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Banh Mi Roll

Bahn mi

Banh mi is a Vietnamese short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a sub sandwich and served as a meal.

The filling often includes a combination of meats such as grilled pork, chicken, or cold cuts, along with pâté for added richness. Some versions also include Vietnamese-style pickled vegetables like carrots, daikon radish, cucumber, and cilantro.

To add flavor and a touch of heat, traditional banh mi sandwiches are typically garnished with condiments like mayonnaise, soy sauce, and chili sauce. This combination of savory and tangy flavors, along with the contrast of textures from the crusty bread, tender meat, and crunchy vegetables, makes banh mi a delicious and popular street food choice.

Ready in:  2-3 hoursServes:  4-6 people
Yield:   6 x 100gUnits:  US
  • 400g bread flour
  • 250g lukewarm water
  • 4g instant dry yeast or 2g fresh yeast
  • 40g sugar
  • 8g salt
  • 20g oil without flavor (original recipe doesn’t contain any fat, but I noticed that oil will provide softer crumb)


  • 8 am mix lukewarm water, dry instant yeast and sugar until dissolved add flour, salt, mix all together, until no dry flour remained, cover, let rest 30 min for autolyse (during the autolyse stage the flour absorbs the water, becoming fully hydrated. This will activate gluten development). Dough will look lumpy but don’t worry it will become smooth  later.
  • 8.30 am add oil and knead by hands or with your mixer for 5-7 min. Until dough will become smoother. Cover, let rest for 1 hour – 1 hour and 30 min at 76-84F/24-28C.
  • 10 am dough should get almost twice bigger in volume. 
  • Sprinkle work surface with flour.
  • Divide the dough into 6 equal pieces (about 100g each).
  • Roll each piece in a tight roll, creating a mini baguette shape.
  • Place rolls on parchment paper, or into a baguette pan, cover the rolls and let them proof for 1 hour at 76-80F/24-26C, until they get slightly bigger in volume.
  • 11 am move rolls to fridge for 15 min, it will make scoring easier.
  • Preheat the oven to 450F with empty tray under.
  • 11.15 am remove rolls from fridge, score them.
  • Place rolls into the hot oven, pour 1 cup of hot boiling water in a tray( the one that was preheating under).
  • Bake rolls 10 min with steam, then 10-12  min without steam until golden brown.


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Bahn Mi Roll
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10 thoughts on “Banh Mi Roll

  1. Is the amount of yeast correct?

    1. I believe fresh yeast should be more than dry

      1. I can confirm 4g of dry yeast work perfectly.
        Would expect 12g of fresh yeast do the same job.

  2. Hi dear Natalya, sorry but I think there must be a typo with the amount of fresh yeast. It perhaps is 12 grams ( triple of dry yeast). 🙏🏻your recipes are awesome. Thanks 😊

  3. Please confirm the amount of dry/fresh yeast as it’s inconsistent with other recipes: normally dry yeast is one third of fresh yeast.

    Many thanks for sharing your knowledge…

    Best regards, Eduardo.

  4. Hi Natasha, I love your recipes, I am watching from South Africa Germiston. ❤️

  5. Just tried this recipe and it was easy and excellent! Thank you for sharing it! I had been looking for a recipe just like this and I knew that I could trust your recipes

  6. Hello Natasha!

    Thanks for allways great recipe and tip.

    Can I have 1-2 tsp lemon juice in the dough?


  7. Thanks for the receipt!Just a question can i bake it with all purpose flour or that won’t working?Thank you for your response!

  8. I would not recommend mixing by hand. It was very sticky. And if your wrists are weak like mine, difficult to knead for 5-7 minutes.

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