Vietnamese Steamed Buns (banh Bao)

READY IN: 1hr 30mins
Recipe by Nolita_Food

Can be frozen before steaming. Keep in freezer for 1-2 months.

Top Review by fishfat

This is difficult to master the first time around. I ended up watching videos on YouTube to see the process to assemble the bun. Made it look easy.

Clarification for this recipe: Cook down the onions, but do not cook the other ingredients ahead of time. Ground pork should be raw going in to the bun.

My dough didn't really rise like I expected it might. Still seemed to work okay. I made about 25 smaller buns using this recipe.

Given the time time-consuming nature of this dish, I'm inclined to stick to buying these in restaurants rather than make them on my own in the future.

Ingredients Nutrition


  1. Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
  2. Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
  3. Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
  4. Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.

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