This Vietnamese Bánh Mì Baguette is soft and fluffy inside with a crisp, crackly crust. It's the perfect base for Vietnamese bánh mì sandwiches. Made with a few simple ingredients, this recipe brings Vietnamese-style baguettes right into your home kitchen.
This recipe first appeared on Sift & Simmer in Dec 2020. Updated October 2025.
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What is banh mi?
In Vietnamese, "bánh mì" simply means "bread."
However, it's also the name of the beloved Vietnamese sandwich made with a light, airy baguette that's crisp on the exterior and soft within.
The sandwich is often filled with pickled vegetables, cold cuts (such as cha lua), pâté, and fresh herbs.
History of bánh mì
Bánh mì has its roots in French colonial Vietnam. French baguettes were introduced in the 1800s and were originally enjoyed with butter, sugar, or pâté.
By the 1950s, Saigon street vendors had reimagined the French baguette, creating the modern bánh mì Sài Gòn -- lighter, airier, and perfectly suited to local flavors.
Today, it's an iconic Vietnamese street food enjoyed worldwide.
What's the difference between bánh mì vs. French baguette?
While they may look similar, bánh mì baguettes differ from French baguettes in texture and structure:
Bánh mì baguettes are lighter, airier, and crispier.
French baguettes tend to be denser and chewier with a thicker crust.
Why you'll love this recipe
It's light, airy, and crisp just like Vietnamese bakery baguettes.
Made with simple ingredients, no bread improver or Vitamin C (ascorbic acid) and clear, foolproof steps.
Perfect for pairing with your favorite bánh mì sandwiches or stews.
Ingredients you'll need
- bread flour: has a higher protein content which produces gluten strands, which is needed for a soft and elastic dough. If you don't have bread flour, you can use all-purpose flour, but be sure to knead the dough for the recommended time to reach windowpane stage.
- active dry yeast: activate the yeast in lukewarm water, unless using instant yeast
- water: lukewarm water helps to activate the yeast
- sea salt: enhances flavor
- whole egg: adds richness and yields a tender crumb
- granulated sugar: feeds the yeast and helps crust brown
- vegetable oil: helps with browning and adds moisture
Notes
On rice flour:
Some recipes call for rice flour to create a lighter texture, but in my testing, it made the baguettes dense and tough. I recommend sticking with wheat flour for the best result.
On adding egg:
Traditionally, bánh mì dough is made with just flour, yeast, water, and salt.
On testing, I found that adding one egg gives the interior crumb a softer, more delicate texture, similar to a light brioche.
Special equipment
- baguette pan: perforated to hold shape and promote even baking; I recommend metal and not silicone
- dough scraper: for easy portioning and shaping; metal or silicone
- clean water spray bottle: to create steam in the oven for crusty exterior
- sharp serrated knife or bread lame: for scoring clean slashes before baking
How to make Vietnamese-style bánh mì bread
Make the dough
In a measuring cup, combine warm water, sugar, and yeast. Give it a stir and let it sit until foamy.
Add all ingredients to a stand mixer fitted with a dough hook.
Knead on medium speed for 10-12 minutes, until smooth and elastic. The dough should stretch thinly without tearing (windowpane stage* see expert tips below).
Transfer to a lightly oiled bowl, cover, and let rise until doubled in size (about 1 hour in a warm spot).
Shape the dough
Once risen, divide the dough into 6 equal triangular portions (Step 1 above).
Slap the dough to release any air bubbles and shape into a triangle.
Start from the "pointy" end of the triangle and roll and pinch the sides, while working your way down (Step 2).
Seal the ends and place onto a perforated baguette pan (Step 3).
Repeat with the remainder.
Cover lightly with a damp cloth and leave to rise in a warm location, until puffy and almost doubled in size, about 30-45 minutes.
Preparing the oven
Towards the end of the proofing time, preheat oven to 425F.
Place a roasting pan filled with hot water on the bottom rack to create steam.
Baking the baguettes
Spray the baguettes with water.
Make a swift yet controlled slash at a 45 degree angle on each baguette with a sharp knife or baking lame (Step 4).
Spray the tops of the baguettes with water again.
Place the baguettes into the oven and quickly spray the baguettes with water (to create steam) before shutting the oven door.
Bake for a total of 22 minutes. Every 2 minutes, open the oven door and spray the baguettes with water, until 6 minutes have elapsed (do this 3 times, every 2 minutes).
When there is 10 minutes left in the baking time, carefully remove the roasting pan with hot water and let the baguettes continue to bake.
Cool the baguettes completely on a wire rack before slicing.
