I have heard from a few others that they don’t see it depending on the type of device they use. Try pulling it up on a phone if you can’t on the computer. Google how to expand the description box.
THANK YOU for absolutely dissecting the entire bun piece by piece and tearing it apart so us visual people can really validate that this is in fact the recipe I want based on the exact texture and nuances I’m looking for. THANK YOU. All too often UA-cam recipes simply show you the finished product with a small cross section or worse, never the inside at all! Keep up the great work
Ok. First of all, this was the best Banh Mi recipe I’ve seen! I’ve tried and failed every time until now. My dough looked exactly like yours and it was ready for the oven……then, my worst nightmare! My brother came over to change my electric range to a gas range and couldn’t complete the install!!!! So there I was with no way to bake my banh mi. I refrigerated my dough (after final rise and after my cut was made) and thought I’d go bake it at my sisters house. That was a no go. So, final resort was the air fryer at 320 degrees for 15 mins and spritzing water after 2 mins in and my banh mi was amazing!!!!!! You are amazing! My first successful banh mi! Thank you thank you!
The importance of the thin crispy crust is to prevent your gums from getting cut from the thicker harder crusts commonly seen in most European style baguettes. This is a critical aspect of a good bahn mi!
Hi Aimee, I have tried another 4 recipes of “banh mi Saigon/Vietnam” and yours. Most baguettes have similar crusty crust results but yours is the thinnest crusty skin and very soft inside. Put them inside a Ziploc and the inside can stay soft for almost a week. I would add a little improvement based on Alton Brown’s Dr. Strangeloaf episode on Good Eats which is to apply a glaze of corn starch/water mixture (1/3 cup of water and 1Tbs of corn starch and shake well) to the skin before the final bake. This will result in a thicker and a bit more crusty skin for anyone who likes a more harder skin. Thanks for sharing an excellent recipe of Vietnam baguette.
It is delicious but I have to add more flour to the dough or it is a gooey lump. What am I doing wrong. It tastes good but when I add all the ingredients, flour is not enough
My Dear Aimee, today I attempted and succeeded in making your recipe of Banh Mi. It turned out perfect. The crust was soft but still crunchy while the crumb was soft and airy. I took the ingredients from this recipe and watched the video several time to get the proper speed and times, as they were not listed for this recipe. I had written you before about the confusion of the other recipe not listing the same ingredients. You cleared that up when you said that they were different Banh Mi recipes. So anyway they tuned out perfect and delicious. I have never used a bread enhancer before and was quite surprised. Thank you Aimee.
Fantastic job!!! I really do appreciate your efforts. I am happy to hear that everything worked out. More importantly, that you like the result. The feedback means a lot to me. Hope to heat from you often 💕🤗
I am a 77 years old Vietnam vet and I have been looking for so long for a good recipe for Banh Mi as we used to get from street vendors in Hue. My very first attempt came out just as I remember the street vendor's products. YUM YUM. Thank you so much for your time and effort in bringing us so many wonderful recipes. I have just discovered your channel and am looking forward to trying so many more of your recipes. I even have a steaming kettle that I use to make Banh Cuon and look forward to use some of your recipes for fillings. I'm encouraging my granddaughters to try your Banh Mini recipe, with their Mom's help (also an Aimee). Best wishes and keep up the great work in bringing the culinary delights of Vietnam to all of us. I did make one change, I made my own dough enhancer using 1 cup of powdered lecithin, 1Tbs Vitamin C, and 1T ground ginger. The enhancer you recommended has an ingredient called "datem" which stands for Diacetyl Tartaric Acid Esters of Monoglycerides. Lecithin is a more natural emulsifier and I just feel better about putting it in my body. I then use the same 7 grams of that mixture as you recommend in your recipe and do not add the additional pinch of Vitamin C. (Got that info from this site: www.berlinnaturalbakery.com/blogs/bnb/81377732-is-bread-making-you-sick-dough-conditioners-additives )
Lecithin - phosphatidylcholine 34:2 and a 1-acyl-2-linoleoyl-sn-glycero-3-phosphocholine betaine. A complex mixture of phospholipids, glycolipids, triglycerides, phosphatidylcholines, phosphatidylethanolamines, and phosphatidylinositols.
Thanks for the details explainations. Most People on UA-cam have no clue what they are doing while pretending to know how to cook or bake. You know what you are doing, thanks for sharing your valuable knowledge.
I LOVE THIS RECIPE!!!!! I’ve made this more than 10 times and every single time I get praises for it. * I used A.P. Flour, didn’t have vitamin C or bread improver* Amazing!! will use this forever
Thank you for sharing this awesome recipe!! I’ve tried many different videos but you’re by far the best one and articulate very well on the directions. * Question if I wanted to make a few batches and freeze them, could we? Will the direction & ingredients change?Would we need to use dry yeast, and the vitamin C and bread improver change? Please advise, thanks again!
I’ve made this recipe about ten times now and I must comment that this is the very best Vietnamese-style baguette that I have ever made. Though we do have several wonderful Vietnamese bakeries in town (PDX) I prefer the ones I make at home with this recipe. Thank you so much for the tips of using the dough enhancer and the vitamin C. I still can’t believe how magical this bread rises and bakes off and how beautiful the texture, crunch, chewiness and flavor this recipe guarantees. The recipe and the technique shown is a masterpiece. Thank you again so very much! Steve K.
Thank you so much for your positive feedback. I am indeed very proud of this recipe. It’s my favorite for sure and it’s one that I created so I can make it for my mom 😊
Well it’s a real winner for sure-I actually got up at 4 AM yesterday (Thanksgiving Day) and baked off 3 batches of your dough that I let rest overnight in the fridge after the first rise to give to my neighbors for their stay-home Thanksgiving dinners. I get 3 baguettes out of each batch and I got rave reviews from everyone over these. It keeps well too if wrapped in parchment paper-outside gets crispier and inside still nice, soft and chewy. I’ve actually made a few of your recipes as well which are always superb, but this one simply takes the cake. Truly a reliable recipe and a professional result. Thanks again! Steve K.
A year later i have watched a lot of baking videos and this still remains one of my favorite baking videos out there because I really appreciate how you explain the why of each ingredients and why it’s important … --- Wow amazing video! The bread looks fantastic ! Best recipe directions I’ve found. I’m trying the recipe right now!
