Vietnamese Crusty Baguette Recipe (Bánh Mì Vỏ Giòn Việt Nam)

Vietnamese Crusty Baguette is famous for its crispy, golden crust and airy, fluffy inside. There’s nothing quite like the aroma of freshly baked Bánh Mì Vỏ Giòn straight out of the oven. I could eat it plain, savouring the delicate crunch, or, when I feel like indulging, I love dipping it into condensed milk – my favourite childhood breakfast.

Of course, it would be a crime not to mention the world-famous Bánh Mì sandwich, loaded with rich Vietnamese Chicken Liver Pate, succulent Char Siu Pork Belly and fragrant Cinnamon Pork Sausage. Topped with coriander, shredded spring onions, cucumber (or pickles if you’re in Saigon), and a generous squirt of siracha for those who love a kick of spice. This sandwich is pure heaven. Just thinking about it makes my mouth water!

But today, we’re going back to basics – the foundation of it all: the Vietnamese Crusty Baguette. This recipe is simple and foolproof, yet it guarantees that authentic texture and taste you’d find in Vietnam, at least in Hanoi, where I’m from.

The ingredients – simple yet essential

This recipe requires just a handful of ingredients:

• Strong bread flour – ideally with a protein content of around 12%. Today, I’m using one with 11.7% protein.
• Instant yeast – one standard 7g pack is enough for 500g of bread flour.
• Salt & sugar – just one teaspoon of each for every 500g of flour.
• Water – 350ml to bring everything together.
• Oil – a little olive oil or vegetable oil for kneading and shaping.

And that’s it! No additives, no preservatives – just a bit of patience and effort for the perfect crusty baguette.

The secret to the perfect Vietnamese Crusty Baguette: double-proofing

You need to proof the dough twice to achieve the signature light and fluffy texture inside. Yes, it takes time, but trust me – it’s worth it. Plan ahead, perhaps on a weekend, and you’ll be rewarded with golden, airy baguettes that disappear within hours (mine always do!)

This recipe uses 1kg of flour, which yields 8 standard-sized baguettes. If you use 500g, you’ll get 4 baguettes.

Step-by-step instructions

1. Mixing the dough

Start by placing all the flour in a large mixing bowl. Add the sugar and salt to one side, and make a well in the centre for the yeast. Avoid direct contact between yeast and salt, as salt can inhibit the yeast’s activation.

Slowly pour in the water, using a spatula to mix the yeast and flour in the centre first before combining everything into a rough dough. No kneading is needed yet. Cover the bowl with cling film or a clean kitchen towel and let it rest for 20 minutes.

2. Kneading for the perfect texture

Drizzle a little oil onto a clean work surface. Take the dough out and knead for about 10 minutes until it becomes smooth and elastic.

Grease the bowl lightly with oil and place the dough back in. Cover it again and leave it to proof at room temperature (if warm) or in an oven set to 30°C (if cold) for 40 minutes.

3. The first proofing

After 40 minutes, the dough should have doubled in size. Take it out and divide it into equal portions – 8 pieces if using 1kg flour, or 4 if using 500g. Cover with cling film or a towel and let them rest for 15 minutes.

4. Shaping the baguettes

Now it’s time to shape the dough into classic baguettes.

• Take one portion and place it on a lightly oiled surface.
• Knead gently for 1-2 minutes, then stretch it into a vertical rectangle.

• Using a lightly oiled rolling pin, roll it out slightly.
• Roll the dough towards you, pressing gently to seal the seam.

• Roll it back and forth to smooth out the surface, tapering the ends slightly for a traditional baguette shape.

• Repeat with the remaining dough portions.

Place the shaped baguettes in baguette racks and cover them with a clean kitchen towel.

5. The second proofing

Let the shaped baguettes proof for another 40 minutes at the same temperature as before (30°C if using an oven). This second proofing is essential for that airy, fluffy inside.

6. Scoring the dough

Before baking, use a bread lame or simply a pair of scissors to score along the middle of each baguette. This helps control expansion during baking, creating that classic look and texture.

7. Baking – the final step

Preheat your oven to 200°C (fan-assisted).

To create the essential humid environment, place a tray of boiling water at the bottom of the oven. This keeps the baguettes moist during baking, ensuring a perfect crust.

Place the baguette racks in the oven and spray the dough (from a distance) with water a few times before closing the oven door.

Bake for 18-20 minutes, checking at 18 minutes. The baguettes should be golden brown with a beautifully crispy crust.

Enjoy your homemade Vietnamese Crusty Baguette!

Once baked, let the baguettes cool slightly – but let’s be real, who can resist tearing one open while it’s still warm? That first bite, with the shatteringly crisp crust and soft, airy inside, is pure joy.

Eat them plain, with a slather of butter or pate, or go all out with pate, meats, sausage and pickles for a proper Bánh Mì Sandwich.

If you try this recipe, let me know how it turns out! I would love to see your delicious Bánh Mì Vỏ Giòn creations.

Happy baking!

Stay tuned for my easy recipes for Vietnamese Chicken Liver Pate and Char Siu Pork Belly – essential ingredients for the iconic Bánh Mì.