If you don't have a stand mixer, it's possible to make Bánh Mì by hand. It requires a bit of work but the end result is satisfying. Take care and be safe everyone!
I cannot tell you when I’ve enjoyed a more relaxing, informative video for my favorite sandwich ever! Your directions are so easy to understand, the music is soothing and not obnoxious! Please keep doing videos in this manner and the printed recipes and directions are the “icing on the cake”! Thank you!!! I love all your recipes!!❤️❤️❤️
I’m gonna make this in a couple of days, will update the result. Thank you so much for the video, very calming to watch. And I love your house/garden :)
I came here to learn how to make Banh Mi, as I have made baguettes and I’m a home bread baker. However, I found a soothing video to learn. The music and you have a great voice. Thanks for your video.
I now know how to make vn baguette after watching your video 😊. Thanks so much for sharing the recipes and an excellent video & subscribed ❤💐. Looking for your next video 😉.
Sa wad dee ka P'Thun 🥰🙏 When I knead the dough I might have to think about what I don't like, then I will have full energy like that. 🤣 In here is super hot, then my dough will rise sooooooo fast! 😆 What is the thing on the right side of the screen? I saw there is a fog come out. 👀 (9:28) Oooh that crust sounds and that ham makes me hungry. Thank you for the recipe ka I should make it for my husband! because he loves baguette Mak Mak.
🤣 it helps to knead the dough when you are frustrated, you take it out on the dough! 😁 That fog machine you are talking about is an oil diffuser. The brand is Muji. Thank you and have a good week na krub 🙏
Thank you for this beautiful video. Also, highly suggest using a serrated knife (bread or steak knife) to cut the baguette! My mom taught me that because I also kept smashing my bread LOL
I could listen to this video to help me food dream for tomorrow's ideas for cravings to fulfill. Missing some comfort foods from Canada, like my Vietnamese mom and pop stop. You know the hole in the wall restaruant that is always full that only has a minimal amount of tables?
Thank you so much for trying the recipe and I'm glad you liked it. The reason for the bottom being soft could be due to the material that you're baking the bread on. You can go around that by using a hot steel baking sheet or carbon steel bread pan that is perforated (with little holes) to provide air flow. Another reason could be that the steam from the hot bread gets between the plate and the bottom of the bread and moistens as it's cooling.
Hi there! Keep it uncovered in room temperature or store in a bread box. That may help to keep the bread crispy for the first day. Don't cover with anything that will prevent airflow.
Hi, thank you for watching. The parts where I knead the dough by hand for 10 minutes (which is 2 times), you can use a stand mixer and mix for 5-7 minutes on medium high speed. After each time, let it rest for 10 min. After the 2nd time mixing in the stand mixer, do the stretch test. If you pull the dough apart thinly without it tearing, it's ready. If not, it needs to be mixed longer. Proceed to the following steps in the video done by hand. Please let me know if you have any questions. Thank you
It takes a lot of practice to make bread, there are many variables that can affect the outcome of the bread, like the temperature of where you live, and humidity.
I made this!! The flavor was great and the inside was nice and soft. But the crust was a little too hard and thick. I baked it at 475 Fahrenheit for 23 minutes. What should I do next time?
What happens if after the 3rd resting session, my dough still does not pass the stretch test? I kneaded it for a 4th time but not sure. Anyway, thanks for the video!
I would let it rest for 15 min and knead it again. A dough that does not pass the stretch test usually means that the dough hasn't been kneaded well enough. I hope it works out!
I've been looking at so many recipes and none have the right consistency as yours. I hope mine can come out like yours. I want to buy a kitchen scale and afraid to buy the wrong one because if you don't add the ingredients fast enough, it will turn off or adding to little the scale won't record properly. Do you have any issues with your scale like that? If not please let me know the model and brand. Thanks!
Hi Suzy, the scale that I'm using is from Amazon. It's called "GreaterGoods Digital Food Kitchen Scale, Multifunction Scale Measures in Grams and Ounces (Ash Grey)." There's nothing fancy about it, it's very basic. There is a unit button that you can press to change the unit to g, oz, lb, etc. It worked for me, when making this recipe. This recipe is meant to be made by hand. It's a lot of work but it pays off. Please let me know if you have any questions about the process. Best of luck!