This is the best Banh Mi recipe I have found. I've used others and I had no complaints but when I followed Aimee's recipe and tasted the result I was like "This is it." Also, her video instructions are ucnommonly clear. Try this recipe. You won't regret it.
Yehey! I did it. came out perfectly good, soft on the inside crusty on the outside. I divided that recipe into 4 pcs. And I finished one all by myself. Sooooo good. Really reminded me of my trip to Vietnam!!!!
This might be the most promising looking recipe for banh mi sandwich bread I've seen so far. The texture is exactly what I am looking for. Thin crust but super airy and fluffy on this inside.
This is the best recipe for Vietnamese banh mi. I have tried so many and the dough improver and time kneaded made the biggest difference. Thanks for explaining everything in such detail!!!
Ok I just got done finishing up this Banh Mi and I made a sandwich for me and my bf. WOW! Love it so much I made another batch! Aimee you are the bomb, great details, tips and instructions. I’ve done this bread before without much success but let me tell you, you got it right! Everyone you need to check this out and do it you won’t regret it, trust me this will be a keeper!
Thank you I cannot express how wonderful this tutorial was for me and I want to shout it out to everyone! You are much appreciated from me and my bf for doing this!
I would not have been able to make these without this video. Thank you very much for providing detail to how to make these. I look forward to following you for other recipes.
I did it!! It was great! Thin and crunchy crumb and soft pillowy inside. When you press it it flattens and then slowly rises back up. Very light not dense like my other tries on banh mi. I really miss the banh mi at the sidewalks of hanoi and wanted something similiar and not like french baguette. I followed your recipe but added sugar to the yeast and water mixture. Thanks so much! Will be making it again!
Just made it today. Success!!! My family loved it. I did not use bread improved and used a bit of lemon juice to substitute for vit. C. It came out good. Thanks
Two thumbs up for You! I used to be a baker and had my own bakery but I don't think i can make such beautiful looking bread! I love your soft spoken voice. Thanks for sharing.
I have successfully bake the bread! 💃🏻 Kitchen Dancing! Thank you, I will be creating memories now! I can't wait for my kids to try it when they get home today! ☺
I made these on Saturday and they were so good that i made them again on Sunday to prove it wasnt an accident. I think it was as good as I had on the street in Hanoi when I had Banh Mi. It is definitly a family favourite now. Thank you and please keep up the good work.
Thank you for sharing this recipe. This was my 4th attempt making banh mi and when following your recipe, I was able to get the desired results. I still have some work to do on the shape but am very happy with the results! Thanks again!!
Shaping takes a few tries but you will get there in no time for sure 😉. I know the feeling and excitement when Banh mi is baked right. It’s fantastic!! I am happy to hear you found what you are looking for 🤗🤗
REALLY looking forward to trying this. I've been making bread for years, but I strongly suspect that some of the ideas in this video are what I've been missing. I've wanted to make this kind of banh mi roll as well as the sandwich rolls made at Potbelly's and other places (soft crumb, shattering thin crust). The panoply of enhancements in this banh mi will keep me experimenting for months. Can't wait to start, and thank you Aimee!
Proofing now, can't wait! I did substitute vinegar for the dough improver because I couldn't find any and online order isn't in yet. Im proofing now but totally forgot about the baguette rack. Going to just do without and hope for the best.
Hi Aimee, just tried your recipe for the first time and my buns turned out so super successful, fluffy, light & crispy. I did not have bread improver & vit C and yet it came out amazing. Thanks so much.
OMG guys, you need to try her recipe. The bread is so good, the inside is airy and soft. Im so please with the results eventhough I used all purpose flour and I did not have bread improver Thank you so much for the details video @Aimee's cooking. Your video is simply the best 🥰😍❤
I made these buns today and they were amazing. I’ll be honest, I didn’t have bread improver, vitamin C, baguette tin or razor, but improvised. The end result was excellent - I put this down to the recipe and techniques illustrated in the video. I’ll definitely make these baguettes again. I would love for you to do a video on baked buns. Thank you
Thank you Aimee! This recipe is amazing. I didn’t have the dough improver or vitamin c but they still came out perfectly. Crunchy on the outside and sooo soft on the inside. I’ll be making them again tomorrow 💗
Started the journey of making my own bread rolls a couple months ago. Have watched, and about 10 different recipes, some good, some not so good. I have been really determined to find the perfect hoagie roll. I watched this video and I just knew this was the bread I was looking for based on the gluten structure showcased at the very start of this video. I didn't have bread improver, but did have some Diastatic Malt Powder which was recommended by the youtuber ethan chlebowski for his hoagie rolls. The rolls his video covered came out ok. Anyways, tried your rolls Aimee, and I have found the perfect bread for my sandwiches. Super light and fluffy, with the perfect amount of chew. Best bread ever. Thank You So MUCHHHH for sharing, you rock.
this is so far the best baguette baking instruction I come across on youtube and your explanation is crystal clear, no confusing nor jumping about through the steps o process. Thanks for your valuable contribution, a recipe which I am looking for but do not get it right from most others.
I happened to chance upon your video. I like your sincerity and generosity in sharing your recipe. There is no hidden secret to ensure your viewers succeed the first attempt. Thank you.
I tried this recipe tonight, and they turned out amazing! I was missing enhancer (it's in the mail), but the baguettes came out crispy on the outside and airy and chewy on the inside. Can't wait to make more for all my family and friends! Thank you Aimee!
I make a lot of bread and thought this looked interesting, so gave it a go. Didn't have any flour improver or Vitamin C tablets, so I simply added a dash of lemon juice to the bowl before everything else went in. Result was lovely! Really nice fluffy rolls with a crisp crackle crust. Easy to make, hubby wants the next batch to be brushed with sesame oil for flavour! :)
@@AimeesCooking Made again today, with toasted peanut oil instead of butter and a sprinkling of sesame seeds on top. Very yummy! I would have used toasted sesame oil but haven't got any at the moment, so peanut was fine.
