Bánh Bao (Vietnamese Steamed Pork Buns)
These banh bao (Vietnamese steamed buns) are soft, fluffy, and filled with a savory pork, Chinese sausage, and egg filling that’s packed with flavor! They’re just as good as the ones from the bakery but made fresh at home with simple ingredients.
I love taking traditional Vietnamese recipes and making them approachable for home cooks, just like my pâté chaud or chả giò (Vietnamese egg rolls)! These steamed buns are my latest obsession because not only do they taste better than store-bought, but they’re surprisingly easy to make once you get the hang of it.
Banh bao is perfect for breakfast, lunch, or an on-the-go snack. Whether you’re making them for meal prep, a family gathering, or just because you’re craving something warm and comforting, they’ll disappear fast—so make a big batch!
I also love keeping a stash in the freezer for those days when I need a quick and filling bite. Just steam or microwave them, and they’re as good as fresh! Whatever the occasion, these fluffy buns are always a crowd-pleaser.
What is Bánh Bao?
Bánh bao (pronounced “bahn bao”) is the Vietnamese take on Chinese baozi, fluffy steamed buns filled with ground pork, quail egg, and slices of Chinese sausage. The dough is slightly sweet and soft, while the filling is juicy, flavorful, and often includes mushrooms, glass noodles, and jicama for extra texture.
They’re portable, freezer-friendly, and delicious straight out of the steamer or reheated on a busy day.
Gather These Kitchen Tools
- Stand mixer
- Rolling pin
- Bamboo or metal steamer
Ingredient Breakdown: Why Each One Matters
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
For the Dough:
- All-purpose flour + cornstarch – The cornstarch lightens the dough and helps keep it soft and white.
- Instant yeast – Use quick rise or rapid rise.
- Baking powder – For extra puffiness.
- Warm milk – Activates the yeast (keep temp around 100-115°F).
- Sugar, salt – For flavor.
- Vegetable oil – Keeps the dough tender.
- White vinegar (for steaming) – Add to the steaming water to keep the buns bright and white.
For the Filling:
- Ground pork – Or sub ground chicken or tofu for a lighter version.
- Chinese sausage (lap xuong) – Adds a slightly sweet, smoky bite.
- Hard-boiled or quail eggs – The classic banh bao touch.
- Garlic, shallots – Sautéed for flavor.
- Jicama or water chestnuts – Adds crunch.
- Wood ear or shiitake mushrooms – Optional, for texture.
- Oyster sauce, sesame oil – For savory umami.
- Sugar, salt, pepper, chicken bouillon powder – Season to taste.
- Cornstarch – Helps bind the filling.
How to Make Bánh Bao (Quick Version)
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Make the filling: Sauté Chinese sausage, then garlic, shallots, jicama, and mushrooms. Let everything cool. Mix with ground pork, seasonings, and shape into meatballs with an egg and sausage slice inside. Chill.
- Make the dough: Knead flour, cornstarch, sugar, yeast, salt, baking powder, and warm milk in a stand mixer. Add oil. Rest, knead again, and divide into 12–14 balls.
- Assemble: Flatten each dough ball, keeping the center thick and outer edges thin. Add the filling, and pleat to seal. Let rise for 30 minutes.
- Steam: Steam buns for 18 minutes with a splash of vinegar in the water. Let rest in the steamer 3 minutes before opening. Buns will deflate if you open the lid right away.
Tips for Success
✔️ Use a Kitchen Scale for Accuracy – Measuring ingredients precisely, especially flour, is key to achieving soft, fluffy buns. A scale ensures consistency every time, from mixing the dough to dividing portions evenly.
✔️ No Scale? No Problem! – If you’re using measuring cups, go with the spoon and sweep method: Spoon the flour into the cup, then level it off with a straight edge. Avoid packing it in—too much flour will make the dough dense instead of light and airy.
✔️ Let the Dough Rise Properly – Give the dough enough time to rise, covering it with a damp kitchen towel or plastic wrap to lock in moisture. This keeps it soft and pliable. When shaping the buns, cover any unused dough to prevent it from drying out.
✔️ Shape the Filling for Even Cooking – Roll the filling into uniform-sized meatballs before assembling the buns. This helps each one cook evenly and ensures a perfect bite every time. I like to shape all the meatballs first, then set them aside to streamline the process.
✔️ Take Your Time Pleating – The folding and pleating might take some practice, but don’t rush! I find it easiest to hold the dough in my palm and rotate it as I pleat—this helps create even, well-shaped buns.
✔️ Vinegar for Steaming? Yes! – Adding a splash of vinegar to the steaming water does two things:
– Boosts fluffiness – The acidity activates the baking powder, helping the dough rise.
– Keeps the buns bright white – No yellowish tint here! This trick makes your steamed buns look as good as they taste.
Troubleshooting
There could be several reasons, such as inactive yeast, insufficient time for the dough to rise, or improper steaming conditions.
It could be from too much liquid in the dough, inaccurate flour measurement, or inadequate kneading. Try adding more flour to the dough mixture (about 1 tablespoon at a time) and knead some more.
Over-kneading the dough, not allowing enough time for rising, or using too much flour.
Place parchment paper or cabbage leaves beneath the buns in the steamer to prevent sticking.
Variations to Try
- Char siu pork – BBQ-style pork for a Cantonese twist.
- Vegetarian – Try tofu, glass noodles, mushrooms, and veggies.
- Sweet custard – Fill with coconut or egg custard for dessert!
How to Store Leftover Steamed Buns
Allow the steamed buns to cool to room temperature before storing to prevent condensation. Place the cooled Banh Bao in an airtight container or wrap them individually in plastic wrap.
