How to Make BANH MI (Vietnamese Baguettes) | AIRY inside CRISPY outside!

If you want light and airy Vietnamese Baguettes at home, you've come to the right place! The crust is thin, crackly and very crisp while the interior is light and fluffy like a cloud. This is the bread to make Banh Mi sandwiches; the iconic Vietnamese street food (or as I knew them in the 90's, Vietnamese Subs).
I wanted to make this banh mi bread at home ever since I was introduced to it by a Vietnamese friend during a high school wresting meet. But I could never make it happen! This was back before google had much to say about it. One person with insider restaurant knowledge told me there was rice flour in there. Another said they use low-gluten flour. Now, I think they were making things up!
So what kind of flour to use in Vietnamese Baguette? Bread flour!
Only in the last couple years, I've been working more with bread flour and made a roll that reminded me of Banh Mi....but not quite. After that, I've been getting closer and closer until finally this Vietnamese Baguette recipe is ready to share! I truly hope you make this special baguette recipe at home. You will LOVE it!
Should I share my favourite sandwich filling for banh mi? Let me know if you're interested and I'll do a video!
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By the way, if you were wondering, I will give a full update on my allergy situation (including the wheat allergy symptoms) very soon! Thanks so much for the supportive comments. I really appreciated them!
* EDIT * HERE ARE THE ALLERGY TEST RESULTS: • The TRUTH about my ALL...
* INGREDIENTS *
310ml warm water (105-110°F)
1 tsp sugar
2 1/4 tsp instant yeast (yes, I still recommend blooming it like traditional yeast)
510g bread flour (13% gluten, high gluten variations of all-purpose flour are OKAY too but try to get the bread flour if you can because I did find a noticeable difference. Though both versions were very good)
1 tsp salt
!!IMPORTANT NOTE!! READ ME!!!
A couple people had their plastic wrap stick BADLY to their risen baguettes. It's not happened to me so I'm not exactly sure why. Maybe humidity? Maybe they didn't add enough flour? But you can prevent this by oiling the baguettes right after you shape them. Put a little oil on your hands when you roll them and put them on the baguette pan.
Also, when taking off the plastic wrap, peel back one of the shorter edges first. Once you get a little lift, slowly peel it back all the way across. That way, even if some of it starts to stick, you can easily pinch that section off the wrap and the rest of it can still peel off easily. Hope that helps!
For the full printable recipe, visit my blog: www.marystestkitchen.com/how-...!
* LINKS *
Vietnamese-style Baguettes [printable recipe]: www.marystestkitchen.com/how-...
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Vegan Cultured Cheese Playlist: • Making Cultured Vegan ...
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*TIMESTAMPS *
0:00 Introduction
0:16 Mix Ingredients
2:54 First Knead & Rest
4:05 Second Knead & Proof
4:40 Divide Dough
5:26 Shape Vietnamese-style Baguettes
7:46 Prep Steam Oven for Proofing
8:57 Slashing Loaves
9:47 Bake Baguettes
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[@JuneauBrat]

I just made these rolls this morning and after baking bread for over 50 years, this was by far the BEST rolls I have ever made. I've made Bahn Mi rolls for many years...roll them out, slap them on the counter, do this...do that but as far as ease, taste, texture/crumb...this gets my 5 STAR plus rating!!! Time consuming to a small degree but...SO WORTH IT!!! THANK YOU for this delightful and wonderful Bahn Mi rolls that we will be having for dinner this evening.

[@marystestkitchen]

I'm so happy for you!🙌

[@harxmoond]

I've made something that looks exactly like this but we call it bolillo and it's a favorite bread of Mexico. It taste so much better made at home than anything you get at the Mexican store, although they make it fresh too but it was hours ago.

[@juanmacias5922]

I was going to say this! There are some towns that will sell you the ones right out of the stone oven if you get there at the right time! :D

[@damariscubosrosas6208]

Was going to say the exact same thing 🤭! In Mexico, those are 'bolillos' hehe.