Thanks for the recipe. I tried this and it turned out mildly successful. I proofed it for 2 hrs 15 mins as my dough hadn't doubled in size, even though I live in a tropical country with 30˚C kitchen and 98% humidity! Anyway, lesson learned, will maybe proof it for half the time next time. Also I only waited 15 mins after shaping, before putting it into the oven, as I had to rush out. Thanks for the thorough recipe, will try again soon and tweak the timing.
I made these today, absolutely fabulous ! Followed your recipe and tips and I have the best rolls I've ever made. Super light . Super soft dough and tight shaping, game changer.
I cant stop making these, all my family love them. So light. I shared your recipe with my bread group and lots of them have made them since. Thank you for sharing
i tried your recipe without the bread improver and it was soo good and on point. the bread improver came a couple of days ago and omg it does make a difference. thank you so much for sharing your recipe, looking forward to more!
The one I linked in the description box is the only one I use. I know some have mentioned it’s out of stock, but check back in a few days. They do restock. It’s not discontinued. 🙂
Thank you for your recipe and detailed teaching .It comes out perfectly although it’s the first time I make Vietnamese bun.My daughter thought they are bought from the bakery.
The best recipe for banh mi. Very clear instructions. Came out perfect. I have tried other recipes without success. This is 100% foolproof. Thank you so much
Thank you thank you so much for this recipe. Its the best bread we've ever baked at home. We just finished eating it and it doesnt have a nasty yeast flavour. Love from sri lanka!
Aimee...I love how thorough you are to explaining all the necessary tips for success. You motivate me to want to try all your recipes. May I request for a recipe from you on how to make fried breadsticks, Banh Quay?? I would love your take on it. I've tried several recipes to no success.
I just made this banh mi two hours ago and I love it!! I didn't have any vitamin C or bread improver and used unbleached flour since it's all I had. It turned out well! I was worried of it being super dense, it's still fluffy but I think I can make it fluffier next time. I also didn't have a stand mixer and kneaded it with my hands... It took forever, but I'm going to buy a stand mixer to make more of these. Thanks for the recipe!
Thank you for your help. I'm new to the breadmaker. I can also use the Dough setting for making buns. Can't wait to try out your recipe. These buns are hard to find fresh.
Moi xem video cua Aimee hom qua ma hom nay toi lam lan dau da rat thanh cong.Toi cung co chut kien thuc ve cach lam banh mi o V.N nen khi xem video cua Aimee thi tat ca nhung kien thuc do deu tro ve het.Rat cam on Aimee.
Tyvm for this recipe! I find making bread so tedious but your instructions are easy to follow along with your tips. I hope our purchases from your links help keep your channel funded ♥️
@solinda Ly This is definitely a passion of mine to share my recipes. It makes me happy when others can replicate them. So thank you so much for your support. 😘😘❤️❤️
Just subscribed cause I was so impressed with your attention to detail. I love that you gave us the speed, time and texture to look for which I hardly see in other bread tutorials and yet is so important especially for beginner bread bakers. Thanks and looking forward to maybe seeing banh mi filling tutorials soon!
amazing...I love Vietnamese banh mi. I will definitely try it someday. I save this video. Thank you so much for sharing. I wish you success and continue showing us more in the future. May God bless you! Cam On!
Thank you for the detailed instructions! I made this for the first time today and although I didn't have bread improver or vitamin C, the bread turns out so delicious! I'm picky with my bread and can't get the same quality at non-Vietnamese stores, now I can make from home. Thanks again!
👏👏👏. You’re so welcome. Truly appreciate your feedback and for giving the recipe a try 😘😘. It’s a great recipe even without them but when you do have the other ingredients, give it a try. It’s even more incredible. I love that it can enhance the bread to allow for tremendous rise.
@@AimeesCooking Does your bread stay crunchy? Mine is crunchy when it's right out of the oven, but gets soft later. I haven't re-toasted yet, I'm hoping it will be crunchy.
I have to thank you so much for this recipe... after trying so many others, this was the perfect one!! Almost identical to my local bakery, they turned out AMAZING 😁😁 Also would like to commend you on your detailed step by step video, very helpful👍👍
Aimee's Cooking ok thank you Aimee will try this recipe but I’ve noticed you don’t have much ingredients and measurements are slightly different in this recipe. Will have the same taste? Should I be adding vitamin c and/or bread improver to this recipe?
I had tried making bahn mi three times before, Always a failure. With this recipe I could reach the results thst I wanted! Thanks a lot for sharing everything in details
I've been trying to duplicate Portuguese rolls (pops) for years, and you have brought me closer than anyone else ever! Thanks very much for your video, technique and recipe. I love the bread, always light and fluffy inside while crisp and crunchy outside. Very very good bread, delicious for any occasion! Thank you very much!😃
I made it yesterday, l follow every detail of your direction and ingredients. Thanks Aimee it's was successful, it's almost as beautiful as the bread on your video. But l still don't know what the function of vitamin C. I don't even know how to explain to my friend when she asked me what's vitamin C used for. Would you please to explain me Aimee?
Ascorbic acid, also known as vitamin C, can be used in baking to strengthen the gluten network in dough. It enhances the elasticity of the dough, resulting in better volume and texture in baked goods like bread. Additionally, it acts as an antioxidant, helping to preserve the freshness of the baked products.
Mine turned out amazing, but I did have to do a few tweaks: Though I was using Trader Joe's AP flour, which is 13% protein, added a 1/2 tsp of Bob's Red Mill Vital Wheat Gluten Flour. I don't have a stand mixer, so I hand kneaded the dough for roughly 14 minutes. I ended up adding water as I felt was needed -- maybe as much as 3TBS- while kneading. I don't have a baguette pan so I used rolled tinfoil under parchment paper. I created three horizontal rows and put two loaves in each. I placed a cake pan full of water on the bottom of my oven while the Bahn mi baked. Lastly, and most importantly, my cooking time was ONLY 14 MINUTES
Very well done, Aimee! Thanks for taking the time to share... The dough improver linked in your comment section is no longer available on Amazon. Looking at the Dough Improver ingredients, I notice that it contains Ascorbic Acid (vitamin C). I may try your formula using Ascorbic Acid and Fava Beans. What do you think? If I do try your formula, I’ll post a link to a screen grab of my spreadsheet with Baker’s Percentages in case anyone else is interested. Posting your formula in grams is very helpful. I’m excited to try your bread. Again thanks for such a thorough video. Danny Ayo
Vitamin C increases the acidic environment so the yeast can work even more efficient and strengthens the dough structure even more. You can use without the dough improver, however, the for the most optimal result, it’s needed.
