Hi Helen: When I was in Vietnam (~50 years ago) we would buy a bread that looked like "baguette met 'Honey I shrunk the kids'", made out of rice flour. We would rip them in half and dig out the innards, (probably with something dirty during the dry season, or muddy during the wet season) which were slightly warm and delicious. We would then proceed to stuff the hollow shell with canned sardines (and, if we were lucky, some wild onions) Brings a tear to this old man's eye ...
I was born in Vietnam but moved to the US many decades ago. I live in northern california in a town with a very large Vietnamese population. We have many Vietnamese sandwich shops around here but none has banh mi as light as fluffy as the ones in Vietnam. Not a single shop, none, ever. I really miss the banh mi I had when I was in HCM. So I'm gonna try to make some tomorrow using your recipe. Thank you, Helen!!!
Thank you Helen for this recipe. I made it last week and they were gone in 15 minutes. I have some in the oven now and look forward to getting them out. Thanks for all your hard work.
Your parents and the members of your community should be proud for having raised such a lovely, clever, kind, diligent and sweet person as yourself. Thank you.
Hello, thank you for your video, I consider myself an average bread maker and always look forward to learning new techniques. My first time making this turned out pretty good and my wife loves it. I woke up late and she ate one whole one for breakfast,we love this bread. Thank you again,have to go now time to shape the loaves.
Hi Helen I'm watching this video 5 years on. After watching you, I'm confident to try bake the baguettes. I normally make bagels when I am craving for chewy bread. Tq again for putting so much effort in perfecting your mini baguette recipes, really appreciate it.
I would like to thank you very much for your videos. My girlfriend is Vietnamese, grew up there her whole life. She is not so skilled in cooking,as am I. I have worked in restaurants a good portion of my life, and at this point would be considered a chef by experience. Anyways, these videos have helped me be able to make her Vietnamese cuisine, and open my eyes to the wonderful nature of it. I can see the fusion of classical French cooking, and Asian cuisine that makes Vietnamese food so wonderful. It is probably one of the best Asian cuisines. Thank you again for these videos.
Have you tried adding a little cooking oil, when mixing the dough? A lot of (western) bread recipes, that I use have a "fat" component either through butter or oil. I know you said this recipe is like 80%-85% close to what they have in Vietnam, not sure if that would help it be a little closer or not. It was just an idea that popped in my head from my experiences in making bread. Thanks again for your wonderful videos. My girlfriend is a happy woman knowing I am learning how to cook her native cuisine, which makes me a happy man.
Hello Helen, I made your recipe several times following your video, every time with success and doing now on regular basis for my own consumption. It's delicious and really close to the real French bread where I am originated. Thank you very much.
@@HelenRecipes I have made several different breads, I am no expert but I can make bread and I really struggled with the dough, it was extremely sticky. I managed to get it a little better but I must had put an extra 200g of flour on the board to make it manageable. Any tips on where i went wrong?
I love that you made everything by hand without special equipments (i.e. electric mixer, baguette loaf pan, or special ingredients). Everything looks very natural and organically shaped. I also really like your introduction in the bakery.
I tried it when I was in Hanoi for holidays and I loved it!!. My boyfriend is a vietnemese and I will try to make it myself too. Thanks for the video !
Thank you so much! I haven't been able to find good French bread since I moved to the gulf coast 55 years ago and I miss it so much! Will give this a go tomorrow even at 75 yrs. Old! Never to old to learn something new!🤗👍💖 God bless💖🙏🙏💖
What's up with the mexican comparison comments???? This is Banh Mi. Has nothing to do with mexico!! Why do people make such defensive comments about their culture when the video has nothing to do with it?! BTW, I am NOT Asian. Go and comment on a mexican bread channel!! Very annoying!! Bahn Mi is unique and has a rich and deep history! Now go away with nagging comparing comments on which is better or who was first (bolio or banh mi) because no one cares and it's also very immature and petty in character. How about respecting and enjoying a culture that is other than yours?! Very nice job Helen!
I live in Houston with one of the biggest Mexican and second largest Vietnamese populations in the States and one of my friends owns a really successful banh mi shop and she uses bolillo rolls delivered fresh daily from a Mexican market down the street - for over 25 years. Bolillos and banh mi coincidentally are very similar who cares. It’s like arroz con pollo is coincidentally very similar to Hainanese chicken rice. One is not better than the other.
I’m French Vietnamese living in Saïgon : the Banh mi copycat of French Baguette 🥖 will never be as good as the real French Baguette. I’m sick of the Vietnamese bread, too soft, crust falling apart, they forgot to put salt in it, light airy overpetrished overprocessed white flour is a sign of bad quality bread in French standards. In other words , they inherit the recipe from French colony but made it bad. All the pastries biscuits we find in here look and taste industrial, full of additives, chemicals. Not mentionning the Korean bakeries that mislead people by using the name “Paris baguette” in town and serve poor quality bakery. Vietnam should raise their standards. They get used to eat junk foods, fast foods and they gain weight also. Only top market / Big C “Paris Brest” bakery do their best, in serving high quality biscuits and traditional baguettes as close as the original as they can regarding the tropical climate that is not favorable to make good baguettes.
