This recipe is perfect. I made the best banh mi I've ever had with this. I didn't use the lava rock method. Instead I used a pan with water in the oven and a spray bottle every 5 minutes. The crust still cracked perfectly. The dough texture was amazing. Congrats and thanks to uploader.
I'm glad to hear the recipe worked out, especially without lava rocks. The most important thing is to get enough steam during that first part of the bake, which it seems like you were able to accomplish!
Yes, I was going to ask if it is really necessary to use lava rocks as I would not know where to buy them. Could I just use regular garden rocks or no rocks?
This is the type of food content I love. No big fuss and no extensive storytelling, just straight up facts and catching visuals. Immediately a sub and looking forward to your future content! Big thank you!
I realized a couple minutes in that this probably wasn't something I was gonna attempt making at home, but I finished the whole video because it was so well-made! This is a great video, your dedication to the dish really shows.
what did you realize, you sucked at or didn't have patience for cooking in the first place? bread is literally one of the most common things to be made. just apply yourself it's really not complicated. its really much easier than a lot of bread recipes...
I can’t make bread. I have tried many of those so-called easy recipes, following the recipe letter for letter and I end up with a lump of lead at the end. Plus, who had a kneading machine?? In the past I have kneaded and kneaded and the bread still doesn’t raise right. I will never try to make bread again. Sorry. It’s not as easy as they show it.
Just tried this ...super crispy on the outside and unbelievably light and fluffy on the inside! Everything else I've tried had resulted in doughy, heavier rolls, not this one, your recipe is incredible! Thank you for sharing 🙏
There is so little joy in life, but when I pulled these light and airy rolls out of the oven and the crusts started cracking at they cooled, I nearly danced with joy. Great recipe and instructions.
I actually did it. I purchased a kitchen aid and made this. So many bread failures and this was the first one that actually worked. I didn't have the lava rocks or the acid but bread came out very good. I am so happy thank you so much.
Sooo I finally did this tonight. And this is my 4th recipe from TH-cam. Can I say, the best recipe thus far. I wish I could post a pic but damn, the best recipe.. hands down. Thank you.
I’ve literally scoured the internet for a good Vietnamese Banh Mi baguette recipe since I am obsessed with bánh mì sandwiches and wanted to make my own from scratch and everything. Yours was so detailed! I’ve tried other variations and it didn’t have what I was looking for when I was in Vietnam. Thank you for this. Also please continue to upload!
I’m at an intermediate/expert home cook level that just started baking. You have encouraged me to pull the trigger to buy a mixer! I hope my bread comes out as nice as yours. Cooking is awesome!
This works very well. I've been trying to perfect bánh mì rolls for a few years, trying different dough improvers, and I think the egg works best. I use crushed vitamin C for the acid. I think 50% more salt would be nice, but that would affect the chemistry so I'll stick with this recipe as-is. It really is the best one on youtube. Congrats, Huy.
Absolute genius! My wife & I thank you as we've moved way out of town (in Australia) & miss the genuine craft of how this beautiful staple of Vietnamese life is prepared. ✌️👏
Did this last night. PERFECT outcome. very simple. very clear instructions. This is my foundation for the January Banh mi project of 6 different varieties for the month. excellent video production. Very little of the "yeah, Imma blab, blab thru this for 20 minutes cuz i like to look at misself BS".
This is far and away the best bánh mì video I've ever seen. Thanks for doing this. I wanted to start my bánh mì journey and your video has made it so much easier. Love the quality in the video too, from the shots, to the music, edit and voice over. Well done. I'm definitely going to try your recipe. I'd also love to see your more advanced bánh mì recipe. I know something for the general audience is appealing, but I'd love to see what "secret sauce" you have brewing that you actually make for yourself for consumption.
Thank you Anthony for your kind words! I have been working on a few variations of this Bánh Mì recipe as this was just a starting point. This is definitely geared to be approachable, especially since I know Bánh Mì has been a difficult bread to master or even get decent results.
@@dattack1970 I don't think you need that much water to steam for 8 minutes. If you use a decent sized pan, you won't need to fill it with water to the point where you cannot handle it. I'd wager to bet that you can use a glass casserole dish and fill it with water and since it has handles, you can remove it from the oven without too much trouble.
@@anthony-vu Careful using glass. Even though I preheated it, I oopsied it one time and upon pouring in my boiling water, I shattered the Pyrex in the oven.
Hi Huy, I have been trying to bake a proper bread Roll for a very long time now. I seen your recipe and followed it. I did not have absorbic acid so I added 2ml white vinegar. I must tell you that you reipe is absolute perfection. Everything I have tried to fix in my recipe was resolved with your recipe. Thank You. I love my new bread rolls and this will be a permanent bread in my home
I just made this and it was incredible! The outside is super crispy, the inside is an absolute pillow. It's just soooo good. Thank you so much for posting this!
Baguettes in Europe (In Germany any way) are wayy to dense for banh mi, so I thought I'd try making my own. I just made this morning and it was a success! Its definitely not a recipe for beginner bakers, as not every home-baker will have lava stones or baguette trays. I used ice cubes and large kitchen cloth covered in rice flour, and this recipe still proofed perfectly and came out great! Thank you!
I thought this recipe is what we ate. Im from Belgium and thought this is actually the recipe thats used in our baguettes because if I look for baguettes I only find the French baguettes that are more chewy.
