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 ...
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.
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.
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.
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!!!
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?
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 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💖🙏🙏💖
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!!
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.
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
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!!!!
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.
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 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:)
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 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 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.
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 !!!
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.
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.
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 RUclips, 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'
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!!
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.
+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.
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.
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.
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 :)
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!
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.
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. 😉
Not sure if this will be the same for everyone, but I used my stand mixer and bread hook for this and the dough was quite sticky. I added a bit more flour and just kept my surfaces floured and it turned out great still!
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.
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!!!!
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.
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.
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 !
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 👍
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!
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 .
I have been to VN over a dozen times in the last few years and the Banh Mi street sandwich is truly all about the baguette. The VN have taken bread and desert making (cakes, tarts, and such) to a whole new level, even pizza crust in VN is special. This video is the best one on RUclips for novice in-home preparation of this all important bread. It takes longer, but the end result is worth it. You just try making side-by-side comparison for this bread -vs- standard baguette in the Americas and you will find no comparison, they simply are not the same, and as such, THIS is the key ingredient in Banh Mi sandwiches...well, that and the pate' and coriander and I highly recommend water cress if you can get your hands on it... Also note, Bourdain's video in An Hoi - they put a whole fresh fried egg and all the oil onto the Banh Mi - this is NOT the way to go...the normal way is to have "some" fried egg added in proportion to the rest of the ingredients - Add seeded sliced jalapeno so as not to over-power if you like the heat... (hot chili will dampen the other flavors).
i will try it out this weekend . my grandmother really really like bahn mi . when we were in australia , she literally went to every asian shops to search for it . hope i can make it successfully like you did . xoxo
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!
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 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.
Hi Helen! Thank you for this recipe; for your efforts in perfecting it for us, and sharing a part of your culture. I love your comments at 10:35. I am very proud of you too. Will be making this 'just because'.
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!
Our favorite convoy food, . . . always bought them off the street while waiting for the ferry to cross the river, . . . on our way to Saigon. Baguettes, bananas, and Coke in a bottle . . . just wish I could get some Vietnamese bananas, . . . they also are unique. Thanks, Helen, . . .I'll be trying this, . . . God bless...............
thank you for sharing this recipe. I live someone in the world that we don't have Vietnamese or French baguette but I love Bahn Mi sandwich with char sui
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 ❤️
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
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 went to a local Vietnamese restaurant hoping to buy some baguettes they wanted 5.00 for 3. I am happy that I found you Helen. I will be making my own and I have all the ingredients at home. Thank you for the time you take to produce your wonderful recipes,filming your videos and sharing your culture with us.
Helen, thank you so much for this amazing recipe. I tried it for the first time today, it came out perfect. I used bread flour and it came out very very close to the banh mi I had in Hoi An. Next time though, I'll scale up the size, it's a lot of work for only three baguettes.
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.
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.
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
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.
Made these today, and they turned out perfect! Will make Banh mi on a regular basis thanks to this bread recipe. Two thumbs up!
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.
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.
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.
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!!!
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?
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 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💖🙏🙏💖
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.
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.
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.
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!!!!
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.
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 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)
Loved how you explained things and how to do them
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 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!:)
im a chef, love your videos! very well done, i make these everyday at work
Thanks!
Helen's Recipes (Vietnamese Food)
I'm so proud you are like an angel I love the way you talk and explain what you do thank you very much
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
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.
Excellent! SO glad to hear that !!!
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 !!!
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.
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
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 RUclips, 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
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!!
This video is exactly what I'm looking for! Thank you soooooo much!
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!
THAT IS FANTASTIC "THE BEST BREAD EVER". THANKS.
u call bread that ?
u need learn more how to make bread
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.
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
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!
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
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?
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.
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
Great recipe, thankyou so much for taking the time to do this.
Looks easy and good ,I will trying to make it myself b, thanks for sharing
Best sandwich ever !!!!
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. 😉
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
You make it look so easy...& they look so good,, I love rolls... Thank you for showing us... Youre a very delightful young woman.