[@marystestkitchen]

They look super similar, eh?! I will have to try this Mexican bolillo!

[@jaminwaite3867]

I was gonna say the same to! I love them especially when I made molletes 🤤

[@NagoreRem]

In Andalucia we call them molletes, I suppose there is a version of this bread most places. I’m definitely trying this at home.

[@soniamartin1375]

Crying at how amazing these look 😭 Thank you for sharing yet another incredible recipe! 😍

[@hollywebster6844]

Looks fabulous! Will be wonderful for warm weather picnics!

[@lucyj2580]

Yes they do look beautiful! GREAT JOB!

[@kimberlyhenry7717]

Yay! Another Mary bread recipe! 🥰 Your fluffy flax buns are a staple at my house...even my picky 11 year old loves them! I can't wait to try and make these.

[@raymondphung746]

Jaw dropped and salivating at how GOOD the crust and pull apart fluffiness was. SO perfect these vietnamese baguettes!!

[@ROCKSTAR3291]

these look like the banh mi that I usually had in Hanoi in the 90's

[@kated5159]

I love watching bread making. I could watch it all day. 🤔🥖

[@GG-qg2iu]

The best and most thorough and detailed recipe ever! It's absolutely perfect!😋

[@marystestkitchen]

Thanks so much! 😊

[@DoubleDelishdotcom]

I’ve been making baguettes for over a decade, love that crackly sound when they come out! Great video!

[@jaymayhoi]

looks amazingly perfect!

[@marystestkitchen]

They are amazing. I hope you can try it!

[@tipsyredrooster1269]

I have tested and tried 4 other banh mi recipes with techniques, THIS RECIPE IS Truthfully the BEST!! Turns out everytime absolutely perfectly, puffy, dreamy crunchy 😇, fluffy, crisp but airy banh mi's of perfection. With the time spent creating them, it's priceless to be guaranteed that amazing perfect bread texture. Thank You So Much

[@mackeyboiii1257]

These were so amazing! Thanks for sharing!!

[@marystestkitchen]

You are so welcome! 🤗

[@shanegibbens]

My wife is from Vietnam and I just got some new bread loaf trays so looking forward to making this tomorrow for pork banh mi and seeing what she thinks (she very picky lol)

[@linzertube]

I BELIEVE that it’s the best bread I can make at home…it sure looks and sounds it! I’ve been wanting to make banh mi, and just needed a great roll…and here you are! Thanks, Mary!👏🤩

[@marystestkitchen]

It is destiny!! :-)

[@chriskeuhlen7372]

Made these today and they were a hit. Crispy on outside soft inside. Thank you!

[@marystestkitchen]

Yay! You're most welcome! Thanks for trying my recipe 🤗❤️

[@paorodri89]

Amazing. Thank you for sharing!

[@Rheasaka]

This looks so good! I need to get back into baking.. Maybe this'll be the recipe that I'll start with!

[@browndoggie123]

Thank you. Just try this out & it came out perfect. This taste is like the bakery I use to go to when I was a kid.

[@marystestkitchen]

Yay! I'm so happy for you!🥰

[@Miekzz]

there's nothing better than fresh bread 🥰

[@bondpaz]

So awesome! I can almost smell it. ❤️❤️❤️🥰

[@patitoygatitas]

Es espectacular! !!

[@stevenkarter7259]

Omg I'm so excited, I've never had ban mi and I've been vegan for. 3 years now, I can't wait to make this and use it for the best ever vegan ban mi thank you so much I've been waiting for you to do this recipe I'm stoked!!!

[@dbib0229]

Very easily explained video. I’ve tried this with three separate recipes and then I found yours. They’re on the last 45 minutes of rising before the oven gets turned on! I’m so excited! This is going to work!! ❤️

[@marystestkitchen]

Yahhhh!

[@MagisterialVoyager]

This looks so, so lovely, Mary! I adore your personality too. And you in the video's thumbnail is sooo cute. ❤️

[@marystestkitchen]

Thank you so much!!

