,

The best n clear tuitorial. Trillions thanks for sharing your marvellous yummy bun recipe.

Yes! Finally! Real - real purple yam used in the dough. No artificial yucky flavoring and coloring. Thanks!

that is not a french Baguette, it a vietnamese Baguette

If u don’t have the potato yams, do u really need it in the recipe?

Looks like your inside exactly what I am looking for Thanks Dear

The most important thing to make Bánh Mì is the inside soft and Light not heavy starchy No good for everybody

Wow!!! So beautiful and wonderful Bánh Bo Da Lợn Recipe by the great chef Aimee’s Cooking Perfect presentation good create good texture tender elastic good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024❤️🌟💐🧑‍🍳👍💕👏😘🌹⭐️👌🙏

Wow! Best bread I’ve ever made. And thank you for simple instructions. Making bread is an art. You can definitely teach it!❤

Thank you!

I made this last night and I cannot stop thinking about it! It was super fluffy and soft inside with a thin crust. I didn't have a baguette pan, so I used a kitchen towel to shape the bread and let them rest for the second time. I baked them in a sheet pan and they turned out amazing.

I don’t have eggs on hand but I will try to find a recipe with no egg maybe

So good

Your daughter is so adorable!

That is gorgeous ❤❤❤ New subscriber here. ✅✅👋😊

Delicious😍😍😍😍😍

How much flour?

Aimee, I need this recipe with measurements in each ingredient. Thank you.

I tried your recipe. it was a success. I added 5 grams of red bean curd and 20g of milk powder. It tasted delicous. Thank you!

Can someone write it in US measurements 😂

Can I don’t put bread improver

Yay going to try next time.

Thank you so much for this explanation! I failed so often with Banh Cuon anf never knew why but thanks to you I have some pointers now. I will definitely try your recipe! ❤❤❤

this bread is really similar to what we have in brazil, i dont live there anymore but i really miss the bread. so thank you for this beautiful recipe, im gonna try it out :)

Just made this yesterday. Huge hit! Thanks! By the way, I have exactly the same granite countertops.

Real Asians don’t eat bread. 😂😂😂

Excellent! I followed the recipe exactly using 230g of water and it was perfect. The only detail I altered was baking time because my oven runs hot and 19 minutes was good. Am using a good thermometer to bake until center is 200f. Placed rack near top of oven. This is great way to make bread for things like French bread pizza, garlic bread, and French bread to go with a meal.

I don’t usually bake but I was able to follow this and make it successfully! So delicious thank you! 😋

Beautiful thankyou for sharing ❤️

Hi Amiee what do yiu spray the top of the baguette with? Is it just water?

Hi thanks for your recipe. I'm in Canada and there isn't the exact same dough improver product here (at least i cannot find it). What is this exactly? And what will happen if I do not use it? I found something called "Fleischmann’s Bread Booster", can you take a look and see if this is the same as your dough improver product? Thank you!

Why don’t you give the recipe ?

Please give us know how much everything?

Thank you for this recipe! Is the lemongrass edible or is it mainly for flavoring? I noticed your recipe uses a lot of lemongrass (either chopped up, or cut stalks). I remember biting into lemongrass stalk and it was extremely tough fiber-like texture and seemed inedible. If this is true, even the chopped up lemongrass would be inedible, is that true? Should I put the chopped up lemongrass into a herb bag so that after cooking the broth I can remove all the lemongrass easily? Thank you!

She is very efficient in making baquette ..! Love the bread..! 👍

Recipe please Thanks.

Thank you so much to show me how to do from beginning to the end i really l ike and i found that you are really honest person God bless you

Vit c C???

Superb presentation! Thank you!

Hi, May I know what is the purpose of Vitamin C? what can be used to replace the Vitamin C if I dont have it? Thanks

Aimee, is it okay to freeze this dough? Thank you!

Why does my deflate once I take out of the oven?

I lived in Saigon for almost 4 years. I probably ate 5 banh mi a week. I have tried several other recipes and this is the closest I have come to the original. Thanks for the video.

Nice video, I'm gonna try this weekend. Do you have a recipe for Chinese donuts?

OMGOSH!!! I've been looking for this recipe for thirty + years!!! They just can't make good French bread here where I live in Alabama and I miss it terribly...I know what I'm doing as soon as I get those pans and ingredients!! Thank you so much!!!!!🤗👍💖

I 💕 this is my favorite

Yummy yummy 😊

Making this. Right now , I used everything you did, even the pinch of vitamin C! My hand is on my kitchen aid keeping it steady for 10 minutes, I even bought the metal baguette tray and water bottle to spray! I’ll be back with results

❤❤❤ love your recipe best thing is the English version ! I used to cook this authentic dish but can’t remember the last time I cooked it. It’s been a decade now, so I’m so grateful to come across this channel thanks for sharing this step-by-step recipe. Can’t wait to make this delicious soup this spring or summer. ❤😊😊