Bánh Bao Recipe

Tien - Alden

By Tien – Alden

Lastest Updated June 18, 2024
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Vietnamese steamed pork buns, locally known as bánh bao, are a true delight filled with tender pork and encased in soft, pillowy dough. These scrumptious buns are perfect for a satisfying breakfast or snack in Vietnam.

In just a few simple steps, you’ll craft mouthwatering buns that are a feast for both the eyes and the palate. Don’t miss this opportunity to dive into Vietnamese food culture and elevate your cooking skills with this irresistible bánh bao recipe!

Steamed Pork Buns

Getting To Know Vietnamese Bánh Bao

Vietnamese steamed pork buns, or bánh bao, are a culinary creation that has evolved from its Chinese origins. While similar in appearance to Chinese baozi, Vietnamese bánh bao is typically smaller and features a special blend of ingredients.

Steamed Pork Buns
Banh Bao
Tips Making Banh Bao
Store Your Banh Bao

The filling of these buns typically consists of ground pork (including both lean and fatty parts), mushrooms, quail eggs, and sometimes salted eggs. Over time, it has become a popular street food in Vietnam. These convenient buns serve as an ideal breakfast option for busy mornings.

The making of bánh bao is also considered a culinary art in Vietnamese culture, requiring skill to perfectly balance the flavors and to create the delicate, fluffy texture of the bun.

How Many Tools Do You Need To Make Bánh Bao?

Baking Mat
  • Steamer pot: A steamer pot is crucial for cooking bánh bao, as it provides the moist heat necessary to cook the buns evenly without direct contact with the water.
  • The steamer pot, often made of bamboo, stainless steel, or aluminum, allows the buns to expand and become fluffy as they cook.
  • Large mixing bowl: The large mixing bowl serves as the primary vessel for combining the dough ingredients, ensuring ample space for mixing and kneading the dough until it achieves the desired consistency.
  • Spatula: A handy tool for stirring and folding the dough as it comes together. It also assists in scraping the dough from the sides of the bowl, ensuring no ingredients go to waste.
  • Baking mat: A non-stick baking mat provides a clean and smooth surface for rolling out the dough, preventing it from sticking to the work surface and making it easier to handle.
  • Rolling pin: Use this tool to flatten and roll the dough out to the ideal thickness, providing uniformity in size and shape for the buns.
  • Dough scraper: A dough scraper is a versatile tool that helps cut and shape the dough, as well as clean the work surface. It also assists in lifting the dough off the baking mat without tearing or distorting its shape.
  • Bánh bao mold (optional): While not strictly necessary, a bun mold can be a helpful tool for shaping the buns uniformly and ensuring consistent size and appearance.
  • Plastic wrap: Plastic wrap is essential for covering the dough during the resting period, preventing it from drying out and developing a crust. It also helps maintain the dough’s moisture content, ensuring a soft and tender texture in the final product.
  • Parchment paper: Parchment paper serves as a barrier between these buns and the steamer, preventing the buns from sticking to the steamer pot and making it easier to remove them once cooked.

What Are Bánh Bao’s Ingredients?

I’ll divide these Vietnamese steamed pork buns’ ingredients into 2 parts: the dough and the filling.

For The Dough

Sweetened Fresh Milk
  • Instant yeast: Acts as a leavening agent, allowing the dough to rise and become fluffy.
  • All-purpose flour (10-11% protein): Provides the main structure of the dough, determining its texture and consistency.
  • Sweetened fresh milk: Adds sweetness, flavor, and moisture to the dough, contributing to a tender texture. If you use unsweetened milk, you can add some sugar.
  • Cooking oil: Enhances the dough’s softness and prevents it from drying out during cooking.
  • Second Part
  • All-purpose flour: Works in tandem with the first part to build the dough’s structure and consistency.
  • Baking powder: An additional leavening agent that helps the dough rise and become light and fluffy.