Cám ơn cháu Helene , những video của cháu hướng-dẫn rõ-ràng, cháu lại chịu-khó , dịu-dàng, dễ-thương lắm... Mong sẽ nhận được nhiều video dạy làm bánh của cháu nữa... PĐ
hi helen. Thank you for this wonderful recipe. I was looking all over for it and now i've found it. I tried it 4 times already and let me share with all of you a little bit of secret if you ever run into this one problem when you bake the bread, a lot of times you will see your bread won't turn to the nice golden brown color even though you spay the oven and have a tray of hot water underneath. if this is the case, (which happen to me ) when you first place the dough in the oven, use the foil tray, or any tray that fits and covers the dough nicely for the first 10 minutes. and only 10 mins. after that, just take the foil tray or the cover out and bake it for another 20 mins. with this method, i guarantee you will have that nice brown crust. Thanks again for this wonderful recipe. The crump is nice and soft and my family love it so much that i have to make 12 of them at a time now:)
Hi Helen, thank you for your Banh Mi recipe, I've prepared it twice following your procedure and I could prepare with out problem, as a matter of fact I'm having one at this very moment. Thank you!!
How and why anyone can dislike your videos is beyond me! I love Vietnamese food and your videos have helped me sooooo much! Thanks Helen! You're awesome!!!!
Pretty much awesome! I completely don't understand those 72 thumbs down :( Don't let them intimidate you by any means !!! You recipe is crystal clear for people who really are into baking. Thank you!!!
I made this Baguette & it came out so Good, thanks for recipe. I made little changes, I made with whole wheat flour & add 1 tsp cumin seeds. I keep the dough overnight.
Thank you for show me this, I really love it. I went to visit my uncle in Vientiane. Laos also adopted Vietnamese cuisine including Thai. I love it, I like Bahn mi.
BTW, bread flour has ~15% gluten whereas all purpose flour has 12%. The extra gluten in bread flour allows the dough to stretch more thereby producing a chewier texture and a lighter crumb due to larger air pockets. Of course you can get the same results with all purpose flour but it takes a bit more work to develop the necessary glutens.
It's great for those who live in areas of the US that is far away from the Vietnamese community. Otherwise, it is much easier just to go the bakery near by. But that's easy for me to say since I live near one. Thanks Helen once again!!
Yummy ! ! ! I did make them and followed instructions to the letter. Crispy crust , soft hollowish insides. The wife was surprised when she can home and we enjoyed them greatly. Keep up the good work Lil Miss. I'll be trying more of your recipes. God bless.
I go to a small Vietnamese restaurant in New York City Chinatown and they have the best small Vietnamese pork chops I've ever tasted absolutely love it.. Bánh mì is my second favorite
Some years ago I taught in a refugee camp here in the Phils.where I taught Vietnamese ESL...That's where I had my first taste of Banh Mi and I loved it. Will try making one one of these days...thanks for the share. 😉
I have made these from your recipe before and Helen they are fabulous, everyone went crazy over them wanting the recipe and how I made them and was it difficult. I love your channel and have made a lot of your recipes because they are very healthy and delicious.
I always wanted to learn how to make banh mi. Going to try! I never had any luck working with yeast so going to take a deep breath! Thank you for making this video. I admire your persistence in perfecting this art! :D I miss Vienam.
Helen I am a big fan of yours and been a long time watcher. Thank you for being so authentic and nice. You helped me figure out how to cook duck before a few years ago so ty again for that! lol Wish you all the best and continued success!
Hi, until a several month ago, I was not interested in Bahn Mi, though I just knew the name. Rather felt very strange that SE Asian fillings go into western bread. I had one in Tokyo, where I live, and immediately fell in love with it. Visited various joints operated by Vietnamese in Tokyo. I used to bake my own bread and had experience of French lean bread as well. Found your UA-cam, and realized that composition is very similar to what I learned which is NOT EASY for inexperienced person. 70+ hydration dough is not easy to handle unless you have some experience. My bread turned out to be very good! Thanks for your video. Reason why I made good number of research which recipe I should try, was because here in Japan there is a sort of urban legend that rice flour is a must ingredients while I do not see that as main stream method when I go through recipes written by Vietnamese (in English as I have no knowledge of Vietnamese language) We eat rice a lot just like you do at home, and light crispy fluffy bread texture image is imprinted to a lot of Japanese here about Bahn Mi bread. I do not say that is false, but overwhelmed by that. My understanding is that rice flour is adopted because wheat flour was expensive during colonial age. Thank you again for convincing contents! Happy cookin'
u r good! N sincere to share yr resipi. Im not Vietnamese but I like the banh mi whenever go to Australia. its so delicious. GOD is so kind I see yr resipi to. make the pate n banh mi, I learn this without hv to wait for flight to get it. thanks to you .
+Abrin 78 437/16,000 is pretty good i'd say. I really don't know why people show their dislikes for all the wrong reasons. If i have nothing good to say about anything or anybody, i will say NOTHING! Helen has don very well with her presentation, i subscribed and given her video a like. Not to mention that i am going to make baguettes her way from now on.
