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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Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
35 mins
total:
1 hr 30 mins
Servings:
18
Yield:
18 buns
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Filling:
Dough:

Directions

Instructions Checklist
  • Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.

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  • 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.

  • 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.

  • 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.

  • 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

277 calories; protein 12.9g; carbohydrates 34.6g; fat 9.6g; cholesterol 65.1mg; sodium 736.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/04/2018
I made this exactly as written except for using a yellow onion instead of shallots. I probably ended up marinating the pork for closer to an hour. I also made some without the sausage and some with. The sausage ones were way better. I steamed them on high heat for about 40 - 45 minutes since my dough was a little too thick (I need to roll it out better next time). It turned out great anyway! My husband and I both enjoyed it. Read More
(4)

Most helpful critical review

Rating: 3 stars
06/10/2019
I followed the recipe exactly as written and my dough was a little on the dry side. I made a second batch with 4 cups of self rising flour, 1 cup of sugar, and 2 cups of milk. I let it rest for 30 minutes and then knead it again after resting. That seemed to work better for me. Read More
(1)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/04/2018
I made this exactly as written except for using a yellow onion instead of shallots. I probably ended up marinating the pork for closer to an hour. I also made some without the sausage and some with. The sausage ones were way better. I steamed them on high heat for about 40 - 45 minutes since my dough was a little too thick (I need to roll it out better next time). It turned out great anyway! My husband and I both enjoyed it. Read More
(4)
Rating: 4 stars
05/19/2017
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 sealing skills, but they looked fine and tasted great. Read More
(4)
Rating: 5 stars
05/19/2019
This is so good! I recommend these if you have nothing to do on a weekend because it's fun! Read More
(1)
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Rating: 4 stars
01/19/2018
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! Read More
(1)
Rating: 3 stars
06/10/2019
I followed the recipe exactly as written and my dough was a little on the dry side. I made a second batch with 4 cups of self rising flour, 1 cup of sugar, and 2 cups of milk. I let it rest for 30 minutes and then knead it again after resting. That seemed to work better for me. Read More
(1)
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