Breads (Yeast) - Buns/Rolls
Vietnamese Bánh Mì Recipe – Light and Crispy
July 18, 2017
| Recipe by Bake with Paws
Last Updated May 2, 2025
By Bake with Paws
If you’ve ever bitten into a Bánh Mì sandwich from a Vietnamese street vendor, you know it’s more than just bread — it’s a delicate balance of crispness and softness, crunch and chew. This homemade Vietnamese baguette recipe brings you that signature shatteringly crispy crust with an incredibly light, fluffy interior that’s perfect for stuffing with your favorite fillings.
Unlike the classic French baguette, Bánh Mì is designed to be lighter in both texture and flavor. In this guide, I’ll show you how to make Vietnamese Bánh Mì at home with simple ingredients and pro-level techniques — no commercial oven required.
What Makes Bánh Mì Unique?
Vietnamese Bánh Mì is a legacy of French colonial influence, but it’s been reimagined with local preferences. Here’s what sets it apart:
- Crispier, thinner crust: Thanks to high hydration, steam, and proper baking temperature.
- Airy, tender crumb: Less chewy than French baguettes — almost melt-in-the-mouth.
- Mildly enriched dough: Some recipes include sugar, oil, or rice flour to enhance texture and softness.
Step-by-Step How To Make Vietnamese Baguette (Banh Mi)
Yields: 6 baguettes
INGREDIENTS:
Poolish Dough:
150g bread flour
150g water
1.5g instant dried yeast
Main Dough:
250g bread flour
All the poolish dough
3.1g (1 tsp) instant dried yeast
10g sugar
6.5g (1 1/4 teaspoons) salt
1 egg (50g), lightly beaten
45g cold water (Reserve 10g first, add in later if too dry. I used all 45g)
10g lemon juice
10g butter, room temperature or 10g vegetable oil
Equipment You’ll Need:
Baguette Tray (4 Wave, Slot Diameter 7.5 cm)
Sharp blade or lame for scoring
Spray bottle for misting
Lava rocks and a tray
METHOD:
- For the poolish dough:
- Mix all ingredients in a mixing bowl together until incorporated.
- Cover and let it prove for about 2 hours at the counter. My room temperature is about 28C - 29C. Then place into the refrigerator to chill overnight for about 8 hours - 16 hours. It should be bubbly at this stage.
- 30 minutes before using, take out the poolish dough from refrigerator to return to room temperature.
- Kneading:
- Put all ingredients (except butter) into a bowl of stand mixer.
- Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
- Knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until the dough come together, elastic and reach reasonable window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Round up the dough and cover the bowl. Let the dough rise in a warm place for about 60 minutes or until double in size.
- Shaping:
- Transfer the dough to a clean oiled surface then divide dough into 6 equal portions (about 113g each). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Cover with kitchen towel and rest for 10 minutes.
- Please refer to the diagram below or watch the video "How To Shape & Score Banh Mi".
- Place the banh mi dough onto the baguette tray. Spray some water to prevent the dough from drying.
- Final Proofing:
- Cover with a damp kitchen towel and let the banh mi rolls proof at a warm place for about 45 minutes or until the dough rise about doubled in size.
- Baking:
- Preheat oven with lava rocks in a tray at 200C (fan-forced) for 30 minutes before baking.
- Once the oven is ready, score the dough. Wet the blade with water or oil for easy scoring. Keep the blade at 45° angle, and slash across the dough lengthwise. I scored twice just to make sure it is deep enough.
- Spray water on the bread and bake immediately.
- Open the oven door, place the Banh Mi rolls (with the baguette tray).
- Pour 1 1/2 cup of hot water into the lava rocks.
- Spray some water inside the oven.
- Close the door immediately.
- Reduce temperature to 190C (fan-forced) and bake for about 10 minutes.
- Remove the lava rocks and release the steam.
- Increase temperature to 200C (fan-forced).
- Continue baking for another 10 - 12 minutes or until golden brown. I increased the temperature to 230C for the last 3 minutes. Rotate the bread if the oven heat is uneven.
- Once is ready, swift off the oven and remove Banh Mi from oven and let them cool on rack.
Poolish Dough
Main Dough
Shaping & Baking
Pro Tips for Perfect Bánh Mì
- Hydration:
- Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Don’t skip the resting phase:
- Proper gluten relaxation helps with final shaping and better oven spring.
- Rice flour version:
- You can substitute 10–15% of the bread flour with rice flour for an even lighter crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
- Steam bake is crucial:
- It allows the dough to expand fully and prevents premature crust formation.
- Use high heat:
- A hot oven ensures the crust crisps properly.
Storage & Reheating
Best eaten the day it’s baked.
Store in a paper bag at room temp for 1 day.
To revive: Spray lightly with water and reheat at 180°C for 5–8 minutes.
Filling Ideas for Bánh Mì
Pair your baguettes with authentic Vietnamese fillings such as:
Lemongrass grilled chicken or pork
Pickled daikon and carrot (Đồ Chua)
Fresh cucumber and cilantro
Spicy mayo or pâté
Chili slices for heat
FAQ
Q: Why is my Bánh Mì too dense?
A: Check your proofing time — under-proofing or over-kneading can cause a tight crumb. Ensure high hydration and proper fermentation.
Q: Can I use all-purpose flour?
A: You can, but bread flour yields better structure and oven spring.
Q: Is oil necessary?
A: It’s optional, but it adds tenderness to the crumb — especially helpful if you prefer a slightly enriched Bánh Mì.