[@liltrench5862]

I've always wanted to make my own banh mi bread, so thanks! It was so satisfying when you smooshed the freshly baked baguette! And, yes, please do a video on your favorite filling 😀

[@marystestkitchen]

Will do!!

[@sourcelight369]

These look so good... thank you 🙏💜🙏

[@marystestkitchen]

You are so welcome!

[@GlowySweetFabulous]

A labor of love 😋 craving a Banh Mi Right now

[@khoetran]

So yummy and very good my friend.i like it.Thank you for sharing.

[@marebear09]

Yummy. Made these today and they were a hit! My bread baked super quickly, so I would advise to definitely keep an eye on them. Thanks for a great recipe :).

[@marystestkitchen]

Great tip! They certainly can go from perfectly golden to burnt very quickly in that hot oven!

[@AltDisc]

So excited to make these 😍

[@evileyelash8094]

So skilled and talented 😊

[@PingsNomFictionLife]

I'm excited to try your baguettes as they do look and sound so yum! I got the baguette pan as well, now to learn how to use my mixer. Thank you, woohoo!

[@marystestkitchen]

YAY!! I know this comment was from a month ago but I'm still so excited for you!

[@TS-eo9uf]

Heck yes! Amazing, Mary!

[@marystestkitchen]

Thank youuu 😊😊😊

[@davidthescottishvegan]

Another great recipe video Mary. Sorry to anyone struggling due to the times we're living in. Love 🥰 the video and love 💕❤️ Mary.

[@marystestkitchen]

Thanks so much❤️ and what a timely sentiment

[@c0ldlight1]

I saw this on instagram yesterday and immediately knew it was something I had to make. Genius using the microwave cover on the stand mixer. Also, I always wondered how that pattern on the bottom of loaves was made- such a cool pan! I didn't know things like that existed. Going to make it on a sheet tray today cause that's what I have, but I might have to get myself one of those :)

[@Eco_Hiko]

This is amazing and is the perfect crispy ASMR

[@marystestkitchen]

I'm glad you enjoyed 😊

[@Eco_Hiko]

@@marystestkitchen thanks for putting this content out there. I learnt alot about bread and baguettes. Can't believe I never knew about the steaming trick.

[@marystestkitchen]

@@Eco_Hiko Your bread game is about to rise to the next level!!

[@TheHighlanderGirl]

Amazing!!!!

[@erinwatts5285]

Wonderful entertaining tutorial!

[@marystestkitchen]

thank you!

[@mrshansonian]

I made these today. They are fabulous! Thanks so much, although they are a bit tedious to make but worth it!

[@marystestkitchen]

Yay! Well done, Nancy! Thanks for sharing your experience with it :-)

[@MrJoshuawilliams91]

I’ve just got back from holiday in Vietnam and I just miss the food so much!! Thank you for this video, I’m going to attempt mine this weekend 😀

[@marystestkitchen]

Have fun!

[@adryxa]

Thank you so much for this amazing detailed video!!! I would LOVE to see a video on how you make your banh mi (I'm obsessed with banh mi) and I'm especially interested if you use any time of lemongrass oil/sauce. Thanks!!!

[@momvaandfe198]

thank you for sharing your recipe 😊

[@marystestkitchen]

My pleasure 😊

[@Wtu1314]

The banh mi looks amazing, especially love that crackling noise and how crispy the exterior looks! I’ve been trying to many different recipes (i.e. adding lemon juice, egg, and butter) but I’ve always found the interior not quite like banh mi (it was more like white bread) so I’m super excited to try your recipe!

[@marystestkitchen]

Ya! You are going to love it! So simple, not special additives, and the result is phenomenal!

[@AnnaSergeeva]

Another mouthwatering video :)

[@La8_bloomer]

You have such a raspy smooth voice Feels good to the ears. Great bread by the way! I love banh mi!

[@marystestkitchen]

Oh thank you!

