Banh Bao Recipe (Vietnamese Steamed Pork Buns)

Banh Bao is a traditional steam bun filled with ground pork, Chinese sausage, quail egg, wood ear mushrooms. Steamed in a large steamer creates a fluffy and savory steamed bun for breakfast or an afternoon snack. Let’s check out how to make some delicious fluffy banh bao for the whole family.

I grew up in a household that made our own Chinese bao. It was a tradition.  We made Chinese pork filled bao, Chinese bbq pork bao, mantou, green onion bao you name it. My family grew up making them weekly. They were made with love and it was always a weekend pastime to make them with my mom and grandma. It would be handed out to love ones. Kitchen aid stand mixers weren’t available in my household, so everything was kneaded by hand and it was a family endeavour that I miss a lot now. I hope that my kids one day will enjoy making bao with me when they are older. They are still too young at this age and will treat the dough like playdoh.

I loved helping my mom and grandma when we made the dough. It was both a fun time playing with the dough and helping them add the ingredients to make the dough.

This Vietnamese banh bao was one that I only started to make when I met my husband. My mother-in-law would drop these off in the mornings still warm all made fresh in the early morning. It has a distinct flavor and the egg and Chinese sausage add a nice savouriness to the bao. It keeps you full longer and is hearty.

When I eat these it just reminds me of my childhood meshed with Vietnamese cuisine.

What is Banh Bao

Bao means buns in Chinese and banh translates to cake or bread in Vietnamese. Banh bao is a steamed sweet fluffy white bun that meshes both Chinese and Vietnamese together into an amazing wholesome breakfast bun or afternoon snack. 

The filling is seasoned ground pork mixed with onions and wood ear mushrooms. Chinese sausage and eggs are also added as part of the filling.

This Vietnamese bun has Chinese ingredients added and in Cantonese, it’s called “dai bao” – which translates into “big bun”. Historically this bao has both Vietnamese and Chinese cultures mixed together due to Chinese immigrants bringing the bao to Vietnam. This is where you will see the ground pork seasoning has many Vietnamese flavors meshed with Chinese bao.

Why make this

Great for making a big batch: This recipe can easily be scaled up or down. If you are looking to only make 6 or 24, just reducing by half or doubling up on every ingredient.

Freezes well: These hold well in the freezer and are perfect to steam up if you have a busy morning and want a hearty homemade breakfast.

Great to share with family and friends:  Sharing is caring. Food is the love language in my family and making more and sharing with family and friends is the best way to show you love and care for them. 

Why we love this recipe

Perfect snack size: The recipe makes the perfect size banh bao. As someone who needs to be more mindful about how much carbs I eat these are the perfect size to give me a nice filling breakfast without feeling guilty. The size is also perfect for kids and makes a great lunch or after school snack.

Kids will love it: Kids will enjoy this banh bao recipe. The dough is sweet and fluffy and the filling is savory. The Chinese sausage and quail eggs are a big hit with the kids. They will devour them quickly.

The dough ratio is perfect: I like the ratio of bao to filling this recipe makes. There are times when I have purchased store-made banh bao that is just all dough with a small portion of pork filling. This recipe makes a really enjoyable filling-to-bao ratio.

Premix or homemade flour mix?

Premix or homemade flour mix is a personal choice. I use premix when making bao because the brand I like to buy comes with yeast. Not all brands come with yeast so be mindful that if you are shopping for flour you will need instant yeast.  I use Kim Tu Thap Banh Bao Mixed Flour (Bot Banh Bao)

My mother-in-law is a banh bao expert and she uses premix banh bao flour as well. 

I made banh bao with the homemade flour mix and it, unfortunately, did not turn out. I thought I had an extra package of premix in the pantry but did not want to make a drive out only to buy one bag of premix flour.

 The dough was chewy and it came out yellow even though I added vinegar to the dough and the steamer water. My vote is to use premix banh bao flour mix so you get the fluffy and white dough. My girls even noticed and told me this is not the same as the usual bao I make. 

