Lua’s Kitchen

Oops, I made a classic measuring mistake and added way too much water to my bánh mì dough. It ended up super wet and sticky! I threw it in the freezer, then defrosted it slowly in the fridge for 24 hours. Brought it to room temp for an hour, mixed in some nuts and seeds, gave it a final proof for 2 hours and 20 minutes, baked it off, let it cool, sliced it up... and wow!

It doesn’t look like traditional bánh mì or classic sourdough, so I don’t even know what to call it. But it tastes amazing, and I’m totally happy with this happy accident experiment! 😋 ..

Why I Recommend Cold Proofing ?

Cold proofing (retarding) lets shaped dough ferment slowly in the refrigerator (4-48 hours at 4°C/39°F) instead of room temperature. You can even freeze dough first, then transfer to the fridge overnight to defrost.

Benefits

It slows yeast dramatically, letting enzymes convert starches to sugars for deeper, more complex flavors. Cold strengthens gluten for superior structure, easier scoring, larger air pockets (fluffy crumb), and a shiny, thin crispy crust, perfect for bánh mì!

How It Works

After shaping, place dough in a fully covered container in the fridge. For final proof, move to bánh mì pans in a turned-off oven at room temp (27°C/80°F) for 2 hours 40 minutes.

Important: Without full coverage, oxidation happens—bánh mì turns pale, needing longer baking for color.

Today I hosted a private online cooking class with a French family from Bordeaux.
They even found Saigon special beer for their Vietnamese spirit.

: Is bánh mì made from rice and tapioca flour?”
This is the question I get most often, and it always surprises me!

Many assume bánh mì uses rice or tapioca flour since Vietnam grows rice and tapioca, not wheat. But bánh mì is actually a French colonial legacy, made from wheat flour just like classic French baguettes. We’ve perfected it with special techniques for a lighter, airier crumb and extra-crispy crust that thrives in our humid, warm climate.

Discover our exciting online Vietnamese cooking classes, bánh mì baking workshops, and coffee-making sessions, perfect for mastering authentic flavors from home!

Ready to cook like a local? Contact me today for details and booking!

Thank you for the 5* review 🙏

Happy Tết !!
We’re closed for just one day and reopening tomorrow, 18th Feb 2026.

My students brought me 3kg high-protein wheat flour from Danmark for my Banh mi experiment 🙏

They love Vietnam, love Vietnamese food. They visited Vietnam last year and already learned How to cook Vietnamese food and make Vietnamese coffee with me. This year they came back and learned Banh mi baking.

Hello from London,
The Banh mi made by Lua’s Kitchen and the guest arrived London.