Banh Bao, Vietnamese steamed buns filled with a savory mixture of pork, Chinese sausage, and hard-boiled eggs, are a delightful treat enjoyed across Vietnam.
These soft, fluffy buns are filled with a medley of ingredients that blend together perfectly with the sweet and savory flavors of oyster sauce and fish sauce. They are traditionally served hot, making them a comforting choice for any meal.
Preparation begins with a simple dough made from self-raising flour and milk, kneaded until soft and pliable. Meanwhile, a flavorful filling of minced pork, barbecued pork, and shiitake mushrooms is cooked with aromatic oyster and fish sauces, creating a rich and savory mixture. Once assembled and steamed, these buns are ready to be enjoyed with a side of dipping sauce, making them a perfect choice for any meal.
Ingredients
Dough
- 4 cups self-raising flour
- 1 cup milk
- 3/4 cup sugar
Filling
- 2 links Chinese sausage (thinly sliced)
- 5 hard boiled eggs (cut into small pieces)
- 250 gram barbecued pork (cut into small pieces)
- 500 gram lean pork (minced)
- 10 shitake mushrooms (dried)
- 1 onion (finely chopped)
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 splash cooking oil
Instructions
- In a large bowl, add the sugar and dissolve it in the milk. Slowly fold in the flour, adding one cup at a time. After the second cup, remove the dough and knead it. Return it for the third cup and knead again. After adding the fourth cup, knead for about 4 to 5 minutes until the dough is pliable. Place the dough back in the bowl and cover it with a tea towel or similar. Let it stand in a warm place for about an hour while you prepare the filling.
- Cut a handful of dough (size to your preference) and roll it out thin using a rolling pin or a smaller dumpling roller. Add a spoonful of filling, a piece of egg, and BBQ pork. Seal the dough tightly around the filling and place it on a piece of parchment paper. Steam the buns for about 15 minutes. These buns freeze well if you want to make a big batch.
- Roll out the dough on a floured board and cut it into 8cm round discs, using a container or glass as a template. Add a spoonful of filling and seal it tightly, creating a small ball. Steam the buns for about 15 minutes and serve hot.
- For variety, you can substitute pork with chicken or seafood. This recipe makes about 30 buns and will freeze well once steamed.
Nutritional Information
- Per serving
- Energy: 762 kcal / 3185 kJ
- Fat: 35 g
- Protein: 84 g
- Carbs: 43 g
