Vietnamese Bánh Mì

Name: Vietnamese Bánh Mì
Total time: 3600 s
Yield: 6 servings
Ingredients: 2 1/2 cups all-purpose flour (about 300 grams); 1/4 cup butter (or 3 tablespoons vegetable oil); 1 tablespoon dry yeast; 1 tablespoon sugar; 3/4 teaspoon salt; 3/4 cup warm water (about 200 ml); 1 teaspoon vegetable oil

Nguyễn Thu Hương @Huong_2408

Hà Nội

Bánh mì is a popular cuisine in Vietnam. It was introduced to Vietnam during the French colonial period. Today, Vietnamese bánh mì has made its way into the global culinary dictionary, known as a favorite dish and gradually establishing its place in the global culinary scene. The main ingredients of bánh mì are flour, yeast, salt, sugar... A perfect bánh mì should have a thin, crispy crust and a chewy, airy interior.

Nguyễn Thu Hương @Huong_2408

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Ingredients

60 minutes

6 servings

2 1/2 cupsall-purpose flour (about 300 grams)
1/4 cupbutter (or 3 tablespoons vegetable oil)
1 tablespoondry yeast
1 tablespoonsugar
3/4 teaspoonsalt
3/4 cupwarm water (about 200 ml)
1 teaspoonvegetable oil

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Steps

60 minutes

1

Prepare the ingredients.
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Dissolve the dry yeast in 3/4 cup warm water to activate the yeast for about 5 minutes (ensure the water is only warm, around 68°F).
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Mix the flour, salt, and sugar together.
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Add the yeast solution to the flour mixture. Knead well.
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Add 1 1/2 tablespoons butter and continue kneading until the dough is smooth.
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Sprinkle flour on the table and knead the dough for another 5-7 minutes until it is elastic and not sticky.
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Shape the dough into a ball.
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Add 1 teaspoon vegetable oil to a bowl and place the dough in it, cover tightly, and let it rise for 1 hour.
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The dough will triple in size. Sprinkle flour on the table and knead the dough again for about 5-7 minutes. Cover and let it rise for another 60 minutes. After rising, the dough will be elastic with a fibrous texture.
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Sprinkle flour on the table. Knead the dough to release all air bubbles. Then shape the bread. Divide the dough into small portions as desired (I prefer small baguettes, so I use 70 grams of dough for each bread). Flatten the dough into a thin round shape.
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Fold the two sides of the dough.
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Fold the top part in.
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Then roll it up. Pinch the seam and both ends.
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Roll it into a long, plump shape.
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Place on a baking tray lined with parchment paper, cover with a towel, and let it rise for 30 minutes.
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Score the bread lightly, it will open up after 30 seconds (you can score it diagonally if you like). Spray generously with water before baking to ensure a thin crust and prevent cracking.
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Bake at 340°F for the first 10 minutes. Remove and spray generously with water again, then bake for another 10-12 minutes (at 300°F) until the crust is evenly golden.
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Bánh mì after baking.
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The bánh mì has a thin, very crispy crust, and a chewy, airy interior.
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You can create various shapes of bánh mì as desired.
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Bánh mì can be braided into different shapes.
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The finished product after baking.
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Presentation.
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Enjoy.
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