Vietnamese baker use a combination of rice and wheat flour to make banhmi. It help banhmi more airy and thiner golden crust. Love your channel Helen :)
There's so much work and time involved it is no wonder this bread tastes better than anything else sold in stores. I had a Banh Mi sandwich last night purchased from a Vietnamese sandwich shop and I wondered what makes their bread taste so good and now I can see why. Thanks for sharing this video.
Madeleine Reilly Madeleine which boulangerie do you use in Houston? I usuallly go to Alpha Bakery in the Hong Kong Mall but I'm always looking for new places. Thanks, Will
Hi Helen, thank you so much for your Banh Mi recipe, I've prepared it twice following your procedure and my family love it so much! Is so easy and zero failure.
I have been trying to make bread good for 6 years now. My husband is Russia. And his mom would make bread everyday fresh and I have been trying to make good bread since I moved out of my parents and got married. I must try this recipe today!:)
I come back from a holiday over in Vietnam loved it did a motorbike tour from top to bottom 14 days and stopped everytime for a Banh Mi pork roll they are great thanks for showing me how to make the rolls now how to make the pork and everything else please :) keep up the good work
Thanks, we are trying to make a good Bahn Mi place in BKK, and your video is very very helpful, showing the complete process and the mistakes is very thoughtful. Thank you your film here could really help people make a living doing a good thing, providing gourmet meals that are convenient, healthy, and affordable.
I love baking bread. And I try not to use a stand mixer to knead the dough because I find using my hands very relaxing (would you believe?) and therapeutic. I've been trying to get a good, simple baguette recipe down and I think this is really great. Thanks! I'll be making a few banh mi sandwiches soon thanks to your recipe.
hi there, I had the chance to work at French/Vietnamese restaurant at East Village NYC. there I was taught by Vietnamese chef American. actually its simple. there many type there sold the vegetarian, the regular pork or the turkey. yes, this varieties for different customer and they all love it. the fresh roast turkey is our no. 1 with pate, fresh salad, Srihacha mayo, pickle carrot, cucumber and cilantro.
Hell, up until a few years ago you could get one in Canada for like 1.75, if Asian people charged normal restaurant prices we'd be a lot better off in the west ahah.
I was in Boston during a Trip(2017). It was my first time getting these sandwiches.... OMG, they are soooooo good! It was only $2.00 each (2017 Prices)! They also sell the Rolls separately and it's 6 Rolls for $2.00. At then end of the day after 6pm, they sell 10 for $2.00.
Yeah they don't cost much to buy but being able to make the sandwich yourself is so rewarding. Thank you Helen. I'll give it try. I just made the sandwich last week for the 1st. time but I bought the baguette, it so good. now I'll make the baguette.
I made these yesterday and they turned out wonderfully! Just want to thank you for such great, easy to follow recipes and positive, enjoyable videos. Banh Mi is one of my and my 2 sons very favorites; we now don't have to wait for a trip to Seattle to enjoy authentic taste and texture. Thank you!! Keep up the awesome videos!
You are so wonderful Helen! I will try to make this baguette your way. I keep looking for a simple recipe for awhile, and all of them request the bread flour, I just want to use all purpose flour like your way. Thank you again
Great video. I made it last night for friends and my execution was off as far as shaping goes and my slashes could've been better but it was almost perfect. I over kneeded my dough balls as to make them a little too dense so when they cooked they came out a little smaller and the inside was a little dense. But not by much. Can't wait to try again and add my kimchi I made. Life is good. Thanks Helen!!!!
Thank you Helen, your recipe and ways to shape the dough is more simple than the normal baguettes, but also tastes great. We move to southwest Los Angeles this year, uneasy to find fresh bread here. I wrote down the recipe as my frequent use for our family. Thank you so much!
Hi Helen, I love your recipes. They are simple to follow and very good as well. As a Vietnamese girl who lives in the US, I love making Vietnamese foods and enjoy watching your videos. Keep up with the good work 👍
Thank you for taking time to perfect making the Banh Mi and sharing this with us. Bread making is a craft and an art of its own. Banh Mi is perfect for sandwiches because its inside is almost hallow which can hold a lot of ingredients yet the crust is crunchy and gives it a good texture when eating it. I just love this with an honest to goodness pâté. Well done Helen!
Thank you for trying 10 times, and giving to us ready and proven recipe. It will save us so much time and wasting flour and time 👍😀. Thank you so much ❤️
Thanks for your recipe - we have no Vietnamese baker close to our house in Australia - so it's great now with your recipe I can bake fresh each day - thanks again Helen - you rock !!!
I remember these baguettes from when I was in Vietnam many years ago . It was ,without a doubt the best bread I had ever tasted . the only thing close to that taste was when I visited France a few years ago . Thanks for the recipe . I will try to make it !
Heck yeah produce more gluten; it's delicious. Thank you Helen because I love Bahn mi!!!! I don't see how anyone could dislike this video unless they are ignorant of accents. This woman is a genius.