Please see description box for tips and details 😉
I can’t see your description box of details. Please help.
Click on the down arrow next to the title of my video to expand the box 🙂
Aimee's Cooking inn,
@@AimeesCooking There's NO "down arrow" next to the title. Is there another link to the instructions?
I have heard from a few others that they don’t see it depending on the type of device they use. Try pulling it up on a phone if you can’t on the computer. Google how to expand the description box.
THANK YOU for absolutely dissecting the entire bun piece by piece and tearing it apart so us visual people can really validate that this is in fact the recipe I want based on the exact texture and nuances I’m looking for. THANK YOU. All too often UA-cam recipes simply show you the finished product with a small cross section or worse, never the inside at all! Keep up the great work
Ok. First of all, this was the best Banh Mi recipe I’ve seen! I’ve tried and failed every time until now. My dough looked exactly like yours and it was ready for the oven……then, my worst nightmare! My brother came over to change my electric range to a gas range and couldn’t complete the install!!!! So there I was with no way to bake my banh mi. I refrigerated my dough (after final rise and after my cut was made) and thought I’d go bake it at my sisters house. That was a no go. So, final resort was the air fryer at 320 degrees for 15 mins and spritzing water after 2 mins in and my banh mi was amazing!!!!!! You are amazing! My first successful banh mi! Thank you thank you!
Wow, how stressful. Sorry you had to go through all that but job well done improvising 😁❤️
So this means you will always have to refrigerate the dough before baking
The importance of the thin crispy crust is to prevent your gums from getting cut from the thicker harder crusts commonly seen in most European style baguettes. This is a critical aspect of a good bahn mi!
That’s so true!! 😃
Do people’s gums really get cut eating the European style 1’s ?
@@paul_rafteryno…
@@paul_raftery sometimes yes. But mostly only when you reheat it in the oven, then its ultra crisp
@@paul_raftery it’s usually more the roof of your mouth that gets messed up in my experience.
Great sharing
I like your recipe
Thank you!
Hi Aimee,
I have tried another 4 recipes of “banh mi Saigon/Vietnam” and yours. Most baguettes have similar crusty crust results but yours is the thinnest crusty skin and very soft inside. Put them inside a Ziploc and the inside can stay soft for almost a week. I would add a little improvement based on Alton Brown’s Dr. Strangeloaf episode on Good Eats which is to apply a glaze of corn starch/water mixture (1/3 cup of water and 1Tbs of corn starch and shake well) to the skin before the final bake. This will result in a thicker and a bit more crusty skin for anyone who likes a more harder skin.
Thanks for sharing an excellent recipe of Vietnam baguette.
Thank you! ❤️
It is delicious but I have to add more flour to the dough or it is a gooey lump. What am I doing wrong.
It tastes good but when I add all the ingredients, flour is not enough
@@bethvavoularis5842 - Are you using bread flour or all-purpose?
If it’s the latter, that could be the problem.
The most honest vietnamese baguettes video out there on UA-cam
Truly appreciate your sweet feedback back!! I honestly hope everyone can make Banh mi at home for their love ones 💕💕💕
My Dear Aimee, today I attempted and succeeded in making your recipe of Banh Mi. It turned out perfect. The crust was soft but still crunchy while the crumb was soft and airy. I took the ingredients from this recipe and watched the video several time to get the proper speed and times, as they were not listed for this recipe. I had written you before about the confusion of the other recipe not listing the same ingredients. You cleared that up when you said that they were different Banh Mi recipes. So anyway they tuned out perfect and delicious. I have never used a bread enhancer before and was quite surprised. Thank you Aimee.
Fantastic job!!! I really do appreciate your efforts. I am happy to hear that everything worked out. More importantly, that you like the result. The feedback means a lot to me. Hope to heat from you often 💕🤗
I am a 77 years old Vietnam vet and I have been looking for so long for a good recipe for Banh Mi as we used to get from street vendors in Hue. My very first attempt came out just as I remember the street vendor's products. YUM YUM. Thank you so much for your time and effort in bringing us so many wonderful recipes. I have just discovered your channel and am looking forward to trying so many more of your recipes. I even have a steaming kettle that I use to make Banh Cuon and look forward to use some of your recipes for fillings. I'm encouraging my granddaughters to try your Banh Mini recipe, with their Mom's help (also an Aimee). Best wishes and keep up the great work in bringing the culinary delights of Vietnam to all of us.
I did make one change, I made my own dough enhancer using 1 cup of powdered lecithin, 1Tbs Vitamin C, and 1T ground ginger. The enhancer you recommended has an ingredient called "datem" which stands for Diacetyl Tartaric Acid Esters of Monoglycerides. Lecithin is a more natural emulsifier and I just feel better about putting it in my body. I then use the same 7 grams of that mixture as you recommend in your recipe and do not add the additional pinch of Vitamin C. (Got that info from this site: www.berlinnaturalbakery.com/blogs/bnb/81377732-is-bread-making-you-sick-dough-conditioners-additives )
Yay!!! That’s fantastic. So glad it’s the one you have been searching for. Thank you for trying. Appreciate your support and you’re welcome ❤️❤️💕
Lecithin - phosphatidylcholine 34:2 and a 1-acyl-2-linoleoyl-sn-glycero-3-phosphocholine betaine. A complex mixture of phospholipids, glycolipids, triglycerides, phosphatidylcholines, phosphatidylethanolamines, and phosphatidylinositols.
This recipe is amazing! I didn’t have any bread improver, but it still turned out fluffy, with that thin crispy crust! My hubby loved it!!!
Thanks for the details explainations. Most People on UA-cam have no clue what they are doing while pretending to know how to cook or bake. You know what you are doing, thanks for sharing your valuable knowledge.
I LOVE THIS RECIPE!!!!! I’ve made this more than 10 times and every single time I get praises for it. * I used A.P. Flour, didn’t have vitamin C or bread improver* Amazing!! will use this forever
Thank you!! Appreciate your feedback. ❤️❤️
Thank you for sharing this awesome recipe!!
