How to Actually Bake Bánh Mì at Home
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- čas přidán 27. 03. 2023
- A few years ago I decided I really wanted to learn how to bake Bánh Mì bread. I grew up eating Bánh Mì all my life and but during a trip to Vietnam in high school, I noticed that the Bánh Mì bread was so much lighter, and so much crispier. I tried so many different recipes and but during my research, I realized that the resources on how Bánh Mì actually works is really limited. I’ve been working on this recipe for a few years now, and I finally feel like I have enough knowledge to share. Thank you all and I hope you enjoy the video!
Bánh Mì Bread Recipe with Egg as a Dough Improver
Makes 6 Bánh Mì (125g unbaked)
Ingredients:
450g Bread Flour amzn.to/3zfhQ9e
260g Water
1 Whole Egg (50g) amzn.to/3LZaPkH
8g Instant Yeast amzn.to/3JSrUtU
2g Salt amzn.to/40EMIf6
2g Sugar amzn.to/3JWGsIO
1g Ascorbic Acid amzn.to/40q71wY
Vegetable Oil (as needed) amzn.to/42LKInd
Equipment:
Lava Rocks amzn.to/3omHgj9
Stand Mixer amzn.to/3JV5cRB
Kitchen Scale amzn.to/3KdNTNe
Precision Scale amzn.to/3FZPofq
Baguette Pans amzn.to/40rHS5a
Rolling Pin amzn.to/3lMOSKM
Plastic Dough Scraper amzn.to/40DlKV4
Spray Bottle amzn.to/3lL4AX0
Lame amzn.to/3nnrCDv
Razor Blades amzn.to/3zbK1pI
Instructions:
In a mixing bowl, add egg, water, yeast, sugar, salt and ascorbic acid. Add in flour and combine.
In a stand mixer, mix on low speed for 7 minutes. Then 3 minutes on high speed. Continue mixing until gluten is fully developed. (Total mixing times will vary depending on mixer).
Lightly oil work surface. Remove dough from bowl. Slap and fold the dough 4-6 times and form a ball. Cover and let rest for 20 minutes.
Divide the dough into six 120g portions. Roll into small balls. Cover and let rest for 20 minutes.
Shape each using the method demonstrated in the video. Place the shaped dough onto a lightly oiled baguette pan.
Proof in the oven with the light on and a pot of warm water for 60 minutes. Spray with water every 15 minutes.
Remove from the oven and proof on a countertop for 30 additional minutes. Meanwhile, preheat the oven to Bake 450F (no fan, bottom only if possible) with 2 trays, one with lava rocks.
Once the dough has grown 2.5 to 3 times in size, and the oven has preheated bowl a pot of water. Score the loaves with a lame or razor. Immediately spray with water after scoring.
Place the baguette pans with the dough into the oven. Immediately pour boiling water onto lava rocks and secondary tray.
Bake for 8 minutes without opening the door.
Open the door to release any leftover steam, and bake 7-8 minutes depending on desired color.
Remove the Bánh Mì from the oven and let cool. Cracks should form after 5-10 minutes.
Enjoy!
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I realized a couple minutes in that this probably wasn't something I was gonna attempt making at home, but I finished the whole video because it was so well-made! This is a great video, your dedication to the dish really shows.
Many have tried and failed! I hoped that this video shows some of the key parts of making the bread. Thank you for watching!
what did you realize, you sucked at or didn't have patience for cooking in the first place? bread is literally one of the most common things to be made. just apply yourself it's really not complicated. its really much easier than a lot of bread recipes...
@@DurealzForReal wtf is wrong with you 😂
@@J87169 I'd bet any money he's never even touched flour let alone baked bread lol. Armchair experts, I tell ya
I can’t make bread. I have tried many of those so-called easy recipes, following the recipe letter for letter and I end up with a lump of lead at the end. Plus, who had a kneading machine?? In the past I have kneaded and kneaded and the bread still doesn’t raise right. I will never try to make bread again. Sorry. It’s not as easy as they show it.
This is the type of food content I love. No big fuss and no extensive storytelling, just straight up facts and catching visuals.
Immediately a sub and looking forward to your future content!
Big thank you!
You might like Mile Zero Kitchen, I love his channel
This recipe is perfect. I made the best banh mi I've ever had with this. I didn't use the lava rock method. Instead I used a pan with water in the oven and a spray bottle every 5 minutes. The crust still cracked perfectly. The dough texture was amazing. Congrats and thanks to uploader.
I'm glad to hear the recipe worked out, especially without lava rocks. The most important thing is to get enough steam during that first part of the bake, which it seems like you were able to accomplish!
