PICTURE HEAVY POST:
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 to 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
Cooking is Fun ... Really!! 
This is a great post. I love Bânh mì.
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. 🙂
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. 🙂
No worries about the duplication. That’s fine. I like the fact you share on both. Different audiences too.
I think you’re the only person who knows about both TBH. 🙂
Probably 😃
Looks totally yummy!
Thank you.
My pleasure! 😻
Such a beautiful recipe….looks damn good ✌✌
It was a relatively easy to execute recipe. I’ll be making it again. 🙂
As always, I’m impressed by your baking experiments and results!
Thank you. On the whole, such baking is inexpensive and the results are always rewarding.
So funny, but these are on my list to make!! To go with my Ca Ri Ga!! Yours turned out beautifully!!
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.
No, but they make great croutons!! Which I tend to just eat and skip the salad part, lol!
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. 🙂
I made a baguette pizza today. 🙂
🙂
Looks so good. Your baguettes look awesome, great job!
Thank you.
Reblogged this on Vietnam Travel & Trade Portal.