Recipe: Bánh bao – Steamed Pork Bun

Bánh bao - Steamed Pork Bun

P1070345

By Helen Le Published: February 28, 2013

  • Prep: 1 hr 30 mins
  • Cook: 25 mins
  • Ready In: 1 hr 55 mins

  • Yield: 8

Who doesn't love a fluffy steamed pork bun? Vietnamese version has pork, eggs, chinese sausages and vegetables.

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Ingredients
Instructions
  • In a small bowl, mix together all ingredients for the yeast mixture: milk, yeast, sugar, salt. Stir well to dissolve. Set aside 5 minutes. (Make sure the milk is warm, at about 40-60°C)
    buoc 1
  • In a large mixing bowl, mix together the flour, sugar, and baking powder. Make a well in the middle and add the vegetable oil, and the yeast mixture. Mix well with a wooden spoon and knead into soft non-sticky dough. Place the dough back to the bowl, cover with a damp cloth and let it rise in a warm place (37°C/99°F) for 1 hour or until the dough doubles in size.
    buoc 2
  • In a large bowl, combine all ingredients for the filling (except Chinese sausages and eggs). Mix well and let marinate for 30 minutes. Then divide in to 8 equal balls.
    buoc 3
  • After resting for 1 hour, remove the dough from the bowl and knead a few minutes to remove the gas inside. Add a few drops lime juice to make the bun whiter in color. Shape it into a log and divide into 8 pieces. Shape into balls and cover with damp cloth. Let them rest for 10 minutes before shaping.
    buoc 4
  • To shape the bun, place one piece of dough on a floured surface, roll it out to form a 1cm thick disk with the edges thinner than the center. Place 1 filling ball in the center, gather up the edges around the filling, bring together and twist securely. Place the shaped bun onto squares of parchment paper and let them rise for 15 more minutes in a warm place before steaming.
    buoc 5
  • Steam for 25 minutes. Remember to wrap the lid of the steamer with a large and thick kitchen towel to avoid water from dropping onto the buns.
    buoc 6
  • The buns can be stored in the fridge up to a week and in the freezer for months. Steam again (5-10 mins) or microwave (2 minutes) if to eat on the next days.
    buoc 7

Post By Helen Le (245 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

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  • PeggyK

    At first glance, this looks difficult…but studying the recipe, that is, preparing it my mind!, I think I will not have any problem with it at all!

    I was just given a couple of banh bao by my neighbours and my husband and I loved them! So I’m determined to become proficient at making them!

    Thanks for posting this!