I’ve tried many different videos but you’re by far the best one and articulate very well on the directions.
* Question if I wanted to make a few batches and freeze them, could we?
Will the direction & ingredients change?Would we need to use dry yeast, and the vitamin C and bread improver change? Please advise, thanks again!
I’ve made this recipe about ten times now and I must comment that this is the very best Vietnamese-style baguette that I have ever made. Though we do have several wonderful Vietnamese bakeries in town (PDX) I prefer the ones I make at home with this recipe. Thank you so much for the tips of using the dough enhancer and the vitamin C. I still can’t believe how magical this bread rises and bakes off and how beautiful the texture, crunch, chewiness and flavor this recipe guarantees. The recipe and the technique shown is a masterpiece. Thank you again so very much!
Steve K.
Thank you so much for your positive feedback. I am indeed very proud of this recipe. It’s my favorite for sure and it’s one that I created so I can make it for my mom 😊
Well it’s a real winner for sure-I actually got up at 4 AM yesterday (Thanksgiving Day) and baked off 3 batches of your dough that I let rest overnight in the fridge after the first rise to give to my neighbors for their stay-home Thanksgiving dinners. I get 3 baguettes out of each batch and I got rave reviews from everyone over these. It keeps well too if wrapped in parchment paper-outside gets crispier and inside still nice, soft and chewy. I’ve actually made a few of your recipes as well which are always superb, but this one simply takes the cake. Truly a reliable recipe and a professional result. Thanks again!
Steve K.
A year later i have watched a lot of baking videos and this still remains one of my favorite baking videos out there because I really appreciate how you explain the why of each ingredients and why it’s important …
---
Wow amazing video! The bread looks fantastic ! Best recipe directions I’ve found. I’m trying the recipe right now!
Yay!! Hoped it tuned out good for you.
This is the best Banh Mi recipe I have found. I've used others and I had no complaints but when I followed Aimee's recipe and tasted the result I was like "This is it."
Also, her video instructions are ucnommonly clear. Try this recipe. You won't regret it.
This recipe is the best yet. It is my goto for everything, not only sandwhichs.! Thank you
Yay!
Tried it without the bread improver and vitamin C, and they all turned out great with fluffy inside. Thank you much for the recipe.
You’re so welcome 😉
I don’t have either of those ingredients, so perhaps I will try it without too!
Yehey! I did it. came out perfectly good, soft on the inside crusty on the outside. I divided that recipe into 4 pcs. And I finished one all by myself. Sooooo good. Really reminded me of my trip to Vietnam!!!!
Great job!! Thanks for letting me know. I am glad you liked it. ❤️❤️
Thank you for sharing your experience
Love, love this recipe! Finally got all the ingredients and made it this morning, and it was perfect the first time!!!
Braavoo!!! You did good!! Enjoy 😉
This might be the most promising looking recipe for banh mi sandwich bread I've seen so far. The texture is exactly what I am looking for. Thin crust but super airy and fluffy on this inside.
Thank you!! ❤️
This is the best recipe for Vietnamese banh mi. I have tried so many and the dough improver and time kneaded made the biggest difference. Thanks for explaining everything in such detail!!!
You’re welcome ❤️
THE best baguette recipe ever! My family's favorite! Finished product is exactly what you've shown on the video. Thank you!
Awesome. Great job. You’re welcome 😉
After my first trial, our family has been hooked! I've been requested to make these DAILY!! They're better than store-bought😋 ~ THANK YOU, Aimee!
❤️❤️
Ok I just got done finishing up this Banh Mi and I made a sandwich for me and my bf. WOW! Love it so much I made another batch! Aimee you are the bomb, great details, tips and instructions. I’ve done this bread before without much success but let me tell you, you got it right! Everyone you need to check this out and do it you won’t regret it, trust me this will be a keeper!
I can’t thank you enough for the wonderful comment. I truly appreciate you trying the recipe. I am very happy to hear you love it. Y’all enjoy. 🤗🤗🤗❤️
Thank you I cannot express how wonderful this tutorial was for me and I want to shout it out to everyone! You are much appreciated from me and my bf for doing this!
You’re so welcome. ❤️❤️❤️
hands down best youtube bread tutorial
Thank you!! ❤️
Like for real though. It really is!!
I enjoyed your detailed video on baking French rolls.... awesomeness
Thank you!!
I would not have been able to make these without this video. Thank you very much for providing detail to how to make these. I look forward to following you for other recipes.
Thank you!! Glad to have you ❤️
I did it!! It was great! Thin and crunchy crumb and soft pillowy inside. When you press it it flattens and then slowly rises back up. Very light not dense like my other tries on banh mi. I really miss the banh mi at the sidewalks of hanoi and wanted something similiar and not like french baguette. I followed your recipe but added sugar to the yeast and water mixture. Thanks so much! Will be making it again!
Great job!! Glad you found what you’re looking for. Thanks for trying ❤️❤️
Just made it today. Success!!! My family loved it. I did not use bread improved and used a bit of lemon juice to substitute for vit. C. It came out good. Thanks
Great job. Well done!!
Two thumbs up for You! I used to be a baker and had my own bakery but I don't think i can make such beautiful looking bread!
I love your soft spoken voice. Thanks for sharing.
oh, Happy banh mi making Anniversary!
Awww, thank you so much!!! Truly appreciate your kindness ❤️❤️😘
Ok, I just made these and they are hands down the best I have ever had and I even have that exact sound to my bahn mi
Yay!! Super thrilled knowing it turned out well for you!! ❤️
You are a master of your craft and I love your recipe so much.
I just made these and they are absolutely soft inside and crispy on the outside! Thank you! 😍
I have successfully bake the bread! 💃🏻 Kitchen Dancing! Thank you, I will be creating memories now! I can't wait for my kids to try it when they get home today! ☺
Lol, nice!! It’s a wonderful feeling, isn’t it? I know the feeling ❤️😉🙂
I made these on Saturday and they were so good that i made them again on Sunday to prove it wasnt an accident. I think it was as good as I had on the street in Hanoi when I had Banh Mi. It is definitly a family favourite now. Thank you and please keep up the good work.
