Banh Bao is a popular Vietnamese steamed bun filled with a savory mixture of ground pork, mushrooms, quail eggs, and Chinese sausage. These soft, fluffy buns are a beloved snack or breakfast item, known for their slightly sweet dough and rich, flavorful filling. Perfect for a quick bite or a light meal, Banh Bao is a delightful combination of textures and tastes that brings a bit of Vietnamese street food culture to your kitchen. The buns are often enjoyed warm, and they can be made ahead and reheated, making them a convenient and satisfying treat.
Ingredients:
For the dough:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ cup sugar
- 1 teaspoon instant yeast
- 1 cup warm milk (around 110°F)
- 2 tablespoons vegetable oil
For the filling:
- ½ pound ground pork
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- ½ teaspoon ground black pepper
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 dried shiitake mushrooms, rehydrated and chopped
- 4 quail eggs, boiled and peeled
- 1 Chinese sausage (lap xuong), sliced
Instructions:
- Prepare the dough:
- In a large bowl, combine the flour, baking powder, sugar, and yeast.
- Gradually add the warm milk and vegetable oil, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Make the filling:
- In a medium bowl, combine the ground pork, soy sauce, oyster sauce, sugar, fish sauce, and black pepper. Mix well.
- Heat a bit of oil in a pan over medium heat. Sauté the onions and garlic until fragrant.
- Add the seasoned ground pork and cook until browned. Stir in the chopped mushrooms and cook for another 2-3 minutes.
- Remove from heat and allow the filling to cool slightly.
- Assemble the Banh Bao:
- Once the dough has risen, punch it down and divide it into 8 equal portions.
- Roll each portion into a ball, then flatten it into a circle about 4-5 inches in diameter.
- Place a spoonful of filling in the center of each dough circle, top with a quail egg and a slice of Chinese sausage.
- Gather the edges of the dough and pinch them together to seal, forming a round bun. Make sure the seal is tight to prevent leaking during steaming.
- Steam the buns:
- Prepare a steamer by lining it with parchment paper or cabbage leaves to prevent sticking.
- Place the buns in the steamer, leaving enough space between them for expansion.
- Steam the buns over medium heat for about 15-20 minutes, or until the dough is cooked through and the buns are puffed up.
- Serve:
- Serve the Banh Bao warm, either on their own or with a dipping sauce of soy sauce mixed with a bit of vinegar and chili. Enjoy!
These buns can be stored in the refrigerator and reheated by steaming them again for a few minutes or microwaving them with a damp paper towel to keep them moist.
