Chef Tuan, thanks so much for sharing this recipe. I am personally obsessed with making good home made bread and pizza. I have long been in search of a really good sandwich roll recipe and have come up empty until now! This is it!!! This is the best sandwich roll recipe on the net!! Thanks again from a very satisfied bread lover !!
Thank you Mr. Sigismondi! Your comment had already made my day! And it is my absolute pleasure! I am beyond happy that you found this! You should also give my pizza dough recipe a try! I just finished portioning 20 doughballs right now! Have a great weekend and enjoy your bread!!!
If you make bread often there's a technique I found that I really like to use for providing a continuous supply of oven steam for the first 12 minutes. Get a bag of barbecue lava rock then pick out the smaller chunks enough to fill a metal baking pan, then wash them well using only water. During the preheat for the bake, place the pan with rocks into the bottom of the oven so they get maximally hot. When you're ready to load the bread, add a fair amount of ice cubes to the top of the lava rock. Then close the oven door. The surface area of the hot rock plus the ice gives a steady steamy oven environment to get that all important 'oven spring' for the bread. Make sure you have a pan that allows ample room for ice on top. I bought a pillow case size bag of the lava rock at a decorative landscape company for $5.00. Way more than I needed so I shared it out to all my baking enthusiasts friends. If you're a serious baker like I am try it and see for yourself how well it works.
I'm crying with joy! Moved to Humboldt County from Las Vegas. Restaurants in Eureka are awful. One Vietnamese restaurant here and I've been there one time. Lots of Vietnamese restaurants in Vegas and I ATE VIETNAMESE ALL OF THE TIME! Been craving Banh mi and knew that I'm forced to make my own . . . all the way down to the bread. Thank you!
I wish I didn't hate baking as much as I do, especially anything that requires yeast and kneading. But man, the baguette in far north DFW sucks, so I may have to break down and learn to make these. Just so tedious! I'm eyeballing a bread machine and hoping I can do a hack using one so I don't have to go through all the steps just to get good bread. Aimee's Cooking does amazing cooking and baking and she has several Vietnamese banh mi recipes that you should check out. BTW, I don't believe you on the the light and crunchy baguette that is great for making banh mi sandwiches or for eating ca ri ga or bo kho since you didn't crack one open to prove it. Hahaha! Thanks for sharing!
@@cheftuan If I wasn't so lazy about kneading dough and such, I might. :) I love cooking, but hate baking (cornbread and such I can do because it doesn't require kneading and isn't as messy). But yeah, I need some good baguette in my life.
Mmm....baguettes. I'll make more tomorrow. This video shows you the inside of the baguette. Have a great weekend. ua-cam.com/video/AeUCUqKk7TQ/v-deo.html
No it's not. Bread flour has more protein than AP flour. If you bake bread with it, it will be close but won't be as good. AP flour is perfect for things like, cookies, muffins and pie crust.
Sorry, might be a stupid question but.... I'm guessing the first time you put the dough in the oven to rise, you didn't actually have the oven turned on. Just allowed the dough to rise from the 'heat' from the oven light? Yes?
I found that when I let them cool completely on a wire rack uncovered, they stay crispy for at least 2 hours. But because this is a "small" batch, they usually get eaten pretty quickly. I have seen in Vietnam, they cut a little bit of the tips off. That let's out much of the steam. Maybe that might help. I'll try this experiment the next time I make a batch! I hope this helps!
They are look so good, so is it you put the dough in food processor pulse for 30 second then rest and repeat for 4 min, can I do that by hand or stand mixer Kitchenaid and do the same for 4 min? Thank you
Feel free to experiment. I'm not sure what you mean by texture tension. Scoring bread is to control where the bread rapidly expands otherwise it can blow out in random places.
They use the baguette that you posted and Vietnamese style bbq pork ribs with pickled cucumber onion carrot and to top it off with cilantro, it’s so yummy. im Hispanic not to familiar with the kind of bbq they use but I think that’s what in the Vietnamese sandwiches.
Cooking with Chef Tuan I looked up the conversion after sending the questions. Sorry. Tried your recipe this morning. Worked great. Thx much. Stay safe !!!
Yes you can...but you have to freeze them for about an hour BEFORE your wrap them or bag them. So the dough isn't stuck to the plastic. It'll be good up to 3-4 weeks.
Thank you for watching!
How do i find your printed recipe that would help so much i am only a rooky at this game thank you.
@@arnoldkeeping9708 click on the description box under the video.
I found your recipe 👍🏼 for Banh mi just made Gio Thu - ( head cheese ) it’s in the fridge chill’n 😎. Time to make Dikon & carrot pickled , 😁👊🏼
Heck yeah!
