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Learn how to make the VERY BEST Vietnamese baguette! These bánh mì have the perfect light and cottony crumb with a super crispy crust! This recipe is the result of a ton of trials and help from Vietnamese friends to reach the perfect texture and flavor. Look no further for an authentic recipe!

How To Make Bánh Mì (Vietnamese Baguette)

My quest to make authentic Bánh Mì is finally over! After so many trials I lost count, I’m super excited to finally share the recipe to make these super light Vietnamese baguettes! Let’s bake!

While most so-called Vietnamese baguette recipes that can be found online yield nice results, they all lack the lightness of real bánh mì. After a lot of research, an insane amount of trials, and invaluable help from my Vietnamese wife, I finally nailed it! If you are looking for an authentic bánh mì that is as light as a feather, this recipe surely won’t disappoint. It tastes just like the ones I tried and loved in Vietnam. In fact, my recipe is based on real recipes we gathered from local bakeries in Saigon, Vietnam. Talk about authenticity!

If you have tried authentic Bánh Mì before, you know how light and airy the crumb is. This recipe replicates precisely that!

📙 Why This Recipe Works

What is the secret to getting this extremely light texture and thin crust? Well, there is not a single answer to that. It’s all about food science and the combination of multiple things:

  • A high-hydration dough. This dough contains more moisture than most bread dough. In fact, it’s so sticky that you will need to work with oiled hands when handling the dough.
  • A high-protein flour. Using wheat flour with a high protein content is critical. I tested this recipe with all-purpose flour (8% protein), and the results were meh. The crumb was just too dense. I will explain more about which flour to pick in the Ingredient Notes section.
  • The addition of bread improver. It’s impossible to achieve the airy crumb without using any bread improver. It helps increase the volume, prevents the dough from overproofing, and enhances the shape of your baguettes.
  • A high-speed kneading. For this recipe, you will need a stand mixer. We will run it at full speed to develop the gluten.
  • A long rising time. You want to let your baguettes rise for at least two hours in a warm and humid environment. The baguettes will keep rising for the whole two hours thanks to the addition of the bread improver and the vitamin C.
  • A lot of steam in the oven. This will allow the crust to develop cracks and stay thin and super crispy.

📘 What is Bánh Mì

Bánh Mì is a Vietnamese bread that appeared during the French colonization, around 1880. French colonists brought bread, as well as paté, coffee, crème caramel, yogurt, and more, influencing Vietnamese cuisine. Vietnamese tweaked the bread by filling it with paté, carrot and radish pickles, fresh herbs, and all sorts of meat. It is now considered one of the best sandwiches in the world.

Bánh Mì, which translates to “wheat cake,” is the name of the bread itself, but also the filled sandwich.

So, what’s so special about bánh mì? The uniqueness of this bread is that it is extremely light. The inside is so airy that it almost looks like candy floss, and the crust is super thin and crispy with visible cracks on it. Another difference is that, as opposed to other bread, this one tends to become soft and chewy the next day. It doesn’t really dry out.

To me, preparing a Bánh Mì sandwich starts with the perfect bread. French baguettes just don’t compare. Traditional French baguettes have a much thicker crust and more crumb, so the weight-to-volume ratio is much higher. Bánh Mì is lighter (less crumb), making it easier to digest, and perfect to add a ton of fillings!

How To Make Bánh Mì (Vietnamese Baguette)

🌾 Ingredient Notes

Here are the ingredients you will need to make Vietnamese baguettes at home. If you want the best results, do not omit or substitute any ingredient.

High-protein flour

Aim for wheat flour with 11-12% protein. If you only have all-purpose flour (8% protein) on hand, don’t try this recipe, as you will be disappointed by the results. The high amount of gluten allows the dough to get a light and elastic consistency and a better rise. You can find high-protein flour here.


To help the baguettes rise. I use instant yeast which is easier to find and can be stored in the pantry. If you only have active dry yeast on hand, allow it to rehydrate in the water before mixing it with the flour.

Fresh yeast will also work! If using fresh yeast, you will need to use about 3g and dissolve it in 3 tablespoons of lukewarm water. Remember to remove the same amount of water from the recipe to get the same ratio of flour to water.