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 😂
you are so kind and hardworking, keep going, people like healthy foods. I will try this one
Name of the track: "Last days of summer"
Helen's Recipes (Vietnamese Food )👍
Not sure if this will be the same for everyone, but I used my stand mixer and bread hook for this and the dough was quite sticky. I added a bit more flour and just kept my surfaces floured and it turned out great still!
wow just same as Turkish baguette!!
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.
You are so beautiful Helen!
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 :)
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
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.
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.
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 !
Speak 2 language at the same time is hard!
Omg. That tip for putting boiling water in a tray in the oven is genius! Thank you for sharing!!
I'm glad you like it
Yeah, let's cheer for Helen. They look great.
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 👍
Hi Helen,
Thanks for the recipe, i tried it with bread flour today and it was huge success😊.
My wife and I went to New Orleans U S A and we loved the French bread . We only live three hours away and I can't find any here . Thank you will try.
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!
never knew it had so many steps . but i love this kind of bread...i usually buy...
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 .
Your dedication is so amazing. Thanks for not giving up and making a good banh mi!
I have been to VN over a dozen times in the last few years and the Banh Mi street sandwich is truly all about the baguette. The VN have taken bread and desert making (cakes, tarts, and such) to a whole new level, even pizza crust in VN is special.
This video is the best one on RUclips for novice in-home preparation of this all important bread. It takes longer, but the end result is worth it. You just try making side-by-side comparison for this bread -vs- standard baguette in the Americas and you will find no comparison, they simply are not the same, and as such, THIS is the key ingredient in Banh Mi sandwiches...well, that and the pate' and coriander and I highly recommend water cress if you can get your hands on it...
Also note, Bourdain's video in An Hoi - they put a whole fresh fried egg and all the oil onto the Banh Mi - this is NOT the way to go...the normal way is to have "some" fried egg added in proportion to the rest of the ingredients - Add seeded sliced jalapeno so as not to over-power if you like the heat... (hot chili will dampen the other flavors).
Your explanations of how to make the rolls, in your BLOG are fabulous !!! Thank you
That bread looks beautiful, I love French baguette so this is one to try. Great video thankyou.
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 .
i will try it out this weekend . my grandmother really really like bahn mi . when we were in australia , she literally went to every asian shops to search for it . hope i can make it successfully like you did . xoxo
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 :)
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 :)
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.
Hi Helen! Thank you for this recipe; for your efforts in perfecting it for us, and sharing a part of your culture. I love your comments at 10:35. I am very proud of you too. Will be making this 'just because'.
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!
Cảm ơn Helen đã dành cả tuần ăn bánh mì để mọi người có 1 bánh mì recipe trên youtube :D
I was in Vietnam 3 years ago and the bread in Vietnam are better than the bread I had in France. Coffee was good too.
I really like your videos. I like her personality and honesty. It's enjoyable to watch her videos.
Our favorite convoy food, . . . always bought them off the street while waiting for the ferry to cross the river, . . . on our way to Saigon. Baguettes, bananas, and Coke in a bottle . . . just wish I could get some Vietnamese bananas, . . . they also are unique. Thanks, Helen, . . .I'll be trying this, . . . God bless...............
Helen,your English are very good,easy to understand and i just follow step ny step,done my banh mi.
thank you for sharing this recipe. I live someone in the world that we don't have Vietnamese or French baguette but I love Bahn Mi sandwich with char sui
Dear Helen, Love your videos...this one is one of my favorites....I have a batch rising right now...you should be very proud!
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 Helen, I'd forgotten just how much I enjoyed Vietnamese food when I was there.
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
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 went to a local Vietnamese restaurant hoping to buy some baguettes they wanted 5.00 for 3. I am happy that I found you Helen. I will be making my own and I have all the ingredients at home. Thank you for the time you take to produce your wonderful recipes,filming your videos and sharing your culture with us.
Helen, thank you so much for this amazing recipe. I tried it for the first time today, it came out perfect. I used bread flour and it came out very very close to the banh mi I had in Hoi An. Next time though, I'll scale up the size, it's a lot of work for only three baguettes.
+PedroDaGr8 Congrats on the successful test run :)
your videos are so easy to follow great pace too
I can watch this video again and again. THank you Helen.
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.
Tried your version today and they came out beautiful. Thanks for sharing your recipe
Glad you liked it
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.