[@ellimacdz]

Love your videos as always Mary! I might not muster up the wherewithal to actually make this myself, but watching you make it with your fun commentary makes me feel like I did it too! 😂 ❤️❤️

[@marystestkitchen]

Share it with someone who might make it and then invite yourself over :D

[@ellimacdz]

@@marystestkitchen great suggestion! lol!

[@janem3575]

oh boy. the cinematography is fantastic! I can see the crumb on the final product and it looks marvelous! the crust has that specific dry yet flaky look to it and i can tell it's eggshell thin! I'll have to save up, to get the stand mixer.

[@Girlwthegrnbkpk]

Looks like pirujo 🤤 I’ve gotta try this

[@saiyanlettuce4867]

I've tested your recipe against a traditional wet french baguette polish starter & autolyse dough I like yours, easier to work with, proofs easily & very light and airy inside, crust crunch on point, awesome bread

[@marystestkitchen]

I'm so happy you enjoyed it 🤗

[@Ligaya1980]

Amazing 💚🌟🥰

[@slavenreese5836]

Amazing! :) Kepp it up Mary!

[@Lulu-qv3wf]

This was awesome! At the start, I was sure I would never put myself through making this since I don’t have a stand mixer, but they look *so* delicious… I’ll have biceps of steel by the time I’m done!

[@marystestlife]

Let bread-making be the new strength training!

[@thunderwalk]

oh my goodness, that final crackly tear has me seriously giddy

[@shabbirdossaji1233]

😂me too

[@sammyswanksmith4807]

Oh my god. I nearly had a heart attack when you pulled them out of the oven and let us hear the crackling of unadulterated bliss. 🤤 I don't believe in heaven, but I do believe in your baguettes.🥰

[@marystestkitchen]

So many baguettes can LOOK right, but to get that crackle 😋 so many test batches

[@taekin9781]

that's one sharp knife Mary! wow!

[@marystestkitchen]

I only started using a real knife sharpener (as opposed to the using th bottom of ceramic mugs). What a revelation!

[@lomahill1]

Mary I made this bolillos too, I love it with avocado

[@marystestkitchen]

delicious!!

[@marissamie8248]

Never knew I’d want a baguette pan so bad!🥖 ..also yes~ please share your fav bahn mi filling🙏🏼 I like lemongrass tofu with the OG daikon carrot pickled veggies 👌🏼

[@marystestkitchen]

Will do!!

[@barbhayes5613]

Yes, please! A recipe for the pickles would be the perfect followup!

[@nokidding152]

This looks delicious!! I can't wait to take a bite out of one of those buns this weekend!! We'll see how it goes without a baguette tray 😬

[@JMARTURIA]

Just arrived from Vietnam I took a book of Vietnamese reciepes with me. And here I am learning how to do bahn mi bread

[@marystestkitchen]

Wonderful!

[@pinkhope84]

Looks amazing 👌 all i would need is butter 🤤

[@marystestkitchen]

You and me both!

[@homemademama5459]

I love making homemade bread!!!

[@marystestkitchen]

The best!

[@polarfamily6222]

Came fot the Mini Bahn Mi baguette recipe, stayed to sub! Looking forward to your videos! Thanks!

[@marystestkitchen]

Awesome! Thank you!

[@tessblog3384]

Awesome content ❤️

[@marystestkitchen]

Thank you, Tess 🤗❤️

[@Shirden]

Thanks for sharing Mary! Those look great! Recipe request, Vegan Chicken and Sausage Gumbo

[@jessicavanzuydam6458]

In Vietnam We would stuff them with peanut butter and jam as our treat. And of course making sandwiches with all sorts of toppings especially salad stuff.

