How to Make BANH MI (Vietnamese Baguettes) | AIRY inside CRISPY outside!

If you want light and airy Vietnamese Baguettes at home, you've come to the right place! The crust is thin, crackly and very crisp while the interior is light and fluffy like a cloud. This is the bread to make Banh Mi sandwiches; the iconic Vietnamese street food (or as I knew them in the 90's, Vietnamese Subs).
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I wanted to make this banh mi bread at home ever since I was introduced to it by a Vietnamese friend during a high school wresting meet. But I could never make it happen! This was back before google had much to say about it. One person with insider restaurant knowledge told me there was rice flour in there. Another said they use low-gluten flour. Now, I think they were making things up!

So what kind of flour to use in Vietnamese Baguette? Bread flour!

Only in the last couple years, I've been working more with bread flour and made a roll that reminded me of Banh Mi....but not quite. After that, I've been getting closer and closer until finally this Vietnamese Baguette recipe is ready to share! I truly hope you make this special baguette recipe at home. You will LOVE it!

Should I share my favourite sandwich filling for banh mi? Let me know if you're interested and I'll do a video!

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By the way, if you were wondering, I will give a full update on my allergy situation (including the wheat allergy symptoms) very soon! Thanks so much for the supportive comments. I really appreciated them!
EDIT * HERE ARE THE ALLERGY TEST RESULTS:    • The TRUTH about my ALLERGIES | What I Eat ...  

INGREDIENTS
310ml warm water (105-110°F)
1 tsp sugar
2 1/4 tsp instant yeast (yes, I still recommend blooming it like traditional yeast)
510g bread flour (13% gluten, high gluten variations of all-purpose flour are OKAY too but try to get the bread flour if you can because I did find a noticeable difference. Though both versions were very good)
1 tsp salt

!!IMPORTANT NOTE!! READ ME!!!
A couple people had their plastic wrap stick BADLY to their risen baguettes. Could it be the humidity? Maybe they didn't add enough flour?
I was only able to replicate this problem when I added EXTRA water (just 45ml did it). This tells me it's a hydration issue
But you can prevent this by oiling the baguettes right after you shape them. Put a little oil on your hands when you roll them and put them on the baguette pan.

Also, when taking off the plastic wrap, peel back one of the shorter edges first. Once you get a little lift, slowly peel it back all the way across. That way, even if some of it starts to stick, you can easily pinch that section off the wrap and the rest of it can still peel off easily. Hope that helps!

For the full printable recipe, visit my blog: https://www.marystestkitchen.com/how-...!

LINKS *

Vietnamese-style Baguettes [printable recipe]: https://www.marystestkitchen.com/how-...

My Bread Playlist:    • Breads  

Vegan Cultured Cheese Playlist:    • Making Cultured Vegan Cheese  

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*TIMESTAMPS *

0:00 Introduction
0:16 Mix Ingredients
2:54 First Knead & Rest
4:05 Second Knead & Proof
4:40 Divide Dough
5:26 Shape Vietnamese-style Baguettes
7:46 Prep Steam Oven for Proofing
8:57 Slashing Loaves
9:47 Bake Baguettes

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