❤️❤️ A collection of cooking tips, recipes, and dishes from all over the world. Every recipe on my channel are ones that I love dearly and are dishes that I cook for my family regularly or recipes that I have tested and is worth a try. I love trying out new foods, and would love to share them with you as well. Please subscribe and be a part of the Aimee’s Cooking Family ❤️❤️
Ah how much I missed this! My Vietnamese landlord use to make this all the time during the summer. Absolutely delicious. Will Absolutely be making this.🤍🤍🤍
Hi Aimee - will you please let us know if baking powder can be replaced for yeast because of allergies reaction on yeast thank you so much for your reply 🙏
This is the best Banh Mi recipe I have found. I've used others and I had no complaints but when I followed Aimee's recipe and tasted the result I was like "This is it." Also, her video instructions are ucnommonly clear. Try this recipe. You won't regret it.
Every oven is different and mine runs on the cooler side. I bake it at 475 F for 23 minutes. I would suggest keeping an eye on how the bread bakes and adjust accordingly. Remove early if need to.
Thanks for sharing your recipe..I have one question on steaming time.."you said that steamed for 15 mins.." should i place the dough right away..while the water still at room temperature? Or I let the water on the boiling point..then I put in the dough ? Thank you..
This recipe is so precise. Followed it step by step. My bread came out beautifully for a first timer. I mostly bake cakes, so bread is new to me. My oven runs hot, so I was at 19-20 minutes when my nose stepped in, this recipe blew me away. My husband loved the flavor also. Can’t wait to try your other bread recipes. I love bahn mi, so that’s my next recipe! Thank you so much. ❤
Tried your recipe and it turned out wonderful. The only thing i didnt have was the bread improver. I had to add some more flour but not very much. Great recipe.
I wish I had found you sooner. To be honest, I am not a big fan of Bánh Cuốn but I have a big brother who is really hooked on it. The thing is he is away from Vietnam and he does not know Vietnamese. I had to search for dozens of videos on RU-vid to learn how to make it and then teach him. Because either the video is in Vietnamese or it is not traditional steamed-on-cloth Banh Cuon or the video does not reveal the whole trick in detail. Aimee, your video tell almost everything I've learned from dozens of other videos. You did very good job on telling how to deal with batter and rice sheet and explaining the reason why we need to do it. Not sure if you have another video about making the dipping sauce (i will search for it). Thanks a lot for sharing.
I tried your instruc. But mine had no Bread improver .But still came out Great .crispy outside and fluffy inside. Here is my result video of my Bahn mi . Thanks to you . I don’t have to buy a Crusty bread at store . 👉🏻 ru-vid.comazOc2p_eAro?si=FrAdR5ZaJn1BuP-B
I think that if you live near a mexican panaderia or grocery store you could get a bolillo or birote, i think because the spanish roots it is very simmilar
Aimee thx so much for your recipe my son loves it. He thought it was the best . I have 1 issues that my icing is too watery . It didn’t get flaky. I didn’t put one cup. I did less than that. Is that make any different?Thx a lot but overall the texture of the doughnuts is so soft n airy . We loves it thx again
Aimee thx so much for your recipe my son loves it. He thought it was the best . I have 1 issues that my icing is too watery . It didn’t get flaky. I didn’t put one cup. I did less than that. Is that make any different?Thx a lot but overall the texture of the doughnuts is so soft n airy . We loves it thx again
I made this and I was very disappointed.. in how much I underestimated the recipe.. It was really good. I used fruit-fresh as a substitute for vitamin c