Refrigerate: Store in the refrigerator for up to 2-3 days.
Freeze: For longer storage, Banh Bao can be frozen. Wrap each bun tightly in plastic wrap, place it in a freezer-safe bag, and label it with the date. They can be frozen for up to 1-2 months.
Reheat: To enjoy again, reheat Banh Bao by steaming them for a few minutes until heated through. Alternatively, microwave them for 1-2 minutes with a damp paper towel to maintain moisture.
What to Serve it With
Banh bao is already delicious, but the right sides make it even better! For some crunch, pickled vegetables (do chua) or Korean cucumber salad add a fresh, zesty contrast. And if you want something creamy to wash it all down, an avocado smoothie is the perfect way to balance everything out!
Final Thoughts
Making banh bao at home might seem intimidating at first, but once you try it, you’ll see how doable (and rewarding) it really is. I like to prep a batch on the weekend and keep a few in the freezer for busy mornings. They reheat beautifully and taste just like they came from the bakery.
Let me know if you try them—and don’t be surprised if they disappear fast!
RECIPE
Bánh Bao (Vietnamese Steamed Pork Buns)
Equipment
- Stand Mixer
- Steamer
Ingredients
For the Filling
- 1 pound ground pork
- 2 Chinese sausages (Lap Xuong), sliced
- 6 quail or hard-boiled eggs, (whole or halved)
- 1 cup jicama (or water chestnuts) finely diced
- ½ cup wood ear or shiitake mushrooms soaked and chopped
- 2 shallots minced
- 2 cloves garlic minced
- 1½ tablespoon oyster sauce
- ½ tablespoon sesame oil
- 1 teaspoon chicken bouillon powder
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon cornstarch
For the Dough
- 4 cups all purpose flour (plus more for dusting)
- 5 tablespoons cornstarch
- ½ cup sugar
- 1 (6oz) packet instant yeast (2¼ teaspoons)
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 1½ cup warm milk
- 2 tablespoons vegetable oil
- 1 tablespoon vinegar (for steaming)
Instructions
Prepare the Filling
- Sauté sliced Chinese sausage for 2 minutes per side. Set aside.
- In the same skillet, cook shallots, garlic, jicama, mushrooms, and a pinch of salt for 3–4 minutes until soft. Cool completely.
- In a large bowl, combine ground pork, oyster sauce, sesame oil, bouillon, sugar, pepper, salt, and cornstarch. Add cooled veggies and gently mix.
- Shape into 12–14 meatballs. Press an egg slice and 2–3 sausage pieces into each one. Chill while making the dough.
Make the Dough
- In a stand mixer bowl, combine flour, cornstarch, sugar, yeast, salt, and baking powder. Add warm milk and mix on low for 1 minute.
- Increase to medium speed and knead for 8–10 minutes. Add vegetable oil halfway through. Dough should be soft and slightly sticky. Rest covered for 15 minutes.
Shape the Buns
- Divide dough into 12–14 equal pieces. Roll each into a ball and rest 15 more minutes, covered.
- Flatten a ball into a disk, keeping the center thicker. Place a meatball in the center, pleat the dough around it, and pinch to seal. Repeat with remaining dough and filling. Rest for 30 minutes.
Steam
- Line steamer with parchment or cabbage leaves. Add 1 tbsp vinegar to the boiling water (to keep buns white). Steam buns in batches for 18 minutes. Turn off heat and let sit for 3 minutes before opening the lid. (Pro tip: Quickly exposing the banh bao to air will cause them to deflate.)
- Serve. Enjoy warm! Store leftovers in the fridge or freezer
Notes
- Use a kitchen scale for precise measurement of the dough ingredients (especially the flour) and dividing the dough portions. Achieve a soft and pliable dough by carefully measuring ingredients. Consistency is key for the desired pillowy texture.
- If you don’t have a kitchen scale, use the spoon and sweep method to measure the flour. Spoon it into the measuring cup and level it off with a straight edge for accuracy. Avoid packing the flour, as this can lead to over-measuring and affect the consistency of this recipe.
- Allow the dough adequate time to rise, covering it with a damp kitchen towel or plastic wrap to preserve moisture for a soft, pliable texture. Similarly, when filling the bao, cover any unused dough to prevent drying.
- Interrupted while making these, or want to plan ahead? Cover your dough loosely and refrigerate. Come back within 24 hours, remove from the fridge, and resume rising.
- When preparing the filling, shape it into uniform-sized meatballs to guarantee even cooking for each one. I like having the meatballs prepped and ready to go before rolling out the dough.
- Take your time to pleat and fold the bao. I find it easier to hold it in the palm of my hand and turn it as I’m pleating.
- Add vinegar to water for steaming. The acidity of vinegar activates the baking powder, promoting dough leavening for a softer, fluffier texture. Additionally, it prevents discoloration and elevates the whiteness of the buns.
Hi,
The dough opens after I pinch it together. I used the indicated amount of oil. Could too much oil be the issue though?
Thank you so much!
Hi, Ai Binh! Thanks for the question. That can definitely be frustrating.
Too much oil can sometimes make the dough slippery and harder to seal, but it’s usually more about the shaping technique. When closing the banh bao, try pinching and slightly twisting the top to really lock it in. It also helps to make sure the edges aren’t coated in oil or filling. If needed, lightly dust your fingers with flour so you get a better grip when sealing.
If it’s still opening, you can also try pleating it tighter and letting the shaped buns rest for a few minutes before steaming so the seam has time to set. Hope that helps, and let me know how it goes if you try it again.