@@imluctor5997 Banh mi bread is lighter and has a thinner crust than the french-style baguettes you will find in belgium. Also its flavours are a bit less complex due to shorter fermentation and no use of sourdough, which makes it perfect for the flavor-bomb toppings.
I appreciate the closing comments. I thought I might want to try and make this (I enjoy practicing making bread) buttt… it’s a lot of work. I also loved that you encourage us to support local bakeries
Hey man, your videos are an inspiration. Please please please continue to post. You're videos are so easy to follow, well edited, and has so much heart.
A good Banh Mi is indeed a treat.....a great treat, and the bread is KEY. If only people knew how GOOD this sandwich is when made with top quality ingredients!
What a wonderful video! I'm a baker that happens to be Vietnamese and have honestly never been able to find a proper Vietnamese banh mi recipe from a Vietnamese person with proper technique! I'm excited to hone my skills with this recipe thank you so much!
As someone also working on a cooking channel I can 1000% appreciate the work and effort that went into this. Now I just need the courage to try and make this thing...
Great video - very well produced, love the way you incorporated the music. And unlike most formulas this experienced bread baker sees online, it delivered exactly as promised. Well done!
This is my fav recipe so far for Bahn Mi. I live in LA and sometimes don’t feel like driving all the way to Garden Grove/Westminster so often make my own bread. I used vital wheat gluten instead of ascorbic acid cause that’s what I had. My son ate all the loaves in one evening!!! Will def be making this again. Thanks for taking the time to create such a thorough video. ❤❤
So lovely! I’ve made this recipe two times and each time all six were gone the next day 😆 The editing flourishes and music are the cherry on top to a great recipe!
Just tried this recipe. I don’t have lava rocks, and my baguette pan is wider, but they look fantastic and I can’t wait to try them. Listening to them crackling on the cooling rack as I type. :-)
I made this today and it came out excellent. The only modification is instead of doing the lava stone 3 tier steam setup I preheated my cast iron, added the boiling water to it and removed it completely after 8 minutes. First recipe I felt as accurate as Vietnam
Did your bread come out crispy like in the video? See, I did the same thing as you but I didn’t get the crispy result but I also didn’t add the ascorbic acid.
Hi Nikki, thanks for trying the recipe! Ascorbic Acid is a key ingredient in this, however there's 2 other key parts. The mixing process needs to be mixed fast and hard at the end. Finally, you need quite a bit of steam for the first part of the bake.
This was an awesome video! I was wondering about the salt content as well, but I see that someone already asked. I’ve never tried going that low on the salt but I’ll have to give it a try!
There's absolutely no way I'll ever bake Bánh Mì rolls at home when there's like three or four Vietnamese bakeries within 10 minutes drive from my house. I'll just leave it to the pros. But I saw that you also have a video on making Đồ Chua, and that is right up my alley mate! Thanks!
A long time ago I was doing the hot water pan thing to get steam and ended up shattering my oven door by splashing water on it. Since then, I've weighed out water into containers and frozen giant pucks to drop into the pan for steam. My pan rests on a baking steel, which helps it stay hot during the process. Might be worth trying! I usually make 200g ice cubes for baking bread, which keeps the oven extremely humid for 15m or so
I have heard about people shattering oven doors. One way to reduce the chances of that happening is to cover the glass part with another towel before pouring water.
The ice would cool the oven and would take too long before turning into steam. Covering the glass with a towel and using a kettle will minimize accidental spills.
@@runwords_ Ice works fine, I literaly do it this way all the time. Ice is absolutely not cold enough to drastically change the oven temperature. Steam is created instantaneously when it's added to the pan and it continues being created until the pan is dry
Thank you so much for sharing your recipe. I don’t have the lava rocks but tried to make it today anyway. It turned out great. Thin crust and light. 🎉🎉
One of the fastest baguette I’ve seen so far. I’m on my third attempts in making this bread. So far. I think one more adjustment to the process that I think it’ll be perfect. Thank bro for the video.
went to a "famous" banh mi place and the bread was so so so soft. I thought I was crazy because I preferred that ultra-brittle, crispy shell. 100% booking this for later
This is the best video for Banh mi , I make it yesterday and it was really good and I will make it over and over again thank you very much!! I will try to make some Bagels see how it turn out.
this was a super extensive baking process but it just goes to show the amount of effort and care put into making such a perfect loaf of bread. thank you for sharing, and i really enjoyed watching you editing style as well. it really broke down every step and made it easier to understand
I grew up in Louisiana. The french rolls for sandwiches (Poboys) were divine. Bahn mi buns blew my face off! I am making this recipe. Thank you. I was referred by your friend who bakes with the red hair. I accidentally saw that video about philly's and he referred to you. I'm making bahn mi first. Thanks again.
Great video! I grew up eating these, and the bread is what makes its a real treat! Can you make a video on how to make the sandwiches and describing the types of meats used? Always wanted to make it at home, but just a little intimidated!
Just made these for the first time today, although I added 1%/flour weight of bread improver. I found that 125g x 6 was slightly too big for my baguette tray and oven (in the UK we have smaller ovens as standard compared to US). The crust was fantastic but flavour lacked salt to my personal taste. I am making them again right now but scaled the recipe back to 80% to yield approx 100g portions and have upped the salt content to 8g which is what I would normally use with this quantity of flour. Fingers crossed the crust is just as good this time round. Thanks for the great video
Sorry for the late reply. I found 80% scaling too small for a single portion. Currently making these again today 90% scaling which hopefully should just fit onto my baguette tray
Thank you this worked well. I had to add a little water while mixing for better consistency and I combined your written instructions with your video (proofing with steam). I removed the two steaming trays after the first 8 minutes and closed the oven door. I ran out of space on my baguette pan and baked the extra dough on a pie pan: this came out fine, too. Thank you for a great recipe.