Yes, I was going to ask if it is really necessary to use lava rocks as I would not know where to buy them. Could I just use regular garden rocks or no rocks?
I actually did it. I purchased a kitchen aid and made this. So many bread failures and this was the first one that actually worked. I didn't have the lava rocks or the acid but bread came out very good. I am so happy thank you so much.
Just tried this ...super crispy on the outside and unbelievably light and fluffy on the inside! Everything else I've tried had resulted in doughy, heavier rolls, not this one, your recipe is incredible! Thank you for sharing 🙏
Same! I would often get such dense baguettes but not this video.
I’ve literally scoured the internet for a good Vietnamese Banh Mi baguette recipe since I am obsessed with bánh mì sandwiches and wanted to make my own from scratch and everything. Yours was so detailed! I’ve tried other variations and it didn’t have what I was looking for when I was in Vietnam. Thank you for this. Also please continue to upload!
Just tried this recipe and method. Turned out great! This is absolutely the closest to authentic Vietnamese banh mi what I've tasted outside of VN!
I appreciate the closing comments. I thought I might want to try and make this (I enjoy practicing making bread) buttt… it’s a lot of work. I also loved that you encourage us to support local bakeries
Absolute genius! My wife & I thank you as we've moved way out of town (in Australia) & miss the genuine craft of how this beautiful staple of Vietnamese life is prepared. ✌️👏
Sooo I finally did this tonight. And this is my 4th recipe from CZcams. Can I say, the best recipe thus far. I wish I could post a pic but damn, the best recipe.. hands down. Thank you.
Probably the greatest sandwich ever. Thank you for taking the time to share the steps so elegantly.
I’m at an intermediate/expert home cook level that just started baking. You have encouraged me to pull the trigger to buy a mixer! I hope my bread comes out as nice as yours. Cooking is awesome!
Hi Huy, I have been trying to bake a proper bread Roll for a very long time now.
I seen your recipe and followed it. I did not have absorbic acid so I added 2ml white vinegar.
I must tell you that you reipe is absolute perfection. Everything I have tried to fix in my recipe was resolved with your recipe.
Thank You. I love my new bread rolls and this will be a permanent bread in my home
Love the breakdown and how simple you made it! 🙌🏼
Thank you!
As someone also working on a cooking channel I can 1000% appreciate the work and effort that went into this. Now I just need the courage to try and make this thing...
I just made this and it was incredible! The outside is super crispy, the inside is an absolute pillow. It's just soooo good. Thank you so much for posting this!
ive been looking for a video like this for the last YEAR bc having to settle for baguettes just wasn't good enough. thank you so much omg
This is far and away the best bánh mì video I've ever seen. Thanks for doing this. I wanted to start my bánh mì journey and your video has made it so much easier. Love the quality in the video too, from the shots, to the music, edit and voice over. Well done. I'm definitely going to try your recipe. I'd also love to see your more advanced bánh mì recipe. I know something for the general audience is appealing, but I'd love to see what "secret sauce" you have brewing that you actually make for yourself for consumption.
Thank you Anthony for your kind words! I have been working on a few variations of this Bánh Mì recipe as this was just a starting point. This is definitely geared to be approachable, especially since I know Bánh Mì has been a difficult bread to master or even get decent results.
How do I bake the left few minutes without steam when the bottom pan is filled with water? Do I remove the pan that is filled with water?
@@dattack1970 I don't think you need that much water to steam for 8 minutes. If you use a decent sized pan, you won't need to fill it with water to the point where you cannot handle it. I'd wager to bet that you can use a glass casserole dish and fill it with water and since it has handles, you can remove it from the oven without too much trouble.
@@anthony-vu Careful using glass. Even though I preheated it, I oopsied it one time and upon pouring in my boiling water, I shattered the Pyrex in the oven.
@hueezer... How important is the lava rock
I was in Vietnam just a few weeks ago and I am so glad I ended up on this recipe. Was looking for a way to make this bread at home.
Hey man, your videos are an inspiration. Please please please continue to post. You're videos are so easy to follow, well edited, and has so much heart.
Did this last night. PERFECT outcome. very simple. very clear instructions. This is my foundation for the January Banh mi project of 6 different varieties for the month. excellent video production. Very little of the "yeah, Imma blab, blab thru this for 20 minutes cuz i like to look at misself BS".
Great video - very well produced, love the way you incorporated the music. And unlike most formulas this experienced bread baker sees online, it delivered exactly as promised. Well done!
This gotta be one of the most chill cooking vids I've ever seen! Love it! Makes me feel relaxed and actually willing to try to make this lol.
