Banh Mi, Vietnamese Baguette Recipe

Home 9 Bread With Preferment 9 Banh Mi, Vietnamese Baguette Recipe

Bánh mì Việt Nam. Or Vietnamese baguettes are a street food staple in Vietnam.

They are sold on every street corner. And for good reason. The bread is soft and fluffy. But what really makes them special are the fillings. From pate, cured meat, ham, coriander, mayonnaise to hot sauce, Maggi liquid seasoning, lime, pickled carrots and radish, egg, and fresh cucumber. There will be a party in your mouth as soon as you bite into it. So, give it a go!

We are using a preferment for this recipe which will contribute to the soft and fluffy texture. Using preferments is quite beneficial in a lot of breads. You can check out the Breads with preferment page where I have many more awesome recipes with preferment. It will open up a whole new world of baking for you if you have never tried it before.

This recipe makes 2 baguettes. If you want to make more just double or triple the amount of ingredients.

Watch the video down below to see detailed instructions.


For the flying sponge

100g (3.5oz) strong white bread flour

160g (5.6oz) water at around 19C* (66F)

3g (0.1oz) dry yeast or three times the amount of fresh yeast

*To learn more about dough temperature control click here.


For the main dough

150g (5.3oz) strong white bread flour

5g (0.2oz) salt

5g (0.2oz) sugar

10g (0.4oz) oil + some more for brushing


  1. Make the flying sponge by mixing the water, yeast and flour to a smooth paste and fermenting for 45 minutes to 1 hour.
  2. Once the sponge is nice and full of bubbles add the sugar, salt, oil and give it a good mix to dissolve any salt and sugar crystals.
  3. Add the remaining flour and mix until no dry flour left.
  4. Knead the dough for around 5 minutes. Desired dough temperature 26C (78F). If your dough is warmer, then reduce proofing time.
  5. Proof for 25 – 30 minutes.
  6. Fold.
  7. Proof for 25 – 30 minutes.
  8. Divide and preshape.
  9. Rest for 10 minutes.
  10. Final shaping. Pre-heat your oven to 230C (450F) fan off!
  11. Final proof 25 – 30 minutes or until almost doubled in size.
  12. Brush the dough with water and slash it.
  13. Bake for around 20 minutes.
  14. Once baked brush with oil and let cool down.

 My kitchen was quite warm on the day of baking so the dough was fermenting rather rapidly.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it.

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