Bread improver

An essential ingredient, the addition of bread improver allows the dough to rise for a longer period, giving it a fluffier texture. I found mine online, but you may try asking a bakery if they can sell you some (they usually have it).

Which type of bread improver should I use?

Most bread improvers will work here. However, each brand will yield slightly different results, and I cannot predict how each will work. For your information, the bread improver I used here, the one used by bakers in Vietnam, is called S500 Bánh Mì Plus, by the brand Puratos. It contains starch (75%), dextrose, emulsifier (E472e), anti-oxidants (E300), enzymes: amylases: E1100.

Vitamin C

It acts as a boost for the yeast. I used vitamin C powder, but you can use crushed vitamin C tablets.

Salt and sugar

Salt is there for flavor while sugar gives the yeast a little boost. Regarding the type of sugar to use, I recommend sticking to regular granulated sugar.

Quick note: Bánh mì dough doesn’t contain any rice flour nowadays. Unfortunately, there is a lot of misinformation about that (Wikipedia included). IT IS NOT the secret to its light texture, nor is the shaping/rolling of the dough.

🥣 How to Make Bánh Mì

Equipment Needed

Before starting, you will need a few essential tools:

  • A high-speed stand mixer. This one is a must. I would not recommend kneading by hand for this recipe.
  • A perforated baguette pan. If you want round and good-looking baguettes, a baguette pan will definitely help. It also helps the heat distribute better, giving the baguettes a more uniform, golden brown color.
  • A bread lame. For scoring the loaves before baking. You don’t need the handle, just a standard razor blade works well.
  • A spray bottle. To spray the baguettes before baking.
  • And a good oven!

1. Prepare the dough

  1. Combine all of the ingredients. First, add all the ingredients to the bowl of a stand mixer: bread flour, salt, sugar, bread improver, vitamin C, dry yeast, and water.
  2. Knead. Then, knead at speed 9 of your stand mixer for 7-8 minutes. The dough should be silky smooth and slightly sticky.
  3. Let it rest. Transfer the dough to a greased surface and let it rest covered with plastic wrap for about 20 minutes.
  4. Divide into balls. Then, divide it into either four pieces of about 100g or five pieces of 80g for smaller bánh mì.

Bánh Mì Size

There is a lot of confusion regarding the size of bánh mì. Some people believe that it has a standard size. This is not true. If you have ever been to Vietnam, you probably noticed that depending on the bakery, the size of bánh mì can be considerably different, going from 6 inches (15cm) to 25 inches (65cm), which is the standard size of a French baguette.

I have noticed that the most popular size of the bánh mì used to make sandwiches is 7-8 inches (18-20cm). Hence, I recommend dividing the dough into 4 pieces if you want that length. Otherwise, feel free to make smaller or longer baguettes, that is up to you.

How To Make Bánh Mì (Vietnamese Baguette)

2. Shape it

It’s now time to shape the baguettes!

For the shaping, I would recommend checking some videos like this one to get an idea of how to do it. Before shaping your baguettes, ensure that your working surface is lightly oiled. This will prevent the dough from sticking to it. There are different ways to shape your baguettes:

  • You can slap the dough into a long trapeze, flatten it, and then roll it into a log.
  • Or, flatten the dough into a rectangle using your hands and then simply roll it into a log.

Don’t be too hard on yourself. The shaping will not have a huge impact on the overall texture of your bread. Try to do your best, though. But don’t worry – it’s pretty forgiving once it rises, as you can see below.

How To Make Bánh Mì (Vietnamese Baguette)
How To Make Bánh Mì (Vietnamese Baguette)

3. Proof

  1. Transfer to a pan. Next, lightly grease a baguette pan with vegetable oil and place your little loaves of dough on it.
  2. Proof. To proof the baguettes, I recommend placing your pans in an oven at about 86°F (30°C) with a baking sheet or bowl filled with warm water to keep enough humidity.
  3. After 2 hours, your baguettes should have almost quadrupled in size! Time to bake!

