Vietnamese banh mi. This recipe is a nice base for Banh Mi and those who are not familiar with Vietnamese subs/food. Adding additional ingredients could make this a much better a more solid Banh Mi. One key ingredient that was not mentioned here is the soy sauce which is typically added atop the mayo and for those feeling a bit more adventurous, duck/chicken pate.

Add the carrot and daikon, mix well, and. Banh Mi is a Vietnamese sandwich that's made up of an odd sounding combination - crusty bread rolls smeared with pate, mayo, suspicious looking Asian ham, pickled vegetables, green onion, coriander/cilantro, a mighty wack of fresh chillies and drizzle of seasoning. It tastes like a rich ham sandwich with a hit of Asian freshness. You can have Vietnamese banh mi using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vietnamese banh mi

Prepare 250 gr of bread flour.
You need 4 gr of instant yeast.
You need 5 gr of sugar.
It's 2 gr of salt.
You need 10 gr of white vinegar.
It's 185 gr of cold water.

In this recipe, I have made most ingredients in Vietnamese style so my banh mi will taste like the authentic banh mi you have tried in Vietnam including the roasted pork, pate, pickles, Vietnamese mayonnaise sauce, and even the Vietnamese baguette- the soul of Banh mi Vietnam. In this post you will see what makes banh mi a great combination of. In Vietnamese cuisine, Bánh mì or banh mi (/ ˈ b ɑː n m iː /, / ˈ b æ n /; Vietnamese: [ɓǎjŋ̟ mî], "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal.

Vietnamese banh mi step by step

Before putting all the ingredients in the stand mixer, make sure to put the bowl and dough hook in the refrigerator for 30’-1 hour.
Mix all the ingredients and set the stand mixer at low speed for 5’. Then increase the speed to medium and mix the dough until windowpane.
Oil the table, cut the dough into 5 equal parts, cover with baking cloth to avoid the dough to dry.
Forming the dough as below pictures, use some oil on your hands, it will be so much easier.
Cover and let it rise double the size, depending on the temperature of the place that you live. It will take about 45’-1 hour or can be more in cold places..
Cut the bread with razor knife or sharp knife, 45 degree angle and long cut. Spray a lot of water on the cutting edges..
Preheat the oven 15’ at 220-230 degree C and bake for 20-25’ with steam. If your oven doesn’t have steam function, you can create steam by spraying a lot of water when u put the bread inside the ovem after preheating. Then after baking for 10’, open and spray a lot of water then close immediately. This will create oven spring for the bread. Make sure to turn the tray after 15’ to get the best color and crunchiness for your banh mi..

Plain banh mi is also eaten as a staple food. A typical Vietnamese roll or sandwich is a fusion. The modern Banh Mi as we know it today is believed to be have been born in Saigon. The first to be credited for creating the Vietnamese sandwich were a couple called Mr and Mrs Le. Their family still runs a restaurant selling Banh Mi called Banh Mi Hoa Ma, located in modern-day Saigon, Ho Chi Minh City.