Vietnamese Banh Mi

Here’s a delicious and really easy Banh Mi recipe. The dough is easy to handle, skin is crackling and crusty and crumb is fluffy and soft.

Original recipe is here in Vietnamese on YouTube.


  • 1 tsp yeast
  • 5g sugar
  • 155 g warm water
  • 250g bread flour
  • 1 tsp salt
  • 2 tsp white vinegar
  • 10g olive oil


1. Add yeast, sugar and water to a bowl and let it stand for 15 min. You should see the yeast ‘bloom’.

2. After 15 min, add the rest of the ingredients into mixing bowl and add in the yeast mixture.

3. Knead on low speed till it comes together for 5 min, then on higher speed for about 10 min till smooth and elastic. Stop often to turn the dough and scrape the sides.

4. Oil a kneading mat lightlyand hands then place the dough onto the mat. Rest for 15 min.

5. Divide into 6 pieces about 70g each and then roll it round. Rest for 10 min covered with a cloth or cling wrap.
6. After resting, roll out each dough and swissroll up, shape into baguettes. Pinch the joints.

7. Place onto baguette baking tray and proof for 45- 60 min.
8. Preheat oven to 230 deg C. After 45 min of proofing, score the doughs and spray generously with water. Send immediately into the oven.
9. Bake with a bowl of water placed in the oven. Spray water onto doughs at 1 min, 3 min and 5 min into baking.

10. Remove bowl of water after 10 min and turn the tray. Bake for a total time of 20-25 min.


16 Comments Add yours

  1. Jamie Lin says:

    Oh yay!! I have been wanting to make my own banh mi at home. Thanks for the recipe.


  2. Aubrey says:

    I have never tried it before buh the recipe here ain’t hard to follow, so am gonna try one the days


      1. marie says:

        Hi, if don’t have the baguette pan, can still bake this?


      2. oladybakes says:

        Yes. Just use normal baking tray.


  3. Marie says:

    Hi, can check if I can do my kneading in BM?


    1. oladybakes says:

      Yes should be fine, then take out and shape.


  4. Shirlyn says:

    Can I confirm “+remove water after 10min during baking”, this is 10 mins from start? Or 10min after spray the last time, i.e. after 15 mins? Thanks


    1. oladybakes says:

      Yes 10 min from start.


      1. Joyce Chan says:

        May I know what is the dimension of your tray? Thanks!


    1. oladybakes says:

      So glad to hear 😊


  5. Joyce says:

    Hi, do you use active or instant yeast


  6. What is the optimum content of proteins in the flour you recommend for Banh Mi? Thank you so much. So nice to look at!


    1. oladybakes says:

      I’m not sure, but my bread flour is around 13 percent


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