The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Banh Mi bread?

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cognitivefun's picture
cognitivefun

Banh Mi bread?

Do you have a recipe and have you ever made banh mi bread?


I believe it's half rice flour and half wheat flour but beyond that I haven't found a recipe that people say is really a good one.


Love the banh mi sandwiches very much and want to make some.


Thanks!


 

RobynNZ's picture
RobynNZ

While I haven't tried her Banh Mi baguette recipe yet, everything I've made from Andrea Nguyen's sites have been very successful. She puts a lot of work into her recipe development. Note, she specifically mentions she prefers not to use rice flour and explains why.


http://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html


Check out her Asian Dumpling Tips site too!  


http://www.asiandumplingtips.com/


Robyn

wally's picture
wally

We serve bahn mi sandwiches at the deli/bakery where I bake.  Originally we experimented with vietnamese baguettes (good luck finding recipes).  I can tell you that a 50% rice flour mix is probably too much - we settled on 30%.  Rice flour, if you've ever used it, takes a long, long time to accept water, so you will need to extend your normal mixing times or else you're going to find yourself with a 'grainy' dough (almost like there's sand in it).


Ultimately we ended up ditching the vietnamese baguette in favor of poolish baguettes which are much more flavorable.


Good luck!

DonD's picture
DonD

This is one more on my long to do list but here is a link for a Bank Mi recipe:


http://myfoodaffair.blogspot.com/2008/07/mini-vietnamese-baguette.html


I found another recipe on a French blog but it is written in French.


Good luck.


Don

baguetteforless's picture
baguetteforless

Here's a couple of hint with your experiment. Don't add sugar to yeast because it cause the bread to give a sour taste. Second, don't use rice flour.

EvillyChic's picture
EvillyChic

Hi there,

There is a Banh Mi recipe that I have been working with for quite some time already. It has shown stable success: Super airy loaves with crispy crust and moist little white crumb. Of course not as super as the store bought Banh Mi, anyhow, the best I can reproduce at homemade level.

Detail about the instruction (which is too long to exlain and retype here) can be found here in my blog post: http://simplyafoodblog.wordpress.com/2012/04/28/adventure-to-the-mysterious-banh-mi-land-episode-22/ or here in one thread of my in TFL: http://www.thefreshloaf.com/node/28474/recreation-mysterious-b%C3%A1nh-m%C3%AC-baguette

If you are interested, kindly follow on the link. This is not spam in any way, I have spend a lot of time and effort on my posts.

Anyhow, I have had great results with this recipe for quite some times already, and I am a Vietnamese. :) So, good luck with Banh Mi.

Rose,