Hi, thank you for watching. The parts where I knead the dough by hand for 10 minutes (which is 2 times), you can use a stand mixer and mix for 5-7 minutes on medium high speed. After each time, let it rest for 10 min. After the 2nd time mixing in the stand mixer, do the stretch test. If you pull the dough apart thinly without it tearing, it's ready. If not, it needs to be mixed longer. Proceed to the following steps in the video done by hand. Please let me know if you have any questions. Thank you
Bánh mì bạn làm nhìn rất ngon và vỏ mỏng giòn còn ruột sốt mềm thích ghê! Mình chỉ không hiểu là khi bạn add yeast và salt cùng một lúc với nước mà không bị chết yeast sao? Video nào cũng nói yeast kỵ salt mà yeast của bạn không kỵ salt sao??
I laughed unexpectedly-- when I heard, "keep the momentum"... Going to try making the buns frm scratch today, in the past I cheated and used french baguettes
This is such a great tutorial on making the bread-- so many tips and technique to the whole process--- but most definitely, I will try to follow each step😁
Hi, thank you for trying the recipe. I’m sorry about your experience. That’s certainly frustrating. The deflation could be due to several factors like over-proofing the dough, the temperature of your home, and also the slashing technique.
Hello! Any suggestions as my oven's max temperature is only 230ºC? Should I cook the bread for a longer period of time? Ans thank you for sharing how it can be done kneading the dough by hand. Happy to hear from you!
It might affect the airy texture of the baguette but give it a try. I would bake it a bit longer and keep a close eye on them so you can pull them out once you feel they're ready. Thank you so much for checking out the video! Best of luck 🤞
In HaNoi I went to this young man selling these sandwiches from a cart with a large spit he sliced meat for the sandwich. I looked for him and bought from him daily until I left.
It could be that it over proofed or sat too long. You can press out the air and reshape it, and let it proof again. It's tricky because there are many variables, like the temperature and humidity in your home.
@@michellevuong4877 I'm so happy that it came out well. If you have Instagram, you can tag me in the photo and I'll share it. My instagram is Thun Thun Channel. Thank you so much for trying the recipe 😊
I enjoyed watching your videos. However, your channel required viewers to log in to subscribe and like. That might deter viewers from following those steps. I just wanted to let you know so you can remove that requirement. Keep making these videos! K.
Hi Somnang, thank you for watching. Baking bread is tricky using those units. I noticed that the results came out inconsistent because it depends on your measuring cups and how accurate you measure each time. Here is a rough estimate though. *King Arthur Bread flour - 3.5 cups *Salt - 1 tsp *Sugar - 1/2 tbsp *Fleischmann's Rapid Rise Instant Yeast - 1 packet (roughly 2 tsp) *Lukewarm Water - 1 cup + roughly 1/3 cup. I would add the water little by little and feel the texture of the dough. You can adjust to get the right consistency. The dough ball should be a bit sticky but as you knead the dough, it should become smoother and manageable. Still sticky but not as sticky. If it's too sticky, that means you added too much water. If it's not sticky at all, there's not enough water and you can add a bit more, little by little. If you live in the US, I got all my ingredients from Walmart. They sell these brands. There are cheap food scales on Amazon. Let me know if you have any other questions. I want everyone to be successful making this because it's so delicious. Best of luck 🙏
It's okay, it doesn't need to be perfect. He teaches people how to make it at home, not sell them at the market. It's all good. His video is really good.
The recipe is okay, i give 6/10 The dough doesn’t look smooth enough. After being proofing, the bread doesn’t look even to me, one is small and the other is huge.
I think you're just making regular french baguette like the ones at an Albertson's even though it's small and has the slit that resemble the vietnamese baguette. The inside is too stretchy and not fluffy like the vietnamese baguette at the asian stores. The crust looks flaky and wheaty.
