Bánh mì Việt Nam chưa bao giờ dễ đến thế! (Không dùng bột chua) 
Vietnamese Bánh Mì Has Never Been This Easy! (No Sourdough Needed)
I’ve tried several Vietnamese bánh mì recipes and found this one to be the easiest and fastest, with results just as delicious as those made with sourdough! I learned this recipe from the Bếp ấm cooking group. Thank you to Ngọc Lan and the original author (sorry, I don’t know the name)!
Vietnamese Bánh Mì Has Never Been This Easy! (No Sourdough Needed)
I’ve tried several Vietnamese bánh mì recipes and found this one to be the easiest and fastest, with results just as delicious as those made with sourdough! I learned this recipe from the Bếp ấm cooking group. Thank you to Ngọc Lan and the original author (sorry, I don’t know the name)!
Cooking Instructions
- 1
Add all the ingredients to a stand mixer, adding the salt last and keeping it away from the yeast. Mix until the dough reaches the windowpane stage.
- 2
Shape the dough into a ball, cover with plastic wrap, and let it rest for 20 minutes.
- 3
After 20 minutes, the dough should have risen like this!
- 4
Divide the dough into 8 equal pieces, about 3 1/3 ounces (95 grams) each. Cover with a towel and let rest for 10 minutes to make rolling easier.
- 5
Lightly flour your work surface. Take a piece of dough and roll it into a log shape. Fold the edges in, then use your hands to roll the dough into a long shape, about 7–8 inches (17–20 cm) depending on your baking pan.
- 6
Spray the shaped loaves with water three times, then place them on a baking tray and proof in the oven with the door closed (do not turn the oven on). Let the dough rise until doubled in size. If you don’t have enough baguette pans, you can use a loaf pan as well.
- 7
Preheat the oven to 480°F (250°C) with the convection fan on for 20 minutes to ensure it’s hot. Place two heatproof ceramic cups filled with hot water in the corners of the oven. Spray water on the oven walls. Use sharp scissors or a razor blade to quickly and cleanly score each loaf down the center. Generously spray water into the score and around the loaves.
- 8
Bake for 5 minutes until the crust sets, then quickly open the oven and spray the loaves with water a second time. Bake for another 5 minutes, spray a third time, then lower the temperature to 400°F (200°C), turn off the fan, and continue baking until the loaves are golden brown. You can rotate the tray during baking for even color.
- 9
The bread is now golden and baked through!
- 10
The crust is crisp and thin, and cracks slightly when pressed—this is the signature Vietnamese-style baguette crust that many people love!
- 11
The crumb is white and soft!
- 12
And the inside is especially hollow!
- 13
Perfect for filling with Vietnamese cold cuts, pork sausage, cucumber, carrot, or anything you like!
- 14
Or use for beef stew bánh mì!
- 15
You can also make smaller rolls to serve with pâté, or pair with soy milk and banana for a healthy, nutritious breakfast!
- 16
Note: If you follow each step carefully and bake as directed, you’ll succeed! The bread stays good for 3 days and is still delicious when reheated. Good luck with this easy bánh mì recipe!
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