I really like your video and will certainly try to bake some. Thank you for uploading it. I am originally from Brazil and we make French rolls just like to you did in this video, with the water in the oven. I live in the UK at the moment and I really miss this kind of bread, which is so common and cheap back home as there are bakeries everywhere where you can buy fresh bread in the morning or early evening on your way back from work.
Helen I just love your videos so much. thank you they’re so calming and beautiful and helping me learn more about Vietnamese cooking. It’s become one of my favorite type of food. You also offer a great personality and host.
Hi Helen enjoyed the baking recipe. I had a deli in US. The bread was a big part of a good sandwich. I was lucky to have good bakery in town for bagetts and hard rolls. The water is important.
I like the fact that you are very serious and dedicated in testing out the recipe. Nothing is easy until one tries it oneself, and for that, you did a great job! I just subscribed to you with this video. Can't wait to watch more.
this is the best recepy i ever saw, you are doing perfect, i made same and perfect succeed. i love the way you explain, so perfect, i tried to make this for years in a country with barely suplies, this is the best. From now on, i will always follow your advice.
What a great tutorial! I've wanted to make homemade baguettes for so long for our Banh Mi and think this is exactly the recipe I want/need. I'll also be checking out other videos you have on different recipes. Thank you!
Really impressed by your effort and charm in sharing. Love this bread type and who doesnt like Roast pork! So cannot loose. A tip though, if you spray the dough before cutting, it makes it easier to cut. Thank you so much.
What a wonderful video. Very well made and easy to understand. You are so cute! I'm an older woman and have just begun experimenting with different breads. I'm going to try your recipe next, it looks delicious! Thank you!
Hi Helen: When I was in Vietnam (~50 years ago) we would buy a bread that looked like "baguette met 'Honey I shrunk the kids'", made out of rice flour. We would rip them in half and dig out the innards, (probably with something dirty during the dry season, or muddy during the wet season) which were slightly warm and delicious. We would then proceed to stuff the hollow shell with canned sardines (and, if we were lucky, some wild onions) Brings a tear to this old man's eye ...
+Michael Lewis - Sweet Stories!
Amazing story, food really does bring memories
Michael Lewis 👍
Were u in the vietnam war?
Michael Lewis no,bu my husband was
I was born in Vietnam but moved to the US many decades ago. I live in northern california in a town with a very large Vietnamese population. We have many Vietnamese sandwich shops around here but none has banh mi as light as fluffy as the ones in Vietnam. Not a single shop, none, ever. I really miss the banh mi I had when I was in HCM. So I'm gonna try to make some tomorrow using your recipe. Thank you, Helen!!!
Thank you Helen for this recipe. I made it last week and they were gone in 15 minutes. I have some in the oven now and look forward to getting them out. Thanks for all your hard work.
Your parents and the members of your community should be proud for having raised such a lovely, clever, kind, diligent and sweet person as yourself. Thank you.
Hello, thank you for your video, I consider myself an average bread maker and always look forward to learning new techniques. My first time making this turned out pretty good and my wife loves it. I woke up late and she ate one whole one for breakfast,we love this bread. Thank you again,have to go now time to shape the loaves.
Hi Helen
I'm watching this video 5 years on. After watching you, I'm confident to try bake the baguettes. I normally make bagels when I am craving for chewy bread.
Tq again for putting so much effort in perfecting your mini baguette recipes, really appreciate it.
Made these today, and they turned out perfect! Will make Banh mi on a regular basis thanks to this bread recipe. Two thumbs up!
I would like to thank you very much for your videos. My girlfriend is Vietnamese, grew up there her whole life. She is not so skilled in cooking,as am I. I have worked in restaurants a good portion of my life, and at this point would be considered a chef by experience. Anyways, these videos have helped me be able to make her Vietnamese cuisine, and open my eyes to the wonderful nature of it. I can see the fusion of classical French cooking, and Asian cuisine that makes Vietnamese food so wonderful. It is probably one of the best Asian cuisines. Thank you again for these videos.
Thank you for following my recipes and stay tuned for many more to come :)
Have you tried adding a little cooking oil, when mixing the dough? A lot of (western) bread recipes, that I use have a "fat" component either through butter or oil. I know you said this recipe is like 80%-85% close to what they have in Vietnam, not sure if that would help it be a little closer or not. It was just an idea that popped in my head from my experiences in making bread. Thanks again for your wonderful videos. My girlfriend is a happy woman knowing I am learning how to cook her native cuisine, which makes me a happy man.
Hello Helen, I made your recipe several times following your video, every time with success and doing now on regular basis for my own consumption. It's delicious and really close to the real French bread where I am originated. Thank you very much.
Robert Alezeau Excellent! Send me some photos of your baguette if you can. You can see my social media links below the video
in breakfeast i eat my banh mi with egg!
and cha lua
:D :D :D yum yum
@@HelenRecipes I have made several different breads, I am no expert but I can make bread and I really struggled with the dough, it was extremely sticky. I managed to get it a little better but I must had put an extra 200g of flour on the board to make it manageable. Any tips on where i went wrong?