This is what the Vietnamese baguette is supposed to look like, exactly when it comes fresh, right out from baking. As it rests and cools, it's quite fluffy and airy. Another thing that sets it apart is it's thin crackling crust. French baguettes are typically denser and have a thicker crust. Both are delicious, but this is not a French baguette.
If you don't have a stand mixer, it's possible to make Bánh Mì by hand. It requires a bit of work but the end result is satisfying. Take care and be safe everyone!
I can't wait to try this way of making banh mi...it beats the heck out of my mixer and there's nothing like making bread by hand; so satisfying
This is most quiet video I’ve ever watched …it’s very peaceful and relaxing I’d enjoy watching until the end.the recipes is nice and clear love it👍👍😋😋
Thank you so much for watching! I'm glad you enjoyed the video 😊
This was one of the calmest, disciplined and beautiful learning video! Gratitude and many blessings!!!🙏
Excellent job. Instructions were clear and simple. You are an excellent teacher.
I cannot tell you when I’ve enjoyed a more relaxing, informative video for my favorite sandwich ever! Your directions are so easy to understand, the music is soothing and not obnoxious! Please keep doing videos in this manner and the printed recipes and directions are the “icing on the cake”! Thank you!!! I love all your recipes!!❤️❤️❤️
Thank you so much for your support 😊
I’m gonna make this in a couple of days, will update the result. Thank you so much for the video, very calming to watch. And I love your house/garden :)
The souuuuuuund when you press the freshly baked babies is heavenly
This video is so cinematic and underrated
Thank you so much 🙏
Looks so yummy and your voice is so soothing. Thanks for sharing
Thank you so much 🙏
I came here to learn how to make Banh Mi, as I have made baguettes and I’m a home bread baker. However, I found a soothing video to learn. The music and you have a great voice. Thanks for your video.
Best video I've seen yet on making bahn mi
Thank you so much 🙏
I now know how to make vn baguette after watching your video 😊. Thanks so much for sharing the recipes and an excellent video & subscribed ❤💐. Looking for your next video 😉.
This is by far the best video I have seen about making the Bánh Mì. Thanks a lot for this.
So what is the total time in making this bread?
Like your detailed steps and procedures. Is there a video on how to make Vietnamese pate and yellow butter that they normally use please? Thanks
nice job.
I was trained in french pastry cafes, your bread is very good.
Absolutely good taste, baguette,, thanks 😊 sending my support greetings from Japan 🇯🇵
Thank you so much for watching! 🙏
My fav sandwich of all time! I'm gonna make this. Thx cuz ❤❤❤
Enjoy it cuz 😁🙏 Thank you for watching
I like your Banh Mi sandwich and the recipe very simple and easy to make, Thanks so much! 😃✌
I loved this video.Thank you.
No problem! Thank you for watching 🙏
Me too, thank you they look delicious,
got hungry after watching, thanks for sharing "how it's made"
I made these today, and they were delicious. That's a lot of work, but it's well worth it.
Thank you so much for trying it, I know it was a lot of work. I'm happy that you enjoyed it 😊
Great job great video
I like yo channels.... n off course i love thai cooking
Thank you for your video. I love this bread because of Banh Mi. My favorite sandwiches ever. I hope mine will come out as perfect☺️
Oh my....I will be trying this. I am now hungry At midnight
Fabulous video! ❤️❤️❤️
What a well made video. Thanks, will be referencing
I love Banh mi. That looks almost exactly like the sandwiches we get at Pho Ngan in Tucson.
I feel like I just had a meditation session 😌
It’s his voice. Very calming
This DEFINITELY going to happen at our house! Thanks!
Let me know if you have any questions about the process. Best of luck and enjoy!
Looks so good that I want to make it.
Thank you!
Sa wad dee ka P'Thun 🥰🙏 When I knead the dough I might have to think about what I don't like, then I will have full energy like that. 🤣 In here is super hot, then my dough will rise sooooooo fast! 😆 What is the thing on the right side of the screen? I saw there is a fog come out. 👀 (9:28)
Oooh that crust sounds and that ham makes me hungry. Thank you for the recipe ka I should make it for my husband! because he loves baguette Mak Mak.