For The Filling

Shiitake Mushrooms
  • Ground pork: The main protein component, providing a rich, savory flavor to the buns’ filling.
  • Quail eggs: Enhance the filling’s texture and taste while providing an additional source of protein.
  • Onion, wood ear mushroom, and shiitake mushrooms: Add depth of flavor, texture, and a hint of earthiness to the filling.
  • Sugar: Balances the savory flavors in the filling, adding a touch of sweetness.
  • Salt: Enhances the overall flavor of the filling, bringing out the natural flavors of the ingredients.
  • Pepper: Adds a subtle spicy kick to the filling, complementing the other flavors.
  • Sesame oil: Imparts a nutty aroma and flavor, elevating the taste of the filling.
  • Oyster sauce: Provides a rich umami taste, adding depth and complexity to the filling’s flavor.
  • Tapioca starch: Helps thicken and bind the filling, ensuring it holds together well inside the buns.

How to Make Vietnamese Bánh Bao?

Alright, it’s time to make some Vietnamese steamed pork buns with 6 steps.

Step 1: Activate The Yeast

If using regular yeast, activate it by heating 1 tablespoon of fresh milk over low heat until slightly warm, then add the yeast and stir.

Rest the yeast for about 10 to 15 minutes until it expands. Note that the ideal temperature for activating yeast is between 90 and 104°F (32 and 40°C). Using instant yeast does not require this step.

Activate The Yeast

Step 2: Proof The Dough

Mix the first part of the dough ingredients in a large bowl, leaving about 0.7 ounces of flour for dusting the baking mat.

Knead on a floured baking mat for 15-20 minutes until the dough is no longer sticky. If too dry or you find it hard to knead, add a bit of oil or water. If too wet, add about 0.2 to 0.35 ounces of flour.

Proof The Dough

Grease a large bowl. Then, place the dough inside, and cover it with plastic wrap. Let the dough rise for about 2.5 hours or until it has expanded 2.5-3 times its original size. The best proofing temperature is between 77 and 100°F (25 and 38°C).

Cover It With Plastic Wrap

Note

During the summer, you can let the dough sit at room temperature. In the winter months, when it’s cold, you can use an oven by preheating it to 122-158°F (50-70°C) for 3-5 minutes, then turning it off and placing the bowl with the dough inside to rise.

Alternatively, you can use a microwave, placing a large bowl of boiling water inside to help maintain humidity and warmth.

Step 3: Prepare the Filling

Combine all the filling ingredients in a large bowl and mix well.

Combine All The Filling Ingredients

Shape the filling into round patties and place 2 or 3 quail eggs (depending on preference) in the center of each patty, carefully folding the filling around the eggs.

Shape The Filling Into Round

Step 4: Shape The Buns

Once the dough has been proofed, gently press it down to release the air. Add the second part of the dough ingredients and mix well. Knead the dough for another 10 minutes.

Press It Down
Shape The Buns

Divide the dough into equal portions.

Divide The Dough Into Equal

Flatten each portion into a circle, with the edges thinner than the center.

Flatten Each Portion

Step 5: Wrap The Buns

With a bánh bao mold: Once the dough has been rolled out, place the meat filling wrapped in egg in the center and fold the dough to form a round shape. Then, gently press the dough into the mold. Next, flip the mold over and gently tap it on the table to release a neatly formed bun.

Wrap The Buns

Without a mold: Place the filling in the center of the flattened dough and fold the edges over the filling, sealing the bun by pinching the edges together.

Place The Filling In The Center
Pinching The Edges Together

Step 6: Steam The Buns

Place all the shaped buns in a steamer and rest them for 10 minutes before steaming.

Steam The Buns

Meanwhile, boil a pot of water. After resting, steam the buns over boiling water for about 20 minutes until fully cooked.

Buns Over Boiling Water
Vietnamese Banh Bao

Handy Tips You Should Remember

Here are 7 tips to ensure your bánh bao comes out perfectly.

