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.
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