I love that you made everything by hand without special equipments (i.e. electric mixer, baguette loaf pan, or special ingredients). Everything looks very natural and organically shaped. I also really like your introduction in the bakery.
I tried it when I was in Hanoi for holidays and I loved it!!. My boyfriend is a vietnemese and I will try to make it myself too. Thanks for the video !
Thank you so much! I haven't been able to find good French bread since I moved to the gulf coast 55 years ago and I miss it so much! Will give this a go tomorrow even at 75 yrs. Old! Never to old to learn something new!🤗👍💖 God bless💖🙏🙏💖
What's up with the mexican comparison comments???? This is Banh Mi. Has nothing to do with mexico!! Why do people make such defensive comments about their culture when the video has nothing to do with it?! BTW, I am NOT Asian. Go and comment on a mexican bread channel!! Very annoying!! Bahn Mi is unique and has a rich and deep history! Now go away with nagging comparing comments on which is better or who was first (bolio or banh mi) because no one cares and it's also very immature and petty in character. How about respecting and enjoying a culture that is other than yours?! Very nice job Helen!
so true.....why compare two completely different things? its only counterproductive. every culture deserves its own seperate kudos and/or complaints
I live in Houston with one of the biggest Mexican and second largest Vietnamese populations in the States and one of my friends owns a really successful banh mi shop and she uses bolillo rolls delivered fresh daily from a Mexican market down the street - for over 25 years. Bolillos and banh mi coincidentally are very similar who cares. It’s like arroz con pollo is coincidentally very similar to Hainanese chicken rice. One is not better than the other.
I’m French Vietnamese living in Saïgon : the Banh mi copycat of French Baguette 🥖 will never be as good as the real French Baguette.
I’m sick of the Vietnamese bread, too soft, crust falling apart, they forgot to put salt in it, light airy overpetrished overprocessed white flour is a sign of bad quality bread in French standards. In other words , they inherit the recipe from French colony but made it bad.
All the pastries biscuits we find in here look and taste industrial, full of additives, chemicals.
Not mentionning the Korean bakeries that mislead people by using the name “Paris baguette” in town and serve poor quality bakery.
Vietnam should raise their standards. They get used to eat junk foods, fast foods and they gain weight also.
Only top market / Big C “Paris Brest” bakery do their best, in serving high quality biscuits and traditional baguettes as close as the original as they can regarding the tropical climate that is not favorable to make good baguettes.
You should go back to France so you can eat the "real " French baguette .
Hah ! I forgot that you are half Vietnamese living in Sài Gòn . Wonder if you 've ever been in France .😂😂😂
Cám ơn cháu Helene , những video của cháu hướng-dẫn rõ-ràng, cháu lại chịu-khó , dịu-dàng, dễ-thương lắm...
Mong sẽ nhận được nhiều video dạy làm bánh của cháu nữa...
PĐ
chau cam on bac Hue ah
hi helen. Thank you for this wonderful recipe. I was looking all over for it and now i've found it. I tried it 4 times already and let me share with all of you a little bit of secret if you ever run into this one problem
when you bake the bread, a lot of times you will see your bread won't turn to the nice golden brown color even though you spay the oven and have a tray of hot water underneath. if this is the case, (which happen to me ) when you first place the dough in the oven, use the foil tray, or any tray that fits and covers the dough nicely for the first 10 minutes. and only 10 mins. after that, just take the foil tray or the cover out and bake it for another 20 mins. with this method, i guarantee you will have that nice brown crust.
Thanks again for this wonderful recipe. The crump is nice and soft and my family love it so much that i have to make 12 of them at a time now:)
Thanks for the nice tips. I'm glad your family enjoy it :)
Helen's Recipes (Vietnamese Food)
Cảm ơn Helen đã dành cả tuần ăn bánh mì để mọi người có 1 bánh mì recipe trên youtube :D
Hi Helen, thank you for your Banh Mi recipe, I've prepared it twice following your procedure and I could prepare with out problem, as a matter of fact I'm having one at this very moment.
Thank you!!
Excellent! Love to hear that!
Francisco Vazquez no shit but this nigga is scary
great, I will try it right now. thank you.
How and why anyone can dislike your videos is beyond me! I love Vietnamese food and your videos have helped me sooooo much! Thanks Helen! You're awesome!!!!
Pretty much awesome! I completely don't understand those 72 thumbs down :(
Don't let them intimidate you by any means !!!
You recipe is crystal clear for people who really are into baking.
Thank you!!!
They must be gluten intolerant. :)
I made this Baguette & it came out so Good, thanks for recipe. I made little changes, I made with whole wheat flour & add 1 tsp cumin seeds. I keep the dough overnight.
Great! Congrats!
Thank you for show me this, I really love it. I went to visit my uncle in Vientiane. Laos also adopted Vietnamese cuisine including Thai. I love it, I like Bahn mi.
you are so kind and hardworking, keep going, people like healthy foods. I will try this one
BTW, bread flour has ~15% gluten whereas all purpose flour has 12%. The extra gluten in bread flour allows the dough to stretch more thereby producing a chewier texture and a lighter crumb due to larger air pockets. Of course you can get the same results with all purpose flour but it takes a bit more work to develop the necessary glutens.
