BANH MI VIETNAM: What Makes the Perfect Loaf?

For this episode of my R&D series, I wanted to take a deeper look at one of the most important parts of bánh mì, the bread itself.

I sat down with baker Quoi Nguyen here in Vietnam to learn more about what actually goes into making a good bánh mì. We talked about everything from the dough and ingredients to shaping, proofing, baking, and the techniques that give Vietnamese bánh mì its signature crispy crust and light, airy interior.

One of my favorite parts about making this series is getting the opportunity to learn directly from people who have spent years perfecting their craft. The more I learn about Vietnamese food, the more I realize how much there is still to understand.

My goal with this episode was to learn as much as I could from Quoi, take that knowledge back into my own kitchen, and eventually develop a bánh mì recipe that I can confidently share with you.

Hope you enjoy this one.

@David Nguyen