Q: Why use lemon juice.
A: The ascorbic acid in lemon juice suppose can help strengthen gluten, the protein network that gives bread its structure. A stronger gluten network can result in better rise and a more airy texture in the finished bread. However, if you have kneaded the dough thoroughly and it passes the windowpane test, then you may not necessarily need to add lemon juice for gluten development.
Final Thoughts
This Vietnamese Bánh Mì recipe delivers bakery-style results in your own kitchen, with crisp crusts and light interiors that are perfect for sandwiches. It’s a great starting point if you're looking to master one of Southeast Asia’s most iconic breads.
If you try this recipe, let me know in the comments below or tag me on Instagram @Bakewithpaws. I'd love to see your creations!
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Breads (Yeast) - Buns/Rolls,
Hi, thank you so much for this recipe! Can I use citric acid instead? Not sure if they are similar...
ReplyDeleteHi Sharon,
DeleteThank you for your question. Citric acid is different from ascorbic. Please see the below I found online:
"In short: Vitamin C is ascorbic acid. Citric acid is something else. Both Citric acid and ascorbic acid occur naturally in citrus fruits, leading to a confusion between the two. Citric acid is the "villain" behind the sour taste of lemons, and to a lesser extent, other citrus fruits"
Please omit the Vitamin C if you dont have at home.
Cheers and happy baking:)
Hi! You mentioned ½ Vit.C 500mg capsule... Do you mean that you used half of a capsule? Appreciate your clarification. 😊
ReplyDeleteHi, thank you for asking. Yes, I used half of a capsule.
DeleteCheers :)
At what speed number should the stand mixer be set to?
ReplyDeleteFor Kenwood Mixer I used 2.5 speed. For KitchenAid around 2.
DeleteCheers :)
Hello! Can I use instant yeast?
ReplyDeleteHi, you can. Actually I used instant dry yeast for the next few times.
ReplyDeleteCheers :)
can I know the measurement for instant yeast? can i substitute vitamin c with vinegar?
DeleteHi, Instant dry yeast and Instant yeast is the same thing. I used 1 1/2 tsp as per the above recipe. I think you can omit Vit C. I am not sure whether it work with vinegar.
DeleteCheers :)
Hi please post measurements in grams.
ReplyDeleteHi, thanks for reading this recipe. Please google search for conversion of teaspoon and tablespoon to gram.
DeleteCheers:)
Hi..this recipe no oil at all?
ReplyDeleteTried it, used kitchenaid no 2 knead almost 20 still very sticky? Any advise?
Hi, thanks for readin this recipe. There is no oil used in this recipe.
DeleteIt could be your dough is too wet. Please use less water in this case. Kindly read the general notes ya on the above recipe.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
Cheers :)
hi: there
ReplyDeletecan you do the video to load up in this page? step by step to see more clearly what you post out this recipe. have you try bake the bead without vitamin C, vinegar from some post or utube etc..... I wish the bread there's no vitamin C or vinegar additive. is there a possible thank you
Hi there, Thanks for reading this recipe. I wish I could do a video on this when I have time. The vitamin C I used is vitamin C supplement. You can bake without vitamin C. To be honest, the result is not much different.
DeleteCheers :)
Hi, I have 2 questions please: is it possible to use sourdough discard or active starter instead of commercial instant yeast? And if yes, how much would you substitute? My 2nd question is my baguette rises and tastes great but there is no crackling on the skin after cooling down. Can you share how to ensure crackling on the skin? Thank you so much.
ReplyDeleteHi, thank you for trying this recipe and your feedback.
DeleteI have another recipe using sourdough starter. Please search for Sourdough Banh Mi on the search box or you can find on the above Recipe Card.
Sorry, I cannot ensure you on the crackling as each oven behalf differently and also the lava stone you use maybe different from mine. Baking method shared above is what I did. What I knew is the sudden temperature change make the crust crack.
I hope this recipe.
Thank you and happy baking :)
What percentage of ascorbic acid can be used instead of lemon juice?
ReplyDeleteHi, thank you for your interest in this recipe. I never used ascorbic acid before. Hence, I can't answer you on this.
DeleteHowever, I google search and this is the result:
A very small amount is required. It is advised that 20mg – 30mg per 1kg of flour is enough. That is 0.02g – 0.03g.
https://www.chainbaker.com/vitamin-c/#:~:text=A%20very%20small%20amount%20is,is%200.02g%20%E2%80%93%200.03g.
I hope this help.
Cheers and happy baking :)
thank you! 😘
DeleteYou are most welcome :)
Deletehi, can i replace lemon juice with All Natural Distilled White Vinegar from Heinz?
ReplyDeleteHi, thank you for your interest in this recipe. Yes, you can white vinegar but be aware that vinegar has a stronger, more pungent flavor compared to lemon juice. Anyhow, small amount should be fine.
DeleteCheers and happy baking :)
Hello,
ReplyDeleteI tried two times but dough came out too wet.
I ended up adding lots more flour.
Is 45 grams water and 250 flour correct?
Thank you
Hi, thank you for trying and sorry to hear that your dough is too wet. 45g of water and 250g flour in the main dough are correct. Your flour may absorb less water. Please use less than 45g water for your case. The flour I used is different from yours.
DeletePlease read the notes on the recipe.
Please reserve some water and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid slowly until the right consistency. This is because each flour absorbs water and hydrates differently.
Cheers and happy baking :)