Great video! Found this by accident and I'm so glad I did! This looks amazing and the recipe is so simple (compared to some other breads). I think I may actually be able to make this!
Finally a banh mi recipe that works!!! Been on the lookout for ages... So thank you! Tweaked the recipe a little though. I use 20% yudane and have increased the hydration a bit to better suit my flour. And the result have been fantastic! This is the fluffiest and softest bread I've ever made. And with the ultra thin crunchy crust. Unbeatable! BIG Thanks!
There are very few, VERY FEW, cooking videos with a music bed that is enjoyable. That drum hit when the Bahn Mi are finished made me smile so hard. The bread is my favorite part of this sandwich and boy does this recipe make me wanna try it for myself.
We eat almost the same bread here in Brazil as our everyday bread. Yours looks amazing! The crispy skin is insane. I'll give the recipe a try, but will do the kneading process by hand. I'll keep you posted on how it goes. Thanks❤
This video is perfect in every way, from content, thru music, shots, dedication, recipe, what is important, what is not and even have charts to better explain things! Amazing.
OMG! Thank you! This was an amazingly made video and recipe! I’m super excited try this soon, all other recipes I’ve tried so far have been disappointing. ❤️
I've made a couple other banh mi recipes from youtube, and yours has my favorite finish. It's the most ultra crispy outside and soft/airy inside I've tried so far. I've done recipes where I let it proof for 2 hours, where I use warm water, or proof in a steamed oven, after lots of trials this video has got to be my favorite. I didn't use lava rocks, but still got great results.
Thanks for trying the recipe. It means so much that you were able to get successful results! I too tried so many different recipes, and I was never able to get the results I wanted.
@@hueezer I've been messing around with this recipe and I've added 30g of unsalted butter and upped the salt to a whole tsp instead of 2g. I really like the taste but the butter does get rid of some of the crispy crust from your original recipe. Going to troubleshoot further!
While you can use lemon juice, it isn't an exact substitute for ascorbic acid. That being said, I have used lemon juice (~20g for this recipe) and the results are still good!
I have tried a few times over the years to make Banh Mi and failed. As there is no bakery or sandwich shop near me I had to do it myself! Your recipe and video gave me my first success. Now I don't have to wait until I get back to the Bay to have a Banh Mi and don't have to settle for a grocery store stale roll or something else. You have my sincere thanks!
just a tip for people making banh mi at home, for the cold cuts I couldn't really figure out where to buy the vietnamese version but I've found mortadella to be a pretty comparable replacement that's not too hard to find. Thanks for the video, the bread was a weak point. I am really looking forward to trying this out.
@@jred5153 The salt is low in this recipe. I've done the same recipe with up to 10g of salt and it still comes out great, though I had difficultly get the same amount of volume with higher salt. With this recipe, the bread itself doesn't have much flavor (compared to a typical slow fermented bread or enriched bread) so I optimized for crispiness. Especially since a lot of the flavor (and salt) will come with the Bánh Mì sandwich fillings. Thank you watching!
@@hueezer hold on a second. I wasn’t addressing that, I was addressing the persons concerns about your FORMULA since you did not answer their question. If you are going to put formulas out there (they are not recipes in the baking world) be prepaid to address the concerns about them.
@@jred5153 you’re absolutely right. From what I’ve seen and read, you don’t need very much ascorbic acid. That said I have made this with as much as 1% and it didn’t have any negative effect. For approachability and practical reasons I set this to 1g. For this bread, the most important part of the process is mixing fast (almost to the point of over mixing). You also want to proof for as long as you can (almost to the point of over proofing. With that in mind, the amount of ascorbic wasn’t a big factor (although yes you want to keep it very low). I had to break a lot of baking rules and common sense in order to get to this recipe. Apologies for not fully addressing the question. I realize there are many bakers out there with much more knowledge and experience than I do!
i’ve made banh mi for 3 weeks straight and i couldn’t nail it. watching videos with straight up vietnamese xD but i’m excited to try this. thanks for sharing!
No. He’s literally gatekeeping his recipe when there’s so many good recipes online and if you’re a regular bread baker you’ll be able to achieve the perfect bánh mì at home.
12.02.2023 -- just finished making these and they are fantastic! Excellent recipe. Easy to follow. I didn't have ascorbic acid so I used citric acid and that seems to work fine. Just as good as the Banh Mi rolls at my local Vietnamese sandwich shop.Thank you so much!
@@monikarusmini4420 I used Now Foods Real Food Citric Acid, sprouting aid, 4 oz (113g) product of China -- there are lots of different brands. Ascorbic acid is Vitamin C so if you have pure Vitamin C you could probably crush it up and use that. From what I've read the two are not interchangeable.
My mom makes banh mi bread and I could never do it. So thank you for dropping this easier recipe! I’ll master my mother’s recipe one day, just not today hahaha. Side note, mans dropped this gem and a couple other great vids and just bounced on us HAHAHAHA 😂 hope you upload more recipes!