[@dolores79]

Really delicious, thank you for sharing. Now I'll tell you my story. I did buy the pan because I knew I would use it for this and I also make corn chips with it and it works great. Now, on to my bread. Going along great and then 5 minutes into the second 10 minutes on the stand mixer my poor mixer died. Nothing to do with you I just use it a lot. So, hubby had to shop and order parts. Thank goodness for hubby since replacements are over $600. I didn't bother with the additional 5 minutes and just put it straight to the rise time. Turned out beautiful, nice and fluffy. Because of the comment you mentioned about the plastic wrap I decided to use the damp tea towel - it stuck to my loafs. Again, nothing horrible, just took some of the puff out. Next time (and there will be a next time) I will definitely use the plastic wrap. The baguettes turned out delicious and hubby really liked them! Nice crunchy outside and fluffy inside. So, Thank you, thank you for sharing!😋

[@marystestkitchen]

Ah! I finally made the plastic wrap stick to mine and I know why! Not enough kneading. I was rushing on a recent batch and didn't need as long as normal and the plastic wrap STUCK. I think next time if you don't have time to knead as long, add a bit extra flour so it's a slightly drier dough and it won't stick.

[@dolores79]

@@marystestkitchen Thank you - good to know for next batch

[@michellevuong4877]

Thank you so much for sharing your recipe. It was a sucess❤

[@marystestkitchen]

My pleasure 😊 So glad you enjoyed it!

[@michellevuong4877]

Hi Mary, is it ok just use two tsp of yeast instead 2 tsp and 1/4 ?

[@marystestkitchen]

@@michellevuong4877 sometimes I do and it works out fine. But it's just a chance you'll have to take if all you have is two teaspoons.

[@michellevuong4877]

I checked online 2 1/4 tsp of yeast is 7 grams. Have you ever use vitamin C in your dough? Is it safe to use it? Thanks

[@marystestkitchen]

@@michellevuong4877 I have tried it but don't find it's necessary. It's safe though.

[@MadeleinesVego]

Thanks for the recipe Mary! I will try it. 😍 You actually don’t need the plastic to cover your bread. When letting the bread proof in the oven with the steam of hot water like you did, the surface remains moist from the humid environment and doesn’t dry out. I often let my bread proof by that method too, it is very good! Actually the plastic might make it problematic because it might stick to the dough if you are unlucky and then it will deflate the risen bread. Just a tip for the one who sees my comment and wants to try your recipe. 😃I really love to use this method when proofing my bread since it make the perfect environment for the bread and also you will not have the problem of the dough drying. Makes it less problematic! 🙌 I love to bake bread. I bake both with yeast and sourdough. Today I am making homemade pitas with some wholegrain rye flour, with yeast. The other day I made the Ukrainian bread Pampushki made with just sourdough, no yeast. I live for bread. I eat bread EVERY day! MMMH YUM! What would life be without bread?! 🙀

[@marystestkitchen]

I've tried without and it does form a skin and didn't turn out as nicely 🤷‍♀️ maybe it's the dry climate here

[@tntthomasthai]

this happened to me just now. my first attempt was pretty succesful, but now with the second try, the plastic stuck on the risen bread and when i peeled it off they all collapsed :( I still baked them ofcourse but they were a lot denser and smaller... Still a nice crust though. It made me to consider omitting the plastic wrap for the next time, just like you suggested.

[@DanteVelasquez]

GOD that looks delicious!

[@marystestkitchen]

oh it IS!

[@helen2061]

Looks amazing, Mary! I'm on the New England coast so thinking vegan lobster rolls 😋

[@uwubyroseanne6268]

mary i love you 💓 i tried your first baguette recipe in the past, and this weekend i’ll try make this too!! it’s not a request, but where i live there aren’t a lot of vegan cheese options in the supermarket, and the recipes i found online are low in protein, and if someone here can suggest me some vegan cheese i could try i’ll be happier than ever 😊

[@marystestkitchen]

Yay! I hope you have fun making these!

[@dibamoca9885]

That crackle though!!😉

[@mastiffpeople4868]

YAAASSSSS GIRL, BREAD!!!

[@marystestkitchen]

hehe enjoy it while we still have bread on the channel :'''|

[@garya3056]

The holy grail! 🙌

[@marystestkitchen]

With the trials and tribulations involved in getting here certainly feels like it!