It's great for those who live in areas of the US that is far away from the Vietnamese community. Otherwise, it is much easier just to go the bakery near by. But that's easy for me to say since I live near one. Thanks Helen once again!!
im a chef, love your videos! very well done, i make these everyday at work
Thanks!
Helen's Recipes (Vietnamese Food)
Yummy ! ! ! I did make them and followed instructions to the letter. Crispy crust , soft hollowish insides. The wife was surprised when she can home and we enjoyed them greatly. Keep up the good work Lil Miss. I'll be trying more of your recipes. God bless.
Awesome! Your comment made my day :)
What a delight to find this recipe! Thank you for making such a pleasurable and detailed video. You are as delightful as your recipes.
Thank you so much :)
Helen's Recipes (Vietnamese Food)
Caroline Honse nun. MN I
Caroline Honse try
Caroline Honse 583
You make it look so easy...& they look so good,, I love rolls... Thank you for showing us... Youre a very delightful young woman.
Banh mi is my favorite vietnamese food...That and bun bo hue. :). Such delicious comfort food!
even more than PHO???
Me too. I can eat banh mi every meal without feeling bored, but I don't dare to eat that much because too much carbs is unhealthy.
I go to a small Vietnamese restaurant in New York City Chinatown and they have the best small Vietnamese pork chops I've ever tasted absolutely love it.. Bánh mì is my second favorite
I applaud you for this. Bun bo hue blows pho out of the water.
Thank you so much Helen. You are so awesome!Đúng là nhỏ mà có võ! Và là công phu thượng thặng!!!
Excellent! SO glad to hear that !!!
Some years ago I taught in a refugee camp here in the Phils.where I taught Vietnamese ESL...That's where I had my first taste of Banh Mi and I loved it. Will try making one one of these days...thanks for the share. 😉
This video is exactly what I'm looking for! Thank you soooooo much!
I have made these from your recipe before and Helen they are fabulous, everyone went crazy over them wanting the recipe and how I made them and was it difficult. I love your channel and have made a lot of your recipes because they are very healthy and delicious.
+Stanley Jones So glad to hear that :) Thanks for your support
I always wanted to learn how to make banh mi. Going to try! I never had any luck working with yeast so going to take a deep breath! Thank you for making this video. I admire your persistence in perfecting this art! :D I miss Vienam.
you need to activate the yeast with luke warm water, at abt 37C
Banh mi V.Nam ngon :))
Your recipes very helpful , may you speak louder would be great . Thank you for video
Loved how you explained things and how to do them
Helen I am a big fan of yours and been a long time watcher. Thank you for being so authentic and nice. You helped me figure out how to cook duck before a few years ago so ty again for that! lol Wish you all the best and continued success!
+Donny Nguyen thank you for your continuous support :)
Donny Nguyen I love you
lol ty
Donny Nguyen c
You're wonderful. Great recipe and even better cultural info about the foods. Way to connect us all. Thanks Helen!
I'm going to try this Helen.Really neat! I enjoy your videos.
Hi, until a several month ago, I was not interested in Bahn Mi, though I just knew the name. Rather felt very strange that SE Asian fillings go into western bread. I had one in Tokyo, where I live, and immediately fell in love with it. Visited various joints operated by Vietnamese in Tokyo. I used to bake my own bread and had experience of French lean bread as well. Found your UA-cam, and realized that composition is very similar to what I learned which is NOT EASY for inexperienced person. 70+ hydration dough is not easy to handle unless you have some experience.
My bread turned out to be very good! Thanks for your video.
Reason why I made good number of research which recipe I should try, was because here in Japan there is a sort of urban legend that rice flour is a must ingredients while I do not see that as main stream method when I go through recipes written by Vietnamese (in English as I have no knowledge of Vietnamese language) We eat rice a lot just like you do at home, and light crispy fluffy bread texture image is imprinted to a lot of Japanese here about Bahn Mi bread. I do not say that is false, but overwhelmed by that. My understanding is that rice flour is adopted because wheat flour was expensive during colonial age.
Thank you again for convincing contents! Happy cookin'
Absolutely delicious! But you have to know your history with the French and Vietnamese... And why SE Asia has this bread. But yes very good indeed
u r good! N sincere to share yr resipi. Im not Vietnamese but I like the banh mi whenever go to Australia. its so delicious. GOD is so kind I see yr resipi to. make the pate n banh mi, I learn this without hv to wait for flight to get it. thanks to you .
Whats with all the dislikes? Cute instructional video of a very well made bread.
Can we use bread flour?
Puritans!
427 Dislikes (Sept-2018) = People who sucks and can't cook !!!
+Abrin 78 437/16,000 is pretty good i'd say. I really don't know why people show their dislikes for all the wrong reasons. If i have nothing good to say about anything or anybody, i will say NOTHING! Helen has don very well with her presentation, i subscribed and given her video a like. Not to mention that i am going to make baguettes her way from now on.
