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There’s nothing quite like the comforting aroma of Bánh Bao wafting through the kitchen. As I prepared these soft and pillowy Vietnamese steamed pork buns, memories rushed back of family gatherings and celebrations filled with laughter and joy. Wrapped in delicate dough, these buns are a treasure trove of savory goodness, combining tender pork, boiled eggs, and delightful Chinese sausages.

Perfect for breakfast or as a quick snack during a busy day, Bánh Bao is not just a meal; it’s a journey back to the flavors of home. As I bit into the freshly steamed bun, the warmth and flavor danced on my palate, reminding me why I fell in love with Vietnamese cuisine in the first place. Whether you’re looking to impress guests or simply indulge your cravings, this recipe is the key to bringing a slice of Vietnam right into your home. Get ready to explore the enticing world of Bánh Bao—your taste buds will thank you!

Why is Bánh Bao so Irresistible?

Comforting Aroma: The scent of Bánh Bao bubbling away is simply irresistible, filling your kitchen with delightful nostalgia.

Savory Goodness: Each bun is a treasure, bursting with tender pork, rich eggs, and the sweetness of Chinese sausages.

Easy to Prepare: With simple ingredients and steps, even beginners can create these delicious buns at home.

Perfect for Any Meal: Whether as a breakfast treat or a quick snack, Bánh Bao effortlessly fits into your busy lifestyle.

Impressive for Gatherings: Serve these steamed buns at your next get-together, and watch them disappear—your guests will rave about them!

For more tasty ideas, check out our guides on similar bao recipes.

Bánh Bao Ingredients

Discover the essential ingredients needed to make perfect Bánh Bao, your new favorite steamed pork buns!

For the Filling

Ground Pork – Provides the main protein and savory flavor; ensure it’s fresh for the best taste.
Bean Thread Noodles – Adds texture; can be substituted with vermicelli for a different bite.
Shallots – Enhance flavor with a mild onion taste; can be replaced with onions if necessary.
Vegetable Oil – For sautéing and improving dough texture; any neutral oil works.
Baking Soda – Helps tenderize the meat filling; omit if not available.
Salt – Enhances overall flavor; essential for seasoning.
Black Pepper – Adds mild heat; adjust to taste.
Sugar – Balances savory elements; brown sugar can be used as a substitute.
Chicken Bouillon Powder – Improves umami flavor; can use homemade broth as an alternative.
Soy Sauce – Provides saltiness and depth; use low-sodium if preferred.
Fish Sauce – Key in Vietnamese cooking for umami; optional for a less authentic flavor.
Sesame Oil – Adds a nutty flavor; can be omitted but recommended for authenticity.
Large Eggs – Essential for the filling, adds richness; substitute with tofu for a vegetarian option.
Chinese Sausages – Offers sweetness and unique flavor; use substitute sausage if unavailable.

For the Dough

All-Purpose Flour – Forms the dough’s structure; gluten-free flour can be used for a gluten-free version.
Wheat Starch – Contributes to the dough’s texture; can replace with cornstarch.
Powdered Sugar – Sweetens the dough; can substitute with regular sugar.
Baking Powder – Helps the dough rise; ensure it’s fresh for effectiveness.
Vegetable Shortening – Adds flakiness to the dough; can use butter or margarine instead.
Lemon Juice – Activates baking powder for dough fluffiness; vinegar can be used as an alternative.

Gather these ingredients and get ready to dive into the delightful world of Bánh Bao (Vietnamese Steamed Pork Buns)!

How to Make Bánh Bao

Prepare the Filling: Soak the bean thread noodles in warm water for about 20 minutes until softened. In a mixing bowl, combine the soaked noodles with ground pork, shallots, and seasonings. Cover and let it marinate for a minimum of 3 hours—this ensures the flavors meld beautifully.
Make the Dough: Warm the milk in a saucepan until just warm to the touch, then stir in yeast and sugar. In a separate bowl, mix all-purpose flour, wheat starch, baking powder, powdered sugar, and salt. Add vegetable shortening, then pour in the milk mixture and stir until smooth. Knead for about 5-7 minutes until the dough is tacky but not sticky.
Proof the Dough: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot until it has doubled in size, roughly 1-1.5 hours.
Form the Buns: Divide the dough into even pieces; flatten each piece into a circle. Place a portion of the filling in the center, add a boiled egg slice (if using), and carefully wrap the dough around the filling, sealing it tightly. Let them rest for 15 minutes.
Steam Buns: Prepare your steamer and bring water to a boil. Place the buns in the steamer basket lined with parchment paper, making sure they aren’t touching, and steam for about 10 minutes until fluffy and fully cooked.

Optional: Drizzle some sesame oil on top for added flavor before serving.
Exact quantities are listed in the recipe card below.

Make Ahead Options

Bánh Bao are a wonderful choice for meal prep, perfectly designed to simplify your busy weeknights! You can prepare the filling and dough up to 24 hours in advance; just store them separately in airtight containers in the refrigerator to maintain their freshness. Additionally, you can form the buns and refrigerate them for up to 3 days before steaming. To finish your delicious Bánh Bao, simply steam them directly from the fridge for about 10-12 minutes until fluffy and hot. This make-ahead approach ensures you can enjoy the comforting taste of Bánh Bao any time with minimal effort!

Expert Tips for Bánh Bao

Fresh Ingredients: Use fresh ground pork and vegetables for the best flavor. Stale ingredients can lead to dull-tasting buns.
Knead Well: Ensure the dough is kneaded until it’s tacky but not sticky. This develops the gluten needed for fluffy Bánh Bao.
Proper Sealing: Seal the buns tightly to prevent filling from leaking during steaming. Any openings can ruin the texture and moisture inside.
Steam Setup: Make sure your steamer is well-prepared—use parchment paper to prevent sticking, and steam in batches to avoid overcrowding.
Temperature Check: Monitor water temperature while steaming to maintain consistent heat. Too low, and the buns won’t cook properly; too high, and they may burst.
Optional Ingredients: Experiment with filling variations using tofu or different proteins for a unique twist on traditional Bánh Bao.

