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banh bao

Banh Bao Recipe (Vietnamese Steamed Pork Buns)

Banh Bao or Vietnamese Steamed Pork Buns, is a savory and fluffy type of bun that is beloved by millions all around the world. Its filled with pork meat, quail egg, and a variety of other ingredients, then wrapped inside a soft and fluffy bun. All of which brings together one of the best foods you'll have ever tried.
5 from 1 vote
Prep Time 2 hrs 30 mins
Cook Time 20 mins
Course Main Course
Cuisine Vietnamese
Servings 10
Calories 334 kcal

Equipment

  • Steamer Basket
  • Parchment Paper

Ingredients
  

Ingredients For Dough

  • 2 Cup All-Purpose Flour
  • 2 Teaspoon Baking Powder
  • 3/4 Cup Milk
  • 1 Tablespoon Vegetable Oil
  • 1/2 Cup Granulated Sugar
  • 1 Packet Yeast

Ingredients For Filling

  • 1 Pound Ground Pork
  • 1/4 Cup Wood Ear Mushroom Diced
  • 1/2 White/Yellow Onion Diced
  • 2 Links Chinese Sausage Diced
  • 2 Stalks Green Onion Diced
  • 10 Quail Egg Hard-Boiled and Peeled
  • 1 Tablespoon Oyster Sauce
  • 2 Teaspoon Fish Sauce
  • 1 Teaspoon Granulated Sugar
  • 1/2 Teaspoon Chicken Bouillon Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground White Pepper

Instructions
 

Prepping The Dough

  • First you'll want to warm up your milk. So grab a microwavable bowl and microwave your milk until it is warm. Then add in your sugar and stir until the sugar is fully dissolved. After that, add in your yeast and stir it around. Then let it sit for about 5 minutes.
  • Grab a large mixing bowl, then add in your all-purpose flour, baking powder and vegetable oil. Then pour in your milk mixture slowly while mixing the contents around.
    When mixing, you should see that the contents is starting to form into a dough.
    Note: If it is still a bit watery, add a few more tablespoons of flour until it can form into a dough.
  • Dust your work surface with some flour and then place your dough onto the surface. Start kneading the dough for a few minutes until it is nice and smooth. Then place it back into the mixing bowl and cover it up with a kitchen towel.
    Place the bowl somewhere warm where it can rest/proof for around 1 hour.

Prepping The Filling

  • Before you do anything, you'll need to cook your diced onions.
    Grab a pan and pour some oil into it over medium-high heat. Once it's hot enough, cook your onions until they are soft and fragrant. Then transfer it to a bowl to cool down.
  • Grab a mixing bowl, and add in your ground pork meat, diced wood ear mushrooms, diced Chinese sausages, diced green onion stalks, diced and cooked yellow/white onions, fish sauce, oyster sauce, granulated sugar, chicken bouillon powder, salt and ground white pepper.
    Mix it all together until everything is nicely mixed.
  • (Optional) Divide the filling mixture into 10 equal sections. This will come in handy in the later steps.

Making The Banh Bao

  • By now, 1 hour should be up.
    Grab your dough and transfer it to a flour dusted work surface.
    Knead the dough for a few more minutes. Then cut the dough in half. Roll both halves of the dough into a log shape dough. Then using a knife, cut both log shaped doughs into 5 equal sections. Don't worry if one section ends up a bit smaller, that is normal.
    You should have 10 equal dough sections at this point.
  • Using a rolling pin, roll each dough section into a large circle shaped dough. It should be around 4 to 6 inches wide in diameter depending on how big you want your banh bao to be.
  • Now this is where separating the filling mixture into 10 equal parts comes in handy. Take 1 section of the filling mixture and place it in the middle of the circle shaped dough.
    Then grab 1 quail egg and place it in the middle of the filling mixture.
  • Using your fingers, slowly pinch together the sides of the dough until it starts to seal itself up. You can look at the picture above for reference.
    After sealing the entire dough up, it should now form into a banh bao. Give the top a little twist to ensure the seal is completely tight, then set it aside.
  • Repeat for the rest of the dough and fillings until you have used up all of your ingredients and have made 10 banh baos.

Steaming The Banh Bao

  • Before steaming, you have to get your parchment paper ready.
    Grab your parchment paper and cut it into 10 little squares, enough for each square to fit 1 banh bao.
  • Grab your steamer basket and open it up. Place your banh bao onto a piece of parchment paper and then place it into the steamer basket. Make sure to leave about 1 inch room separating the banh baos from each other as they will expand during the steaming process.
  • After putting all of your banh bao's into your steamer basket, let them rest for up to 5 to 10 minutes.
    During this time, prep your steaming method.
  • If you're using a wok, fill it up with some water over medium-high heat and bring it to a boil.
    Once it is boiling, transfer your steamer basket with the banh baos onto the boiling water and let it start steaming. The entire steaming process should take 20 minutes for the banh baos to fully cook.
  • After 20 minutes, you're banh baos should be fully cooked and ready.
    Turn off the heat and serve your banh baos immediately.

Nutrition Facts

Nutrition Facts
Banh Bao Recipe (Vietnamese Steamed Pork Buns)
Amount Per Serving
Calories 334 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 117mg39%
Sodium 516mg22%
Potassium 220mg6%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 13g14%
Protein 15g30%
Vitamin A 106IU2%
Vitamin C 1mg1%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Banh Bao
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