Banh mi bread

In this recipe, I used Semola flour to prepare the Yudane dough but you may use regular bread flour too. I love to use the Yudane Method as the bread usually stays fresh for longer compared with straight method bread.

The Vietnamese baguette (banh mi) looks like French bread, but it's different. Learn the tricks to creating this light, airy bread with a thin crust.

There is nothing quite like the crispy crust and fluffy, soft texture of the inside in Vietnamese baguette. Perfect for banh mi sandwiches!

I have attempted Sourdough Banh Mi (Vietnamese Baguette) several times with egg, eggless as well as egg white only and also with Yudane and Non-Yudane Method. I found that the recipe with egg is probably better as I get a more fluffy crumb. The texture is very soft, fluffy with crispy crust. The crust is very crispy and it stays for few hours (around 2 hours for our tropical high humidity weather here). Please toast the bread to restore the crispy crust if necessary.

This is a popular recipe for the famous Vietnamese bread rolls - can be stored for up to 3 days.

This Banh Mi Sandwich Recipe (Vietnamese Sandwich) is the most explosively flavorful, sensational sandwich the world! And it's are easier to make than you think!

Modified recipe from Van Phi Thong to increase hydration and use vinegar instead of powdered vitamin C.

Vietnamese Chicken Banh Mi Recipe - Bánh Mì Gà Roti