🤣 it helps to knead the dough when you are frustrated, you take it out on the dough! 😁
That fog machine you are talking about is an oil diffuser. The brand is Muji. Thank you and have a good week na krub 🙏
Thank you for this beautiful video. Also, highly suggest using a serrated knife (bread or steak knife) to cut the baguette! My mom taught me that because I also kept smashing my bread LOL
Great
I love this recipe!!
Thank you!
I could listen to this video to help me food dream for tomorrow's ideas for cravings to fulfill. Missing some comfort foods from Canada, like my Vietnamese mom and pop stop. You know the hole in the wall restaruant that is always full that only has a minimal amount of tables?
I finally succeeded making French baguette, just the way I like it. Greatly appreciated.
Very well done!
Good Video! Thanks!
Can I make this using half bread flour & half whole wheat flour, if so, do I have to change the rest of the ingredients?
😍As a Vietnamese, I approved this Bánh Mỳ. Thank you for sharing!🙏
It's work hard but it's delicious ❤
Thank you for trying 🙏 glad you enjoyed it
How long knead in stand mixer? Thank you, Love your channel!!
Awesome video! Subscribed
Thank you 🙏
@@ThunThunChannel You're very welcome :)
Can you make dough ahead in batches and freeze to make 1 at a time
Perfect thanks bud. Did you use your oven on fan mode? Mine worked better at 230c. Thanks.
Did you use an oven thermometer to see what the actual temp is or just basing it off of what you set to? I think my oven is 10 degrees hotter.
I made these today. They are delicious. I got the crispy on the top but not on the bottom (bottom is soft). What should i do next time?
Thank you so much for trying the recipe and I'm glad you liked it. The reason for the bottom being soft could be due to the material that you're baking the bread on. You can go around that by using a hot steel baking sheet or carbon steel bread pan that is perforated (with little holes) to provide air flow. Another reason could be that the steam from the hot bread gets between the plate and the bottom of the bread and moistens as it's cooling.
Enjoy your Vietnamese banh mi
can I just half portion for all ingredients for 1st trial?
Is the mayo flavoured at all? Garlic? Hoisin sauce?
The mayo doesn’t have any additional flavor like garlic or hoisin sauce
Do you know how to keep it crispy for 1 day without to bake it again? Thank you!
Hi there! Keep it uncovered in room temperature or store in a bread box. That may help to keep the bread crispy for the first day. Don't cover with anything that will prevent airflow.
How to do it if I have a stand mixer ?
Will this still work in a fan forced oven??
Yes, it can work in a fan forced oven.
Si es un pan muy rico recién hecho esta crocante pero al día siguiente esta aguado?así que es mejor para comerlo al instante
Todavía está crujiente al día siguiente. También puedes tostar el pan.
Make me hungry
Can I knead the dough by the machine? And how many minutes?
Hi, thank you for watching. The parts where I knead the dough by hand for 10 minutes (which is 2 times), you can use a stand mixer and mix for 5-7 minutes on medium high speed. After each time, let it rest for 10 min. After the 2nd time mixing in the stand mixer, do the stretch test. If you pull the dough apart thinly without it tearing, it's ready. If not, it needs to be mixed longer. Proceed to the following steps in the video done by hand. Please let me know if you have any questions. Thank you
@@ThunThunChannel thanks so much for answering 👍🥰
@@ThunThunChannel after the second time mixing withe stand mixer , should I let the dough rest for 10 min before I do the test stretching?
@@chauquach936 You can do the stretch test right after you mix it with the stand mixer the 2nd time.
This is similar to the brun pao we get in Mumbai. Only ours is round.
I just put mine dough to rest in the oven 😁 this is my first time ever making any type of bread
what is the temperature in warm water?
When I bake it never come out like you have done 😁
It takes a lot of practice to make bread, there are many variables that can affect the outcome of the bread, like the temperature of where you live, and humidity.
@@ThunThunChannel thanks
After the 2nd stretching test, seems the dough is still in breakouts not smooth.,what should I do?