Just made this today and it's freaking fantastic. Easy to follow and the results are perfect. I only had a small issue with 2 of my rolls burning on the bottom but it might be my oven or the new pans I got. Aside from that I am happy to finally have the perfect recipe.
From a massive sandwich fan, thank you so much for this recipe! We just had a Vietnamnese local Bahn Mi baker/cafe open up in Moncton,NB the bread absolutely was delicious, the best thing in the sandwich! I had a steak & lemongrass sub 🤤
Tried out this recipe today.. the bread was excellent in flavor and texture. It was exactly what the video said would happen. Thank you for sharing, and keep sharing! I can now re-live the memories of my travel time and banh mi experience in vietnam 😊
This bread looks like the most common bread in Brazil, the pão francês (a.k.a. pão de sal or cacetinho). But i don't know why, it has become harder and harder to find a good one in the bakeries. Your recipe seems to be perfect for me to try, maybe I'll find the taste I've been looking for.
Thank you so much for creating this video. You have outlined the steps clearly enough. So glad I stumbled into your video channel. I will definitely try your recipe this morning but I will be using some bread improver to replace the egg and use the exact measurement. I will keep your posted.
This works so well! We can't get bread dough in NZ so I swap 25g of high grade (or AP) flour for 25g of wheat gluten. The ascorbic acid makes a huge difference.
Another word for ascorbic acid is vitamin C. But it should mostly decompose while backing since it’s not very stable at higher temperatures. But great video and very detailed description I really like it.
Thank you so much for sharing. Recipe for ingredients are abundant, but techniques, processing and little fine details are limited. Your video was indeed very helpful. Great work.
When I started baking this a few years ago, I also found the resources on banh mi really lacking! It really drove me to do a ton of research, on general bread baking itself and to figure out what rules do and don't apply to banh mi. Thank you for watching!
Hello. And Thank You! We live in Los Angeles. Almost everyone I know, including many non-ethnic-Asians, LOVE all kinds of bánh mì sandwiches. My friends’ families eat them about ~once a week for dinner, not just snacks. They also LOVE bubble tea. There are dedicated bubble tea shops in LA that have been doing consistently great business w/ a good number of non-ethnic-Asian customers. Maybe a dedicated bánh mì shop would work w/ a non-ethnic-Asian clientele as well (?) !
This recipe is perfect. I made the best banh mi I've ever had with this. I didn't use the lava rock method. Instead I used a pan with water in the oven and a spray bottle every 5 minutes. The crust still cracked perfectly. The dough texture was amazing. Congrats and thanks to uploader.
I'm glad to hear the recipe worked out, especially without lava rocks. The most important thing is to get enough steam during that first part of the bake, which it seems like you were able to accomplish!
Yes, I was going to ask if it is really necessary to use lava rocks as I would not know where to buy them. Could I just use regular garden rocks or no rocks?
This is the type of food content I love. No big fuss and no extensive storytelling, just straight up facts and catching visuals.
Immediately a sub and looking forward to your future content!
Big thank you!
You might like Mile Zero Kitchen, I love his channel
I realized a couple minutes in that this probably wasn't something I was gonna attempt making at home, but I finished the whole video because it was so well-made! This is a great video, your dedication to the dish really shows.
Many have tried and failed! I hoped that this video shows some of the key parts of making the bread. Thank you for watching!
what did you realize, you sucked at or didn't have patience for cooking in the first place? bread is literally one of the most common things to be made. just apply yourself it's really not complicated. its really much easier than a lot of bread recipes...
@@DurealzForReal wtf is wrong with you 😂
@@J87169 I'd bet any money he's never even touched flour let alone baked bread lol. Armchair experts, I tell ya
I can’t make bread. I have tried many of those so-called easy recipes, following the recipe letter for letter and I end up with a lump of lead at the end. Plus, who had a kneading machine?? In the past I have kneaded and kneaded and the bread still doesn’t raise right. I will never try to make bread again. Sorry. It’s not as easy as they show it.
This is the best recipe to make baguettes for banh mi! I’m so happy to have found your channel.
I'm glad you liked it!
Just tried this ...super crispy on the outside and unbelievably light and fluffy on the inside! Everything else I've tried had resulted in doughy, heavier rolls, not this one, your recipe is incredible! Thank you for sharing 🙏
Same! I would often get such dense baguettes but not this video.
There is so little joy in life, but when I pulled these light and airy rolls out of the oven and the crusts started cracking at they cooled, I nearly danced with joy. Great recipe and instructions.
I actually did it. I purchased a kitchen aid and made this. So many bread failures and this was the first one that actually worked. I didn't have the lava rocks or the acid but bread came out very good. I am so happy thank you so much.
have you remade the recipe since then?
Sooo I finally did this tonight. And this is my 4th recipe from TH-cam. Can I say, the best recipe thus far. I wish I could post a pic but damn, the best recipe.. hands down. Thank you.
Have you tried more recipes yet? Is it still the best ?
I’ve literally scoured the internet for a good Vietnamese Banh Mi baguette recipe since I am obsessed with bánh mì sandwiches and wanted to make my own from scratch and everything. Yours was so detailed! I’ve tried other variations and it didn’t have what I was looking for when I was in Vietnam. Thank you for this. Also please continue to upload!
I’m at an intermediate/expert home cook level that just started baking. You have encouraged me to pull the trigger to buy a mixer! I hope my bread comes out as nice as yours. Cooking is awesome!
