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Vietnamese banh mi baguette on marble trivet with a basket of bread in the background.

Homemade Banh Mi Baguette

A recipe for crusty yet soft, homemade Vietnamese banh mi baguettes, used for banh mi sandwiches.
Course Side Dish
Cuisine Vietnamese
Prep Time 30 minutes
Cook Time 22 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 22 minutes
Servings 6
Calories 361kcal
Author Michelle


  • baguette pan
  • spray bottle
  • dough scraper
  • sharp knife/bread lame


  • 270 ml warm water
  • 2 g granulated sugar
  • 7 g active dry yeast
  • 500 g bread flour or all-purpose
  • 5 g sea salt
  • 30 g avocado oil or any light vegetable oil
  • 1 large egg


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 speed 3 or 4 (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.



Calories: 361kcal | Carbohydrates: 61g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 336mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg