Homemade Vietnamese Baguette (Banh Mi Bread)
This homemade Vietnamese baguette has the light, airy inside and thin, crisp crust you want for banh mi. The texture is soft enough for all of the fillings, but still sturdy enough to hold everything together.
The dough is kneaded until smooth and elastic, shaped into small baguettes, then baked with steam to help the loaves rise and develop that thin crust. The crust will naturally soften as the bread cools, but a few minutes back in the oven will crisp it right up again.
Use these baguettes for Banh Mi Thit Nuong, Xiu Mai, or any of your favorite banh mi fillings. Leftover bread also works really well for Vietnamese Shrimp Toast.
What Makes Vietnamese Baguette Different?
Vietnamese baguettes are lighter and softer than a traditional French baguette. The inside is airy, and the crust is thinner instead of thick and chewy.
That texture works especially well for banh mi because the bread doesn’t overpower the fillings. You still get a little crunch from the crust, but the baguette compresses easily when you take a bite.
Banh mi bread has roots in the French baguette, which was introduced to Vietnam during the French colonial period. Over time, Vietnamese bakers adapted the bread into the lighter baguette commonly used for banh mi today.
Tools That Help
You don’t need a lot of special equipment, but a few tools make the process easier and more consistent.
- A digital thermometer helps you check the water temperature before adding the yeast.
- A kitchen scale is the most accurate way to measure flour, especially for bread.
- A baguette pan helps the dough hold its shape as it proofs and bakes.
- A sharp knife or baker’s lame makes it easier to score the baguettes cleanly.
- A food-grade spray bottle is useful for misting the bread before and during baking.
What Matters Most for This Dough
Bread flour: Bread flour has more protein than all-purpose flour, which helps create enough structure for a light, airy loaf. For the most consistent results, I recommend weighing it instead of measuring by volume.
Egg: The egg helps give the bread a softer, lighter crumb and also makes the dough easier to work with. Egg yolks contain lecithin, a natural emulsifier that can help with dough structure and gas retention, so it has some of the same benefits you get from a dough improver without being the same thing as a commercial bread improver. Bring the egg to room temperature before mixing it into the dough.
Yeast: I use instant yeast, but I still mix it with the warm water and sugar first so I can make sure it’s active before adding it to the dough.
Water temperature: Aim for about 100–115°F. Water that’s too hot can damage the yeast, and very cool water will slow down the rise.
Steam: Steam helps the baguettes expand during the first part of baking and gives the bread a thinner crust. The water tray and misting step are both important here.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
How to Make Vietnamese Baguette
Start by bringing the egg to room temperature and measuring your flour. I recommend using a kitchen scale if you have one because even a little too much flour can make bread heavier.
Warm the water to about 100–115°F, then stir in the yeast and sugar. Let it sit for a few minutes. You should see some foam forming on top, which tells you the yeast is active.
Add the bread flour, salt, melted butter, and egg to the bowl of a stand mixer. Mix briefly, then pour in the yeast mixture. Knead with the dough hook for about 10 minutes, until the dough looks smooth and elastic.
The dough may feel a little sticky at first. Try not to add extra flour unless you really need it. As the dough kneads and the gluten develops, it should become smoother and easier to handle.
Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once the dough has risen, divide it into 6 equal pieces. I like to weigh them so the baguettes bake at about the same rate.
Gently flatten or roll each piece of dough into a triangle, with the pointed end facing you. Starting at the point, roll the dough toward the wide edge. As you roll, gently hold the two outer corners of the wide edge and pull them slightly outward to help lengthen the baguette. Keep rolling until the pointed end reaches the base of the triangle, then gently roll the loaf back and forth to smooth the seam and taper the ends.
Place the shaped baguettes on a baguette pan, leaving a little space between them. Score each one at a 45-degree angle, then let them rise uncovered for about 45 minutes, or until they look noticeably puffy.
Toward the end of the second rise, preheat the oven to 425°F. Place a pan of water on a lower rack to create steam.
Just before baking, lightly mist each baguette with water. Bake on the upper rack for 15–18 minutes. After about 4 minutes, open the oven briefly and mist the baguettes again.
Remove the water tray about 10 minutes before the bread is finished so the crust has time to dry and crisp.
Let the baguettes cool slightly before slicing. The crust will be crisp when they first come out of the oven, then soften as the bread cools.
Tips for Light, Airy Banh Mi Bread
✔️ Measure the flour by weight if you can. Too much flour is one of the easiest ways to end up with dense bread. If you’re using measuring cups, spoon the flour into the cup and level it instead of scooping directly from the bag.
✔️ Make sure the yeast is active. After a few minutes in the warm water and sugar, you should see some foam on top. If nothing happens, your yeast may no longer be active.
✔️ Give the dough enough time to rise. The exact time can change depending on the temperature of your kitchen. Look at the dough instead of relying only on the clock. The first rise should roughly double in size, and the shaped baguettes should look noticeably puffy before baking.
✔️ Don’t add too much extra flour. The dough can feel sticky early on, but it becomes smoother as it kneads.
✔️ Be gentle when shaping. You don’t need to press every bit of air out of the dough. Gentle shaping helps keep the inside lighter.
✔️ Don’t skip the steam. The water tray and light misting help the baguettes expand and develop a thinner crust.
✔️ Score the baguettes before baking. This gives the dough a controlled place to expand in the oven instead of splitting wherever it wants.
Why Did My Banh Mi Bread Turn Out Dense?
Dense bread can happen for a few different reasons.
First, check your flour measurement. Adding too much flour makes the dough heavier and can limit how much it rises.
It can also happen if the dough didn’t proof long enough. Your kitchen temperature makes a big difference, so the dough may need more than the suggested time if your house is cool.
Make sure your yeast is active too. You should see some foam after mixing it with the warm water and sugar.
Finally, try not to handle the dough too aggressively when shaping. You want to keep some of the air that developed during the first rise.
Why Are My Baguettes Small or Flat?
The shaped baguettes should look noticeably puffier before they go into the oven. They may not always double exactly, but they shouldn’t still look tight or dense.
If they haven’t risen much after 45 minutes, give them more time. Proofing can take longer in a cooler kitchen.
A baguette pan also helps. It supports the dough during the second rise and baking so the baguettes rise upward instead of spreading out.
Why Isn’t My Crust Crispy?
The crust should be crisp when the bread first comes out of the oven, but it will naturally soften as the baguette sits.
If the crust never gets crisp, make sure you’re using steam at the beginning of baking and removing the water tray toward the end. The baguettes also need enough time in the oven to develop some color.
If the bread has already cooled and the crust is soft, put it back in a 350°F oven for about 5–6 minutes. It crisps back up really well.
Can I Use All-Purpose Flour?
You can, but I prefer bread flour for this recipe.
Bread flour has more protein, which gives the dough more structure and helps create a lighter texture. All-purpose flour may give you a slightly softer, less airy loaf.
Can I Make the Dough Ahead?
Yes. If you want to make the dough ahead, refrigerate it after kneading and before the first rise.
Cover the dough tightly and refrigerate it overnight. The next day, let it sit at room temperature until it becomes puffy, then continue with shaping, the second rise, and baking.
I haven’t tested freezing the raw dough, so I recommend freezing the baked baguettes instead.
How to Store and Reheat Banh Mi Bread
Banh mi bread is best the day it’s baked, especially if you want the crust crisp.
The crust will naturally soften as the baguettes cool. That’s normal for homemade bread and doesn’t mean anything went wrong.
If you’re serving the bread later, reheat it in a 350°F oven for about 5–6 minutes. The outside will crisp back up and the inside will warm through.
For short-term storage, keep the bread at room temperature for up to 2 days. If you need to keep it longer, freeze the cooled baguettes in an airtight freezer bag or wrap them well and freeze for up to 2 months.
You can reheat the baguettes straight from frozen in the oven until warmed through and crisp again.
For a classic sandwich, fill the bread with grilled pork, cucumber, cilantro, mayonnaise, and Pickled Carrots and Daikon. You can also use Vietnamese Lemongrass Chicken for another easy filling.
If you make this Vietnamese Baguette, I’d love to hear how it turned out! Leave a comment and rating below.
RECIPE
Vietnamese Baguette (Banh Mi Baguette)
Equipment
- Stand mixer with dough hook
- Baker's lame or sharp knife
- Food-grade spray bottle
Ingredients
- 1 cup + 2 tablespoons warm water (100℉- 115℉)
- 1 packet instant yeast, 7g or ¼ ounce, about 2 teaspoons
- 2 teaspoons (8g) granulated sugar
- 4 cups (500g) bread flour
- 2 teaspoons (10g) salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
Instructions
- Prep the ingredients. Bring the egg to room temperature. Weigh the flour for the most accurate measurement. If using measuring cups, spoon the flour into the cup and level off the excess.
- Activate the yeast. Warm 1 cup + 2 tablespoons water to 100–115°F. Stir in the yeast and sugar, then let the mixture sit for a few minutes until foamy.
- Mix and knead the dough. Add the bread flour, salt, melted butter, and room-temperature egg to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until just combined.Pour in the yeast mixture and continue mixing on medium speed for about 10 minutes, until the dough is smooth and elastic.If mixing by hand, combine the flour, salt, butter, and egg in a large bowl. Add the yeast mixture, then knead on a lightly floured surface for about 10–12 minutes, until smooth and elastic.
- First rise. Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Divide and shape. Divide the dough into 6 equal pieces, about 135 g each.Gently flatten each piece into a triangle with the pointed end facing you. Starting at the point, roll the dough toward the wide edge. Hold the two outer corners of the wide edge and gently pull them outward as you roll to help lengthen the loaf. Continue rolling until the point reaches the base, then gently roll the shaped dough back and forth to smooth the seam and taper the ends.
- Second rise. Place the shaped dough on a baguette pan, leaving about 1 inch between the loaves.Score each baguette at a 45-degree angle with a baker’s lame or sharp knife.Let the baguettes rise uncovered in a warm place for about 45 minutes, or until noticeably puffy.
- Prepare the oven. Preheat the oven to 425°F. Position one rack about one-third from the top of the oven and another rack about 4 inches below it.Place a metal baking tray on the lower rack and carefully add water to create steam.
- Mist and bake. Just before baking, lightly mist each baguette with water, about 4 sprays per loaf.Place the baguette pan on the upper rack with the water tray underneath.Bake for 15–18 minutes total. After about 4 minutes, briefly open the oven and lightly mist the baguettes again.Remove the steam tray about 10 minutes before the bread is finished baking so the crust has time to crisp.
- Cool. Remove the baguettes from the oven and let them cool slightly before slicing.
Notes
- Weigh the flour for the most consistent results.
- Use room-temperature egg.
- Keep the water around 100–115°F when activating the yeast.
- The dough may feel slightly sticky at first. Avoid adding unnecessary flour.
- Proofing time can vary depending on room temperature. Look for the dough to double during the first rise and become noticeably puffy during the second.
- A baguette pan helps the loaves keep their shape and rise upward.
- Steam is important for a thinner crust.
- The crust will naturally soften as the baguettes cool. Reheat at 350°F for about 5–6 minutes to crisp it again.
- I recommend freezing baked baguettes instead of raw dough.
Thank you for the recipe. I am a semi confident baker but my buns came out right shape but wrong texture – dense and chewy, closer to French loaf vs the characteristic airy and crisp structure I expected from indulging in too many banh mi buns.
Had to go back to check if recipe was for authentic buns or adaptation and looking at the pictures again I feel like I must have missed something on my side – will try again soon to see if I can get something closer.
Hi Nikita, thank you so much for the feedback. I’m sorry they didn’t turn out the way you were hoping, especially when you were aiming for that light, airy texture.
A few things that might help troubleshoot for next time: it sounds like the dough may have needed a longer proof. If your kitchen is on the cooler side, the dough can take more time to fully rise, and under-proofed dough can bake up dense and chewy. You’re looking for it to feel noticeably lighter and puffier before baking. Also, being careful not to add too much extra flour during shaping can help keep the crumb airy.
I really appreciate you giving it another try, and I’d love to hear how it goes next time. Don’t hesitate to reach out if you want to walk through it step by step.
i just tried this recipe today its great!!! i made a mini version [splitting the dough into a dozen] and the regular size! I didn’t have to bake mine the full 22 mins, more like 15 ish but i think my oven runs a bit more hot! It’s really nice and fluffy plus crispy! I think im gonna add another tsp of salt for my taste but overall its a great recipe!!! my only “complaint” is my bread sticks to the tray for some reason and really hard to remove- i even tried greasing it for my second batch but still had that issue, any tips would be great! again, love love love this recipe!
Hi Victoria! I’m so happy you loved it and that you tried both the mini and regular sizes! And I’m with you on the salt. I personally like it a little saltier too (my original recipe had 3 teaspoons of salt), but a few readers found it too salty, so I scaled it back. Feel free to adjust it to your taste.
Sorry you ran into the issue of the bread sticking to the pan, I know how frustrating that can be. I didn’t personally have problems with that, so I haven’t had to test these myself, but this is what I’d try. Don’t line the entire tray with parchment since the steam needs to reach the bread while it bakes. Instead, you can cut small pieces of parchment just for the sticky spots or individual baguette areas. You could also lightly dust the bottoms with a little extra flour to see if that helps. And definitely let the bread cool for a few minutes before removing it. It releases much more easily once it’s set. Let me know if you retry it again with any of these methods!
Thanks so much for sharing your experience and tips. I really appreciate it!
I dusted my baguette pan with some rice flour & had no problems! I also tried this with a foil that I shaped into a baguette pan & it worked as well.
Hi Tiffany! That’s really good to know, thank you for sharing what worked for you! That’s helpful for anyone else running into sticking issues.
Hi. I would like to ask.aside from bread flour.whats the best substitution that i can use?thank you❤️
Hi! Great question. If you don’t have bread flour, all purpose flour works well and is the best substitute. The texture will be slightly less chewy, but it will still turn out really good.
This recipe is so good. I’ve doubled it twice to make it. I just doubled all the ingredients. I do use a scale to weigh ingredients.
My family likes it so much. I did buy a special pan to bake it. I have used King Arthur Sir Lancelot flour with very high gluten and I’ve used their Special patent flour that is a bit less gluten. Both turned out great. My 12 year old daughter helped me roll them this time.
Yay, I love hearing this! Doubling the recipe is such a great idea, especially with how quickly these disappear. I haven’t had a chance to test doubling the recipe myself, so I really appreciate you letting me know it worked for you. Love that you tried different flours too. Was there one that you liked better?
My first attempt at making banh mi and I actually nailed it!!! Thanks for sharing your recipe! My oven was definitely stronger so I had to take it out like 6-7 min earlier. I was also able to do the dough in my bread machine!
That’s amazing! Nailing banh mi bread on your very first try is such an accomplishment (it definitely took me a few tries to get there!). Ovens can vary so much, so you did the perfect thing by checking early. Thanks for sharing your tip about the bread machine, I know other readers will find it super helpful too!
When you make larger batches (x2 or x3) your ingredients dont all increase x2 or x3.
Great question! I actually haven’t tested doubling or tripling the recipe yet, so I can’t say for sure how it would turn out. In most cases, you can multiply all the ingredients evenly (except for the salt), but sometimes larger batches need a little extra proofing time or bake time can vary. If you try it, I’d love to hear how it works out for you!
I’m thinking of trying this and wondered which ingredient brings in the small amount of trans fat? And if it can be avoided. Thank you in advance, Darla
Hi Darla! Great question. None of the ingredients listed should naturally contain trans fat, especially if you’re using real butter. Sometimes nutrition calculators can show trace amounts due to rounding or default database entries. To be safe, you can always double-check your butter label to make sure it doesn’t include any partially hydrogenated oils (that’s where trans fats usually sneak in). But with these ingredients, you’re in the clear for a trans-fat-free loaf! Let me know if you give it a try!
The pictures look amazing and I’d like to try this recipe, but since this recipe doesn’t use rice flour isn’t this French baguettes than rather Vietnamese baguettes?
Great question! You’re right. Some Vietnamese baguettes do use rice flour for a lighter texture. But many homemade versions just use all-purpose or bread flour, like this one. What really makes it work for banh mi is the light, crisp crust and soft interior. The steam from spraying water and using a tray of water helps create that texture. So it’s not exactly a traditional French baguette, but it still works great for banh mi. Let me know how it goes if you try it!