This works very well. I've been trying to perfect bánh mì rolls for a few years, trying different dough improvers, and I think the egg works best. I use crushed vitamin C for the acid. I think 50% more salt would be nice, but that would affect the chemistry so I'll stick with this recipe as-is. It really is the best one on youtube. Congrats, Huy.
Absolute genius! My wife & I thank you as we've moved way out of town (in Australia) & miss the genuine craft of how this beautiful staple of Vietnamese life is prepared. ✌️👏
Did this last night. PERFECT outcome. very simple. very clear instructions. This is my foundation for the January Banh mi project of 6 different varieties for the month. excellent video production. Very little of the "yeah, Imma blab, blab thru this for 20 minutes cuz i like to look at misself BS".
This is far and away the best bánh mì video I've ever seen. Thanks for doing this. I wanted to start my bánh mì journey and your video has made it so much easier. Love the quality in the video too, from the shots, to the music, edit and voice over. Well done. I'm definitely going to try your recipe. I'd also love to see your more advanced bánh mì recipe. I know something for the general audience is appealing, but I'd love to see what "secret sauce" you have brewing that you actually make for yourself for consumption.
Thank you Anthony for your kind words! I have been working on a few variations of this Bánh Mì recipe as this was just a starting point. This is definitely geared to be approachable, especially since I know Bánh Mì has been a difficult bread to master or even get decent results.
How do I bake the left few minutes without steam when the bottom pan is filled with water? Do I remove the pan that is filled with water?
@@dattack1970 I don't think you need that much water to steam for 8 minutes. If you use a decent sized pan, you won't need to fill it with water to the point where you cannot handle it. I'd wager to bet that you can use a glass casserole dish and fill it with water and since it has handles, you can remove it from the oven without too much trouble.
@@anthony-vu Careful using glass. Even though I preheated it, I oopsied it one time and upon pouring in my boiling water, I shattered the Pyrex in the oven.
@hueezer... How important is the lava rock
Hi Huy, I have been trying to bake a proper bread Roll for a very long time now.
I seen your recipe and followed it. I did not have absorbic acid so I added 2ml white vinegar.
I must tell you that you reipe is absolute perfection. Everything I have tried to fix in my recipe was resolved with your recipe.
Thank You. I love my new bread rolls and this will be a permanent bread in my home
Just tried this recipe and method. Turned out great! This is absolutely the closest to authentic Vietnamese banh mi what I've tasted outside of VN!
Probably the greatest sandwich ever. Thank you for taking the time to share the steps so elegantly.
I just made this and it was incredible! The outside is super crispy, the inside is an absolute pillow. It's just soooo good. Thank you so much for posting this!
Baguettes in Europe (In Germany any way) are wayy to dense for banh mi, so I thought I'd try making my own. I just made this morning and it was a success! Its definitely not a recipe for beginner bakers, as not every home-baker will have lava stones or baguette trays. I used ice cubes and large kitchen cloth covered in rice flour, and this recipe still proofed perfectly and came out great! Thank you!
I thought this recipe is what we ate. Im from Belgium and thought this is actually the recipe thats used in our baguettes because if I look for baguettes I only find the French baguettes that are more chewy.
@@imluctor5997 Banh mi bread is lighter and has a thinner crust than the french-style baguettes you will find in belgium. Also its flavours are a bit less complex due to shorter fermentation and no use of sourdough, which makes it perfect for the flavor-bomb toppings.
I appreciate the closing comments. I thought I might want to try and make this (I enjoy practicing making bread) buttt… it’s a lot of work. I also loved that you encourage us to support local bakeries
Love the breakdown and how simple you made it! 🙌🏼
Thank you!
Hey man, your videos are an inspiration. Please please please continue to post. You're videos are so easy to follow, well edited, and has so much heart.
ive been looking for a video like this for the last YEAR bc having to settle for baguettes just wasn't good enough. thank you so much omg
This was such a well produced and informative recipe, no fluff, no drama! - my dough is busy resting for 15 min and then it’s time to shape 🙌
A good Banh Mi is indeed a treat.....a great treat, and the bread is KEY. If only people knew how GOOD this sandwich is when made with top quality ingredients!
What a wonderful video! I'm a baker that happens to be Vietnamese and have honestly never been able to find a proper Vietnamese banh mi recipe from a Vietnamese person with proper technique! I'm excited to hone my skills with this recipe thank you so much!
As someone also working on a cooking channel I can 1000% appreciate the work and effort that went into this. Now I just need the courage to try and make this thing...
I was in Vietnam just a few weeks ago and I am so glad I ended up on this recipe. Was looking for a way to make this bread at home.
Great video - very well produced, love the way you incorporated the music. And unlike most formulas this experienced bread baker sees online, it delivered exactly as promised. Well done!
This is my fav recipe so far for Bahn Mi. I live in LA and sometimes don’t feel like driving all the way to Garden Grove/Westminster so often make my own bread. I used vital wheat gluten instead of ascorbic acid cause that’s what I had. My son ate all the loaves in one evening!!! Will def be making this again. Thanks for taking the time to create such a thorough video. ❤❤
So lovely! I’ve made this recipe two times and each time all six were gone the next day 😆 The editing flourishes and music are the cherry on top to a great recipe!