What to Serve with Bánh Bao?

Prepare to take your meal to the next level with these delightful pairings that enhance the comforting flavor of Bánh Bao.

Sweet Soy Sauce: A warm drizzle of sweet soy sauce adds a rich, glossy finish that beautifully complements the savory pork filling.
Crispy Green Salad: A light, refreshing salad with crisp greens and a tangy vinaigrette balances the softness of the buns and adds a crunch.
Hot Jasmine Rice: Serve alongside fluffy jasmine rice to soak up every drop of flavor, turning your meal into a heartwarming feast.
Steamed Broccoli: Bright green broccoli offers nutrition and a mild bitterness that contrasts nicely with the sweet and savory elements of the buns.
Herbal Tea: A soothing cup of herbal tea rounds out your meal, bringing warmth and aiding digestion after this hearty dish.
Mango Sticky Rice: For dessert, indulge in creamy mango sticky rice, marrying flavors and providing a sweet finish to your dining experience.
Spring Rolls: Light and crispy Vietnamese spring rolls, fresh or fried, add an extra layer of flavor and texture for a fun, multi-course offering.
Chili Dipping Sauce: For those who love a kick, a side of homemade chili dipping sauce brings an exciting heat that balances the richness of the buns.

Enjoy these pairings with your Bánh Bao for a flavorful and memorable meal experience!

Bánh Bao Variations & Substitutions

Feel free to get creative with your Bánh Bao! The delightful flavors of these steamed buns can be enhanced or tailored to your liking.

Lean Protein: Substitute ground pork with ground chicken or turkey for a lighter, healthier option that still packs flavor.
Vegetarian Delight: Use tofu or mushrooms as a filling to create a delicious vegetarian version; add your favorite spices to enhance the taste.
Sweet Surprise: Incorporate lightly sweetened red bean paste into the filling for a unique sweet twist that pairs wonderfully with savory content.
Herb Infusion: Add fresh herbs like cilantro or green onions to the filling for a burst of freshness that elevates the flavor profile.
Spicy Kick: Spice it up by incorporating chopped chili peppers or a dash of sriracha into the filling; this will awaken your taste buds!
Texture Twist: Mix in finely chopped water chestnuts for an added crunch and delightful texture contrast with the tender filling.
Flavored Dough: Experiment with infused dough by adding matcha powder or activated charcoal for a visually appealing and flavorful twist.
Nutritional Boost: Fold in finely grated carrots or zucchini into the filling for a nutritious boost that’s barely noticeable in taste but adds valuable vitamins.

How to Store and Freeze Bánh Bao

Refrigerate: Store leftover Bánh Bao in an airtight container in the fridge for up to 5 days to maintain freshness.

Freeze Uncooked: If you want to save time, freeze uncooked buns for up to 3 months. Place them on a baking sheet first, flash freeze, and then transfer to a freezer bag.

Reheat: To enjoy leftovers, reheat steamed buns by steaming for about 5-7 minutes or microwaving for 1-2 minutes until warmed through.

Enjoy Freshness: For the best flavor and texture, enjoy Bánh Bao while they’re fresh and fluffy, but storing them properly ensures you can savor these delightful buns later!

Bánh Bao (Vietnamese Steamed Pork Buns) Recipe FAQs

What kind of ground pork should I use for the filling?
Absolutely! When selecting ground pork, opt for fresh pork that has a good fat-to-lean ratio for optimal flavor and moisture. Look for meat with a little bit of marbling, as this will ensure the filling remains juicy and tender. If you’re feeling adventurous, you can try using ground chicken or turkey for a leaner option.

How can I store Bánh Bao once I’ve made them?
You can refrigerate steamed Bánh Bao in an airtight container for up to 5 days. Just ensure they’re completely cooled before sealing to avoid condensation. I recommend placing parchment paper between layers to keep them from sticking together. This way, they can retain their fluffiness and deliciousness!

Can I freeze Bánh Bao, and if so, how?
Yes, very! To freeze uncooked Bánh Bao, arrange them on a baking sheet, making sure they don’t touch. Flash freeze for about 1-2 hours, then transfer them to a freezer bag or airtight container. This method prevents them from sticking together. You can store them for up to 3 months. To reheat, simply thaw them first, then steam or microwave until warm.

What if the dough is too sticky when making Bánh Bao?
If your dough is too sticky, don’t worry! Simply sprinkle a little more all-purpose flour, a tablespoon at a time, until it reaches the desired tackiness. Be careful not to over-knead, as this can make the buns tough. Also, ensure you’re measuring your flour correctly—using a kitchen scale yields more accurate results.

Are there any common allergies to consider with Bánh Bao?
Definitely! Bánh Bao does contain several common allergens, such as gluten from the all-purpose flour and soy from the soy sauce. For a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend, and check for gluten-free soy sauce as well. If you’re including any other proteins or additives, such as Chinese sausages, make sure to check for any specific allergens related to those items.

How can I ensure my Bánh Bao has a fluffy texture?
Great question! To achieve that pillow-like fluffiness, be sure to proof the dough in a warm area until it doubles in size, which typically takes about 1-1.5 hours. Additionally, ensure your yeast is fresh and active—this can significantly affect the rise. When steaming, maintain a steady temperature; too hot or too low can hinder the fluffiness. Enjoy the process, and remember to seal the buns tightly to keep that moisture in!