Bánh Bao
Steamed Stuffed Bun
A soft, fluffy steamed bun filled with seasoned pork, Chinese sausage, quail egg, and vegetables, enjoyed as a snack or light meal.
Other variations:
Bánh bao thịt, Bánh bao xá xíu, Bánh bao gà, Bánh bao chay, Bánh bao trứng cút
Category
Steamed Dish
Region
Popular Nationwide
Preparation Time
3h10
Servings
6
Difficulty
Hard
About this recipe
Bánh Bao was introduced to Vietnam by Chinese immigrants and adapted to local tastes. It is popular across the country, sold in street stalls, bakeries, and convenience shops as a portable, filling snack.
Ingredients List
500 g all-purpose flour 7 g dry yeast 100 ml warm milk 100 ml warm water 100 g sugar (divided) 300 g ground pork 50 g Chinese sausage (sliced) 6 quail eggs (boiled peeled) 20 g wood ear mushrooms (soaked, chopped) 50 g carrot (diced) 1 onion (minced) 1 tbsp oyster sauce 1 tbsp soy sauce 1/2 tsp pepper
Materials & Tools
Steamer mixing bowls rolling pin knife and chopping board parchment paper
Preparation steps
Total Time :
3h10
Active Time :
1h10
Cooking Time
2h00
Activate Yeast
Mix yeast with warm water and sugar; let stand 5–10 min.
10 min
Make Dough
Combine flour, sugar, milk, yeast mix; knead smooth, rise 1–2h.
2h00
Make Filling
Sauté onion, add pork, mushrooms, carrot, sauces, pepper.
20 min
Shape Buns
Divide dough, flatten, add filling, sausage slice, egg, seal into buns.
20 min
Steam
Place on parchment, steam 15–20 min until fluffy.
20 min
Chef’s Tips
For whiter buns, use milk and a little vinegar in dough; do not oversteam to keep buns soft.
Serving Suggestions
Pickled vegetables, chili sauce
Nutritional info
330kcal
16g protein
9g fat
48g carbs
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