This is the most professional and pleasing to watch editing I’ve ever seen in a cooking video 👌🏽
Just tried this recipe. I don’t have lava rocks, and my baguette pan is wider, but they look fantastic and I can’t wait to try them. Listening to them crackling on the cooling rack as I type. :-)
Results were good. I can’t wait to try them again!
I made this today and it came out excellent. The only modification is instead of doing the lava stone 3 tier steam setup I preheated my cast iron, added the boiling water to it and removed it completely after 8 minutes. First recipe I felt as accurate as Vietnam
Did your bread come out crispy like in the video? See, I did the same thing as you but I didn’t get the crispy result but I also didn’t add the ascorbic acid.
@@NikkiChan7 Exactly like the video, crispy and glossy like glass. I do have asobric acid
Hi Nikki, thanks for trying the recipe! Ascorbic Acid is a key ingredient in this, however there's 2 other key parts. The mixing process needs to be mixed fast and hard at the end. Finally, you need quite a bit of steam for the first part of the bake.
This was an awesome video! I was wondering about the salt content as well, but I see that someone already asked. I’ve never tried going that low on the salt but I’ll have to give it a try!
Give it a shot, and let me know if you run into any issues! I may address the salt question in an upcoming video since a few people are asking!
There's absolutely no way I'll ever bake Bánh Mì rolls at home when there's like three or four Vietnamese bakeries within 10 minutes drive from my house. I'll just leave it to the pros.
But I saw that you also have a video on making Đồ Chua, and that is right up my alley mate! Thanks!
A long time ago I was doing the hot water pan thing to get steam and ended up shattering my oven door by splashing water on it. Since then, I've weighed out water into containers and frozen giant pucks to drop into the pan for steam. My pan rests on a baking steel, which helps it stay hot during the process. Might be worth trying! I usually make 200g ice cubes for baking bread, which keeps the oven extremely humid for 15m or so
I have heard about people shattering oven doors. One way to reduce the chances of that happening is to cover the glass part with another towel before pouring water.
The ice would cool the oven and would take too long before turning into steam. Covering the glass with a towel and using a kettle will minimize accidental spills.
@@runwords_ Ice works fine, I literaly do it this way all the time. Ice is absolutely not cold enough to drastically change the oven temperature. Steam is created instantaneously when it's added to the pan and it continues being created until the pan is dry
Simple, clean, easy to understand video is exactly how you earn my subscription.
Thank you so much for sharing your recipe. I don’t have the lava rocks but tried to make it today anyway. It turned out great. Thin crust and light. 🎉🎉
One of the fastest baguette I’ve seen so far. I’m on my third attempts in making this bread. So far. I think one more adjustment to the process that I think it’ll be perfect. Thank bro for the video.
went to a "famous" banh mi place and the bread was so so so soft. I thought I was crazy because I preferred that ultra-brittle, crispy shell. 100% booking this for later
Same here! I was pretty disappointed because it was more like store bought French loaf with preservatives 😖 I can’t wait to make this recipe!
I looked for every recipes on TH-cam and yet nothing has satisfied me. I think I finally found one that really work! Thank you so much man!
This was also me when I started baking this a few years ago!
Same here.
Can you make a revised version with the dough improvers that give a more traditional airy interior?
This is the best video for Banh mi , I make it yesterday and it was really good and I will make it over and over again thank you very much!! I will try to make some Bagels see how it turn out.
this was a super extensive baking process but it just goes to show the amount of effort and care put into making such a perfect loaf of bread. thank you for sharing, and i really enjoyed watching you editing style as well. it really broke down every step and made it easier to understand
I grew up in Louisiana. The french rolls for sandwiches (Poboys) were divine.
Bahn mi buns blew my face off! I am making this recipe. Thank you.
I was referred by your friend who bakes with the red hair. I accidentally saw that video about philly's and he referred to you.
I'm making bahn mi first. Thanks again.
Great video! I grew up eating these, and the bread is what makes its a real treat! Can you make a video on how to make the sandwiches and describing the types of meats used? Always wanted to make it at home, but just a little intimidated!
Thank you for making this video because I live in a town with nothing but chain restaurants and fast food. I’m so excited to make this!
Just made these for the first time today, although I added 1%/flour weight of bread improver. I found that 125g x 6 was slightly too big for my baguette tray and oven (in the UK we have smaller ovens as standard compared to US). The crust was fantastic but flavour lacked salt to my personal taste. I am making them again right now but scaled the recipe back to 80% to yield approx 100g portions and have upped the salt content to 8g which is what I would normally use with this quantity of flour. Fingers crossed the crust is just as good this time round. Thanks for the great video
please update when youre done. im very curious about the results of your updated measurements 🙏
Sorry for the late reply. I found 80% scaling too small for a single portion. Currently making these again today 90% scaling which hopefully should just fit onto my baguette tray
Thank you this worked well. I had to add a little water while mixing for better consistency and I combined your written instructions with your video (proofing with steam). I removed the two steaming trays after the first 8 minutes and closed the oven door. I ran out of space on my baguette pan and baked the extra dough on a pie pan: this came out fine, too. Thank you for a great recipe.
Great video! Found this by accident and I'm so glad I did! This looks amazing and the recipe is so simple (compared to some other breads). I think I may actually be able to make this!
Brother, this video is so beautiful. Not just because of the breadmaking. But because of the cinematic and production.
Finally a banh mi recipe that works!!!
Been on the lookout for ages... So thank you!