Note: I had a lot of trouble at first with the baguettes developing a crust and drying out during proofing (a dry crust stops the dough from rising more). To prevent that, you want to cover your baguettes with a wet cheesecloth. Don’t use a kitchen towel as it’s too heavy and could prevent the baguettes from rising well.

How To Make Bánh Mì (Vietnamese Baguette)

4. Bake

The secret to that thin crust is a lot of moisture in the oven. Here is how to bake the baguettes:

  1. Preheat your oven to 425°F (220°C) with an iron skillet placed at the bottom. The skillet will retain a lot of heat, so when you open the oven to bake your baguettes, it will come back to a high temperature more quickly. Allow the oven to preheat for at least 25 minutes.
  2. Remove the cheesecloth. Once your oven is at the right temperature, spray the baguettes with water and remove the cheesecloth. Spraying with water will allow you to peel the cheesecloth very easily.
  3. Score at a 45-degree angle. Using a razor blade, score each baguette with either one cut vertically or 2-3 cuts diagonally. Score twice for each cut.


Through testing, I realized that there are a few tips to follow when scoring the dough, if you don’t want it to stick to your blade. Here is what I learned:

  • Be non-hesitant: You must be fast and non-hesitant when scoring the dough. This is key. If you score the dough slowly, you are guaranteed to drag it using your blade. Be decisive!
  • Score with one vertical cut: While you can score with two to three diagonal cuts, I find it much easier to score with one long vertical cut, especially if you are a beginner.
  • Wet your blade: One more tip is to dip your blade in either water or oil before scoring. It helps the blade slide on the dough.
How To Make Bánh Mì (Vietnamese Baguette)
  1. Create steam. Pour about 3 cups of boiling water into the iron skillet to create a lot of steam.
  2. Bake. Right after pouring the hot water into the skillet, add your baguette pans to the oven and turn off the oven fan. By baking without the fan, we keep a ton of moisture inside the oven.

Be careful! DO NOT open the oven door during the first 15 minutes; otherwise, your baguettes will slightly collapse. The high heat and steam inside the oven make the bread rise, but if you open the door before the crust has set, it will simply collapse, and you will lose that super airy crumb. We won’t spray the baguettes with water during baking as there is already enough humidity, so there is no need to open the oven.

  1. Flip. After 16-18 minutes, flip the baguettes so the bottom is on top. Bake for another 4 minutes. This will allow the bottoms of your bánh mì to brown evenly.
  2. Remove from the oven. Remove your golden brown bánh mì from the oven and let them cool. Within 5 minutes, you should hear the sound of a crackling fire and see cracks appear on the crust! Magical!
How To Make Bánh Mì (Vietnamese Baguette)

I’m so happy with how these turned out! The crust is so thin and crispy, and the crumb is incredibly light!

I would say the only thing I could not get perfectly right were the ears. I still need to work on my scoring skills. Other than that, these little bánh mì are so close to the real ones! I had my share of bánh mì in Vietnam for years, so you can trust me on that!

📔 Tips

  • Do not make any substitutions. I highly advise against using any substitution. This is not a recipe that you can tweak to your liking or use whatever you have on hand. Each ingredient and its ratio have been carefully calculated and tested.
  • Adjust the amount of water. Not all brands of flour are equal, and while the exact measurements will work for the majority of people, some may have to slightly adjust the amount of water. The dough should be very soft, smooth, and just slightly sticky. If it appears too dry, add more water. On the other hand, if it’s too sticky, add a bit more flour.
  • Brush with melted butter. After baking, you can brush the baguettes with a thin coating of melted butter. This will give your baguettes a shiny, more professional appearance.
How To Make Bánh Mì (Vietnamese Baguette)

🥖 Where to Use It

Bánh Mì, while served as a sandwich, is usually eaten for breakfast in Vietnam, although you can have it any time of the day. The vegan versions usually include vegan paté, mayo, pickles, some sort of vegan “meat,” Maggi seasoning, fresh cilantro, Thai basil, and many other add-ins like peanuts, crispy shallots, etc. Here are a few recipes and ideas on where to use Bánh Mì:

How To Make Bánh Mì (Vietnamese Baguette)

❄️ Storing and Reheating

  • To store: Like any bread, these baguettes are best enjoyed on day one. After a day, they tend to lose their crispiness.
  • To freeze: Once your baguettes are cool, wrap them in plastic wrap and transfer them to a freezer bag. They will keep for up to 2 months in the freezer. Thaw on the counter for 20-30 minutes before reheating.
  • To reheat: If your baguettes lose their crispiness, you can reheat them for 5 minutes in a 350°F (175°C) preheated oven. This will bring back their crispiness.