[@garya3056]

@@marystestkitchen great video, Mary… hope you’re doing well. 😎

[@valjauful]

Wow, beautiful banh mi, cannot wait to try this,thank you!!

[@marystestkitchen]

Hope you enjoy~!

[@billmckinley328]

Thank you for one of the best food prep videos I've seen on KZbin. I have to say, it looks like a lot of work for something that costs me 5,000 VND just about anywhere here in Hoi An. But sadly, I am leaving Vietnam in a month and was wondering just how hard can it be. Like most Vietnamese dishes, which are complicated to make at home, Banh Mi's don't look easy but to get the real deal will be worth a try. Just wondering if you have ever made Bun Cha Hanoi? I can't wait to check you your other videos!!!

[@marystestkitchen]

haha yes! If you can get your banh mi from a Vietnamese bakery, do it! :D There's just something so satisfying about taking them out of your very own home kitchen though. To answer your question, I haven't! You might want to check out my friend @thevietvegan tho

[@sr-kt9ml]

i love banh mi!!

[@marystestkitchen]

it's the best!

[@sr-kt9ml]

@@marystestkitchen that sandwich at the end would make for a great video recipe btw 😉

[@marystestkitchen]

@@sr-kt9ml hehe stay tuned ;-)

[@judithcoloma613]

I have been baking bread for years. I learned the basics in my mother's and grandmother's kitchen. They did not have a KitchenAid mixer. My husband (what a sweetheart) gave me one for Christmas. This method is foolproof! The crust was crackly and crunchy and the crumb was moist and flavorful. Fingertips were burned, unfortunately.

[@marystestkitchen]

Sometimes fingertips must be sacrificed in the name of good bread ;-)

[@cindyng9359]

Hi Mary! So excited to try this recipe. I don't think my kitchen is warm, would you suggest proofing the first two times it in an off oven with some warm water?

[@marystestkitchen]

Just place it in a warm environment; no steam needed. So you could put it in your oven with the oven light on (or just with the pilot light on if yours is a gas oven)

[@cindyng9359]

@@marystestkitchen great thank you

[@moegirl76]

To quote Ratatouille "It's a symphony of crackle." 😍

[@lovetobake6]

Yum😊

[@couldbecooking]

Fresh, crispy baguette...Yours check all the boxes! 🤤

[@carolbryant1458]

How about using up the leftover bread? Vegan bread pudding, stuffing, anything esle?

[@injunsun]

@Mary's Test Kitchen , mine never comes out this good. Once I did a startup sourdough from rainwater, which was the best bread I've ever had, and haven't been able to reproduce it since. I couldn't keep the starter alive, and I always add things that mess up the gluten, like oatmeal, wheat bran, flax seed meal, and other healthy ingredients. My request is how can we make healthier bread also come out with amazing taste and texture?

[@CAROMEL1]

That Banh mi baguette looks good, what is on it because I plan on making this whole meal.

[@ivanildolisboadossantos8660]

Caseiro muito top

[@marystestkitchen]

😊😊😊

[@mauipotikimanutui]

Hello Mary, thanks for your video. After trying 8 recipes and failed, I will try your recipe soon. But do you have any advices for making the Banh mi airier?

[@marystestkitchen]

Just try THIS recipe as is. Dont add anything else. Remember to use bread flour. Good luck 🍀🍀🍀

[@PaKa-kj3rj]

@@marystestkitchen Any advice about oven control (temperature/humidity/rack level)? Our oven has a fan directly cantered on the back wall. Ideal room temperature for proofing? Thanks!

