Bánh Bao (Vietnamese Steamed Pork Buns)

Banh bao steamed buns in a bamboo steamer basket. One cut in half to show inside.

Bánh Bao (Vietnamese Steamed Pork Buns)

Course: Breakfast, Main Course

Cuisine: Vietnamese

Prep Time: 1

Cook Time: 18

Rest + Rising Time: 1 15

Total Time: 2 33

Servings: buns

Calories: 461kcal

Author: Quynh Nguyen

These Vietnamese steamed buns are soft, fluffy, and filled with seasoned ground pork, Chinese sausage, crunchy vegetables, and egg. They’re bakery-style, freezer friendly, and perfect for breakfast, lunch, or make-ahead meals.

Print Recipe

Equipment

Stand Mixer
Steamer

Ingredients

Filling

1 pound ground pork
2 Chinese sausages (lap xuong), sliced
6 quail eggs 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

Dough

4 cups all purpose flour (plus more for dusting)
5 tablespoons cornstarch
½ cup sugar
2¼ teaspoons instant yeast
½ teaspoon salt
1½ teaspoon baking powder
1½ cup warm milk
2 tablespoons vegetable oil

For Steaming

1 tablespoon vinegar (added to steaming water)

Instructions

Make the Filling

In a skillet over medium heat, sauté the sliced Chinese sausage for about 2 minutes per side. Remove and set aside.
In the same skillet, cook the shallots, garlic, jicama, mushrooms, and a pinch of salt for 3 to 4 minutes until softened. Let cool completely.
In a large bowl, combine ground pork, oyster sauce, sesame oil, bouillon powder, sugar, salt, pepper, and cornstarch.
Add the cooled vegetables and mix gently until just combined.
Divide the mixture into 12–14 equal meatballs. Press an egg piece and a few slices of sausage into each. 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 speed for 1 minute.
Increase to medium speed and knead for 8 to 10 minutes, adding vegetable oil halfway through.
The dough should be soft and slightly sticky. Cover and let rest for 15 minutes.

Shape the Buns

Divide dough into 12–14 equal pieces. Roll each into a ball and rest, covered, for another 15 minutes.
Flatten each piece into a disk, keeping the center slightly thicker than the edges.
Place a meatball in the center. Pleat the dough around the filling and pinch to seal.
Place buns on parchment-lined trays, cover loosely, and let rest for 30 minutes.

Steam

Line a steamer with parchment paper or cabbage leaves.
Bring water to a boil and add 1 tablespoon vinegar to the water.
Steam buns in batches for 18 minutes.
Turn off the heat and let the buns sit in the steamer for 3 minutes before opening the lid.
Serve warm.

Notes

Use a kitchen scale for best results when measuring flour and dividing the filling.
Keep dough and shaped buns covered at all times to prevent drying.
Let the filling cool completely before assembling to avoid softening the dough.
Adding vinegar to the steaming water helps keep the buns white and supports a lighter texture.
For make-ahead prep, shaped buns can rest in the fridge (covered) for up to 24 hours before steaming.
Fully cooked buns freeze well. Steam straight from frozen for 10 to 12 minutes until heated through.

Nutrition