeze in a ziplock bag for an airtight container for up to 3 months. Thaw overnight at room temperature and then reheat as desired.
My Summary for Bánh Mì
Difficulty: Intermediate.
Texture: This Bánh mì is so light and crispy.
Time: Making the dough takes about 30 minutes. After that, the dough needs to rest for 20 minutes. Shaping the dough into balls takes about 5 minutes, then the balls have to rest for 15-20 minutes. Final shaping takes about 20 minutes. Proofing time is about 2 hours, depending on the temperature in your kitchen. Baking time is 20-23 minutes.