Watch how to make bánh mì baguettes
How to serve
Enjoy freshly baked bánh mì baguettes as the base for a classic Cold Cut Bánh Mì, with Vietnamese Beef Stew (Bò Kho), or simply with butter and condensed milk for a nostalgic treat.
Slice up the baguettes and use it in a Banh Mi Charcuterie Board. Pair with iced Vietnamese coffee,
The Vietnamese-style bread is best enjoyed on the same day it's baked.
How to store and reheat
Room temperature: store in a paper bag for up to 1 day.
Fridge: keep in an airtight bag for up to 1 week.
Freezer: freeze in an airtight freezer bag for up to 1 month.
To reheat: warm in a 350°F (175°C) oven for 10-12 minutes to restore crispness.
Expert tips
Don't skip the steam! A combination of misting and a tray of hot water in the oven is key to achieving that crisp, crackly crust.
No baguette pan? Shape the dough onto a rice flour covered-towel, and create a "couche" /well for each baguette for proofing. You'll need to be careful when you transfer the shaped baguettes to the baking sheet for baking.
Windowpane stage: to test if your dough is ready, take a small piece and gently stretch it between your fingers. If it forms a thin, translucent "window" without tearing, your gluten is well-developed and the dough is ready for bulk fermentation.
Slashing the tops of the loaves helps to prevent the bread from exploding or being mis-shapened.
Every oven bakes differently: adjust the rack position or baking time slightly if needed.
Don't skip the rest periods: they help the dough relax for smooth shaping and even baking.
Other delicious Vietnamese recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Vietnamese Bánh Mì Baguette
Equipment
- baguette pan
- spray bottle
- dough scraper
- sharp knife/bread lame
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 270 ml warm water
- 2 g granulated sugar
- 7 g active dry yeast
- 500 g bread flour or all-purpose flour
- 5 g sea salt
- 30 ml vegetable oil
- 1 large egg
Instructions
Make the dough:
- Measure out the warm water into a large measuring cup.
- Stir in the sugar and yeast. Give it a mix to activate the yeast.
- Add the flour, salt, oil, and egg into a stand mixer bowl fitted with a dough hook.
- Once the yeast is bubbly, pour it into the flour mixture.
- Knead the dough until it is smooth and elastic, at least 10 minutes on a stand mixer at medium speed (depending on your mixer's horsepower).
- The dough is ready when you can stretch a little bit of the dough between your fingers and it creates a thin "windowpane."
- Transfer the dough to a lightly oiled bowl and cover.
- Let it rest in a warm location, until doubled in size.
Shape the dough:
- Once risen, divide the dough into 6 equal triangular portions.
- Slap the dough to release any air bubbles and shape into a triangle.
- Start from the "pointy" end of the triangle and roll and pinch the sides, while working your way down.
- Seal the ends and place onto a perforated baguette pan. (I placed 2 pieces of dough on each "well").
- Repeat with the remainder.
- Cover lightly with a damp cloth and leave to rise in a warm location, until puffy and almost doubled in size.
Preparing the oven:
- Towards the end of the proofing time, preheat oven to 425°F/218°C.
- Adjust the oven rack to the 3rd from the bottom.
- Carefully add a large roasting pan filled with hot boiling water to the bottom rack of the oven.
Baking the baguettes:
- Spray the baguettes with water using a clean kitchen spray bottle.
- Make a swift yet controlled slash at a 45° angle on each baguette with a sharp knife or baking lame.
- Spray the tops of the baguettes with water again.
- Place the baguettes into the oven and quickly spray the baguettes with water (to create steam) before shutting the oven door.
- Bake for a total of 22 minutes. Every 2 minutes, open the oven door and spray the baguettes with water, until 6 minutes have elapsed (do this 3 times, every 2 minutes).
- When there is 10 minutes left in the baking time, carefully remove the roasting pan with hot water and let the baguettes continue to bake.
- Cool the baguettes completely on a wire rack before slicing.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Recipe adapted from Aimee's Cooking.
Christie
These homemade bahn mi's are so fluffy in texture! You nailed it Michelle!
Michelle
So light, yet crisp! 🙂 Thanks Christie!
Heena
Just loved your recipe
Simple and effective
I could almost hear you saying it to me with so much care and understanding
For a first timer for making Banh mi bread I'm hoping it will turn out well...
I did mix up the measures since I don't have a weighing scale...made some adjustments as i mixed the dough... keeping my fingers crossed 🤞
This will always be my favourite Banh mi recipe.
Thank you so much ❤️
Michelle
Hi Heena, thanks so much for your comment! Happy to hear you enjoyed the recipe.