That's what a dislike button is used for. Dont agree? Stfu
Vietnamese baker use a combination of rice and wheat flour to make banhmi. It help banhmi more airy and thiner golden crust. Love your channel Helen :)
I've heard this as well. Anyone know a good ratio of wheat flour to rice flour?
It takes many tries to get it right. Sometimes it could depend on the flour you use or the temperature of the oven
you are right got it the second time around.
My baking ovens max degrees is 225C, it will still work? ( is your ovens fire up and down ?) im bad at English sory:P
Your explanations of how to make the rolls, in your BLOG are fabulous !!! Thank you
THAT IS FANTASTIC "THE BEST BREAD EVER". THANKS.
u call bread that ?
u need learn more how to make bread
I'm so proud you are like an angel I love the way you talk and explain what you do thank you very much
Great recipe, thankyou so much for taking the time to do this.
There's so much work and time involved it is no wonder this bread tastes better than anything else sold in stores. I had a Banh Mi sandwich last night purchased from a Vietnamese sandwich shop and I wondered what makes their bread taste so good and now I can see why. Thanks for sharing this video.
Hope you enjoy
so you bake them 8 min then spray and bake them another 10 min or 10 min in total?
total about 18-25 minutes depending on oven and baguette size
HI HELENE, I LIVE IN HOUSTON, TX AND ABOUT 3 MINUTES TO A VIETNAMESE BOULANGERIE, I CAN BUY IT CHEAPER THAN MAKING IT... BUT THANKS.. GREAT VIDEO..:O)
Madeleine Reilly
Madeleine which boulangerie do you use in Houston? I usuallly go to Alpha Bakery in the Hong Kong Mall but I'm always looking for new places. Thanks, Will
@@mady148
What a comment😕
toshiyuki suzuki has
Tried your version today and they came out beautiful. Thanks for sharing your recipe
Glad you liked it
Best sandwich ever !!!!
Hi Helen, thank you so much for your Banh Mi recipe, I've prepared it twice following your procedure and my family love it so much! Is so easy and zero failure.
Name of the track: "Last days of summer"
Helen's Recipes (Vietnamese Food )👍
I have been trying to make bread good for 6 years now. My husband is Russia. And his mom would make bread everyday fresh and I have been trying to make good bread since I moved out of my parents and got married. I must try this recipe today!:)
OMG SHOOK HONESTLY THIS IS SOOO GOOd!!! who watching in 2018? xd
Me!!! Lol trying to make this right now because I’m craving Vietnamese banh mi 😂
I come back from a holiday over in Vietnam loved it did a motorbike tour from top to bottom 14 days and stopped everytime for a Banh Mi pork roll they are great thanks for showing me how to make the rolls now how to make the pork and everything else please :) keep up the good work
wow just same as Turkish baguette!!
Thanks, we are trying to make a good Bahn Mi place in BKK, and your video is very very helpful, showing the complete process and the mistakes is very thoughtful. Thank you your film here could really help people make a living doing a good thing, providing gourmet meals that are convenient, healthy, and affordable.
You are so beautiful Helen!
I love baking bread. And I try not to use a stand mixer to knead the dough because I find using my hands very relaxing (would you believe?) and therapeutic. I've been trying to get a good, simple baguette recipe down and I think this is really great. Thanks! I'll be making a few banh mi sandwiches soon thanks to your recipe.
Speak 2 language at the same time is hard!
hi there, I had the chance to work at French/Vietnamese restaurant at East Village NYC. there I was taught by Vietnamese chef American. actually its simple. there many type there sold the vegetarian, the regular pork or the turkey. yes, this varieties for different customer and they all love it. the fresh roast turkey is our no. 1 with pate, fresh salad, Srihacha mayo, pickle carrot, cucumber and cilantro.
that sandwhich for only half a USD?! I am definately going to Vietnam.
Yep, only 10.000 VND = 0.5 USD :)
Well, In some place it take only 6.000 VND ~ 0.3 USD :3
Hell, up until a few years ago you could get one in Canada for like 1.75, if Asian people charged normal restaurant prices we'd be a lot better off in the west ahah.
I was in Boston during a Trip(2017). It was my first time getting these sandwiches.... OMG, they are soooooo good! It was only $2.00 each (2017 Prices)! They also sell the Rolls separately and it's 6 Rolls for $2.00. At then end of the day after 6pm, they sell 10 for $2.00.
Yeah they don't cost much to buy but being able to make the sandwich yourself is so rewarding. Thank you Helen. I'll give it try. I just made the sandwich last week for the 1st. time but I bought the baguette, it so good. now I'll make the baguette.
I made these yesterday and they turned out wonderfully! Just want to thank you for such great, easy to follow recipes and positive, enjoyable videos. Banh Mi is one of my and my 2 sons very favorites; we now don't have to wait for a trip to Seattle to enjoy authentic taste and texture. Thank you!! Keep up the awesome videos!
You are so wonderful Helen! I will try to make this baguette your way. I keep looking for a simple recipe for awhile, and all of them request the bread flour, I just want to use all purpose flour like your way. Thank you again
I made this and it turned out so well! I just need to get better at forming the bread. Thank you for the awesome recipe!
You are so welcome!
