Low Sodium Banh Bao (Vietnamese Steamed Pork Buns)

Discover the deliciously fluffy charm of *Low Sodium Banh Bao (Vietnamese Steamed Pork Buns)*—a healthier take on the traditional street food favorite. These pillowy buns are made from a soft, homemade dough that encases a savory filling of ground pork, carrots, mushrooms, and aromatic seasonings, all enhanced by low-sodium soy sauce for a heart-friendly touch. Each bun is finished with a surprise bite of boiled egg tucked inside, bringing an extra layer of richness. Steamed to perfection, these pork buns are light, flavorful, and perfect for sharing. Whether you’re looking to reduce sodium in your meals or simply enjoy a Vietnamese classic, this recipe is a must-try for both family dinners and on-the-go snacks.

Nutriscore Rating: 72/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 10 grams Dry yeast
• 50 grams Sugar
• 240 ml Warm water
• 10 grams Baking powder
• 30 ml Vegetable oil
• 300 grams Ground pork
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Black pepper
• 100 grams Carrots, finely chopped
• 100 grams Mushrooms, finely chopped
• 30 ml Soy sauce (low sodium)
• 2 large Boiled eggs, quartered
• 2 stalks Green onions, chopped

Directions

Step 1

In a large mixing bowl, combine the flour, dry yeast, and sugar. Gradually add the warm water and mix until a dough forms.

Step 2

Add the baking powder and vegetable oil to the dough and knead thoroughly until the dough is smooth and elastic, about 10 minutes.

Step 3

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 45 minutes or until it doubles in size.

Step 4

While the dough is rising, prepare the filling: In a skillet, heat a small amount of vegetable oil over medium heat.

Step 5

Add the finely chopped onion and garlic to the skillet and sauté until fragrant and soft, about 3 minutes.

Step 6

Add the ground pork to the skillet and cook until browned.

Step 7

Mix in the chopped carrots, mushrooms, black pepper, and low-sodium soy sauce. Cook the mixture for another 5 minutes or until the vegetables are tender.

Step 8

Remove the skillet from heat and stir in the chopped green onions. Allow the filling to cool slightly.

Step 9

After the dough has risen, punch it down and divide it into 8 equal portions.

Step 10

Flatten each portion of dough into a circle about 10 cm in diameter.

Step 11

Place a portion of filling in the center of each dough circle, adding one quartered piece of boiled egg on top.

Step 12

Carefully gather the edges of the dough circle, and start pleating to create sealed buns.

Step 13

Place each bun on a small piece of parchment paper.

Step 14

Set up a steamer and bring the water to a boil. Place the buns in the steamer, leaving space between them to expand.

Step 15

Steam the buns for about 15 minutes, or until they have puffed up nicely and are cooked through.

Step 16

Serve the steamed buns warm, and enjoy a delightful, low sodium treat.

Nutrition Facts

Serving size	(1623.1g)

Amount per serving	% Daily Value*
Calories	3470.0

Total Fat 104.7g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 17.0g
Cholesterol 642mg	0%
Sodium 2383.7mg	0%
Total Carbohydrate 474.0g	0%
Dietary Fiber 22.8g	0%
Total Sugars 64.4g
Protein 152.2g	0%

Vitamin D 95IU	0%
Calcium 311.3mg	0%
Iron 30.6mg	0%
Potassium 2010.2mg	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: 27.3%

Protein: 17.7%

Carbs: 55.0%