Beautiful bread. Thanks for sharing your methods.
Thank you!! ❤️
THE BEST!!! Used your methods in this video several times. This is my favorite bread recipe/tutorial on UA-cam!
Wow, thank you!
Thank you for sharing this recipe. This was my 4th attempt making banh mi and when following your recipe, I was able to get the desired results. I still have some work to do on the shape but am very happy with the results! Thanks again!!
Shaping takes a few tries but you will get there in no time for sure 😉. I know the feeling and excitement when Banh mi is baked right. It’s fantastic!! I am happy to hear you found what you are looking for 🤗🤗
Bake the Banh Mi under 410 degrees? This is Fahrenheit or Celcius?
@@winnypisces16tan27 duh...lol....celcius if you want to incinerate it
REALLY looking forward to trying this. I've been making bread for years, but I strongly suspect that some of the ideas in this video are what I've been missing. I've wanted to make this kind of banh mi roll as well as the sandwich rolls made at Potbelly's and other places (soft crumb, shattering thin crust). The panoply of enhancements in this banh mi will keep me experimenting for months. Can't wait to start, and thank you Aimee!
Let me know how you do 🙂
I made this but didn’t have the vitamin c or bread improver. It still turned out big, light and fluffy. Thanks Aimee 💕
You’re so welcome. Thanks for the update. Love hearing success stories. Enjoy!! 💕💕
My SIL told me after she tried the bánh mi that this recipe is a keeper ☺️👍🏼
Same here. I tried adding 1/4 tsp of vinegar. Still proofing though, will update the results after.
@@pa0lab00m7 how did it go?
Proofing now, can't wait! I did substitute vinegar for the dough improver because I couldn't find any and online order isn't in yet.
Im proofing now but totally forgot about the baguette rack. Going to just do without and hope for the best.
Look so delicious I want some. Thanks for sharing and have a wonderful day... Stay safe and healthy
You too and thank you!! ❤️❤️❤️
This is the best! I've made these several times and they're perfect every time. CONGRATULATIONS on the beautiful new baby!
I’m bout to open a little small local Vietnam coffee shop and this is helping a lot. Thank
Hi Aimee, just tried your recipe for the first time and my buns turned out so super successful, fluffy, light & crispy. I did not have bread improver & vit C and yet it came out amazing. Thanks so much.
Whoohooo!!! Great job. Thanks for letting me know 😘
OMG guys, you need to try her recipe. The bread is so good, the inside is airy and soft. Im so please with the results eventhough I used all purpose flour and I did not have bread improver
Thank you so much for the details video @Aimee's cooking. Your video is simply the best 🥰😍❤
Love love love your feedback!!!! Another wonderful successful attempt. Great job!!! Thank you for trying it out. Y’all enjoy 😘😘😘🤗💕❤️
I enjoyed them ! Non fail recipe! Thanks! Great video
Wonderfull teacher
Provides more details and secrets than most videos
I made these buns today and they were amazing. I’ll be honest, I didn’t have bread improver, vitamin C, baguette tin or razor, but improvised. The end result was excellent - I put this down to the recipe and techniques illustrated in the video. I’ll definitely make these baguettes again. I would love for you to do a video on baked buns. Thank you
It’s on my list 😉.
Thank you Aimee! This recipe is amazing. I didn’t have the dough improver or vitamin c but they still came out perfectly. Crunchy on the outside and sooo soft on the inside. I’ll be making them again tomorrow 💗
Glad you shared this as I don’t have these too. Will try and make the, today. Appreciate your sharing this information
I can't locate the dough conditioner OR bread improver where I'm at. What type of flour did you use?
King Arthur bread flour.
Started the journey of making my own bread rolls a couple months ago. Have watched, and about 10 different recipes, some good, some not so good. I have been really determined to find the perfect hoagie roll. I watched this video and I just knew this was the bread I was looking for based on the gluten structure showcased at the very start of this video. I didn't have bread improver, but did have some Diastatic Malt Powder which was recommended by the youtuber ethan chlebowski for his hoagie rolls. The rolls his video covered came out ok. Anyways, tried your rolls Aimee, and I have found the perfect bread for my sandwiches. Super light and fluffy, with the perfect amount of chew. Best bread ever. Thank You So MUCHHHH for sharing, you rock.
Yay!! You’re so welcome ❤️❤️❤️
this is so far the best baguette baking instruction I come across on youtube and your explanation is crystal clear, no confusing nor jumping about through the steps o process. Thanks for your valuable contribution, a recipe which I am looking for but do not get it right from most others.
I happened to chance upon your video. I like your sincerity and generosity in sharing your recipe. There is no hidden secret to ensure your viewers succeed the first attempt. Thank you.
Thank you for your feedback. It means a lot to me. I do want everyone to succeed. You’re welcome. 😉
0:34 is like an ASMRers dream! And yes, as soon as I heard it, I’m like, yes, this is the bread I want to learn about!
It’s very delicious 😉
I tried this recipe tonight, and they turned out amazing! I was missing enhancer (it's in the mail), but the baguettes came out crispy on the outside and airy and chewy on the inside. Can't wait to make more for all my family and friends! Thank you Aimee!
Appreciate you giving it a try. Super stoked y’all are happy with the result ❤️❤️
this is one of my favorite bread...
Hi can i have a question it’s dough enhancer almost same as bread improver
did you put oven at 410degree ?
I found your channel by accident,it was a fabulous find... I love how detail you provides.
Thank you!! And welcome! ❤️
I just try it today..and its came out so good.thanks for sharing..Godbless
You’re welcome ❤️❤️❤️
Thanks for sharing this recipe.
You’re so welcome ❤️
I make a lot of bread and thought this looked interesting, so gave it a go. Didn't have any flour improver or Vitamin C tablets, so I simply added a dash of lemon juice to the bowl before everything else went in. Result was lovely! Really nice fluffy rolls with a crisp crackle crust. Easy to make, hubby wants the next batch to be brushed with sesame oil for flavour! :)
Wonderful!!! It’s a very delicious type of bread. Thank you for trying the recipe!! That or butter would definitely enhance the flavor. Y’all enjoy 😉
@@AimeesCooking Made again today, with toasted peanut oil instead of butter and a sprinkling of sesame seeds on top. Very yummy! I would have used toasted sesame oil but haven't got any at the moment, so peanut was fine.