  • Avoid over-proofing the dough, as it will cause the buns to wrinkle when steamed.
  • If the dough doesn’t rise, it could be due to a lack of yeast, using too little yeast compared to the amount of flour, or not kneading the dough sufficiently.
  • Don’t steam the buns for too long, as it will turn them yellow. Add a little vinegar to the steaming water to prevent this.
  • Before steaming, brush the steamer with some oil if you don’t have parchment paper to line the bottom.
  • Proofing time depends on various factors, such as ambient temperature and the internal temperature of the dough. An hour is usually sufficient in warmer climates, but it may take longer in colder weather.
  • When steaming the buns, ensure they are high enough above the pot so that boiling water doesn’t touch and ruin them.
  • Using bleached flour or low-gluten wheat flour can result in softer and more delicious buns.
Tips Making Banh Bao

How To Store Your Bánh Bao

Storing Vietnamese steamed pork buns properly is crucial for maintaining their taste and texture. By following appropriate storage methods, you can enjoy these buns whenever you desire.

For uncooked buns, wrap each bun tightly in plastic wrap. Next, place them in the refrigerator, preferably in the cooler section. This will help to keep the buns fresh for up to a week.

When it comes to cooked ones, also wrap them securely with plastic wrap before storing them. Refrigeration will preserve the buns for up to a week, while freezing can extend their shelf life to two weeks. To enjoy the buns later, simply defrost and re-steam them.

Store Your Banh Bao

Variations Of Bánh Bao You Will Love

  • Tasty ways to enhance the filling:​​ Add ingredients like Chinese sausage, salted egg, or char siu for a savory filling. Or choose vegetarian or sweet fillings like mushroom, red bean, or mung bean.
  • Deep-Fried bánh bao: A crispy alternative to the traditional steamed version, these buns are deep-fried until golden brown.
  • Baked bánh bao: For a healthier option, baked buns provide a similar taste to the steamed version but with a slightly different texture due to the baking process.
  • Plain bánh bao: This variation features steamed or fried buns with no filling. They are usually served alongside crispy roasted pork, allowing the meat/s rich flavor to shine through.
  • Fried plain bánh bao dipped in sweetened condensed milk: Simply dip the fried buns in sweetened condensed milk for a delightful dessert or snack.

FAQs

Yes, you can experiment with different types of meat, such as chicken, beef, or even tofu for a vegetarian option. Ensure the meat is properly seasoned and cooked before adding it to these buns.

Yes, you can prepare the dough and filling beforehand and assemble the banh bao just before steaming. The dough can be stored in the refrigerator for a day, while the filling can be stored separately for up to 2 days.

The ideal size for bánh bao is around 3-4 inches in diameter, but you can adjust the size according to your preference. Just remember that larger buns may require a longer steaming time to ensure they cook evenly.

Although a steamer pot is a traditional method for cooking bánh bao, you can use alternative steaming methods, such as placing a heatproof plate on top of some tin foil balls inside a pot with a lid. Remember to keep the buns from direct contact with the water.

Sharing The Love For Bánh Bao

With the right tools, ingredients, and techniques, you’ll soon be able to enjoy these soft, fluffy buns filled with a flavorful, savory mixture. Don’t hesitate to experiment with different fillings or ingredients to create your best steamed pork bun.

We would love to hear about your bun-making experience! Please share your thoughts, tips, or variations in the comments section below. If you found this recipe tasty, remember to give it a high rating and share it with others who may be interested in Vietnamese cuisine!

Vietnamese Steamed Pork Buns Recipe

Bánh Bao Recipe (Vietnamese Steamed Pork Buns)

Bánh bao, or Vietnamese steamed pork bun, is a heavenly steamed bun packed with a delightful medley of flavors and a soft, fluffy texture. Try this recipe once, and you'll love it!
5 from 2 votes
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Course: Main Course, Non-course Dish
Cuisine: Vietnamese
Keyword: Bánh Bao, Vietnamese Steamed Pork Buns
Level of Difficulty: Medium
Dietary Preference: Dairy-Free
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 6 servings
Calories: 505kcal

Equipment

  • Steamer
  • Mixing Bowl
  • Spatula
  • Baking Mat
  • Rolling Pin
  • Dough Scraper
  • Plastic Wrap
  • Parchment Paper
  • Banh Bao Mold (optional)

Ingredients

US Customary – Metric

For the dough (First part)

  • 0.1 ounces instant yeast
  • 8.8 ounces all-purpose flour
  • 4 fluid ounces sweetened fresh milk
  • 1 fluid ounce cooking oil

For the dough (Second part)

