Vietnamese banh mi
Bánh mì or banh mi is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of short baguette with thin, crisp crust and soft, airy texture inside that is often split lengthwise and filled with various savory ingredients like a submarine sandwich and served as a meal.
Vietnamese banh mi
Bánh mì or banh mi is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of short baguette with thin, crisp crust and soft, airy texture inside that is often split lengthwise and filled with various savory ingredients like a submarine sandwich and served as a meal.
Cooking Instructions
- 1
Before putting all the ingredients in the stand mixer, make sure to put the bowl and dough hook in the refrigerator for 30’-1 hour
- 2
Mix all the ingredients and set the stand mixer at low speed for 5’. Then increase the speed to medium and mix the dough until windowpane
- 3
Oil the table, cut the dough into 5 equal parts, cover with baking cloth to avoid the dough to dry
- 4
Forming the dough as below pictures, use some oil on your hands, it will be so much easier
- 5
Cover and let it rise double the size, depending on the temperature of the place that you live. It will take about 45’-1 hour or can be more in cold places.
- 6
Cut the bread with razor knife or sharp knife, 45 degree angle and long cut. Spray a lot of water on the cutting edges.
- 7
Preheat the oven 15’ at 220-230 degree C and bake for 20-25’ with steam. If your oven doesn’t have steam function, you can create steam by spraying a lot of water when u put the bread inside the ovem after preheating. Then after baking for 10’, open and spray a lot of water then close immediately. This will create oven spring for the bread. Make sure to turn the tray after 15’ to get the best color and crunchiness for your banh mi.
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