Vietnamese baguette

In this recipe, I used Semola flour to prepare the Yudane dough but you may use regular bread flour too. I love to use the Yudane Method as the bread usually stays fresh for longer compared with straight method bread.

Crispy crusted baguette with soft insides is the bread that my husband always looks for. I have rebaked my Banh Mi using the overnight Poolish Dough.

This is a popular recipe for the famous Vietnamese bread rolls - can be stored for up to 3 days.

The Vietnamese baguette (banh mi) looks like French bread, but it's different. Learn the tricks to creating this light, airy bread with a thin crust.

Vietnamese Baguette aka Bánh Mì is known for it's light and airy textures inside and thin crispy crust on the outside. It is very popular in Vietnam and world wide.

Thanks to Katto Knives, for gifting me a lovely chef’s knife – its great for these chopping and slicing jobs Recipe from my book Vietnamese Serves 3–4 40 g (11⁄2 oz) ginger root, roughly chopped 2 lemongrass stalks, finely chopped 4 garlic cloves 2 tbsp vegetable oil 2 round shallots, roughly diced 500–600 g (1 lb 2 oz–1 lb 6 oz) chicken thighs, de-boned and excess fat removed, skin on, cut into large bite-sized pieces 3 tsp Vietnamese or mild curry powder 400 ml (13 fl oz/generous 11⁄2…

A banh mi baguette is a core part of Vietnamese food. In this blog post, learn how to make these crispy, pilowy-soft baguettes at home.

Crispy crusted baguette with soft insides is the bread that my husband always looks for. I have rebaked my Banh Mi using the overnight Poolish Dough.