Can I omit the bread improver?

Unfortunately, you cannot omit the bread improver. It’s essential to achieve success with this recipe.

Can I make this recipe gluten-free?

No, this recipe cannot be made gluten-free, sorry.

My baguettes are too small. What happened?

It seems your baguettes didn’t rise correctly. Hence, they are smaller than they are supposed to be and their crumb is also probably dense. I highly recommend making sure you are using the exact ingredients noted in the recipe and following the recipe and tips thoroughly.

How To Make Bánh Mì (Vietnamese Baguette)

I have extensively tested this recipe to make sure it is exactly like the bánh mì you can find in Vietnam, from the crust to the crumb and the saltiness. Hope you will love these little baguettes! SO light and crispy!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

How To Make Bánh Mì (Vietnamese Baguette)
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How To Make Bánh Mì (Vietnamese Baguette)

How To Make Bánh Mì (Vietnamese Baguette)

4.93 from 26 votes
Author: Thomas Pagot
Make your own Vietnamese baguettes! These Bánh Mì have a light and cottony crumb with a super thin and crispy crust! This is the closest recipe to Vietnamese Bánh Mì!
Prep Time : 20 minutes
Cook Time : 18 minutes
Resting Time : 2 hours
Total Time : 2 hours 38 minutes
Servings 4 bánh mì
Calories 232 kcal


  • 155 ml water at room temperature
  • 250 g bread flour (at least 12% protein)
  • 3/4 tsp bread improver
  • 3/4 tsp dry yeast
  • 1/2 tsp sugar
  • 1/4 + 1/8 tsp salt
  • 1/8 tsp vitamin C from powder or a crushed tablet
  • 2 tbsp vegan butter for brushing


  • Add the water, bread flour, bread improver, dry yeast, sugar, salt, and vitamin C to the bowl of a stand mixer fitted with the dough hook.
  • Mix on speed 2 for about one minute, or until everything is combined. Use a spatula to scrape down the sides if needed. Now, increase the speed to the maximum (10 on a Kitchenaid), and let the stand mixer knead at full speed for about 8 minutes. Keep an eye on it as it will move because of the speed.
  • Using slightly oiled hands, transfer the dough to a greased countertop or smooth surface. The dough should be elastic and very sticky, that's normal. Cover the dough with a bowl upside down and let it rest for about 20 minutes.
  • Preheat your oven to its lowest temperature (about 86°F/30°C). If it cannot go that low, just turn the oven light on. Place a baking sheet filled with warm water in the bottom of the oven. Grease two baguette pans with an oiled kitchen paper towel and set aside.
  • After 20 minutes, divide the dough into four pieces of about 100g or five pieces of 80g for smaller bánh mì.
  • To shape: slap a ball of dough on your greased working surface, then use your hands to flatten it into a thin rectangle. Next, roll it out into a roll of about 5-inch long (see photos and this video to get an idea of how to shape the baguettes). Transfer to the prepared baguette pan and repeat with the remaining balls of dough.
  • Wet two lightweight cheesecloth and place them on the baguette pans, this will prevent the baguettes from drying and forming a crust. Place the baguette pans in the preheated oven and let the dough rise for about 2 and a half hours. Check after 1 hour and re-arrange the cheesecloth if needed (since the dough will rise, you might have to carefully remove the cheesecloth and replace it on top so it doesn't stop the dough from rising well).
  • Once your dough has quadrupled in size, remove the pans from the oven but keep the cheesecloth on top. Preheat the oven to 425 °F (220°C) and place an iron skillet in the bottom of the oven. This will help retain heat better. Let the oven preheat for at least 25 minutes.
  • Boil about 3 cups of water. In the meantime, spray the baguettes with water and remove the cheesecloth. Spraying with water will allow you to peel the cheesecloth very easily.
  • Using an oiled razor blade (or very sharp knife), score each loaf with 2-3 cuts. Tip: Hold the blade at a 45° angle (not perpendicular) and make cuts of about 1/2 cm deep.
  • Now, place your baguette pans into the oven and pour the boiling water into the iron skillet. Immediately close the oven door and turn off the oven fan.
  • Bake for about 17 minutes, or until the banh mi are golden brown. Do not open the door during baking. Once your banh mi have a nice color, carefully flip them upside down and bake for another 4 minutes, or until the bottom is golden brown as well.
  • Remove from the oven and hear them crack! Some cracks should appear very quickly, that's one of the characteristics of a good banh mi. If you want them to have a nice shine, lightly brush them with melted vegan butter and let them cool a bit before eating.
  • Banh mi are best eaten the same day, the crust is super crispy and the crumb so fluffy! You can keep them for up to 3 days at room temperature in a bread bag. They will become softer the next day, but you can reheat in a preheated oven to make them crispy again.