They all sound so yummy!!
Thanks for the recipe. I tried this and it turned out mildly successful. I proofed it for 2 hrs 15 mins as my dough hadn't doubled in size, even though I live in a tropical country with 30˚C kitchen and 98% humidity! Anyway, lesson learned, will maybe proof it for half the time next time. Also I only waited 15 mins after shaping, before putting it into the oven, as I had to rush out. Thanks for the thorough recipe, will try again soon and tweak the timing.
You’re welcome 😉
Use more yeast
I use 7g of quick rise and 13g of normal yeast
That's the best looking piece of bread I've ever seen ❤️
Thank you!!
I made these today, absolutely fabulous ! Followed your recipe and tips and I have the best rolls I've ever made. Super light . Super soft dough and tight shaping, game changer.
Awesome!! Thanks for letting me know 🤗
I cant stop making these, all my family love them. So light.
I shared your recipe with my bread group and lots of them have made them since. Thank you for sharing
That’s fantastic. Thank you for passing the recipe along. Much appreciated and you’re so welcome. ❤️
I made it, It came out very nice. Full family enjoyed.
Yay!!
i tried your recipe without the bread improver and it was soo good and on point. the bread improver came a couple of days ago and omg it does make a difference. thank you so much for sharing your recipe, looking forward to more!
Thank you for trying!!! Yes, dough improver really does optimize the result. 🙂
Excuse me ladies where can I buy the bread improver and what brand ? Thanks
The one I linked in the description box is the only one I use. I know some have mentioned it’s out of stock, but check back in a few days. They do restock. It’s not discontinued. 🙂
@@AimeesCooking thank you so much .
You’re welcome 🙂
Thank you for your recipe and detailed teaching .It comes out perfectly although it’s the first time I make Vietnamese bun.My daughter thought they are bought from the bakery.
That’s fantastic!
This is exactly what I've been looking for for decades!!! Thank you soooooo much!
My wife just made this, wow! Nice recipe. Extremely detailed! Thx for sharing!
You’re welcome! Enjoy 😊
The best recipe for banh mi. Very clear instructions. Came out perfect. I have tried other recipes without success.
This is 100% foolproof. Thank you so much
Thank you!! ❤️❤️
Thank you thank you so much for this recipe. Its the best bread we've ever baked at home. We just finished eating it and it doesnt have a nasty yeast flavour. Love from sri lanka!
Thank you! Enjoy ❤️
Amazing! Didn’t have dough improver but bread was light and fluffy, crispy exterior and so tasty!
Yay!!! Another wonderful successful attempt. Love it!! So glad you liked it. Thank you for trying!! ❤️❤️
I was about to ask if it’s necessary to use dough improver. Thank you
Aimee...I love how thorough you are to explaining all the necessary tips for success. You motivate me to want to try all your recipes. May I request for a recipe from you on how to make fried breadsticks, Banh Quay?? I would love your take on it. I've tried several recipes to no success.
Will definitely post 😉
These look awesome and a huge amount of work goes into there. Cheers and thanks for sharing
Thank you!! It does take a little more time but totally worth it 😁
Very good explanation, Chapeau! Thanks for the recipe!
Thank you!! 🙏🙏
thx for sharing!!! now i can have a Banh Mi party!!!!!!!!
will you give me a call when you have that party going?!
@@Bunny-pd8ww add 1!!!!!!!!!!
You’re so welcome!! Enjoy 😉💕💕
@@AimeesCooking thank you❤️
@@AimeesCooking I love baking💕 makes me stay positive ^^
check out my Boroh Bread, Hope you will love it
I just made this banh mi two hours ago and I love it!! I didn't have any vitamin C or bread improver and used unbleached flour since it's all I had. It turned out well! I was worried of it being super dense, it's still fluffy but I think I can make it fluffier next time. I also didn't have a stand mixer and kneaded it with my hands... It took forever, but I'm going to buy a stand mixer to make more of these. Thanks for the recipe!
TY FOR THIS COMMENT! I wanted to make this but didn't have those ingredients and wanted to know if I should still continue this video! Lol ty!
Thank you for your help. I'm new to the breadmaker. I can also use the Dough setting for making buns. Can't wait to try out your recipe. These buns are hard to find fresh.
Hope you like it.
wao Amazing
Thank you!! ❤️❤️❤️
Moi xem video cua Aimee hom qua ma hom nay toi lam lan dau da rat thanh cong.Toi cung co chut kien thuc ve cach lam banh mi o V.N nen khi xem video cua Aimee thi tat ca nhung kien thuc do deu tro ve het.Rat cam on Aimee.
Da cam on Chi 🙂
Tyvm for this recipe! I find making bread so tedious but your instructions are easy to follow along with your tips. I hope our purchases from your links help keep your channel funded ♥️
@solinda Ly This is definitely a passion of mine to share my recipes. It makes me happy when others can replicate them. So thank you so much for your support. 😘😘❤️❤️
Just subscribed cause I was so impressed with your attention to detail. I love that you gave us the speed, time and texture to look for which I hardly see in other bread tutorials and yet is so important especially for beginner bread bakers. Thanks and looking forward to maybe seeing banh mi filling tutorials soon!
Truly appreciate your feedback and support. Please let me know how to like it. I’ll be available for questions if needed 😉❤️
This recipe is so good! I've made some mini banh mi and they are amazing!
Thank you!
Made many times. Portioned dough holds up well for 3 days in fridge. THANK YOU AIMEE ! ! !
Yay!! You’re welcome 😉
amazing...I love Vietnamese banh mi. I will definitely try it someday. I save this video.
Thank you so much for sharing. I wish you success and continue showing us more in the future.
May God bless you! Cam On!
Thank you!! ❤️
Thank you for the detailed instructions! I made this for the first time today and although I didn't have bread improver or vitamin C, the bread turns out so delicious! I'm picky with my bread and can't get the same quality at non-Vietnamese stores, now I can make from home. Thanks again!
