Authentic Vietnamese Bánh Bao (Steamed Pork Buns)
Indulge in the delightful experience of homemade Vietnamese Bánh Bao, also known as steamed pork buns. These luscious buns are puffy, soft, and filled with a savory blend of ground pork, Chinese sausage, and shiitake mushrooms, complemented by pieces of hard-boiled egg for an extra touch of richness. Traditionally enjoyed for breakfast or as a snack, these buns are perfect for sharing with family and friends. Whether served fresh or frozen for later enjoyment, they’re sure to satisfy your cravings for authentic Vietnamese flavors.
30
Servings
120
Calories
10
Ingredients
Ingredients
self-rising flour
4 cups (none)
milk
1 cup (none)
white sugar
3/4 cup (none)
Chinese sausage
2 links (thinly sliced)
hard-boiled eggs
5 (cut into 1-inch pieces)
barbecued pork
1/2 lb (optional)
ground pork
2 lbs (none)
dried shiitake mushrooms
10 (rehydrated and finely julienned)
onion
1 (finely chopped)
oyster sauce
3 tablespoons (none)
Instructions
1
Begin by soaking the dried shiitake mushrooms in hot water for about 20-30 minutes until they are softened. Remove, dry them off, and julienne finely. Reserve the soaking water for later use.
2
Heat a tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent. Incorporate the ground pork, chopped Chinese sausage, and julienned mushrooms into the skillet. Stir-fry for several minutes until the pork is fully cooked. Season the mixture with oyster sauce, fish sauce, and fresh ground pepper to taste. Remove from heat and let it cool slightly.
3
In a separate bowl, dissolve the sugar in the milk. Gradually add the self-rising flour, one cup at a time, kneading the dough thoroughly after each addition. Once all the flour is incorporated, shape the dough into a ball and place it in a large mixing bowl. Cover with a damp cheese cloth to prevent drying.
4
To form the buns, take a handful of dough and roll it out thinly using a rolling pin. Cut into circles of your desired size. Spoon a portion of the filling into the center of each circle. Add a piece of hard-boiled egg and, if desired, a small piece of barbecued pork on top. Carefully pinch and seal the dough tightly around the filling, ensuring no gaps remain.
5
Place each bun on a small square of parchment paper to prevent sticking. Arrange the buns in a steamer basket, spacing them apart to allow for expansion as they steam. Steam the buns for approximately 15-20 minutes, or until they are puffed up and cooked through.
6
Allow to cool slightly before serving. Enjoy the buns fresh, or let them cool completely before freezing for later enjoyment. The flavor and texture hold up beautifully after freezing.
Nutrition Information
6.7
Fat
9.3
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Vietnamese Bánh Bao?
Bánh Bao is a traditional Vietnamese steamed pork bun that is puffy and soft, filled with savory ingredients like ground pork and Chinese sausage.
What are the main ingredients in the filling?
The filling consists of ground pork, Chinese sausage, shiitake mushrooms, and pieces of hard-boiled egg.
What type of flour is used for the dough?
This recipe specifically uses four cups of self-rising flour.
How do I prepare the dried shiitake mushrooms?
Soak them in hot water for 20-30 minutes until softened, then dry them off and julienne them finely.
What seasonings are used for the pork mixture?
The mixture is seasoned with oyster sauce, fish sauce, and fresh ground pepper.
How many servings does this recipe make?
This recipe yields approximately 30 steamed buns.
Can Bánh Bao be frozen?
Yes, they can be frozen for later enjoyment, and the flavor and texture hold up beautifully.
How long should I steam the buns?
The buns should be steamed for approximately 15-20 minutes until they are puffed up.
How do I prepare the dough?
Dissolve sugar in milk and gradually add self-rising flour while kneading until it forms a ball.
What is the calorie count for one Bánh Bao?
Each bun contains approximately 120 calories.
How do I prevent the dough from drying out?
Cover the dough with a damp cheese cloth while you are working.
Is there an optional meat I can add?
Yes, you can add a small piece of barbecued pork on top of the filling inside each bun.
How should the hard-boiled eggs be prepared?
The eggs should be cut into 1-inch pieces before being placed in the buns.
What is the purpose of the parchment paper?
Placing each bun on a square of parchment paper prevents them from sticking to the steamer basket.
When is Bánh Bao traditionally served?
They are traditionally enjoyed for breakfast or as a savory snack.
How should the Chinese sausage be prepared?
The two links of Chinese sausage should be thinly sliced.
How do I shape the buns?
Roll the dough thinly, cut into circles, spoon in the filling, and pinch the edges together to seal.
What is the protein content per serving?
Each bun provides 4 grams of protein.
How do I cook the filling components?
Sauté finely chopped onion until translucent, then add the ground pork, sausage, and mushrooms until cooked.
How much sugar is in the dough recipe?
The recipe calls for 3/4 cup of white sugar.
Is it necessary to space the buns in the steamer?
Yes, space them apart to allow for expansion as they steam.
How much ground pork is needed?
You will need 2 lbs of ground pork for the filling.
What should I do with the mushroom soaking water?
The recipe suggests reserving the soaking water for later use.
What is the fat content per serving?
Each bun has 6.7 grams of fat.
How much milk is required for the dough?
The dough requires 1 cup of milk.
What is the carbohydrate count for one bun?
There are 9.3 grams of carbohydrates per serving.
Do I need to let the filling cool?
Yes, allow the cooked pork mixture to cool slightly before filling the dough.
What size should the dough circles be?
You can cut the dough into circles of your desired size depending on how large you want the buns.
How many mushrooms are used?
The recipe uses 10 dried shiitake mushrooms.
Should the buns be served hot?
Yes, they are best enjoyed fresh and slightly cooled after steaming.