    • Do not make any substitutions. I highly advise against using any substitution. This is not a recipe that you can tweak to your liking or use whatever you have on hand. Each ingredient and its ratio have been carefully calculated and tested.
    • Adjust the amount of water. Not all brands of flour are equal, and while the exact measurements will work for the majority of people, some may have to slightly adjust the amount of water. The dough should be very soft, smooth, and just slightly sticky. If it appears too dry, add more water. On the other hand, if it’s too sticky, add a bit more flour.
    • Brush with melted butter. After baking, you can brush the baguettes with a thin coating of melted butter. This will give your baguettes a shiny, more professional appearance.
    • The recipe was adapted from this video, with the help of friends to translate the ingredients and amounts. We also got tips from local bakeries in Saigon.
    • Some Vietnamese bakers add “fat powder” as well as coconut powder, which I didn’t add and still got great results.


Serving: 1 bánh mì | Calories: 232 kcal | Carbohydrates: 48.5 g | Protein: 6.8 g | Fat: 0.6 g | Saturated Fat: 0.1 g | Sodium: 292 mg | Potassium: 82 mg | Fiber: 1.9 g | Sugar: 0.7 g | Calcium: 10 mg | Iron: 3 mg
Course : Bread, Main Course, Side Dish
Cuisine : French, Vietnamese
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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Hello, Thomas! I would love to try this bread recipe. I am will to buy the necessary supplies, like baguette pans, but I don’t have a stand mixer. Do you think I could knead by hand and get the same results?

5 stars
Small correction, it is possible to develop gluten without the speed. it would be to double the time of kneading! So a good work out for your arms Good luck

Thanks for posting this recipe.
I have a problem with the total weight of the dough. 150 ml+250g flour equal to 400/6=66.6666
My final dough weight about 320g
I measured everything and no guessing
Your total dough weights suppose to be 420 g in order to get a 70g each
Do I missing something here?
Kindly regards

Hi Thomas you mentioned having the kitchenaid at speed 8 out of 10. But the user manual says dough can only be mixed at speed 2 out of 10 otherwise the engine would stop working. I have actually used it as you mentioned at 8 out of 10 for dough and true to the manual the engine stopped working after a few minutes and I had to send the machine for repair. Just wondering which kitchenaid model you’re using and whether that has the same restrictions?

I kneaded mine by hand as I have never used a bread maker. They were well risen and tasted good. Just fast knead for 8-10 minutes…. Tedious but worth it.

5 stars
Try this recipe couple of times now, is working very. But after shaping the dough and let it rising I saw the bubble on the dough plus when I score the dough deflation.

Hi Thomas,

looks great!

Have found mexican Bolillo much closer to Bahn mi that anything french.

Adding 40g gluten per kilo of all purpose will raise 8% to 12%

Dough improver is vit c (tightens the gluten) and all those -ase ingredients are enzymes digesting starch fiber etc feeding the yeast.
Can be replaced with a bit of sugar (inulin works too) and time.
Yeast makes its own enzymes. Slow down rise in fridge overnight for convenience.
Flavor compounds will have a chance to develop too.