[@user-bv7mk8id5t]

Made this yesterday. Your measurements seems to be on point! Some places the water can be less or perhaps more in some cases (when it comes to breads). For me I live in NY and it was the right amount. Today is a dry day as well. But I’m wondering if some people’s dough stuck to the plastic because the dough was perhaps too wet? The dough is pretty dry and not sticky at all! But not so dry that there is flour left of course, but I’m use to making sourdoughs and that tends to be a very sticky dough. Anyway, the only thing the 2nd rise wasn’t as good as yours, also my bread didn’t come out as golden? My oven was hot! I always let it go for 15 min even though it beeps that it is preheated. I’m going to try again today exactly how you did it. I did use my convention bake and my oven proof. I did use those so maybe it proofed too fast? Conventional bake isn’t good for this? Are there any other reasons why bread doesn’t get golden? I did spray it too and had the water below. Anyway sorry this is a lot. Thanks

[@marystestkitchen]

Yay! So happy you decided to try this recipe. Sounds like things went well even if didn't come out exactly as intended. I live in a dry climate as well and I guess that maybe the people who's plastic stuck to their buns live in a humid environment. It's a possibility anyway! For your 2nd rise not being as nice, do you mean it collapsed? If that's the case then yes, it proofed too fast. Or rather, you need to go be the look of the dough, rather than the time. Wait for it to rise to double in size. Or 250% max. The thing is, you want it to rise to the maximum amount without collapsing. This should be about 300% but it's so delicate at that stage that I would recommend just shooting for the 250. Hope that makes sense haha For your golden buns, it really is a heat thing. I used a a regular oven (no convection fan) as well. It may be that your oven isn't correctly calibrated (temp too low). It's very common for ovens to be miscalibrated. I use an oven thermometer to make sure when I'm developing recipes. If you don't have an oven thermometer and don't want to buy one, try just bumping up the temp by five to 10 degrees and then watch that bread like a hawk. Good luck!! :-)

[@nellievance]

When they "sing" coming out the oven and cooling 🙌

[@jessicarabbit1164]

I wonder if this could be kneaded in a bread machine... 🤔 Once I get my new one I'll see. I think I remember that the one I decided on has manual settings as well as fixed ones.

[@kathryngannon485]

They look great will definitely try them. I was just wondering doesn't anyone use bakers yeast anymore do people still know what it is?

[@marystestkitchen]

Isn't baker's yeast a catch-all phrase for all the different kinds of commercially available yeast used in baking though?

[@jonathandoelander6130]

I want to make a vegan French Dip sandwich with these!!!

[@MsAure]

Mary, I'm keeping you!😄

[@senpaikiim7601]

So how do you make it more fluffy than this? Less dough on the inside. Thanks for showing us your recipe. I'll be sure to try it out soon!

[@marystestkitchen]

My favorite Vietnamese sandwich shop growing up actually removed some of the inside of the bread before adding the fillings.

[@arlenenavarro716]

Hi Mary, I liked your recipes. Can you please make keto spring rolls wrapper please?

[@marystestkitchen]

thanks for the #reciperequest Arlene 😊

[@Recitativo]

For the Oven, did you use fan force? Or without it? And is your oven heating up from top and bottom? Trying to get a good result~ Thank you in advance!

[@marystestkitchen]

No fan. My oven heats from the bottom :-) hope that helps!

[@Recitativo]

@@marystestkitchen That helps a lot～！Thank you very much!

[@OMGninja]

These look so good! Question - if I use a bread maker do I have it knead the dough for the same amount of time? We have a bread maker but I've never used it before (it's my flatmate's). I got a vegan pork roll from a local Asian store so I really want to make the banh mi's I remember eating back in Australia... unfortunately there are no Vietnamese bakeries here in my area of London 😭😭😭 Thanks for the recipe!

[@marystestkitchen]

Maybe? Sorry I don't have a bread maker. I would *guess* to knead the same amount of time. Just try and then do the window pane test. Good luck!

[@OMGninja]

@@marystestkitchen that's cool - the machine kinda scares me tbh haha. But I'd take that over hand kneading for nearly an hour 😂 Thanks for the quick response!

[@marystestkitchen]

@@OMGninja no worries! Save your hands! 😀

[@danny___928]

YESSSS LOVE U MARY :)

[@marystestkitchen]

Thank you, Danny 🤗❤️❤️❤️❤️