• Vietnam Food Safari

VIETNAMESE RECIPE - Bánh Bao (Steamed Pork Buns )

Bánh Bao (Steamed Pork Buns )


For the Dough

3 cups all-purpose flour

1 tsp active dry yeast

2 tsp cornstarch

1/2 tsp salt

2 1/2 tsp baking powder

1/2 cups sugar

1 cup milk

1 tsp vegetable oil

3-4 drops lime juice

For the Fillings

600g ground pork

100g rice noodles (cooked)

1/2 yellow onion (peeled)

24 quail eggs (hard-boiled and peeled)

1 tsp mushroom seasoning

1/4 tsp ground black pepper

1/2 tsp sugar

1/2 tsp sesame oil

2 tsp oyster sauce

1/4 tsp salt

2 Chinese sausage diced

150g wood ear mushrooms finely diced

Additional items

1/2 cup vinegar

Cupcake liners.


Making the Dough

Warm milk in microwave for 30 seconds. Add 2 tsp sugar. Stir until dissolved. Then add active dry yeast. Stir gently. Cover and let it rest for 10 minutes or until foam. (The milk should be warm enough to the touch; so that it will not kill the yeast.)

In a mixing bowl, add all-purpose flour, cornstarch, baking powder, salt, remaining sugar, vegetable oil and lime juice. Pour in the yeast. Mix well until smooth. Cover the dough with plastic wrap or a damp kitchen towel. Place in a warm place for 2 hours or until the dough about double in size.

Making the Filling

Soak dried fungus in hot water and the noodle in warm water for 10 minutes. Rinse and drain well.

Peel boiled quail eggs. Slice Chinese sausages thinly on a diagonal. Dice yellow onion finelyl. Cut noodle into 3cm length. Soak wood ear mushrooms until soft and drain well, finely dice.

In a bowl, add ground pork, mushroom seasoning, ground pepper, sugar, sesame oil, oyster sauce, salt, onion, mushrooms, and noodle. Mix until combined. Set aside.

After 2 hours, lightly flour on a work surface. Place the dough on and divide it into 12 parts equally. Then roll into small balls. Cover and let the balls rest for 10 minutes.

Once again, lightly flour on the work surface. Place 1 dough ball on and flatten by using a rolling pin. (Flatten the edge so it's thinner than the middle.)

Place about 1 tablespoon of filling in the center of the dough. Place 3 Chinese sausage slices around the filling. Top with 2 quail eggs.

Pull the edge of dough over the filling and fold it into layers. Then twist the top to secure the bun. Pat around the bun to make shape. Place the bun on a piece of paper. Continue to do so until you finish all the dough balls and fillings.

Bring water in a steamer to a boil on medium heat. Add vinegar. (This will make the buns whiter in color.)

Place the buns into the steamer. (Remember to leave space so that they will have room to rise.)

Cover the top and steam for 20 minutes. (The top should be wrapped with a kitchen towel so that the water doesn't drip into the buns.)

After 20 minutes, remove the top and place the buns on a dish. Serve warmed with Soy Sauce.