Ingredients and Variations

Banh Bao premix flour with yeast package: I like using the banh bao premix flour by Kim Tu Thap Mixed Flour (Bot Banh Bao). I know it is not the popular choice but this is the brand I started with and is what was available to me at the time and I never bothered to try other brands. Why change it up if it never disappoints and I get fluffy white banh bao. 

White vinegar: White vinegar is optional. I add vinegar to give the bao a bright white color. This can be left out. I find when I don’t add some to the dough the bao comes out of the steamer more yellowish. 

Ground pork: Use ground pork with some fat in it to give it a nice juicy filling. You can substitute with pork paste that can be found in the frozen section at Asian supermarkets. But I find using ground pork healthier compared to pork paste. You can also substitute with ground chicken, use dark meat to give it a juicier texture. I have not tried this but should yield similar results. 

Wood ear mushrooms: Wood ear mushrooms give a nice texture and crunch to the filling. If you don’t have any on hand you can leave it out. Use dried shitake mushrooms as a substitute use 1 large and make sure to squeeze out all the water.

Onions: Finely chopped and gives a nice flavor to the filling. You can also add red shallots and/or a little bit of green onions.

Chinese sausage: This is a must for the filling. It is salty and balances out the flavor of the pork and quail egg. Chinese sausage is cured pork and/or chicken aka lap cheong can be found in Asian supermarkets. I have seen them near the meat section. Sometimes in the refrigerator or beside it. Chinese sausage is preserved so they are shelf stable. I buy the ones that are packaged, but you will see them hanging on strings as well. 

Quail egg: These little cute quail eggs are so fun to eat. You can find quail eggs in any large grocery store near regular eggs. Substitute with regular eggs if you are unable to find them. Boil the regular eggs, peel and cut them into 4 lengthwise. 

Sesame oil: I love the sesame oil it adds smokiness to the filling. Omit this if you don’t have it available.

Fish sauce and oyster sauce: Flavors the filling with a nice umami taste. A little bit goes a long way. If you don’t have fish sauce or oyster sauce add 1 tbsp of soy sauce.

Sugar, salt and black pepper: Seasonings and adds flavor.

How to make it step by step (With pictures)

Making the dough

Combine warm milk with yeast and let it sit to activate for roughly 10 minutes.

I use my mixer and add all the wet ingredients and mix with the paddle attachment.

I add all the dry ingredients and let them mix for about 1 minute. Turn off the mixer and replace the mixing paddle with the dough hook and mix for 3-4 minutes or until the dough is well mixed. 

Take the dough out of the mixing bowl and flour a clean work surface, start kneading the dough until its nice and smooth.   

Place the dough in an oiled bowl and store it somewhere nice and warm to rise for about 1 hour. I recommend a nice spot near the stove after you have turned on the stove. It should double in size. 

Following the recipe instructions, the total weight of my dough is roughly 800 grams. I divide them into 12 equal sizes roughly 68 grams each. If you are not picky about equal sizes you can cut them up and eyeball the size.

Filling

Dividing up the pork mixture into equal size and rolling them into a ball will help you assemble the buns much easier and faster. This recipe makes enough for 12 assumingly good decent size pork balls.

Assembling the bao (with pictures)

Pleating the banh bao

Pleating bao is a skill that can be mastered after you have made enough bao. This is probably the relaxing and fun part for me. It is therapeutic to assemble bao. Have fun with this step and regardless of how it turns out it will still taste amazing after it is steamed.

There are 2 methods that I recommend to pleat the bao. 

Method 1 (more work but looks cute)

1. Using your primary hand form a small fold with your thumb and index finger. Hold the fold and using your opposite hand place your thumb underneath and your index finger on top and push the dough towards the fold to form the second pleat. You are looking to make an accordion fold. Continue forming these pleats while at the same time rotating the bao until you reach the end.
2. There will likely be a hole at the top. Using both hands gently close the hole by squeezing it close.
3. Give it a gentle twirl and that’s it!
4. Place on top of parchment paper square. 

