# Bahn Mi Recipe **URL:** \ **Category:** Anova Precision® Oven\ **Created:** [May 18, 2022, 5:53pm UTC](https://community.anovaculinary.com/t/bahn-mi-recipe/30684 "2022-05-18T17:53:05Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![tomlowe](https://avatars.discourse-cdn.com/v4/letter/t/22d042/32.png) [@tomlowe](https://community.anovaculinary.com/u/tomlowe)\ **Post date:** [May 18, 2022, 5:53pm UTC](https://community.anovaculinary.com/t/bahn-mi-recipe/30684/1 "2022-05-18T17:53:05Z")
Anyone have a good recipe ofr Bahn Mi (Vietnamese Rolls)? More importantly does anyone have an oven setting necessary ofr a thin crust roll with a soft interior. ---
**Author:** ![xipher](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/xipher/32/7674_2.png) [@xipher](https://community.anovaculinary.com/u/xipher)\ **Post date:** [June 24, 2022, 5:50pm UTC](https://community.anovaculinary.com/t/bahn-mi-recipe/30684/2 "2022-06-24T17:50:42Z")
Bahn Mi is a sandwich that uses french baguette, so [Baguette 101 | Anova Precision® Oven Recipes](https://oven.anovaculinary.com/recipe/zh7YEPPsuN0RS4qxpX38) should work for you. ---
**Author:** ![palo](https://avatars.discourse-cdn.com/v4/letter/p/858c86/32.png) [@palo](https://community.anovaculinary.com/u/palo)\ **Post date:** [June 27, 2022, 10:59pm UTC](https://community.anovaculinary.com/t/bahn-mi-recipe/30684/3 "2022-06-27T22:59:00Z")
Could this recipe be recalculated to just make 1 baguette (1/3 of the recipe)? p ---
**Author:** ![palo](https://avatars.discourse-cdn.com/v4/letter/p/858c86/32.png) [@palo](https://community.anovaculinary.com/u/palo)\ **Post date:** [July 9, 2022, 11:34pm UTC](https://community.anovaculinary.com/t/bahn-mi-recipe/30684/4 "2022-07-09T23:34:57Z")
Anyone help? ---
**Author:** ![DMG](https://avatars.discourse-cdn.com/v4/letter/d/5e9695/32.png) [@DMG](https://community.anovaculinary.com/u/DMG)\ **Post date:** [July 10, 2022, 6:44pm UTC](https://community.anovaculinary.com/t/bahn-mi-recipe/30684/5 "2022-07-10T18:44:18Z")
For a baguette type roll, I’ve had good luck with this: start with upper and lower at 480, 100% steam for 5 minutes, then turn off steam and switch to rear convection at 450 for 11 minutes. Very consistent, good results. (this is for baguettes weighing 250g wet dough) For the dough itself, for three loaves, 450g Bread flour, 5g instant yeast, 9g salt, and 310g water. Knead with dough hook 4 minutes and rise 2+ hours (depending on temp.) then divide and roll out, place on floured towel to shape and final rise for about 30 minutes. ---
**Author:** ![DMG](https://avatars.discourse-cdn.com/v4/letter/d/5e9695/32.png) [@DMG](https://community.anovaculinary.com/u/DMG)\ **Post date:** [July 10, 2022, 7:20pm UTC](https://community.anovaculinary.com/t/bahn-mi-recipe/30684/6 "2022-07-10T19:20:08Z")
No reason you can’t divide by 3 but you’ll have to knead by hand, not enough for a mixer to work properly. ---
**Author:** ![tomlowe](https://avatars.discourse-cdn.com/v4/letter/t/22d042/32.png) [@tomlowe](https://community.anovaculinary.com/u/tomlowe)\ **Post date:** [July 10, 2022, 7:38pm UTC](https://community.anovaculinary.com/t/bahn-mi-recipe/30684/7 "2022-07-10T19:38:04Z")
Thank you for responding. I will try your settings next bake… Regards, Tom Lowe ---
**Author:** ![tj7374](https://avatars.discourse-cdn.com/v4/letter/t/dc4da7/32.png) [@tj7374](https://community.anovaculinary.com/u/tj7374)\ **Post date:** [November 2, 2023, 4:56pm UTC](https://community.anovaculinary.com/t/bahn-mi-recipe/30684/8 "2023-11-02T16:56:17Z")
Here is the recipe I use to make banh mi. It turned out very good with Breville oven, soft inside and crusty outside. I tried to make it with Anova yesterday but did not turn out as good as the Breville one. I think the steam needed to be turned off in the last 5 minutes to make crusty skin. Here is the recipe: Bread flour: 500 g Salt: 5 g Dry yeast: 6 g Iced water: 325g Temperature: 210-230c 18-20 minutes The recipe makes 6 banh mi, about 150g each. I set the oven at 210 c but the bread did not turn golden brown so I turn the temperature up to 220 and bake for another few minutes. I would say 220c might be a better temperature setting. ---
**Author:** ![tomlowe](https://avatars.discourse-cdn.com/v4/letter/t/22d042/32.png) [@tomlowe](https://community.anovaculinary.com/u/tomlowe)\ **Post date:** [November 2, 2023, 5:12pm UTC](https://community.anovaculinary.com/t/bahn-mi-recipe/30684/9 "2023-11-02T17:12:17Z")
Many thanks for your reply. Nothing better than a well-made Banh Mi😊 Regards, Tom Lowe