David @ Spiced
Interesting! I had no idea that banh mi means bread. Fun fact of the day right there! So I absolutely love baking bread, and I'm intrigued by the differences between banh mi and a traditional French baguette. These do sound perfect for sandwiches! I'm adding this recipe to the list. Mmmm...homemade bread...
Michelle
Thanks David! Homemade bread is always where it's at! 🙂
Bennett
How long did y’all prove your bread?
Michelle
Just until the dough has doubled in size -- depending on how warm your kitchen is, that can take anywhere from approximately 60-90 minutes, or longer if it's cooler.
Sean
These are amazing! As always with bread monitor the dough as it is mixing—I added water beyond this as I felt the dough was stiffer than I wanted (chilly day with probably very low humidity). Used the egg—absolutely perfect!
Michelle
Glad to hear it, Sean! Thanks for trying the recipe 🙂
Michelle
Is it possible to use all purpose flour instead?
Michelle
Yes, all-purpose is fine.
Beth
These look amazing! So excited to give this a try! My family is going to love this!
Michelle
Awesome, thanks Beth!
Kim Guzman
Oh, wow, that looks incredible. I love the addition of the egg. You are brilliant. I can't wait to give this a try.
Michelle
Thank you so much, Kim 🙂
Biana
Thank you for step by step instructions -- I have never made a banh mi baguette, but always wanted to try making one. Looking forward to trying this recipe!
Michelle
Thank you Biana -- homemade bread is the best! 🙂
Gail Montero
I love bahn mi and learned how to make them in Vietnam so I am super excited to try your tasty recipe!
Michelle
Thanks Gail -- banh mi is the best!
Sumit
Absolutely wonderful recipe. Really loved the step by step photos. Thank you
Michelle
Thanks so much for your feedback, Sumit 🙂
Justine
Amazing recipe! I cannot wait to make it again.
Jess
I love these for making sandwiches but honestly slap some butter on them and I can eat more than one no problem!
Wanda
So happy I found this recipe! We make banh mi at home and I'd love to make my own baguettes!
Michelle
The baguettes came out great! I cannot wait to try these and make banh mi! Thank you!
Michelle
Happy to hear it, Michelle! Thanks for stopping by with your feedback 🙂
Carrie Robinson
I just love banh mi! And what a great idea to bake your own baguettes for it. 🙂
Jenn
If the smell of these baking doesn't get ya, nothing will! Not only were your tips spot on, but this bread is so amazing. We made banh mi sandwiches and then with the second batch, just ate the bread fresh out of the oven!
Andrea
Homemade breads are the best. This Banh mi baguette looks scrumptious and I can't wait to try it.
Catht
Can you bake without the perforated baguette pan?
Michelle
Hi there, you can bake the baguettes without the perforated pan -- just place them on a baking sheet. The baguette pan helps to support the baguette and give it its shape, and the holes allow for even heat distribution and the crust not to become soggy.
Stacy Pulk
These are amazing and I will probably make more this week! I didn't see the video until after they were in the oven so I'm excited to shape and cut them nicer next time, lol! Still, they came out fantastic and we'll have amazing banh mi tomorrow!!
Michelle
Ohh I am so glad to hear it, Stacy! Thank you for writing and trying the recipe! 🙂
Sshine
Hi ! Wondering if there needs to be a separate pan for water below the actual baking sheet . Does there need to be a sheet below the mold and also a pan with water below?
Michelle
Yes, there needs to be a separate pan for water below the baguette pan. So you'll have one tray of water (I use a roasting pan/tray) on the most bottom rack of the oven, and then the baguette pan will go above it (I used the 2nd rack). Hope that helps.
Eri Suzuki
Excellent recipe! It was to die for! Super easy and simple recipe yet delicious! Nice crunchy crust and fluffy crumb! Highly recommend.
Michelle
Hi Eri, thanks for sharing your feedback, and for your beautiful photos on Instagram too! Glad you enjoyed it!
Amanda
Used all purpose flour and these turned out Amazing! thank you for sharing your recipe!
Michelle
Thanks for your feedback and for sharing your creation with me on Instagram, Amanda! It looked great! 🙂
Kiri
An absolute hit every time I bake these! Thank you for the tips, tricks and thorough instructions - I’ve never failed, by following them 🙂
Michelle
Thanks for your feedback, Kiri. Happy to hear it worked out for you! 🙂 Thanks for sharing your creation with me on Instagram!
Chris
Can’t wait to try these, especially with leftover turkey coming soon! If I want to make eight or ten from the batch, is there a difference in baking time or temperature?
Michelle
I haven't played with making 8 or 10 from the same batch -- but they'll be smaller in size so they may need less baking time. Temperature should stay the same. Hope that helps.