I made these today for crawfish poboys. They turned out great with a perfect flavor. I just bought a new stove and checked the oven temperature, but mine were done in 14 minutes. I will make these again for sure.
That sounds amazing, crawfish poboys with homemade baguettes?! I’m so glad they turned out great for you! Thanks for the tip on the bake time too, every oven’s a little different. Can’t wait for you to make them again!
Worked very well for me. I’m in Phuket, Thailand, and used an electric fan oven at 205C for 22 minutes. Proving temperature isn’t a problem here, with daytime temperatures around the high 20’sC. I have some decent pork tenderloin in my freezer, so am going to give a go instead of pork shoulder as a filling (I use pork shoulder for Korean bulgogi). I’ve made the pickled carrot and daikon before, using it with Asian pulled pork in bao buns.
That sounds awesome! Thanks for sharing your experience all the way from Phuket! So glad the recipe worked well for you. Pork tenderloin sounds delicious. Definitely leaner, but still flavorful, especially with all the banh mi fixings.
I must say, I very rarely bake and so am quite inexperienced but these came out fantastic, which is a sign of a solid recipe. Mine came out a little darker than intended so next time I’ll take one or two mins off the cooking time but I know it’s just because my oven runs a little hot. My husband was very impressed by the flavor and texture, especially for it being my first try. Crust came out perfectly thin and crispy. He said it was so good he could eat a whole bun plain with just a bit of butter! Looking forward to making banh mi sandwiches tomorrow with all the fixings! Thank you!
I’m so happy to hear they turned out well, especially for one of your first baking adventures! That’s such a win! Every oven runs a little differently, so taking a few minutes off the bake time next time sounds like a great call (plus, you can always toast them again before serving). And I love that your husband enjoyed them too, what an awesome compliment! Can’t wait for you to enjoy those banh mi sandwiches, everything’s better with fresh, homemade buns! I’m sure they’ll be delicious!
What a great recipe. I baked once yesterday and one more time tonight. The baguettes came out so perfect. Thank you so much for sharing the recipe.
That’s fantastic! I’m so glad the recipe worked out for you — twice in a row! Freshly baked baguettes are the best. Thank you for sharing your success!
Can I use a convection oven or a gas oven? Will I need to change anything to accommodate?
This recipe was specifically tested using a gas oven, so the results are optimized for that setup. While I haven’t tested it in a convection oven, it should work with some adjustments. Convection ovens typically bake more evenly and efficiently, so you may need to lower the temperature by about 25°F (15°C) and keep an eye on the baking time, as it could be shorter. I’d love to hear how it turns out if you give it a try!
This turned out really well! I didn’t quite get that crispy-thin shattering crust I’m after, but the thinness of the crust was perfect. Followed the recipe exactly, so it’s probably due to my oven, but I’m happy to finally settle on one great recipe to work with. The scaling conversion in the recipe is off so I’ll have to do some calculations to reduce the number of baguettes. Thank you!!
Instead of making 6 individual baguettes, I split the dough in half and made two. Recipe was easy to follow and so far, this recipe is the best one I’ve tried for baguettes for my banh-mi’s. Thank you!
Thank you for sharing your experience! So glad it worked out!
Hey there! I just came across your post on Vietnamese baguettes, and I have to say, it’s fantastic! Your description of the crispy yet fluffy baguette filled with flavorful meats and fresh veggies transported me right to the streets of Vietnam. I appreciate how you highlighted the perfect balance of textures and the vibrant taste combinations. Your attention to detail really shines through, and it’s evident that you have a deep appreciation for this culinary gem. Keep up the great work, and I can’t wait to read more of your delicious adventures!
Can’t beat homemade baguettes and now I have the Vietnamese version. So fluffy and delicious.
I love a good sandwich and you can’t beat a great tasting baguette.
I love that this was a complete guide for everyone who wants a Bahn Mi Bread! Thanks for sharing!!
came out excellent and so tasty. I am so happy that we can now enjoy homemade baguette and don’t have to get it from the store anymore.