Vietnamese Baguettes

Vietnamese Baguettes

  • 7

  • 3 hours 30 min

Ingredients

  • 500 g bread flour
  • 10 g sugar
  • 10 g fine salt
  • 30 g vegetable oil
  • Butter, for brushing baguette
  • 300–350 ml warm water
  • 7–10 g dry active yeast

If you’ve ever bitten into a bánh mì and thought, “Why is this bread so GOOD?” — this one’s for you. Vietnamese baguettes are in a league of their own: feather-light, super crisp, and just begging to be filled with all the salty-sweet-sour-spicy things we love. This recipe is part nostalgia, part kitchen flex, and 100% worth it.

Directions

Activate the Yeast

  1. In a small bowl, combine warm water (start with 300 ml) and sugar.

  2. Add the dry active yeast, stir, and let sit 5 minutes until frothy.

Prepare the Dough

  1. In a large mixing bowl, combine bread flour and salt.

  2. Gradually pour in yeast mixture and vegetable oil.

  3. Mix until dough comes together, adding more water as needed.

  4. Knead for 10–15 minutes until smooth and elastic.

First Rise

  1. Lightly oil a large bowl, place dough inside, and cover.

  2. Let rise 1–1.5 hours until doubled in size.

Shape the Baguettes

  1. Punch down dough, divide into 8–10 pieces.

  2. Roll each into a baguette shape, tapering the ends.

Second Rise

  1. Place on parchment-lined tray, cover, and rise 45–60 minutes until doubled.

Preheat the Oven

  1. Preheat to 425°F (220°C) for 25 minutes.

  2. Place a tray of water at the bottom for steam.

Prepare for Baking

  1. Spray baguettes lightly with water.

  2. Score each with 3–4 diagonal slashes.

Bake the Baguettes

  1. Bake 15–20 minutes until golden and crisp.

  2. Do not open oven before then.

Cool and Enjoy

  1. Let cool on wire rack.

  2. Brush with melted butter and serve.

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Vietnamese Baguettes