A super tight roll up, stretching out dough and rolling with tension, will give a higher rather than wider bun if a special rack isn’t at hand.

Now I’m hungry for one!

I’ve been trying to perfect Bahn Mi for almost 12 months.
You’re description of what works sounds very encouraging.
Will try this tomorrow and hopefully it works!

I’m Vietnamese and have tried a few bánh mì recipes from YouTube videos. They turned out quite nicely but still not as airy as I would like. I have to give your recipe a try soon. I’ve been into sourdough baking lately and use a dutch oven with a lid to produce steam. I wonder if that would work better for bánh mì. Of course it’ll be harder to bake multiple loaves at once. Have you ever tried adding sourdough starter? My goal is to make a light and crispy sourdough bánh mì, if that’s even possible. I would love to have someone to bounce ideas around with.

5 stars
This looks fantastic! I’ll be trying it as soon as I get the bread enhancer nailed down.
I’m looking at how to either make some or buy a US brand (many of which, unfortunately, contain whey.) I see recipes for mixes of soy lecithin and or flour, vital wheat gluten, fruit pectin, ascorbic acid (already in your recipe) and other additives…even ginger powder.

Have you experimented with making your own?

5 stars
I made these today, after I mixed up my own bread improver from vital wheat gluten, soy milk powder, soy lecithin granules, pectin, ginger, and some vegetarian rennet. (Yeah, I had all these items in my pantry.) I only added 1 tsp. to the recipe. So, once I can verify that I have made baguettes to your specification, I’ll share those proportions.

The problem is with your instruction to turn off the oven fan. I said, “Hmmm….my oven doesn’t have that feature unless I switch from convection to regular. Does he mean shut the oven off and let the oven heat and cast iron skillet do the baking?” That’s what I did. Oops. Failure. So, I pulled the baguettes out (yes, they had quadrupled in size in about 2 hours) let the oven come back up to temperature and finished baking. So they aren’t perfect but they are edible. All this is to say, what do you mean by turning off the oven fan?

The taste of the bread is great , my bread did not have volume, inside was airy, but when was in resting time the towel glued in the bread and made the bread down in volume, and tips for the towel not glue I will do again.

5 stars
Hello again,

I baked another batch, and 475 was too hot. They were very, very brown after 15 minutes. I know my oven temp is correct because it was recently calibrated. I’ll try 450 next time. However….they did crack! Hooray!
I think the US is behind Europe as regards ovens (and cars!) My range/oven is one year old and a highly rated brand. It has Convection (the fan) and Bake (along with other fancy features.) We don’t have ovens with Traditional and Traditional Plus.

5 stars
Try this recipe couple of times now, is working very. But after shaping the dough and let it rising I saw the bubble on the dough plus when I score the dough deflation.

Yes, Scratch Premium Dough Conditioner. I think I over-measure the yeast. Plus my oven max 450 F. It’s almost there, just the outside look. Very helpful thank a banh!!!

Would love to try this recipe but the link for the dough improver shows it is out of stock – any ideas for a substitute or replacement?

Thank you Thomas for this bánh mì recipe! I’ve been baking my own bánh mì for ages and the bánh mìs I’ve made are comparable to those at the bánh mì shops in Little Saigon, but those are nothing compared to these!

These can only be described as authentic Saigon style bánh mìs! Cottony light inside with a shatteringly crispy thin crust on the outside. I haven’t had anything like these since my childhood in Vietnam. Even back then, we only ate the crust and not the inside! That is precisely the reason why a good bánh mì is one that is feathery light with most of the weight belonging in the crust!

Since I didn’t have any bread improver, I improvised and replaced one for one some of the water with one tsp each of plain yogurt, oil, and dry milk powder. I also didn’t want to burn out the motor of my cheap non-KitchenAid stand mixer by kneading at the highest speed so I used the bread machine’s full dough cycle and only finished the last 4 minutes of kneading in the stand mixer at medium speed. 14 more minutes of kneading time compared to yours and the mixer was only slightly warmed. However, the finished dough did pass the windowpane test without any issues and the rolls rose up beautifully during proofing!

