Wholemeal Bahn MI GA - A Vietnamese Cuisine Recipe

A street snack staple in Vietnam for those who need a quick meal on the go. This is a short baguette with a thin, crisp crust and a soft, airy texture! It roots from the colonisation by the French in the 1880s that lasted about 6 decades. Check out our recipe and video below. 

We teach many Vietnamese Cuisine classes at the studio. Check out how to make this recipe in our class here.


Crusty Wholemeal Bread - makes 4 buns
333g Bread flour
66g Whole Wheat flour
250g Water
3g Salt
10g Sugar
3g Yeast brown

Chicken Marinade
2 nos Chicken Thigh, cut to thick strips
3 tbsp Viet Fish sauce
1 tbsp Chili oil
2 nos Garlic, paste
1 nos Shallot, mince
1 nos lemongrass, paste
2 big pinch White pepper powder
1 tbsp Brown sugar
2 pinch Five spice powder

Chicken Glaze
10g Hoisin sauce
10g Honey
10g Oyster sauce

90g Sugar
120g Vinegar
90g Water
1/2 nos Carrot, thin strips
1/5 nos Daikon, thin strips

500g Chicken Liver
150g Cold Butter, cubes
3 nos Shallots
2 tsp Fried Garlic
Salt and pepper to taste
50g Cream

Coriander leaves


Bread Dough
Add all the ingredients into the mixing bowl and mix on low speed for 30 seconds to combine the dough. 
Next, turn to high and mix for another 4 minutes. We want as much gluten to develop as possible. Perform the window pane test once completed to assess gluten formation.
Form into a tight ball and cover with plastic in an oiled bowl/tray.
Allow the dough to rest for 30 minutes till it becomes slightly larger.
Divide into 3 then form into balls and rest for another 30 minutes.
Finally, shape into logs/batard shapes then allow to proof till double and large in size.
Bake in oven at 200/190C for 15-20 minutes with a lot of steam.

Chicken Marinade
Remove skin from the thigh and cut into 4-5 long strips.
Combine together, the ingredients for the marinade and allow the mixture to sit for 1 hour.
Heat a pan and add oil. Before adding the chicken to the pan, remove excess marinade. 
As it is cooking on the pan, allow it to char a little, turning over once in awhile.
Before removing from then pan, brush with the glaze and allow it to cook awhile longer.
Remove and use when needed in the sandwich.

Combine liquids and sugar in the pot and bring to a boil.
Once the sugar dissolves, turn off the heat.
Thin slice the carrot and the daikon and add into the liquid, allow it to sit for a few hours.

Sliced shallots and fry in 1/3 of the butter.
Once soft and fragrant, add the fried garlic and the livers together.
Season with salt and pepper a little.
Once they are half cooked, white outside, soft and pink inside, transfer to food processor and blend. Add the cold butter as you blend to cool it down and smoothen the texture.
Add the cream at the end and turn off the processor.
Cool in the chiller and use as required. 

We teach many Vietnamese Cuisine classes at the studio. Check out how to make this recipe in our class here.



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