It means that it wasn't kneaded enough. Try kneading it more.
loved et ♥
ممتاز احسنت ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
I made this!! The flavor was great and the inside was nice and soft. But the crust was a little too hard and thick. I baked it at 475 Fahrenheit for 23 minutes. What should I do next time?
I also used all purpose flour which maybe had to do with how it came out!! Not sure!
Just wandering why my banhmi was not airy inside..even after few trying.
Is it the flour used?..
I used high protein bread flour
Thank you for trying the recipe. It could be that the dough is not kneaded properly, either not enough or too much.
Can it be frozen before baking?
Unfortunately no, it has to be freshly made dough
Can you do a video with a stand mixer?
Did you make the pate?
I bought the pate.
Can you show us how to make pate?
What type of pate?
Pork pate :)
5:36 do you see it
What happens if after the 3rd resting session, my dough still does not pass the stretch test? I kneaded it for a 4th time but not sure. Anyway, thanks for the video!
I would let it rest for 15 min and knead it again. A dough that does not pass the stretch test usually means that the dough hasn't been kneaded well enough. I hope it works out!
Ok thank you so much! 🤞🏼
I've been looking at so many recipes and none have the right consistency as yours. I hope mine can come out like yours. I want to buy a kitchen scale and afraid to buy the wrong one because if you don't add the ingredients fast enough, it will turn off or adding to little the scale won't record properly. Do you have any issues with your scale like that? If not please let me know the model and brand. Thanks!
Hi Suzy, the scale that I'm using is from Amazon. It's called "GreaterGoods Digital Food Kitchen Scale, Multifunction Scale Measures in Grams and Ounces (Ash Grey)." There's nothing fancy about it, it's very basic. There is a unit button that you can press to change the unit to g, oz, lb, etc. It worked for me, when making this recipe. This recipe is meant to be made by hand. It's a lot of work but it pays off. Please let me know if you have any questions about the process. Best of luck!
❤❤❤❤👌👌👌👌
😀😀😀😀😀
How to make vietnamese pickle for banh mi sandwich
Hi, I have a recipe. ruclips.net/video/Q5ieUyPSxBo/видео.html
If I use a stand mixer,how many minutes do I need?
Hi, thank you for watching. The parts where I knead the dough by hand for 10 minutes (which is 2 times), you can use a stand mixer and mix for 5-7 minutes on medium high speed. After each time, let it rest for 10 min. After the 2nd time mixing in the stand mixer, do the stretch test. If you pull the dough apart thinly without it tearing, it's ready. If not, it needs to be mixed longer. Proceed to the following steps in the video done by hand. Please let me know if you have any questions. Thank you
Bánh mì bạn làm nhìn rất ngon và vỏ mỏng giòn còn ruột sốt mềm thích ghê! Mình chỉ không hiểu là khi bạn add yeast và salt cùng một lúc với nước mà không bị chết yeast sao? Video nào cũng nói yeast kỵ salt mà yeast của bạn không kỵ salt sao??
I laughed unexpectedly-- when I heard, "keep the momentum"...
Going to try making the buns frm scratch today, in the past I cheated and used french baguettes
This is such a great tutorial on making the bread-- so many tips and technique to the whole process--- but most definitely, I will try to follow each step😁
Tried these bagettes a few times but each time a fail ,especially after l slash them instant deflation.😢
Hi, thank you for trying the recipe. I’m sorry about your experience. That’s certainly frustrating. The deflation could be due to several factors like over-proofing the dough, the temperature of your home, and also the slashing technique.
Is your scale that precise? Does it weigh small amount like 5 grams of salt? Thanks.
Hi Suzy, yes it can weigh small amounts like that.
where and what kind of pate do you like? also what brand mayo?
I got the pate from my local Asian grocery store. There is a lady who sells it there. I like to use kewpie mayo.
Where r the printed instructions?
Hello! Any suggestions as my oven's max temperature is only 230ºC? Should I cook the bread for a longer period of time?
Ans thank you for sharing how it can be done kneading the dough by hand.
Happy to hear from you!
