this post was submitted on 19 Sep 2023
61 points (83.5% liked)

FoodPorn

15906 readers
73 users here now

Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!

Rules:

1. BE KIND

Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.

2. NO ADVERTISING

This community is for sharing pictures of awesome food, not a platform to advertise.

3. NO MEMES

4. PICTURES SHOULD BE OF FOOD

Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca

Other Cooking Communities:

Be sure to check out these other awesome and fun food related communities!

!cooking@lemmy.world - A general communty about all things cooking.

!sousvide@lemmy.world - All about sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!

founded 1 year ago
MODERATORS
 

The bread is kind of a fake baguette Recipe: https://youtu.be/Z-husjZkxHw?si=pda6-Pkp8bY2YcHI

Everything except the condiments are homemade, including pickles. Pretty happy with it.

you are viewing a single comment's thread
view the rest of the comments
[โ€“] pokemaster787@ani.social 2 points 1 year ago (1 children)

Have a recipe you'd recommend? I've never been able to recreate the banh mi baguettes I get at the good Vietnamese places nearby.

Yes, sorry for the late reply. This recipe is pretty good https://tastylittledumpling.com/vietnamese-baguette-recipe/

They lightly oil the bowl, but (Vietnamese) Baguette is noticeably greasy, so when I do it I add two tablespoons oil to the dry ingredients, then after mixing the rest, place in an oiled bowl.

You can see from the ingredients and instructions that they are going for a fast, hot ferment. Butt ton of yeast and sugar, oven light on. Normally this makes me cringe, I like long, cold natural ferments, for Banh Mi it works though.