  • 2.65 ounces all-purpose flour
  • 0.15 ounces baking powder

For the filling

  • 14 ounces ground pork
  • 12 quail eggs
  • 0.7 ounces onion, minced
  • 0.7 ounces wood ear mushroom, minced
  • 0.7 ounces shiitake mushrooms, minced
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 2 tablespoons cornstarch

Instructions 

  • If using regular yeast, activate it by heating 1 tablespoon of fresh milk over low heat until slightly warm, then add the yeast and stir. Rest the yeast for about 10 to 15 minutes until it expands.
    Activate The Yeast
  • Mix the first part of the dough ingredients in a large bowl, leaving about 0.7 ounces of flour for dusting the baking mat. Knead on a floured baking mat for 15-20 minutes until the dough is no longer sticky.
    Proof The Dough
  • Grease a large bowl. Then, place the dough inside and cover it with plastic wrap. Let the dough rise for about 2.5 hours or until it has expanded 2.5-3 times its original size.
    Cover It With Plastic Wrap
  • Combine all the filling ingredients in a large bowl and mix well.
    Combine All The Filling Ingredients
  • Shape the filling into round patties. Place 2 or 3 quail eggs (depending on preference) in the center of each patty, carefully folding the filling around the eggs.
    Shape The Filling Into Round
  • Once the dough has proofed, gently press it down to release the air. Add the second part of the dough ingredients and mix well. Knead the dough for another 10 minutes.
    Press It Down
  • Divide the dough into equal portions.
    Divide The Dough Into Equal
  • Flatten each portion into a circle, with the edges thinner than the center.
    Flatten Each Portion
  • With a bánh bao mold: Once the dough has been rolled out, place the meat filling wrapped in egg in the center and fold the dough to form a round shape. Then, gently press the dough into the mold. Next, flip the mold over and gently tap it on the table to release a neatly formed bun.
    Wrap The Buns
  • Without a mold: Place the filling in the center of the flattened dough and fold the edges over the filling, sealing the bun by pinching the edges together.
    Place The Filling In The Center
  • Place all the shaped buns in a steamer and rest them for 10 minutes before steaming. Meanwhile, boil a pot of water.
    Steam The Buns
  • After resting, steam the buns over boiling water for about 20 minutes until fully cooked. Enjoy!
    Buns Over Boiling Water
  • Enjoy!
    Vietnamese Banh Bao

Video

Notes

  • The total time is for making 6 servings of bánh bao.
  • Avoid over-proofing the dough, as it will cause the buns to wrinkle when steamed.
  • If the dough doesn’t rise, it could be due to a lack of yeast, using too little yeast compared to the amount of flour, or not kneading the dough sufficiently.
  • Don’t steam the buns for too long, as it will turn them yellow. Add a little vinegar to the steaming water to prevent this.
  • Before steaming, brush the steamer with some oil if you don’t have parchment paper to line the bottom.
  • Proofing time depends on various factors, such as ambient temperature and the internal temperature of the dough. An hour is usually sufficient in warmer climates, but it may take longer in colder weather.
  • When steaming the buns, ensure the buns are high enough above the pot so that boiling water doesn’t touch and ruin them.
  • Using bleached flour or low-gluten wheat flour can result in softer and more delicious buns.

Nutrition

Calories: 505kcal | Carbohydrates: 52g | Protein: 20g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 202mg | Sodium: 1395mg | Potassium: 336mg | Fiber: 2g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 4mg
Tien - Alden

Tien – Alden

Content Writer

Expertise

Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator

Education

Saigon Tourism College

  • Program: Certificate in Culinary Arts
  • Focus: Vietnamese and Chinese cuisines.

Advanced Culinary Workshop, Beijing

  • Program: A three-month intensive program of Advanced Culinary Workshop
  • Focus: Authentic Chinese cuisine.

Vietnamese Traditional Cooking School

  • Program: Certificate of Vietnamese Traditional Cooking
  • Focus: A specialized course on traditional and family recipes passed down through generations.

American College of Vietnam

  • Program: Bartender
  • Focus: Provide background knowledge and help students confident to create appealing drinks
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Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.

5 from 2 votes (2 ratings without comment)

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