Vietnamese Baguettes (Banh Mi)


These tasty breads are a product of the French colonization of Vietnam and similar to the French baguette. They’re usually filled with sweet and tangy pickled vegetables and an assortment of cold cuts or warm grilled meats.

I made a trio of baguettes using the recipe posted on “Danang Cuisine” website. Though I weighed the all purpose flour and water carefully, my dough ended up much wetter than in the pictures posted or on the accompanying video so I added another 1/2 cup (~60 gm) in order to get a dough that was no longer sticky and firm enough toΒ  shape easily.

Pictorial Recipe

Creating the sponge … just mixed, two hours later, and after addition of the reserved flour

Additional flour/kneading, after doubling and shaping

Baguettes ready for proofing, proofed, slashed and ready for baking

Baked baguettes with a shot of the underside

Interior of the baguette


Banh Mi filled with flaked Sriracha mayonnaise, basted and baked, salmon, romaine and extra mayo (actually Miracle Whip)

Cross-section and crumb of the baguette


20 thoughts on “Vietnamese Baguettes (Banh Mi)

    1. I wish I had more interesting/traditional fillings that I could have used in the sandwich but the recipe was a throw-away/experiment and I wasn’t planning for success so I had to scramble to find what was in my fridge. πŸ™‚

      Sorry for the dueling posts on FB and here. It was either this or the egg white post that are sitting on my hard drive. I thought the baguettes were more appealing. πŸ™‚

    1. It was a nice recipe and made just enough baguettes for a single person to eat in a few days. I don’t think baguettes stand up to extended storage times.

      1. Lo-carb/no carb isn’t in my future … I’d snack on those crunchy croutons too. Olive oil, salt and pepper, dried parsley/oregano. Some grated parmesan too. πŸ™‚

        I made a baguette pizza today. πŸ™‚

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