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Banh Mi – Vietnamese Baguette Recipe…

Click here for full written recipe (Bấm vào đây để in công thức)
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1.5 tsp active dry yeast
180ml (3/4 cup) lukewarm water (at 40-46°C or 105-115°F)
250g (8,82 oz. – less than 2 cups) all-purpose flour (low-protein, unbleached)**
1 tsp salt
1 tbsp sugar (optional)

** I live in Germany and here they don’t sell the equivalent of bread flour in the US. So I made this recipe with all-purpose flour (Gloria das Backstarke Weizenmehl Type 550 und Dr. Oetker Hefe). But you are free to try it with bread flour. I guess bread flour will generate better results. You can also try Gold Medal Unbleached All-purpose Flour^^

Local Banh Mi Production in Hoi An:
How to make Grilled Pork for Banh mi Thit Nuong
How to make Banh Mi Thit Nguoi (Sandwich with cured pork cold cuts)
How many types of Banh Mi are there?
How to make Banh Mi with Chicken Floss (Banh Mi Ga in Da Nang)
How to make homemade yellow mayonnaise for Vietnamese sandwiches
How to make Pate for Vietnamese sandwiches–Kp3at4Q4

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