Banh Bao (Vietnamese Steamed Pork Buns)

Delight in the comforting flavors of Banh Bao, Vietnamese steamed pork buns that are as satisfying to make as they are to eat. These fluffy, cloud-like buns are filled with a savory medley of seasoned ground pork, aromatic onions, earthy mushrooms, and the umami of fish sauce and soy sauce. Each bun is crafted with care, nestled with a hard-boiled quail egg and a slice of sweet Chinese sausage for an authentic burst of flavor in every bite. Perfectly steamed to pillowy perfection, these handheld delights make for a satisfying snack or appetizer. Whether you're an experienced baker or new to making steamed buns, this recipe, complete with step-by-step guidance, promises a delightful culinary adventure right in your kitchen.

Nutriscore Rating: 62/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 12

Ingredients

• 500 grams all-purpose flour
• 100 grams sugar
• 7 grams dry yeast
• 250 ml warm water
• 50 ml milk
• 2 tablespoons vegetable oil
• 10 grams baking powder
• 500 grams ground pork
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 0.5 teaspoon pepper
• 1 small onion
• 4 pieces mushrooms
• 12 pieces quail eggs
• 2 links Chinese sausage

Directions

Step 1

In a large bowl, mix together the warm water, 100 grams sugar, and dry yeast. Let the mixture sit for 5-10 minutes until the yeast is foamy.

Step 2

Add milk, vegetable oil, and 500 grams of all-purpose flour slowly into the yeast mixture. Stir until the dough forms and knead for about 10 minutes until smooth and elastic.

Step 3

Cover the bowl with a damp cloth and let it rise in a warm area until it doubles in size, approximately 1 hour.

Step 4

While the dough is rising, prepare the filling. Finely chop the onion and mushrooms.

Step 5

In a large bowl, combine ground pork, fish sauce, soy sauce, 1 tablespoon sugar, pepper, chopped onion, and chopped mushrooms. Mix well.

Step 6

Hard boil the quail eggs and peel them. Thinly slice the Chinese sausage.

Step 7

Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball and flatten into a disc using your hands or a rolling pin.

Step 8

Place a spoonful of pork filling in the center of each disc, add a quail egg and a slice of Chinese sausage. Gather the edges of the dough and seal the bun by pinching the top.

Step 9

Cut out 12 pieces of parchment paper, and place each filled bun on a piece to prevent sticking.

Step 10

Allow the buns to rest for about 15 minutes before steaming.

Step 11

Steam the buns for about 20 minutes in a bamboo steamer or other steaming apparatus, ensuring the water beneath the steamer does not touch the buns.

Step 12

Serve warm and enjoy your homemade banh bao!

Nutrition Facts

Serving size	(2001.1g)

Amount per serving	% Daily Value*
Calories	5077.5

Total Fat 214.4g	0%
Saturated Fat 70.1g	0%
Polyunsaturated Fat 18.1g
Cholesterol 1556.6mg	0%
Sodium 7134.1mg	0%
Total Carbohydrate 532.7g	0%
Dietary Fiber 17.5g	0%
Total Sugars 124.2g
Protein 238.4g	0%

Vitamin D 166.7IU	0%
Calcium 399.7mg	0%
Iron 34.9mg	0%
Potassium 1546.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 19.0%

Carbs: 42.5%