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Banh Bao


"I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe."
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1 h 30 m servings 277 cals
Original recipe yields 18 servings (18 buns)

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  • Prep

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  1. Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
  2. Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
  3. Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
  4. Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
  5. Steam buns until puffed up, about 30 minutes.


  • Cook's Notes:
  • If dough seems too moist in step 2, add more flour until it no longer sticks to your fingers.
  • I'm still trying to find a means of making the buns white. I usually add a tablespoon of white vinegar to the steaming water. However, I don't really see any difference. Others have advised using baking powder. I may try that next time.

Nutrition Facts

Per Serving: 277 calories; 9.6 g fat; 34.6 g carbohydrates; 12.9 g protein; 65 mg cholesterol; 736 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These turned out really good! I did add some minced wood ear mushroom and also diced the Chinese sausage. I didn't have shallots so I used regular onion instead. I have to work on my dough seali...

This looks real close to how I learned it many years ago. I actually cook the filling first and to make the dough White you use rice flour available at any Asian grocery store!