Saw this earlier this week and made today, following your method exactly. They turned out beautiful and delicious. Thank you!
Thank you so much for sharing your recipe. I don’t have the lava rocks but tried to make it today anyway. It turned out great. Thin crust and light. 🎉🎉
A good Banh Mi is indeed a treat.....a great treat, and the bread is KEY. If only people knew how GOOD this sandwich is when made with top quality ingredients!
So lovely! I’ve made this recipe two times and each time all six were gone the next day 😆 The editing flourishes and music are the cherry on top to a great recipe!
OMG! Thank you! This was an amazingly made video and recipe! I’m super excited try this soon, all other recipes I’ve tried so far have been disappointing. ❤️
This is the most professional and pleasing to watch editing I’ve ever seen in a cooking video 👌🏽
Great video! Found this by accident and I'm so glad I did! This looks amazing and the recipe is so simple (compared to some other breads). I think I may actually be able to make this!
grew up in SE PDX and have always wanted to learn more about how to make this at home, thank you for the great and clear video!
Baguettes in Europe (In Germany any way) are wayy to dense for banh mi, so I thought I'd try making my own. I just made this morning and it was a success! Its definitely not a recipe for beginner bakers, as not every home-baker will have lava stones or baguette trays. I used ice cubes and large kitchen cloth covered in rice flour, and this recipe still proofed perfectly and came out great! Thank you!
This was an awesome video! I was wondering about the salt content as well, but I see that someone already asked. I’ve never tried going that low on the salt but I’ll have to give it a try!
Give it a shot, and let me know if you run into any issues! I may address the salt question in an upcoming video since a few people are asking!
this was a super extensive baking process but it just goes to show the amount of effort and care put into making such a perfect loaf of bread. thank you for sharing, and i really enjoyed watching you editing style as well. it really broke down every step and made it easier to understand
I absolutely adore pain-mi baguettes- especially the Vietnamese variety with the unique fillings that go inside.
Thank you for making this video because I live in a town with nothing but chain restaurants and fast food. I’m so excited to make this!
Great video! I grew up eating these, and the bread is what makes its a real treat! Can you make a video on how to make the sandwiches and describing the types of meats used? Always wanted to make it at home, but just a little intimidated!
Fantastic video. Exactly what I was looking for. Easy to follow instructions....thanks
Much appreciated! I'm glad you enjoyed the video!
So much thoughtfulness and love, just wanna say thank you for sharing your technique!
Can’t wait to try this. My last attempt was so so. Love the sandwiches, and Vietnamese food, in general!
We eat almost the same bread here in Brazil as our everyday bread. Yours looks amazing! The crispy skin is insane.
I'll give the recipe a try, but will do the kneading process by hand.
I'll keep you posted on how it goes. Thanks❤
went to a "famous" banh mi place and the bread was so so so soft. I thought I was crazy because I preferred that ultra-brittle, crispy shell. 100% booking this for later
Same here! I was pretty disappointed because it was more like store bought French loaf with preservatives 😖 I can’t wait to make this recipe!
This has got to be the best produced cooking video I've ever seen. The graphics are amazing.
Just made this today and it's freaking fantastic. Easy to follow and the results are perfect. I only had a small issue with 2 of my rolls burning on the bottom but it might be my oven or the new pans I got. Aside from that I am happy to finally have the perfect recipe.
Just tried this recipe. I don’t have lava rocks, and my baguette pan is wider, but they look fantastic and I can’t wait to try them. Listening to them crackling on the cooling rack as I type. :-)
Results were good. I can’t wait to try them again!
What are your thoughts on baking with the baguette tray vs baking on a baking stone/steel?
This video is perfect in every way, from content, thru music, shots, dedication, recipe, what is important, what is not and even have charts to better explain things! Amazing.
There are very few, VERY FEW, cooking videos with a music bed that is enjoyable. That drum hit when the Bahn Mi are finished made me smile so hard. The bread is my favorite part of this sandwich and boy does this recipe make me wanna try it for myself.
Can you make a revised version with the dough improvers that give a more traditional airy interior?
Just made these for the first time today, although I added 1%/flour weight of bread improver. I found that 125g x 6 was slightly too big for my baguette tray and oven (in the UK we have smaller ovens as standard compared to US). The crust was fantastic but flavour lacked salt to my personal taste. I am making them again right now but scaled the recipe back to 80% to yield approx 100g portions and have upped the salt content to 8g which is what I would normally use with this quantity of flour. Fingers crossed the crust is just as good this time round. Thanks for the great video
please update when youre done. im very curious about the results of your updated measurements 🙏
Sorry for the late reply. I found 80% scaling too small for a single portion. Currently making these again today 90% scaling which hopefully should just fit onto my baguette tray
PHENOMENAL VIDEOGRAPHY AND CONTENT! I’ve been scouring for a perfect BANH MI recipe. Can’t wait to get started!!!!! Above and beyond! Thank you!!!!!
