Vietnamese Banh Mi

Preparation time: 14 hours and 25 mins
Cook Time: 25 mins
Total Time: 14 hours and 50 mins
Yield: 4 loaves


500g all purpose flour
370g water
4g active dry yeast
6g sugar
6g salt


  1. In a bowl, mix yeast, sugar and water. Leave it for 10 mins on the counter to activate the yeast. It should foam up which is a sign that the yeast is active.
  2. Add the salt to the flour and mix. Pour the yeast mixture over the flour and salt then mix well to combine. You should not see any dry flour left.
  3. Cover and leave in the fridge to proof overnight for at least 10-12 hours.
  4. In the next morning, take the dough out and divide to 4 equal portions. Roll each portion into a ball.
  5. Cover with a clean kitchen towel and let them rest for 1 hour.
  6. Tuck and fold each ball into a baguette shape. Remember to pinch and tuck as you roll to create surface tension.
  7. Cover the baguette again and let them rest for 1 more hour. The should rise to double the size.
  8. Preheat the oven to 450F. Fill a tray with 2 cups of water and keep at the bottom of the oven. This will create a steam oven to cook the banh mi.
  9. When the temperature reaches 400F, slash the baguette at 45 degrees angel vertically. Spray them with water.
  10. When the temperature reaches 450F, put them in the oven, spray it deliberately before closing the oven door. Bake for 7 mins.
  11. At 7 mins mark, open the oven and spray water again.
  12. Close the door and bake for another 17 mins until golden brown.
  13. Let the baguettes rest to completely cool down. It should be crispy outside with a light and spongy interior.
  14. Fill with anything your heart desires and enjoy!

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