How to make Vietnamese steamed Pork Buns

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How to make Vietnamese steamed Pork Buns

Steamed pork buns, the so-called Bánh Bao in Vietnamese often contains ground pork, onions, mushrooms, Chinese sausage, vegetables and a portion of a hard boiled egg. It does take some time to make but the result is very rewarding. Let’s get started with me 🙂

Ingredients (to make 10 buns)

For the yeast mixture:
260ml lukewarm milk
2 tsp dry instant yeast
2 tbsp sugar
1/2 tsp salt

For the flour mixture:
500g all-purpose flour
2 tsp baking powder
100g sugar
2 tbsp vegetable oil
a small piece of lime

For the fillings:
200g minced pork/beef
10g wood ear mushroom
20g vermicelli
1 tbsp minced shallot
1 tsp minced garlic
3 tbsp cooked kohlrabi
1 tsp chicken powder
1 tsp sugar
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp salt
1/4 tsp pepper
4-5 hard boiled eggs

First thing to do is to soak the wood-ear mushrooms in boiling water for about 15 mins.

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Also have the vermicelli softened by adding lukewarm water into the bowl.

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Next, mix together all ingredients for the yeast mixture (warm milk – the temperature of the milk should be at about 40-60°C, yeast, sugar, salt). Give it a good stir until dissolve. Set aside 5 mins.

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In a mixing bowl, mix together the flour, sugar, baking powder and the vegetable oil. Then just squeeze some drops of lime juice into it in order to make the buns whiter thereafter.

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Now, add the yeast mixture into the dry ingredients.

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Mix and knead until the mixture turns into a smooth non-sticky dough. Then cover with a damp cloth or a cling film and let it rise in a warm place (can be in the oven without turning the heat on) for about 2 hours or until the dough doubles in size.

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In the meantime, prepare the filling. The mushrooms should be very soft by now, wash and drain them carefully before putting in the food processor to roughly chop them all.

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Also roughly cut the vermicelli.

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Now we have all ingredients for the filling, add them all in a mixing bowl except the eggs.

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Add in the seasoning listed below:

1 tsp chicken powder
1 tsp sugar
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp salt
1/4 tsp pepper

Then give it a good mix. You can also add it some chopped spring onion if available.

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Now, cut the hard boiled eggs in half, or forth as you like.

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Moving on to the dough, after it has doubled in size after 2 hours, remove the ball and form it into a long shaped piece of dough.

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Now cut the dough into 10 equal pieces, then again form them into smaller balls. Cover up and let it rest for the second time, about 30 mins.

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Now waiting time is up, take the dough out and you can see it has risen again. Time to shape the bun by placing one piece of dough on working surface, roll it out and try to get the edges thinner than the center. Place the filling in the center, I would not recommend you to form the filling into balls (as many other people do) because it will make the filling quite tough after being steamed.

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Now gather up the edges around the filling, bring together and twist gently to secure the bun.

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Place the bun onto a small piece parchment paper and let them rise for 10 more mins before steaming. Don’t forget to cover them up so that they won’t get dry.

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For the steaming process, add 2 tbsp vinegar into the water, it’ll help the buns become even whiter.

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Place the buns in and steam for about 15-20 mins. And this is our result, 3 nice white fluffy buns.

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Carefully take them out and place onto a rack so that the buns can release the steam from the bottom, this way we can prevent them from becoming soggy. Now, let’s open up a nice bun.

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It’s very airy and has a soft flavorful filling. I hope you enjoy this recipe and gonna give it a try 🙂

7 Comments so far:

  1. […] was ready to throw in my white towel when I found this Vietnamese steamed bun recipe on Youtube and it looked promising enough to get me back on my siopao quest. Oh bejesus! It was […]

  2. Prince says:

    It’s really difficult to make Pork Buns and I tried several times

  3. Brittany says:

    I made this recipe yesterday and noticed that my dough came out alot more wet than yours looks in the video. I kept kneading but it kept sticking to my hands, and after 20 mins the texture was the same….. very sticky/ almost gooey. I followed the recipe exactly. If this happens during my next attempt, should i just leave it alone, add more flour, or use less milk? Thank you for your help in advance!

    • Joyce says:

      I made it today but the dough is wet and sticky. I had to add in a lot of flour to knead till dough is not sticky. After steaming the buns are fluffy and sweet. The flour need to be more than 500gm.

  4. Tran says:

    thank you for this receipe, please let me know where you buy “nôi hâp” steam pot?
    thanks

  5. MiMi says:

    My dough is fine , but too much sugar . You guys need to cut it down to 1/2 .

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