Bánh Bao (Vietnamese Steamed Pork Buns)

Banh bao are soft, fluffy steamed buns filled with savory pork, Chinese sausage, and a whole egg tucked inside. They’re filling enough to count as breakfast, lunch, or a quick dinner, and they’re one of those foods that somehow feel comforting every single time.

If you’ve ever had Vietnamese steamed buns from a bakery and wondered if you could make them at home, the answer is yes. It takes a little time, but none of the steps are complicated. Once you get the hang of shaping and steaming, these become very doable and surprisingly freezer-friendly.

What is Banh Bao?

Banh bao are Vietnamese steamed pork buns made with a lightly sweet, fluffy dough and a savory filling. Inside, you’ll usually find seasoned ground pork, lap xuong (Chinese sausage), mushrooms, crunchy vegetables, and either a quail egg or a piece of hard-boiled egg.

They’re similar in concept to Chinese baozi, but the flavor profile is a little different. Vietnamese versions tend to be slightly sweeter, richer, and often include sausage and egg as part of the filling. They’re commonly eaten for breakfast, packed for lunch, or grabbed from bakeries and street food stalls as an easy meal on the go.

Ingredients That Matter (and Why)

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

• Ground pork – This is the base of the filling. Pork stays juicy after steaming and takes on seasoning really well. Avoid very lean pork or the filling can turn dry.
• Chinese sausage (lap xuong) – Adds sweetness and fat that balances the pork. If you’ve made dishes like bun thit nuong or banh mi thit nuong before, you already know how much flavor this brings.
• Eggs – Quail eggs are traditional, but regular hard-boiled eggs work just as well. They make the buns more filling and give you that classic bakery-style look when you cut one open.
• Jicama or water chestnuts – These add crunch and keep the filling from feeling heavy. Don’t skip this if you can help it.
• Wood ear or shiitake mushrooms – Earthy, slightly chewy, and great for texture. Wood ear is traditional, but shiitake is easier to find and works perfectly.
• All-purpose flour + cornstarch – This combo keeps the dough soft and tender instead of bready. Cornstarch lightens the texture, which is what you want for steamed buns.
• Milk – Milk makes the dough softer and slightly richer than water-based doughs.

Substitutions and Flexibility

• No quail eggs? Use halved hard-boiled chicken eggs.
• No lap xuong? You can leave it out or replace it with a small amount of chopped char siu or cooked ground pork.
• No jicama? Water chestnuts are the easiest swap.
• Dairy-free? Use warm water instead of milk, though the buns will be slightly less tender.

How to Make Bánh Bao (Overview)

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

Start with the filling. Cook the Chinese sausage first, then sauté the shallots, garlic, jicama, and mushrooms until softened. Let everything cool before mixing it with the pork and seasonings. This keeps the filling juicy and easier to work with.

Shape the filling into meatballs and press the egg and sausage into each one. Having these ready before you touch the dough makes assembly much smoother.

For the dough, mix everything together until soft and slightly sticky, then let it rest. This short rest relaxes the dough and makes shaping easier. After dividing and resting again, flatten each piece, place the filling in the center, and pleat to seal.

Steam the buns until puffed and cooked through. Once the steaming time is done, let them sit for a few minutes before opening the lid. This step helps prevent collapsing.

Troubleshooting

How to Store and Reheat

These buns store really well, which makes them great for meal prep.

Refrigerate:
Store cooked buns in an airtight container for up to 3 days. Reheat by steaming for 5 to 7 minutes or microwaving with a damp paper towel.

Freeze:
Freeze fully cooked buns once cooled. Steam straight from frozen for 10 to 12 minutes until heated through. They’re perfect for quick breakfasts or busy days.

What to Serve with Banh Bao

Banh bao are hearty enough to stand on their own, especially for breakfast or a quick lunch. When I want to round things out, I usually add something fresh and crunchy on the side, like Vietnamese pickled carrots and daikon. The acidity helps balance the richness of the filling.

If you’re putting together more of a street-food–style spread, bánh bao fit right in alongside dishes like grilled pork vermicelli bowls (bun thit nuong), Vietnamese meatballs in tomato sauce (xiu mai), or crispy egg rolls (cha gio). They also pair well with lighter soups, like wonton noodle soup, when you want something warm without going all-in on another heavy dish. For something sweet afterward, I usually keep it simple with che chuoi or banh flan.

Make These Once, Then Keep Them on Repeat

Banh bao takes a little time, but they’re absolutely worth it. Soft dough, savory filling, and that bakery-style payoff when you open one up at home. If you’ve been missing Vietnamese steamed buns or want a freezer-friendly option that actually reheats well, this is a great one to try.

If you make these, leave a comment and let me know how it went. And if you plan to make them again, save this recipe so it’s easy to come back to when the craving hits.

RECIPE