Vietnamese French Baguettes for Bánh-Mì Sandwich: Baking at Home
I made Vietnamese French Baguettes, perfect for Bánh-Mì Vietnamese Sandwiches. They are crunchy on the outside and moist and chewy and airy on the inside. The first time I had a Bánh-Mì Sandwich was when I was living in Hawaii. My mom came to visit and we were looking for a place to eat. She said, “You ever had a Vietnamese Sandwich?” “Never,” I said… “Let’s go,” she replied.. and that was it.. I have been hooked ever since. I know enough of a good Bánh-Mì versus a bad one and it’s all in the bread. The bread is the first bite and the first impression. If it’s not crunchy on the outside on first bite… forget it.. it will not be a pleasurable experience for me! These sandwiches are traditionally made with sweet minced pork and pate and nope, not for me… but I do love the lemongrass pork and sesame oil and honey marinade grilled pork kind. It’s so good!!
I also started a YouTube channel where I intend to share some recipes with you, but above all as a visual keepsake for my kids as they get older and they need something to cook.
Watch this tutorial for Vietnamese French Baguettes:
Vietnamese French Baguette for Bánh-Mì Sandwich
Ingredients
- 2 c all purpose flour or bread flour
- 3/4 c water plus 1-3 T of water
- 3/4 tspn salt
- 1 tspn sugar
- 2 tspn dry instant yeast
Instructions
- In a bowl, add dry ingredients, mix
- add water and knead
- place dough ball in a lightly oiled bowl
- cover with tea towel and place in top rack of oven with a pan of hot water on bottom rack to create a steam while proofing. Proof for one hour.
- After an hour, place dough on surface. Lightly grease if needed.
- Cut dough in four equal portions.
- Fold each portion under itself and into a ball and place on a plate to proof for another 15-20 minutes. Cover with a tea towel.
- After 20 minutes, punch down dough and shape into a loose rectangle with thinner sides than middle. Roll back to you to form a loose baguette shape. Pinch seam and sides, roll a few more times rolling ends thinner than middle of baguette. Place on parchment sheet lined baking sheet. Do this for remaining dough portions. Cover with a tea towel and proof for 45-50 minutes.
- Set oven to 450F degrees.
- After 50 minutes, spray dough with water with a spray bottle.
- Score dough down the middle with a sharp blade and spray bottle again.
- Place baking sheet in oven on top rack with a pan of water directly below on the bottom rack to create steam while baking.
- Bake for 20-25 minutes or until golden brown.
Jennifer Brotchie Photography is a portrait and family photographer located in Redlands specializing in family photography, maternity photography and studio portraits for the busy modern family. Based in the Inland Empire, serving Redlands, Riverside, Corona, Ontario, Fontana, Highlands, Loma Linda, Moreno Valley, Grand Terrace, Colton, Eastvale, San Bernadino, Norco, Beaumont, Banning, Yucaipa, Calimesa. Specializing in Studio Portraiture for your family, kids, teens, babies and maternity in addition to outdoor photoshoots and indoor lifestyle photo shoots. We know your busy, so we make it simple, easy, quick and stress free! Need more info? Please INQUIRE WITH JENNIFER. Still not sure? Check out what her clients are saying HERE and HERE Jennifer Brotchie Photography also loves to cook, bake and garden and went crazy trying out new recipes and her victory garden during Covid-19.