Tweaked the recipe a little though. I use 20% yudane and have increased the hydration a bit to better suit my flour.
And the result have been fantastic! This is the fluffiest and softest bread I've ever made. And with the ultra thin crunchy crust. Unbeatable!
BIG Thanks!
I've tried it with a Tangzhong and the crumb was very very soft! I'm glad it finally worked out for you. Thank you trying the recipe!
There are very few, VERY FEW, cooking videos with a music bed that is enjoyable. That drum hit when the Bahn Mi are finished made me smile so hard. The bread is my favorite part of this sandwich and boy does this recipe make me wanna try it for myself.
We eat almost the same bread here in Brazil as our everyday bread. Yours looks amazing! The crispy skin is insane.
I'll give the recipe a try, but will do the kneading process by hand.
I'll keep you posted on how it goes. Thanks❤
How did it go?
What are your thoughts on baking with the baguette tray vs baking on a baking stone/steel?
This video is perfect in every way, from content, thru music, shots, dedication, recipe, what is important, what is not and even have charts to better explain things! Amazing.
Can I use some lemon juice as an alternative of ascorbic acid?
Yes
Didnt realize how sophisticated the process is. Love bahn mi!
So rad. Reminds me of bolio for tortas
Bolillo
Im mexican and the first thing I thought was: this is a bolillo!
That’s what I use when I make banh mi at home bolillo it’s the same thing just different names
Pretty much the same, yup
Not even close. Banh mi bread has more crunch and bolillos are less crunchy and more soft bread inside
OMG! Thank you! This was an amazingly made video and recipe! I’m super excited try this soon, all other recipes I’ve tried so far have been disappointing. ❤️
Fantastic video. Exactly what I was looking for. Easy to follow instructions....thanks
Much appreciated! I'm glad you enjoyed the video!
PHENOMENAL VIDEOGRAPHY AND CONTENT! I’ve been scouring for a perfect BANH MI recipe. Can’t wait to get started!!!!! Above and beyond! Thank you!!!!!
Looks so delicious and would like to try！ But I don't have Ascorbic Acid, can I use lemon juice instead?
Same question
Look for the product ‘fruit fresh’,mostly ascorbic acid
@@flowercook3142 thank you so much for your answer:)
I've made a couple other banh mi recipes from youtube, and yours has my favorite finish. It's the most ultra crispy outside and soft/airy inside I've tried so far. I've done recipes where I let it proof for 2 hours, where I use warm water, or proof in a steamed oven, after lots of trials this video has got to be my favorite. I didn't use lava rocks, but still got great results.
Thanks for trying the recipe. It means so much that you were able to get successful results! I too tried so many different recipes, and I was never able to get the results I wanted.
@@hueezer I've been messing around with this recipe and I've added 30g of unsalted butter and upped the salt to a whole tsp instead of 2g. I really like the taste but the butter does get rid of some of the crispy crust from your original recipe. Going to troubleshoot further!
Definitely gonna make it! Can I just ask if I can use lemon juice instead of ascorbic acid?
While you can use lemon juice, it isn't an exact substitute for ascorbic acid. That being said, I have used lemon juice (~20g for this recipe) and the results are still good!
@@hueezermy dad is a doctor & we have a supply of Vit C at home, can I use this tablet form or in capsule ascorbic acid aka Vit C
I have tried a few times over the years to make Banh Mi and failed. As there is no bakery or sandwich shop near me I had to do it myself! Your recipe and video gave me my first success. Now I don't have to wait until I get back to the Bay to have a Banh Mi and don't have to settle for a grocery store stale roll or something else. You have my sincere thanks!
That's so incredible to hear! I'm so glad this video actually lived up to its name. Thank you for watching!
do you need lava rocks to generate that much steam, is there an other process that can create the same conditions?
either way still a good vid.
just a tip for people making banh mi at home, for the cold cuts I couldn't really figure out where to buy the vietnamese version but I've found mortadella to be a pretty comparable replacement that's not too hard to find. Thanks for the video, the bread was a weak point. I am really looking forward to trying this out.
1 gram of ascorbic acid seems like alot.. is that right?
It is .25% so it is fine. The salt is only .5% which seems really low in traditional bread baking which is typically 2%.
@@jred5153 The salt is low in this recipe. I've done the same recipe with up to 10g of salt and it still comes out great, though I had difficultly get the same amount of volume with higher salt. With this recipe, the bread itself doesn't have much flavor (compared to a typical slow fermented bread or enriched bread) so I optimized for crispiness. Especially since a lot of the flavor (and salt) will come with the Bánh Mì sandwich fillings. Thank you watching!
@@hueezer hold on a second. I wasn’t addressing that, I was addressing the persons concerns about your FORMULA since you did not answer their question. If you are going to put formulas out there (they are not recipes in the baking world) be prepaid to address the concerns about them.
@@jred5153 you’re absolutely right. From what I’ve seen and read, you don’t need very much ascorbic acid. That said I have made this with as much as 1% and it didn’t have any negative effect. For approachability and practical reasons I set this to 1g. For this bread, the most important part of the process is mixing fast (almost to the point of over mixing). You also want to proof for as long as you can (almost to the point of over proofing. With that in mind, the amount of ascorbic wasn’t a big factor (although yes you want to keep it very low). I had to break a lot of baking rules and common sense in order to get to this recipe. Apologies for not fully addressing the question. I realize there are many bakers out there with much more knowledge and experience than I do!