The recipe was spot on however I had to add couple of teaspoons of oil to the flour mixture to make a nice and smooth. Thanks for sharing this recipe.
This is a cool recipe. I like that you post the ingredients in the description.
Thank you. I appreciate it very much!
Chef Tuan, thanks so much for sharing this recipe. I am personally obsessed with making good home made bread and pizza. I have long been in search of a really good sandwich roll recipe and have come up empty until now! This is it!!! This is the best sandwich roll recipe on the net!! Thanks again from a very satisfied bread lover !!
Thank you Mr. Sigismondi! Your comment had already made my day! And it is my absolute pleasure! I am beyond happy that you found this! You should also give my pizza dough recipe a try! I just finished portioning 20 doughballs right now! Have a great weekend and enjoy your bread!!!
@@cheftuan Ha Chef Tuan.... You are reading my mind!! I will try your pizza dough recipe it is next on my list !! Thank you so much!! Barry
Awesome! Let me know when you do!!!
I like this style of recipe, easy to follow along, no fuzz, thanks for sharing!
Thank YOU! I appreciate it.
If you make bread often there's a technique I found that I really like to use for providing a continuous supply of oven steam for the first 12 minutes. Get a bag of barbecue lava rock then pick out the smaller chunks enough to fill a metal baking pan, then wash them well using only water. During the preheat for the bake, place the pan with rocks into the bottom of the oven so they get maximally hot. When you're ready to load the bread, add a fair amount of ice cubes to the top of the lava rock. Then close the oven door. The surface area of the hot rock plus the ice gives a steady steamy oven environment to get that all important 'oven spring' for the bread.
Make sure you have a pan that allows ample room for ice on top. I bought a pillow case size bag of the lava rock at a decorative landscape company for $5.00. Way more than I needed so I shared it out to all my baking enthusiasts friends.
If you're a serious baker like I am try it and see for yourself how well it works.
I'll definitely try that. Thanks for the tips!
I tried your recipe and the baguette and the recipe is simple and method was so easy to follow. Taste so good! Thank you. Following you!
Awesome! I'm glad you enjoyed it! Thank you for the follow!
Great video - Can you also make this recipe by allowing it to rise overnight in the refrigerator ? And baking it the next day ? Thanks Chef Tuan.
Absolutely. You just have to let the dough proof and come up to room temperature before baking.
These look amazing! I’m getting a baguette pan this week and these will be my first recipe.
Very cool! I'm excited for you! Keep us all posted!
I’ve made these six times so far and they come out amazing every time
AWESOME!!!! I am very happy to hear that!!!
Made this yesterday and it came out great! Thank you!
That is awesome to hear!!! Thank you!
Loved it, nicely explained and easy to follow.
Thank you!
Thank you. Subbed and thumbed up.
Thank you very much!
Thank you for the short and thorough video. I look forward to giving it a try and see my result
Awesome! Let us know how it turns out!
Thank you for such good instructions and “easy recipe”. Will try to make it soon.
Thank you again.
My pleasure. I hope you come back and let us know how it turns out! Happy cooking.
Hi Chef TUẤN,
I surely will come back and tell you how it turns out (Hopefully sooner than later).
Thank you much.
How do i go to the printed recipe for the Baquettes you are making.Only a rooky at this game Thank you
I'm crying with joy! Moved to Humboldt County from Las Vegas. Restaurants in Eureka are awful. One Vietnamese restaurant here and I've been there one time. Lots of Vietnamese restaurants in Vegas and I ATE VIETNAMESE ALL OF THE TIME! Been craving Banh mi and knew that I'm forced to make my own . . . all the way down to the bread. Thank you!
I'm so glad this video found you! Please let us all know how it turns out!!! Happy cooking!!!
Thank you for sharing this Chef
Liked your recipe the best
Hope I make it tomorrow 💕
My pleasure! Let me know how it turns out! Happy cooking!
I'm going to follow your recipe to make some banh mi this weekend!
Awesome. Let me know how it turns out! Have fun w it!
Great baguette!
I wish I didn't hate baking as much as I do, especially anything that requires yeast and kneading. But man, the baguette in far north DFW sucks, so I may have to break down and learn to make these. Just so tedious! I'm eyeballing a bread machine and hoping I can do a hack using one so I don't have to go through all the steps just to get good bread. Aimee's Cooking does amazing cooking and baking and she has several Vietnamese banh mi recipes that you should check out. BTW, I don't believe you on the the light and crunchy baguette that is great for making banh mi sandwiches or for eating ca ri ga or bo kho since you didn't crack one open to prove it. Hahaha! Thanks for sharing!
Ha! Try it and see for yourself. I have a family bakery in st.paul, mn.