Great video. I made it last night for friends and my execution was off as far as shaping goes and my slashes could've been better but it was almost perfect. I over kneeded my dough balls as to make them a little too dense so when they cooked they came out a little smaller and the inside was a little dense. But not by much. Can't wait to try again and add my kimchi I made. Life is good. Thanks Helen!!!!
yes it takes pratice but will surely get better next time :)
Your dedication is so amazing. Thanks for not giving up and making a good banh mi!
Looks easy and good ,I will trying to make it myself b, thanks for sharing
Hi Helen,
Thanks for the recipe, i tried it with bread flour today and it was huge success😊.
Thank you Helen, your recipe and ways to shape the dough is more simple than the normal baguettes, but also tastes great. We move to southwest Los Angeles this year, uneasy to find fresh bread here. I wrote down the recipe as my frequent use for our family. Thank you so much!
My pleasure :)
Love all of your recipes Helen. Thank you for sharing!
Very interesting. Definitely I'm going to try this recipe. Thank you for sharing... and teaching.
Helen,your English are very good,easy to understand and i just follow step ny step,done my banh mi.
Hi Helen, I love your recipes. They are simple to follow and very good as well. As a Vietnamese girl who lives in the US, I love making Vietnamese foods and enjoy watching your videos. Keep up with the good work 👍
Thank you for taking time to perfect making the Banh Mi and sharing this with us. Bread making is a craft and an art of its own. Banh Mi is perfect for sandwiches because its inside is almost hallow which can hold a lot of ingredients yet the crust is crunchy and gives it a good texture when eating it. I just love this with an honest to goodness pâté. Well done Helen!
Thank you for trying 10 times, and giving to us ready and proven recipe. It will save us so much time and wasting flour and time 👍😀. Thank you so much ❤️
Thanks for your recipe - we have no Vietnamese baker close to our house in Australia - so it's great now with your recipe I can bake fresh each day - thanks again Helen - you rock !!!
I remember these baguettes from when I was in Vietnam many years ago . It was ,without a doubt the best bread I had ever tasted . the only thing close to that taste was when I visited France a few years ago . Thanks for the recipe . I will try to make it !
Heck yeah produce more gluten; it's delicious. Thank you Helen because I love Bahn mi!!!! I don't see how anyone could dislike this video unless they are ignorant of accents. This woman is a genius.
Really like your video. Humble and honest at the same time. I will definitely try your recipe soon. Thanks
I really like your video and will certainly try to bake some. Thank you for uploading it.
I am originally from Brazil and we make French rolls just like to you did in this video, with the water in the oven. I live in the UK at the moment and I really miss this kind of bread, which is so common and cheap back home as there are bakeries everywhere where you can buy fresh bread in the morning or early evening on your way back from work.
Helen I just love your videos so much. thank you they’re so calming and beautiful and helping me learn more about Vietnamese cooking. It’s become one of my favorite type of food. You also offer a great personality and host.
Thank you so much. Your comment made my day 😊
Hi Helen, I just want to say this is the best bread recipe I've come across! Just started learning and really love your tutorial video. Thank you!
Thanks so much!
Very nice thank you! I have all the time at home now to try this. Love banh mì baguettes!
Dear Helen, Love your videos...this one is one of my favorites....I have a batch rising right now...you should be very proud!
Hi Helen,
Thank you for sharing your recipe. Will try it today and will let you know.
watched your video and loved it and love you...your bread looks so yummy and can't wait to make it...thank you for sharing...
Hi Helen enjoyed the baking recipe. I had a deli in US. The bread was a big part of a good sandwich. I was lucky to have good bakery in town for bagetts and hard rolls. The water is important.
I like the fact that you are very serious and dedicated in testing out the recipe. Nothing is easy until one tries it oneself, and for that, you did a great job! I just subscribed to you with this video. Can't wait to watch more.
I enjoy your posts. I live In Texas the French where here too. Bread is one of the things the French contribute to the Gulf of Mexico areas .
Practicing will get you to perfection - the final baguettes look delicious!
this is the best recepy i ever saw, you are doing perfect, i made same and perfect succeed. i love the way you explain, so perfect, i tried to make this for years in a country with barely suplies, this is the best. From now on, i will always follow your advice.
EXCELLENT Helen. I love the Banh Mi Sandwich and I would eat it every day if I could make it. Thank you for giving me the incentive to do so. Cheers!
What a great tutorial! I've wanted to make homemade baguettes for so long for our Banh Mi and think this is exactly the recipe I want/need. I'll also be checking out other videos you have on different recipes. Thank you!
Thanks for dropping by and wish you success in making banh mi ;) Remember to send me a photo!
Really impressed by your effort and charm in sharing. Love this bread type and who doesnt like Roast pork! So cannot loose.
A tip though, if you spray the dough before cutting, it makes it easier to cut. Thank you so much.
I really like your videos. I like her personality and honesty. It's enjoyable to watch her videos.
What a wonderful video. Very well made and easy to understand. You are so cute! I'm an older woman and have just begun experimenting with different breads. I'm going to try your recipe next, it looks delicious! Thank you!