What is the Ascorbic acid do to the bread ? What else I can replace for that ? Without that bread change the flavor ?
i’ve made banh mi for 3 weeks straight and i couldn’t nail it. watching videos with straight up vietnamese xD but i’m excited to try this. thanks for sharing!
Did it work?
that crunch at 0:14 was erotic
out of all the Bread videos, i like ures the most. Very relaxing..
WHERE'S THE QUANG TRAN GANG AT
No. He’s literally gatekeeping his recipe when there’s so many good recipes online and if you’re a regular bread baker you’ll be able to achieve the perfect bánh mì at home.
12.02.2023 -- just finished making these and they are fantastic! Excellent recipe. Easy to follow. I didn't have ascorbic acid so I used citric acid and that seems to work fine. Just as good as the Banh Mi rolls at my local Vietnamese sandwich shop.Thank you so much!
Can U tell me wht kind of citric acid U use?
@@monikarusmini4420 I used Now Foods Real Food Citric Acid, sprouting aid, 4 oz (113g) product of China -- there are lots of different brands. Ascorbic acid is Vitamin C so if you have pure Vitamin C you could probably crush it up and use that. From what I've read the two are not interchangeable.
Almost looks like a Schnittbrötchen to me.
Shit and brochen Xdddd😊
God bless you
@@lauracassidy8152lol
And looks like pão francês to me.
Looks tasty to me.
This has got to be the best produced cooking video I've ever seen. The graphics are amazing.
I absolutely adore pain-mi baguettes- especially the Vietnamese variety with the unique fillings that go inside.
My mom makes banh mi bread and I could never do it. So thank you for dropping this easier recipe! I’ll master my mother’s recipe one day, just not today hahaha. Side note, mans dropped this gem and a couple other great vids and just bounced on us HAHAHAHA 😂 hope you upload more recipes!
This recipe is great I made this buns for 2 time alredy this week Thanks!
Just made this today and it's freaking fantastic. Easy to follow and the results are perfect. I only had a small issue with 2 of my rolls burning on the bottom but it might be my oven or the new pans I got. Aside from that I am happy to finally have the perfect recipe.
Thank you. They turned out light and crispy. An excellent recipe.
Saw this earlier this week and made today, following your method exactly. They turned out beautiful and delicious. Thank you!
So much thoughtfulness and love, just wanna say thank you for sharing your technique!
This gotta be one of the most chill cooking vids I've ever seen! Love it! Makes me feel relaxed and actually willing to try to make this lol.
From a massive sandwich fan, thank you so much for this recipe! We just had a Vietnamnese local Bahn Mi baker/cafe open up in Moncton,NB the bread absolutely was delicious, the best thing in the sandwich! I had a steak & lemongrass sub 🤤
Tried out this recipe today.. the bread was excellent in flavor and texture. It was exactly what the video said would happen. Thank you for sharing, and keep sharing! I can now re-live the memories of my travel time and banh mi experience in vietnam 😊
This bread looks like the most common bread in Brazil, the pão francês (a.k.a. pão de sal or cacetinho). But i don't know why, it has become harder and harder to find a good one in the bakeries. Your recipe seems to be perfect for me to try, maybe I'll find the taste I've been looking for.
Your editing and sound design were real fun to watch, great vid on all accounts 🍞🍞
Thank you so much for creating this video. You have outlined the steps clearly enough. So glad I stumbled into your video channel. I will definitely try your recipe this morning but I will be using some bread improver to replace the egg and use the exact measurement. I will keep your posted.
This works so well! We can't get bread dough in NZ so I swap 25g of high grade (or AP) flour for 25g of wheat gluten. The ascorbic acid makes a huge difference.
Another word for ascorbic acid is vitamin C. But it should mostly decompose while backing since it’s not very stable at higher temperatures. But great video and very detailed description I really like it.
Best banh mi recipe i have ever seen. 🎉 thanks for your sharing.
Thanks so much for the recipe! Made my first batch yesterday and it came out great! Still need to improve on the rolling technique.
Thank you for watching, and actually trying the recipe! I'm glad it worked out...it does take some practice, but you'll get there!
love this video saying how he care about home cooks and hard find ingredients... then 5 minutes later: LAVA ROCKS!
I have always longed for that one bread i had in Danang, Vietnam. No bread came close but this. Thank you
Thank you so much for sharing. Recipe for ingredients are abundant, but techniques, processing and little fine details are limited. Your video was indeed very helpful. Great work.
When I started baking this a few years ago, I also found the resources on banh mi really lacking! It really drove me to do a ton of research, on general bread baking itself and to figure out what rules do and don't apply to banh mi. Thank you for watching!
I'm literally going to go home and make this after work. AMAZING video
I’m excited to have you try!
I live across the street from a great Bahn Mi shop in Chicago ... yes, life is good!
You are a hero for uploading this, fren. I love those sandwiches, and they don't have them in the town I moved to.
Hello. And Thank You! We live in Los Angeles. Almost everyone I know, including many non-ethnic-Asians, LOVE all kinds of bánh mì sandwiches. My friends’ families eat them about ~once a week for dinner, not just snacks. They also LOVE bubble tea. There are dedicated bubble tea shops in LA that have been doing consistently great business w/ a good number of non-ethnic-Asian customers. Maybe a dedicated bánh mì shop would work w/ a non-ethnic-Asian clientele as well (?) !