Recipe for banh mi rolls – vietnamese baguettes
Looking for the perfect banh mi rolls? These homemade Vietnamese-style baguettes are light, crisp and airy – just like the ones used in authentic street food sandwiches. This recipe shows you exactly how to achieve the signature thin crust and fluffy interior by combining manitoba flour, potato starch and a steam bake.
With detailed steps for kneading, shaping and scoring, even home bakers can master these banh mi rolls. Serve them freshly baked or reheat for that just-out-of-the-oven crunch. Whether you fill them with marinated pork, tofu or grilled chicken, these rolls elevate any banh mi sandwich.
This easy recipe makes 8 rolls and takes under 3 hours from start to finish. It’s ideal for weekend cooking, meal prep, or impressing guests with homemade Vietnamese street food. Bookmark this recipe for the next time you’re craving a crisp bite of Southeast Asia at home.
What are banh mi rolls made of?
Banh mi rolls are made with wheat flour (preferably manitoba), potato starch, yeast, sugar, oil, and water. This combination creates a thin, crisp crust and soft interior.
How are banh mi rolls different from French baguettes?
Banh mi rolls are shorter, lighter and airier than traditional French baguettes. They’re also often slightly sweet and include rice or potato starch for a delicate crumb.
Can I freeze banh mi rolls?
Yes! Once cooled, you can freeze them in an airtight bag. Reheat in a hot oven for 3–5 minutes to restore their crispness.
How long does it take to make banh mi rolls?
From start to finish, about 2 hours and 30 minutes including rising and baking time.
Bang Mi Rolls – Vietnamese Baguettes
Ingredients
- 500 g manitoba flour
- 50 g potato starch
- 7 g dry yeast
- 10 g baking enzyme optional, improves structure
- 12 g sugar
- 10 g salt
- 20 g neutral oil
- 375 g cold water
Instructions
Dough
- In a stand mixer bowl, combine the flour, potato starch, yeast, enzyme, sugar and salt.
- Add the cold water and oil.
- Knead: 5 min on low speed, 5 min on medium, then 2 min on high speed until the dough releases from the bowl.
- Shape into a ball and return to the bowl.
- Cover with plastic wrap and let rise for 1 hour or until doubled in size.
Shaping
- Divide into 8 equal pieces (approx. 120 g / 4.25 oz each) and shape into balls.
- Rest covered for 10 minutes.
- Shape each ball into an oval, then roll into a short baguette with tapered ends.
- Use a rolling motion: roll – press – roll – press – until evenly shaped.
- Place seam side down on a baking tray lined with parchment paper.
Proofing and Baking
- Let rise in a warm oven at 40°C (100°F) – not hotter.
- Add 250 g (1 cup) boiling water to a tray at the bottom of the oven to generate steam.
- After 45 minutes, remove the bread and steam tray.
- Preheat oven to 230°C (450°F) top and bottom heat.
- Score each loaf lengthwise (1 cm / 1/3 inch deep) with a sharp blade dipped in water.
- Bake for 12–15 minutes until golden and crisp.