I only needed an hour and a half of proofing for the rolls to quadruple in size. So from start to finish, it only took me a little over two hours before I got to enjoy these awesome bánh mìs. Well worth the effort, and I successfully made these on the first try! This recipe is a keeper!

Thank you again for spending all the time researching this recipe and sharing it with us!


Made this three times to the tee every time and checked the yeast. All three times the dough didn’t to 4 times it’s normal size or while cooking. So the crust was great but crumb was to dense as the bread didn’t rise??? Soo frustrating Are you sure it’s only 3/4 teaspoon of yeast?!

Yes to all

4 stars
Your yeast could be old or dead! If you use active dry yeast, it’s best to activate it first in a bit of warm water. I hope this helps

I’m gathering the ingredients to try this at home. My market has instant yeast or rapid rise yeast. Is there a specific yeast that you should be used?

I researched he different yeasts and my understanding is that active dry yeast is what I’m looking for here in the US. Active dry yeast shouldn’t require proofing before mixing with the dry ingredients. But I found that it’s necessary for this recipe. I used Fleishmanns yeast and tried one batch without proofing the yeast first and it came out dense and flat. So my next batch, I mixed the yeast in slightly warm water and let it proof for 10 min until the liquid foamed. Then I added the yeast to the rest of the ingredients for kneading. That allowed for the dough to rise. Maybe that was what your other reader, Ryan experienced.

5 stars
It came out great! I did not get the cracks BUT the crust is super thin and cruchy! This ones going into the saved recipe box!

Hello, I cannot wait for the dough improver to make these gorgeous little baguetts. So with that said. I do have the vitamin C (is it the same as citric acid)? Can I use vital wheat gluten in place of the dough improver? I am dying to make these things.

Great recipe, I have tried different recipes over the years and this is the best. Very Light in texture, crunchy on the outside just as I rember them when in Vietnam years ago. I classed it 10 /10. Thankyou.

Hi Thomas

This is a wonderful recipe for bahn mi, and have made them a few times now. Rolls are light fluffy and crispy on the outside. My only problem is they get quite high when they are proving and the skin on them is very soft, when I slash them with a razor they deflate. I have them in my oven at 30degrees with a moist cloth over them for 2.5 hrs, there is a dish of warm water underneath as well. It’s like they are very delicate. Any suggestions on how to have a more firmer skin on them whichay stopp them deflating. Any help would be appreciated.

I am not able to get the the crackle and cracks on the bread.
Do you pour boil water into skillet and immediately put in the bread pan middle section of the oven?
Also in the process of backing, air comes out of the oven tends to smell a bit sour.
Bread turns out still nice.


High protein flour is not available here in Mauritania. But we do have french flour which is the T55 and T65. Which one should I be using? Also, I couldn’t find bread improver. But I manage to buy a 2 in 1 dry yeast and bread improver combined. How much should I use?

I have a steam oven with a dough proving setting. it injects steam whilst proving so I assume I don’t require the cheesecloth? I also cook at about 240c with steam as that’s as high as the oven goes.

One question, do I add all the dry ingredients first including the improver and yeast, mix and then add the water?

hi.. I’m trying to bake the banh mi.When i proof the dough, i cover the perforated tray with a wet towel. sadly after an hour.. my towel was sticking to the risen dough. Any recommendations on this??

My dough is placed in the oven with a tray of hot water bath. Proof for an hour in the oven.

Thank you, Thomas for the tips. The banh mi bread was airy and light as compared to my previous trials. My family like it when i served it earlier with peanut butter.

I will try to improve on my baking in future. (^_^)

Thomas I see many traditional cooks spreading a little oil on top of their dough before covering (their traditional local breads). Sounds unnecessary from your answer, but would it affect the recipe?

Hello! I am excited to try this recipe! I was wondering if traditional banh mi recipes are vegan?

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The BEST Vietnamese baguette recipe ever! Hands down!!!! I’ve been searching for a recipe that made bread as good, if not better than the local bakeries (and we have great bakeries here) and this is it. Thanks so much, I’m sharing with everyone.