@@cheftuan If I wasn't so lazy about kneading dough and such, I might. :) I love cooking, but hate baking (cornbread and such I can do because it doesn't require kneading and isn't as messy). But yeah, I need some good baguette in my life.
Mmm....baguettes. I'll make more tomorrow. This video shows you the inside of the baguette. Have a great weekend. ua-cam.com/video/AeUCUqKk7TQ/v-deo.html
Thank a Million Chef Tuấn I made them successful 100 % I love you
Awesome!!!! Now, you have just leveled up your bánh mì game!
Is bread flour the same as all purpose? I’ve never made bread but I love to try this one. Thanks!
No it's not. Bread flour has more protein than AP flour. If you bake bread with it, it will be close but won't be as good. AP flour is perfect for things like, cookies, muffins and pie crust.
Sorry, might be a stupid question but.... I'm guessing the first time you put the dough in the oven to rise, you didn't actually have the oven turned on. Just allowed the dough to rise from the 'heat' from the oven light? Yes?
Yes. Only the oven light and a pot of steaming boiling water.
That's one sexy dough. Making it next weekend. Thanks!
Thank you for taking time to check out my video. Let me know how everything turns out next weekend!
Any tips on how to keep it crispy?
It turns out perfect, tastes perfect but then when it cools , the crust is soft? Love any advice!
I found that when I let them cool completely on a wire rack uncovered, they stay crispy for at least 2 hours. But because this is a "small" batch, they usually get eaten pretty quickly. I have seen in Vietnam, they cut a little bit of the tips off. That let's out much of the steam. Maybe that might help. I'll try this experiment the next time I make a batch! I hope this helps!
Just re-toast it for a few minutes in your oven. :)
They are look so good, so is it you put the dough in food processor pulse for 30 second then rest and repeat for 4 min, can I do that by hand or stand mixer Kitchenaid and do the same for 4 min? Thank you
Hi. Thank you. If you do it by hand or stand mixer, you definitely need to knead it for longer. Like until the dough doesn't rip when you stretch it.
Chef Tuấn could you answer my first question too. Thank
Pulse it until the dough is stretchy and doesn't rip but don't let it get too hot or it will kill the yeast.
Can I add sourdough starter in the barguette dough? I heard the texture tension is better when score
Feel free to experiment. I'm not sure what you mean by texture tension. Scoring bread is to control where the bread rapidly expands otherwise it can blow out in random places.
U definitely gotta make the bbq viet sandwich 😋
Like w American bbq? What are your thoughts? Sounds very interesting!
They use the baguette that you posted and Vietnamese style bbq pork ribs with pickled cucumber onion carrot and to top it off with cilantro, it’s so yummy. im Hispanic not to familiar with the kind of bbq they use but I think that’s what in the Vietnamese sandwiches.
@@Scarlet-ks1fe like this? ua-cam.com/video/AeUCUqKk7TQ/v-deo.html
Would love to see the inside of the bun.
You can check out the video where I made Banh mi sandwiches with it to see the inside. ua-cam.com/video/AeUCUqKk7TQ/v-deo.html
Is it ok to mix this by hand if we don't have a food processor or stand mixer?
Yes absolutely.
Cooking with Chef Tuan thank you!
@@maidoesthings my pleasure! Happy cooking!
I have a strong feeling this is how Publix grocery bakery makes their hoagie rolls they sell for subs etc.
You should give this recipe a try and compare. Let us know what you think. :)
When you put it into the oven for 1hour to 1.5hour what temp is the oven at?
The oven temp is 475°F. But not for an hour. Bake time is 22 minutes.
@@cheftuan when you cover after kneading and put in the oven with water for proofing is it just the light on? sorry didnt explain myself better
@englishfoodie1041 yes, it's just the oven light.
Your water measurement is in mL? Not gr? Thx.
It would be the same in grams.
Cooking with Chef Tuan I looked up the conversion after sending the questions. Sorry. Tried your recipe this morning. Worked great. Thx much. Stay safe !!!
@@lle5251 that's awesome!!! I hope it worked out! I love this bread!
Can I freeze the dough?
Yes you can...but you have to freeze them for about an hour BEFORE your wrap them or bag them. So the dough isn't stuck to the plastic. It'll be good up to 3-4 weeks.
Where is the rice flour?
There is no rice flour.
I cannot see the ingredients any where on this.
It's in the description box below.
Baguette is my favorite bread but looks so complicated... :(
Everything takes practice.
Where did you purchase the cloth on top of dough that goes in oven?
@@minchoi6535 it's just a kitchen towel.
How much sugar?
Oh. 1 gram. Thank you for asking!
@@cheftuan Thank You!