Method 2 (quick and easy but not as pretty)

1. Grab the opposite ends and bring the dough together over the filling. 
2. On the opposite sides that bring the other sides over. It’s like wrapping the filling up 
3. Using both hands seal the center, making sure there are no openings.
4. Place the bao on top of parchment paper square.

Steaming

Prepare your steamer.

Add enough water to a large wide pot with a lid and add ¼ cup of white vinegar. Bring it to a boil and place your steamer tray/ bamboo steamer over the water.

Add the bao to the steamer ensuring there is 1 inch of space between each bao. My metal steamer can steam 6 bao at a time. It has two layers and I will steam 3 per tray. I steamed them in 2 batches.

Steam for 20 minutes. If the water runs low add more and make sure the water is boiling before adding the bao to the steam to ensure they are thoroughly cooked.

Equipment

A bamboo steamer or metal layered steamer is a great investment If you are planning to make this recipe or any bao recipe. Use a large sauce pan with a lid and use a trivet to steam with the bamboo steamer. Check out my Vietnamese Egg Meatloaf recipe that is also steamed in a metal steamer.

When steaming bao make sure the water does not touch the bao otherwise it will come out soggy.

How to serve

This is a great breakfast recipe and I would serve this will a nice cup of pandan milk or pumpkin spice latte with Vietnamese coffee.

If you are enjoying this as an afternoon snack it goes well with Vietnamese Avocado Smoothie.

How to store

These can be stored in an airtight container for up to 3 days in the refrigerator. Similar to store-made bao, take Saran Wrap and individually wrap them.

Freeze the bao on a tray for 3 hours and keep them in a freezer bag for up to 3 months.

How to reheat

Use a steamer and steam them for about 5-7 minutes. They also heat up really well in the microwave. Wrap them up in a slight damp paper towel and heat for 2 minutes on high heat.

For frozen bao they will need to be steamed for 8-10 minutes. Microwave frozen bags for 3-4 minutes with a damp paper towel.

Pro Tips

Use a scale: I use a scale to divide up and make sure they are all equally portioned out for both the dough and the pork filling. It helps to ensure they are all cooked evenly during the steaming process.

Rising the dough: If you don’t have a nice toasty spot to rise the dough, turn on the oven at the lowest setting and turn it off. Place the dough in the oven and let it rise for about 1 hour.

Use your hands to mix the filling: Often times when you buy ground pork the pork comes out string-like. I highly recommend using your hands to mix and squeeze the parking filling so that texture of the pork comes out like a paste. This will give the filling a nice smooth texture after they are steamed.

Set up a workstation: I highly recommend making sure to assemble the bao on a clear large table where you can set up all your dough and filling and assemble it efficiently. Have the parchment squares ready so when you are done assembling you can set it aside.

Recipe FAQs

How long to steam

I steam them for 20 minutes. This will vary depending on your stove and also the size. If you decide to make them larger steam them for longer. If you make them smaller steam to for less time.

How many bao does this recipe make?

This exact recipe makes 12 baos. They are a decent size, big enough as an afternoon snack or for breakfast. Even having two of them would be filling enough for lunch.

Can I double the recipe? Or reduce by half?

For sure! This recipe can be doubled just make sure to double everything else. If you want to reduce it by half scale it down by half.

Do you have a homemade flour mix for this recipe?

If finding the banh bao premix flour is not possible. I have a backup recipe I used. But be warned it will not compare to the premix flour.

Yeast activation

1 packet of instant yeast (8 grams)

1 cup warm whole milk

1 tsp sugar

Flour Mix

3 cups of all-purpose flour

½ cup sugar

1 tbsp oil

1 tbsp white vinegar

1 tsp baking powder

1 tsp salt

The steps are exactly the same as the premix flour instructions. See below for the step-by-step instructions.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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