Hi Thomas:

We tried this recipe and it is fantastic even without the bread/dough improver!!!!

As the link to the improver is dead and there are a billion improvers on Amazon — all similar but each different, could you share the ingredients of the one you use please?

Thanks Thomas: I was able to order that improver on Amazon.

for the readers Info: do not use crystalline Vitamin C instead of powder unless you know how to adjust the quantity (more crystalline)

Can the dough be made the day before? That would simplify when making these for company or a large group. Thank you.

Gave this a try. Really happy with the result. With practice it’ll get better I think. Fluffy inside, crisp outside, but deflated.

I think it’s deflated because when slashing the dough I seem to be dragging the blade through rather than slashing. My blade is super sharp (surgical scalpel).

My dough is fairly tacky (not sticky). So the blade seems to drag, but not really pierce through. When I try to pierce I seem to deflate the dough.

Any ideas or tips???

So I’m thinking, if anyone could tweak a gluten free version of this old favourite, it would be Thomas. But it sounds like all roads lead to wheat..

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Hi, since I cannot get flour with more protein, does it work if I add pure gluten flour to the normal wheat flour and thus increase protein amount? 😀

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This has been extremely helpful, I really appreciate all the work you and your translators have put into making this. Honestly it boggles my mind that virtually every banh mi place in the UK defaults to Sainsbury’s level stodgy baguettes (or occasionally some kind of sourdough which is even worse).

Something that occurs to me after making them, though – have you ever tried a Scottish crispy morning roll? Apart from the shape, I think they’re actually pretty similar – soft to the point of being almost insubstantial on the inside, and crackly on the outside. There’s a couple of well-like banh mi shops in Glasgow and I wonder if they wouldn’t do better to use those for their sandwiches rather than the baguettes they’re currently using…

Hi Thomas!

I’ve tried this recipe a few times, but can never get a puffy banh mi in the end.

Every time I score the baguette with my well-oiled razor it deflates it significantly. Also my wet cheese cloth keeps sticking to the baguette during rude time and it also deflates it after I have to peel it off from the surface of the bread.

I end up with really delicious but rather flat, disk loaves! I am so close to executing your recipe successfully but would love more help with my mistakes.

Any tips? Much appreciated!

These sound like good suggestions! Thank you for the great reply!

I’ve tried this twice now. I’ve had all the issues as above. The first time I tried it I had a flour that was 23g protein and it was like rubber. The second time I used the same flour as listed in the link. I measured and remeasured everything. The dough was very “wet”. It was very difficult to work with and it looked nothing like your pics when rolling the baguette it was more like an ooze instead of having a real baguette form. It was so wet and it never rose. My cheesecloth was damp as was the the dough and it still stuck. Maybe it stuck because the dough was so wet? I’m wondering if I have a bad improver. I ordered the S500 and am hopeful it solves my problem. I can’t imagine that it will but maybe I’m wrong. I was using red star active dry yeast. I whisked my yeast into the water before adding other dry ingredients and mixing. Would that impact it?

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4th time was a charm! My oven isn’t the best so I need to tweak the temp and time ever so slightly. The S500 was a game changer. I have an excellent grilled pork marinade for the sandwich just needed to learn how to make the right bread. The bread was SO light inside you taste all the yumminess of the pickled daikon/carrots cucumber, protein, jalapeno, spread etc without a mouth full of thick bread but still have the ever important crunch. It was possibly one of the best Bahn Mi sandwiches I’ve had in years and I made it from home! I’ve been able to prep everything else very well but I could never make the bread. Now with a few minor tweaks due to the oven it should be perfect. Thanks Thomas!

I’m having the same issues as Matt. I can’t find a source S500 that ships to Hawaii.

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Hi! This is it!!! I have been searching for years to find it. My bánh mì has the perfect light and cottony crumb with a super ___ crust! I’m still missing “crispy”! Please help.

What brand would you recommend for the bread improver? The oven is hot.

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Thank you Thomas for the recipe, is the closest to the real thing I have ever tried. Do you happen to know the ratio for the coconut powder and fat if it was to be used in this recipe?