It might affect the airy texture of the baguette but give it a try. I would bake it a bit longer and keep a close eye on them so you can pull them out once you feel they're ready. Thank you so much for checking out the video! Best of luck 🤞
Thank you for the tip! Most helpful and more power to your channel 😊😊😊
@@zzzaturnah thank you so much!
If you have a conventional setting, you can go higher
@Gayle Wilson - What are you saying? Are you talking about the oven temperature?
Many thanks to the French that allowed this recipe to evolve into Vietnamese Banh Mi and make it even better.
When you knead the dough, why didn’t it stick? Did you put oil on your hands?
Thank you for watching. No oil is added to the dough except after the 1st kneading, where I oil the bowl for it to rest. It just does not stick.
最愛法國麵包
So glad you used a scale cups are very inaccurate!
In HaNoi I went to this young man selling these sandwiches from a cart with a large spit he sliced meat for the sandwich. I looked for him and bought from him daily until I left.
I like vegan..extra daikon
Too much work, no thanks you 😀😋
i do not know what i did wrong the shaped barguette doughs all got deflated after slashed them.
It could be that it over proofed or sat too long. You can press out the air and reshape it, and let it proof again. It's tricky because there are many variables, like the temperature and humidity in your home.
@@ThunThunChannel could be. will try again next su
nday.
I made it again and it turned out wonderful. I wish there was a way to post the picture.
@@michellevuong4877 I'm so happy that it came out well. If you have Instagram, you can tag me in the photo and I'll share it. My instagram is Thun Thun Channel. Thank you so much for trying the recipe 😊
⭐❤⭐❤⭐❤⭐❤⭐❤⭐❤⭐❤⭐❤⭐❤⭐❤⭐❤
What kind of pate'
just buy them so much quicker
I enjoyed watching your videos. However, your channel required viewers to log in to subscribe and like. That might deter viewers from following those steps. I just wanted to let you know so you can remove that requirement.
Keep making these videos!
K.
tell to the leaders of decide to go to war....no point telling people who has no power
I don’t have a scale can you help convert grams to cups or ounces or pounds please and thank you 🙏
Hi Somnang, thank you for watching. Baking bread is tricky using those units. I noticed that the results came out inconsistent because it depends on your measuring cups and how accurate you measure each time. Here is a rough estimate though.
*King Arthur Bread flour - 3.5 cups
*Salt - 1 tsp
*Sugar - 1/2 tbsp
*Fleischmann's Rapid Rise Instant Yeast - 1 packet (roughly 2 tsp)
*Lukewarm Water - 1 cup + roughly 1/3 cup.
I would add the water little by little and feel the texture of the dough. You can adjust to get the right consistency. The dough ball should be a bit sticky but as you knead the dough, it should become smoother and manageable. Still sticky but not as sticky. If it's too sticky, that means you added too much water. If it's not sticky at all, there's not enough water and you can add a bit more, little by little. If you live in the US, I got all my ingredients from Walmart. They sell these brands. There are cheap food scales on Amazon. Let me know if you have any other questions. I want everyone to be successful making this because it's so delicious. Best of luck 🙏
Still way too thick. Vietnamese Banh Mi has super thin shell. She didn't knead dough long enough, must knead until silk smooth dough.
It's okay, it doesn't need to be perfect. He teaches people how to make it at home, not sell them at the market. It's all good. His video is really good.
Maybe make your own video if you are an expert looks great to me. Always some stupid comments from a know it all
Зашэрил, Братка
The recipe is okay, i give 6/10
The dough doesn’t look smooth enough.
After being proofing, the bread doesn’t look even to me, one is small and the other is huge.
I think you're just making regular french baguette like the ones at an Albertson's even though it's small and has the slit that resemble the vietnamese baguette. The inside is too stretchy and not fluffy like the vietnamese baguette at the asian stores. The crust looks flaky and wheaty.
This is what the Vietnamese baguette is supposed to look like, exactly when it comes fresh, right out from baking. As it rests and cools, it's quite fluffy and airy. Another thing that sets it apart is it's thin crackling crust. French baguettes are typically denser and have a thicker crust. Both are delicious, but this is not a French baguette.