👏👏👏. You’re so welcome. Truly appreciate your feedback and for giving the recipe a try 😘😘. It’s a great recipe even without them but when you do have the other ingredients, give it a try. It’s even more incredible. I love that it can enhance the bread to allow for tremendous rise.
@@AimeesCooking Does your bread stay crunchy? Mine is crunchy when it's right out of the oven, but gets soft later. I haven't re-toasted yet, I'm hoping it will be crunchy.
It is crunchy but will eventually get soft. Once retoast it’s like brand new.
Just made for lunch and it came out perfectly! Thank you for the detailed explanation.
You’re so welcome. Glad it worked out for you. 🙂🙂🙂
Looks delicious! I'm going to try this. I'll update and let you all know how it came out 😋.
Yes, please keep me updated. Thank you for considering the recipe ❤️
Still waiting
@@bri348 😬😬😬
@@fgfg633 Did they turn out!?!?!? The suspense is killing me 😂
@@bri348 I didn't make them. 🥴I'm such a loser.
Those bun mi looks so fresh. It turn out so nice and fluffy. I want to make it one day.
Thank you!! 🙏
Your video instructions are so clear. Thanks for explaining the technique and the reasons for doing it. It is the best recipe out there and it works !
Thank you so much for the feedback!! ❤️❤️🙏🙏❤️❤️
I have tried your recipe and it went out perfectly 👌 Thank you! The texture is just like when I have it in Vietnam 😊
You’re so welcome. Glad you enjoyed it. ❤️
Wow looks perfect!!! Definitely making us salivate. Can't wait to try it.
It’s super yummy. Yes, please try. Let me know how you like it 🙂
@@AimeesCooking dear can u tell me please what if i Will use instead water Milk?
Water is preferred for the trade taste and well as the chewy texture.
Video OK
I have to thank you so much for this recipe... after trying so many others, this was the perfect one!! Almost identical to my local bakery, they turned out AMAZING 😁😁
Also would like to commend you on your detailed step by step video, very helpful👍👍
That’s fantastic!! Love to hear your feedback. Truly appreciate it. Very happy to hear that you like it. ❤️❤️
Aimee's Cooking
Just a question though ... how can I make the crispy crust be even crunchier and last longer ?
Just re toast it. Will be just like fresh. Otherwise try my other recipe ua-cam.com/video/HC40hnp1bBQ/v-deo.html
Aimee's Cooking ok thank you Aimee will try this recipe but I’ve noticed you don’t have much ingredients and measurements are slightly different in this recipe. Will have the same taste? Should I be adding vitamin c and/or bread improver to this recipe?
You can add vit c and bread improver. Same amount. Knead it to the same consistency. It will be great! 😉
I had tried making bahn mi three times before, Always a failure. With this recipe I could reach the results thst I wanted! Thanks a lot for sharing everything in details
That’s fantastic. I am happy to hear you were pleased with the result. You’re so welcome 😉
I've been trying to duplicate Portuguese rolls (pops) for years, and you have brought me closer than anyone else ever! Thanks very much for your video, technique and recipe. I love the bread, always light and fluffy inside while crisp and crunchy outside. Very very good bread, delicious for any occasion!
Thank you very much!😃
I made it yesterday, l follow every detail of your direction and ingredients. Thanks Aimee it's was successful, it's almost as beautiful as the bread on your video. But l still don't know what the function of vitamin C. I don't even know how to explain to my friend when she asked me what's vitamin C used for. Would you please to explain me Aimee?
Yeast prefer a little more acidic environment. The vit c helps them work better.
@@AimeesCooking will it still work without the victim C
@@tvtvtfan3767yes
it helps gluten developmen
Ascorbic acid, also known as vitamin C, can be used in baking to strengthen the gluten network in dough. It enhances the elasticity of the dough, resulting in better volume and texture in baked goods like bread. Additionally, it acts as an antioxidant, helping to preserve the freshness of the baked products.
Mine turned out amazing, but I did have to do a few tweaks: Though I was using Trader Joe's AP flour, which is 13% protein, added a 1/2 tsp of Bob's Red Mill Vital Wheat Gluten Flour. I don't have a stand mixer, so I hand kneaded the dough for roughly 14 minutes. I ended up adding water as I felt was needed -- maybe as much as 3TBS- while kneading. I don't have a baguette pan so I used rolled tinfoil under parchment paper. I created three horizontal rows and put two loaves in each. I placed a cake pan full of water on the bottom of my oven while the Bahn mi baked. Lastly, and most importantly, my cooking time was ONLY 14 MINUTES
Thank you for sharing this. I don’t have a machine and I think I should try your method!
Your information will be helpful to many. Thank your for the feedback. ❤️
Very well done, Aimee! Thanks for taking the time to share...
The dough improver linked in your comment section is no longer available on Amazon. Looking at the Dough Improver ingredients, I notice that it contains Ascorbic Acid (vitamin C). I may try your formula using Ascorbic Acid and Fava Beans. What do you think?
If I do try your formula, I’ll post a link to a screen grab of my spreadsheet with Baker’s Percentages in case anyone else is interested. Posting your formula in grams is very helpful.
I’m excited to try your bread. Again thanks for such a thorough video.
Danny Ayo
The ascorbic acid will help. Thank you for your contribution. I am sure it will help many. 🙂
Thank you for this excellent demonstration. I was able to bake my first batch of banh mi bread successfully.
Great job!
Oh my goodness!!!!! You are amazing. I am going to try this recipe as soon as possible.
Hope you enjoy
First time making banh mi and it was perfect!! Thank you so much for the detailed instructions 😄
Awesome! 👏
Thank you for sharing your experience
What is the purpose of adding vitamin c to the dough ? And do i need bread improver?
Vitamin C increases the acidic environment so the yeast can work even more efficient and strengthens the dough structure even more. You can use without the dough improver, however, the for the most optimal result, it’s needed.
Thanks for the reply. I’ll try it very soon
I’ll be available for questions. Hope to hear from you with your result. Good luck. Enjoy 💕💕
Hi...I don’t have butter right now, can I substitute butter for oil in the recipe or will it affect the texture?
That’s fine, texture might be different...you’re correct 🙂
Thank you for this recipe. Im making it right now. Its on its bulk rise now.....excited!