This is my fav recipe so far for Bahn Mi. I live in LA and sometimes don’t feel like driving all the way to Garden Grove/Westminster so often make my own bread. I used vital wheat gluten instead of ascorbic acid cause that’s what I had. My son ate all the loaves in one evening!!! Will def be making this again. Thanks for taking the time to create such a thorough video. ❤❤
Finally a banh mi recipe that works!!!
Been on the lookout for ages... So thank you!
Tweaked the recipe a little though. I use 20% yudane and have increased the hydration a bit to better suit my flour.
And the result have been fantastic! This is the fluffiest and softest bread I've ever made. And with the ultra thin crunchy crust. Unbeatable!
BIG Thanks!
I've tried it with a Tangzhong and the crumb was very very soft! I'm glad it finally worked out for you. Thank you trying the recipe!
A long time ago I was doing the hot water pan thing to get steam and ended up shattering my oven door by splashing water on it. Since then, I've weighed out water into containers and frozen giant pucks to drop into the pan for steam. My pan rests on a baking steel, which helps it stay hot during the process. Might be worth trying! I usually make 200g ice cubes for baking bread, which keeps the oven extremely humid for 15m or so
I have heard about people shattering oven doors. One way to reduce the chances of that happening is to cover the glass part with another towel before pouring water.
The ice would cool the oven and would take too long before turning into steam. Covering the glass with a towel and using a kettle will minimize accidental spills.
@@runwords_ Ice works fine, I literaly do it this way all the time. Ice is absolutely not cold enough to drastically change the oven temperature. Steam is created instantaneously when it's added to the pan and it continues being created until the pan is dry
yessss I have been looking for this recipe for all of my lifeeee~! thank you!
Legit guide man, enjoyed watching it. Thanks!
So rad. Reminds me of bolio for tortas
Bolillo
Im mexican and the first thing I thought was: this is a bolillo!
That’s what I use when I make banh mi at home bolillo it’s the same thing just different names
Pretty much the same, yup
Not even close. Banh mi bread has more crunch and bolillos are less crunchy and more soft bread inside
Looks so delicious and would like to try！ But I don't have Ascorbic Acid, can I use lemon juice instead?
Same question
Look for the product ‘fruit fresh’,mostly ascorbic acid
@@flowercook3142 thank you so much for your answer:)
Didnt realize how sophisticated the process is. Love bahn mi!
Thank you!
You provided a lot of details that I'm sure will make it great.
Can't wait to try it!
Definitely gonna make it! Can I just ask if I can use lemon juice instead of ascorbic acid?
While you can use lemon juice, it isn't an exact substitute for ascorbic acid. That being said, I have used lemon juice (~20g for this recipe) and the results are still good!
do you need lava rocks to generate that much steam, is there an other process that can create the same conditions?
either way still a good vid.
Best banh mi recipe i have ever seen. 🎉 thanks for your sharing.
This looks absolutely wonderful! I'm definitely trying this! Thanks for sharing
WHERE'S THE QUANG TRAN GANG AT
No. He’s literally gatekeeping his recipe when there’s so many good recipes online and if you’re a regular bread baker you’ll be able to achieve the perfect bánh mì at home.
1 gram of ascorbic acid seems like alot.. is that right?
It is .25% so it is fine. The salt is only .5% which seems really low in traditional bread baking which is typically 2%.
@@jred5153 The salt is low in this recipe. I've done the same recipe with up to 10g of salt and it still comes out great, though I had difficultly get the same amount of volume with higher salt. With this recipe, the bread itself doesn't have much flavor (compared to a typical slow fermented bread or enriched bread) so I optimized for crispiness. Especially since a lot of the flavor (and salt) will come with the Bánh Mì sandwich fillings. Thank you watching!
@@hueezer hold on a second. I wasn’t addressing that, I was addressing the persons concerns about your FORMULA since you did not answer their question. If you are going to put formulas out there (they are not recipes in the baking world) be prepaid to address the concerns about them.
