Vegetarian Banh Bao (Vietnamese Steamed Pork Buns)

Discover the joy of making Vegetarian Banh Bao, a delightful twist on the traditional Vietnamese steamed pork buns. These fluffy, pillowy buns are filled with a savory and umami-packed mixture of extra firm tofu, wood ear mushrooms, carrots, and green onions, perfectly seasoned with soy sauce and vegetarian oyster sauce. The homemade dough, enriched with a hint of sweetness and a soft, airy texture, is a satisfying project for bakers of all skill levels. Ready in just over two hours, these plant-based buns are steamed to perfection and make an ideal snack, appetizer, or light meal. Whether you're vegan, vegetarian, or simply looking to explore Asian street food at home, this recipe is a wholesome and flavorful option that’s sure to impress.

Nutriscore Rating: 74/100

Prep Time:120 mins

Cook Time:15 mins

Total Time:135 mins

Servings: 8

Ingredients

• 300 grams All-purpose flour
• 50 grams Sugar
• 1 teaspoon Baking powder
• 1 teaspoon Instant yeast
• 160 ml Warm water
• 30 ml Vegetable oil
• 200 grams Extra firm tofu
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce (vegetarian)
• 1 medium Carrot
• 2 stalks Green onion
• 20 grams Dried wood ear mushrooms
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

In a large mixing bowl, combine the flour, sugar, and baking powder. Stir to mix evenly.

Step 2

Dissolve the instant yeast in warm water and let it sit for about 5 minutes until it bubbles.

Step 3

Add the yeast mixture and vegetable oil to the flour mixture. Mix well and knead the dough for about 10 minutes until smooth and elastic. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Step 4

Meanwhile, prepare the filling. Drain the tofu and press to remove excess water. Crumble the tofu into small pieces.

Step 5

Rehydrate the dried wood ear mushrooms in warm water for about 20 minutes, then drain and finely chop.

Step 6

Peel and dice the carrot into small cubes. Chop the green onions finely.

Step 7

In a pan over medium heat, add a little vegetable oil and sauté the tofu, wood ear mushrooms, carrot, and green onions for 5 minutes.

Step 8

Season the filling with soy sauce, vegetarian oyster sauce, salt, and black pepper. Stir well and cook for another 3-5 minutes. Set aside to cool.

Step 9

Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball and flatten into a disc about 10 cm in diameter.

Step 10

Place about 2 tablespoons of the filling in the center of each disc. Gather the edges of the dough and pleat to seal at the top, forming a bun.

Step 11

Place each bun on a small parchment paper square to prevent sticking.

Step 12

Set up a steamer and bring water to a boil. Carefully place the buns in the steamer, leaving space between them. Steam for 15 minutes over high heat.

Step 13

Turn off the heat and let the buns sit for 5 minutes in the steamer before removing.

Step 14

Serve the Vegetarian Banh Bao warm. Enjoy!

Nutrition Facts

Serving size	(910.6g)

Amount per serving	% Daily Value*
Calories	1939.0

Total Fat 47.6g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 17.1g
Cholesterol 0mg	0%
Sodium 3333.6mg	0%
Total Carbohydrate 313.3g	0%
Dietary Fiber 30.8g	0%
Total Sugars 56.1g
Protein 69.8g	0%

Vitamin D 0IU	0%
Calcium 1496.8mg	0%
Iron 22.1mg	0%
Potassium 1345.2mg	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: 21.8%

Protein: 14.2%

Carbs: 63.9%