📝 About This Recipe
Born from the historical intersection of French baking traditions and Vietnamese pantry ingenuity, this dish—known locally as 'Bánh Mì Chấm Sữa'—is the quintessential soul-warming breakfast of Vietnam. It features a shatteringly crisp, airy baguette served alongside a decadent, velvety pool of sweetened condensed milk, often enhanced with a touch of butter or sea salt. It is a masterclass in simplicity, offering a nostalgic harmony of textures and a perfect balance of toasted grain and creamy sweetness.
🥗 Ingredients
The Bread
- 1 large French Baguette (preferably with a thin, crackly crust and airy crumb)
- 2 tablespoons Unsalted Butter (softened to room temperature)
- 1 teaspoon Honey (for a light glaze)
The Dip
- 1/2 cup Sweetened Condensed Milk (high-quality full cream variety like Longevity brand)
- 1 tablespoon Evaporated Milk (to thin the consistency slightly)
- 1 pinch Maldon Sea Salt (to balance the intense sweetness)
- 1/4 teaspoon Vanilla Bean Paste (optional for a gourmet floral note)
Optional Aromatics & Garnishes
- 1 teaspoon Toasted Sesame Seeds (for a nutty finish)
- 1 piece Fresh Pandan Leaf (to infuse the milk while warming)
👨🍳 Instructions
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1
Preheat your oven or toaster oven to 375°F (190°C). A hot oven is crucial for achieving that signature 'shatter' when you bite into the crust.
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2
Prepare the bread by lightly misting the exterior of the baguette with a fine spray of water. This creates steam in the oven, reviving the crust's crunch without drying out the interior.
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3
In a small bowl, whisk together the softened butter and honey until smooth. Use a pastry brush to apply a very thin, almost invisible layer over the top of the baguette.
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4
Place the baguette directly on the oven rack. Toast for 5-7 minutes, turning halfway through, until the exterior is golden brown and sounds hollow when tapped.
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5
While the bread toasts, prepare the dipping sauce. In a small heavy-bottomed saucepan over low heat, combine the sweetened condensed milk and evaporated milk.
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6
Add the pandan leaf (if using) and a tiny pinch of sea salt to the saucepan. Stir constantly for 2-3 minutes just until the milk is warm and fluid. Do not let it boil, as it can scorch easily.
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7
Remove the saucepan from the heat and stir in the vanilla bean paste. The aroma should be sweet, creamy, and inviting.
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8
Carefully remove the hot baguette from the oven. Using a serrated knife, slice the bread on a sharp bias into 2-inch thick pieces, or leave it whole for a traditional 'tear and dip' experience.
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9
Pour the warmed milk mixture into two shallow dipping bowls or small ramekins.
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10
Garnish the milk with a sprinkle of toasted sesame seeds for a sophisticated textural contrast.
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11
Serve immediately while the bread is steaming hot and the milk is silky and warm.
💡 Chef's Tips
Always use a baguette with a high crust-to-crumb ratio; the light, airy Vietnamese-style baguette (made with a mix of rice and wheat flour) is ideal if you can find it. If your condensed milk is too thick to dip comfortably, whisking in a teaspoon of hot water or milk will reach the perfect consistency. Avoid using a microwave to heat the bread, as it will make the crust chewy and tough rather than crispy. Store leftover condensed milk in a glass jar in the fridge for up to two weeks; it's excellent in coffee. For a vegan version, use condensed coconut milk and a high-quality vegan baguette.
🍽️ Serving Suggestions
Pair with a strong Vietnamese Iced Coffee (Cà Phê Sữa Đá) to double down on the condensed milk theme. Serve alongside a plate of fresh tropical fruits like dragon fruit or mango to cut through the richness. For a savory-sweet brunch, serve with a side of soft-boiled eggs seasoned with soy sauce and black pepper. Enjoy as a late-night snack with a hot cup of jasmine or oolong tea. Add a side of salted butter for those who like to spread then dip.