@@jred5153 you’re absolutely right. From what I’ve seen and read, you don’t need very much ascorbic acid. That said I have made this with as much as 1% and it didn’t have any negative effect. For approachability and practical reasons I set this to 1g. For this bread, the most important part of the process is mixing fast (almost to the point of over mixing). You also want to proof for as long as you can (almost to the point of over proofing. With that in mind, the amount of ascorbic wasn’t a big factor (although yes you want to keep it very low). I had to break a lot of baking rules and common sense in order to get to this recipe. Apologies for not fully addressing the question. I realize there are many bakers out there with much more knowledge and experience than I do!
What is the Ascorbic acid do to the bread ? What else I can replace for that ? Without that bread change the flavor ?
This recipe is great I made this buns for 2 time alredy this week Thanks!
Would love to see the commercial version of this with the other additives that are harder to source. Great video, thanks!
Almost looks like a Schnittbrötchen to me.
Shit and brochen Xdddd😊
God bless you
@@lauracassidy8152lol
And looks like pão francês to me.
Looks tasty to me.
Amazing quality production Huy, thank you for sharing your secrets!
Thank you for sharing your bread recipe and knowledge on what it takes to make them at home. I had a great opportunity to live in Vietnam for three years, and bánh mì was my go-to breakfast/snack. Many of the places around me couldn't get the bread right, so this video has inspired me to really try it myself 😀
Brother, this video is so beautiful. Not just because of the breadmaking. But because of the cinematic and production.
Very impressed with your bread. It looks so professional. Very clear and concise instructions. Thank you
I looked for every recipes on CZcams and yet nothing has satisfied me. I think I finally found one that really work! Thank you so much man!
This was also me when I started baking this a few years ago!
Same here.
Thank you for sharing your knowledge ! I will definitely try !
Amazing first video. Can't wait to see what you do with the channel!
Thank you for sharing this recipe😊
I have always longed for that one bread i had in Danang, Vietnam. No bread came close but this. Thank you
Wow, flawless video! Loved the music and production and all around instructions. Thanks for the great video!
What a FANTASTIC video! Love the care and attention you put into your Bánh Mì AND your video production 👏 Subscribed and can’t wait to see more!
Thank you! Your recipe is great!
Can’t wait to try, great instructional video
This is an amazingly clear and friendly recipe. Thank you so much!
This is the best video for Banh mi , I make it yesterday and it was really good and I will make it over and over again thank you very much!! I will try to make some Bagels see how it turn out.
Great video! I can’t wait to try this. I always loved the texture of this type of bread. Thanks for sharing look forward to seeing more
Excellent instructional video! Look forward to future banh mi related content, especially as it relates to the cold cuts and pate.
Such a beautiful result
Tried out this recipe today.. the bread was excellent in flavor and texture. It was exactly what the video said would happen. Thank you for sharing, and keep sharing! I can now re-live the memories of my travel time and banh mi experience in vietnam 😊
This bread looks like the most common bread in Brazil, the pão francês (a.k.a. pão de sal or cacetinho). But i don't know why, it has become harder and harder to find a good one in the bakeries. Your recipe seems to be perfect for me to try, maybe I'll find the taste I've been looking for.
Simple, clean, easy to understand video is exactly how you earn my subscription.
Wow, excellent tutorial! I never would have considered trying to make Bánh Mì, though I love eating it. I'm going to try this. Thanks!
Hats off to you. This is the real than made right at home, thank you.
Amazing thanks for sharing! Excited to give the recipe a try
Thank you this worked well. I had to add a little water while mixing for better consistency and I combined your written instructions with your video (proofing with steam). I removed the two steaming trays after the first 8 minutes and closed the oven door. I ran out of space on my baguette pan and baked the extra dough on a pie pan: this came out fine, too. Thank you for a great recipe.
Wow! Can't wait to try this! I've never seen the trick of starting with steam then dry. Thanks for a great video!
Nice video. I started baking about 3 years ago and I can still learn something new from your video. Please keep up your good work. Really looking forward to your next video.
This was the first bánh mì recipe I've ever tried and it came out great! Would def recommend and make again ❤
I'm literally going to go home and make this after work. AMAZING video
I’m excited to have you try!
One of the best fn videos I've watched in a while !
Loved every second of it. I'm so gonna try this 🤤
There's absolutely no way I'll ever bake Bánh Mì rolls at home when there's like three or four Vietnamese bakeries within 10 minutes drive from my house. I'll just leave it to the pros.
But I saw that you also have a video on making Đồ Chua, and that is right up my alley mate! Thanks!
A few years ago, I also obsessed over making this perfectly for a good few months without success until I eventually gave up. It was only recently that I accidentally discovered egg as an incredible dough improver for rustic style loaves and now I regularly make bread with the same puff and crispy thin crust of banh mi bread.