Banh Bao
The Quirky Foodster Team
Ingredients
- For the dough:
- Plain flour — 400 g (3 1/4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 50 g (1/4 cup)
- Baking powder — 1 tsp
- Warm water — 220 ml (scant 1 cup)
- Vegetable oil — 1 tbsp
- For the filling:
- Ground pork — 250 g (9 oz)
- Dried wood ear mushrooms, soaked and finely chopped — 3
- Small onion, finely chopped — 1
- Boiled egg, quartered — 1
- Fish sauce — 1 tbsp
- Sugar — 1/2 tsp
- Black pepper — 1/2 tsp
Method
- In a large bowl, mix the flour, yeast, sugar and baking powder.
- Add the warm water and oil, and mix until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1-1.5 hours, until doubled in size.
- Meanwhile, make the filling: combine the ground pork, chopped mushrooms, onion, fish sauce, sugar and black pepper in a bowl, mixing well.
- Punch down the dough and divide into 6 equal portions.
- Flatten each portion into a round, place a spoonful of pork filling and a piece of boiled egg in the centre, and gather the edges up to seal, pinching to close.
- Place each bun, seam-side down, on a small square of parchment paper.
- Let the buns rest for 15-20 minutes to puff slightly.
- Steam the buns over boiling water for 15-18 minutes, until well risen and cooked through. 10Serve warm.
Introduction: Banh bao are soft, fluffy steamed buns filled with a savoury mixture of pork, egg and mushroom, reflecting Chinese culinary influence adapted into Vietnamese home cooking and street food.
Cultural Background: Banh bao are soft, fluffy steamed buns filled with a savoury mixture of pork, egg and mushroom, reflecting Chinese culinary influence adapted into Vietnamese home cooking and street food. They're a popular, portable snack or light meal found at markets across Vietnam.
Tips: Seal the buns tightly to prevent the filling from leaking out during steaming. Letting the shaped buns rest briefly before steaming helps them puff up nicely. Keep the steamer lid slightly ajar with a chopstick to prevent condensation from dripping onto the buns.
Variations: Add Chinese sausage (lap cheong) to the filling for extra flavour. Make a vegetarian version with mushrooms and tofu in place of pork. Add a few glass noodles to the filling for extra texture. A vegetarian version can use finely chopped mushrooms and tofu in place of pork, with soy sauce replacing fish sauce.
Storage: Refrigerate cooked buns in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat by re-steaming for 8-10 minutes, or microwave briefly wrapped in a damp paper towel.
FAQs:
Q: Can I freeze these buns?
A: Yes, freeze the cooked buns and re-steam directly from frozen, adding a few extra minutes to the steaming time.
Q: Why is my dough not rising properly?
A: This is usually due to inactive yeast or water that was too hot or cold — aim for lukewarm water around body temperature.
Q: What is the boiled egg for?
A: A piece of boiled egg is a traditional addition to the savoury filling, adding texture and a classic flavour combination alongside the pork.
- For the dough:
- Plain flour — 400 g (3 1/4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 50 g (1/4 cup)
- Baking powder — 1 tsp
- Warm water — 220 ml (scant 1 cup)
- Vegetable oil — 1 tbsp
- For the filling:
- Ground pork — 250 g (9 oz)
- Dried wood ear mushrooms, soaked and finely chopped — 3
- Small onion, finely chopped — 1
- Boiled egg, quartered — 1
- Fish sauce — 1 tbsp
- Sugar — 1/2 tsp
- Black pepper — 1/2 tsp
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