Guide How To Make Bánh Bao(Vietnamese Steamed Pork Buns)

Bánh bao, the famous Vietnamese steamed pork buns, are a beloved snack and staple of Vietnamese cuisine. Light, pillowy buns enveloped around savory filling make for the perfect appetizer or snack. But ordering takeout or buying frozen bánh bao at the store doesn’t compare to homemade. With years of experience in her family’s kitchen, award-winning chef Christine Hà shares the secrets to making unbelievable bánh bao right in your own home.

In this ultimate guide, you’ll learn expert tips for making the dough light and airy, choosing the right pork filling, and properly steaming the buns. Chef Hà breaks down every step from preparing the ingredients to forming and filling the buns. Her family’s traditional recipe results in bánh bao with the perfect balance of fluffy exterior and rich, aromatic interior. You’ll also find troubleshooting advice for common issues to help ensure bánh bao success on your first try.

Whether you’re a beginner baker or an experienced home chef, this is the definitive resource for making unbelievable Vietnamese steamed pork buns. The clear instructions and insightful tips will give you the confidence to finally make bánh bao as delicious as your favorite Vietnamese bakery. How To Make Bánh Bao(Vietnamese Steamed Pork Buns) so put on your apron and get ready to enjoy these steamed buns bursting with flavor.

A Brief History of Banh Bao

While similar filled buns can be found across Asia, Banh Bao are uniquely Vietnamese. They likely originated in Northern Vietnam, where wheat flour was more common than rice flour. Banh Bao emerged in the early 20th century during French colonial rule. The French introduced yeast and wheat flour to Vietnam, revolutionizing Vietnamese baking. Urban Vietnamese adopted Banh Bao into their cuisine. The fluffy buns became a popular breakfast food and snack, commonly sold by street vendors. As Banh Bao spread south, the dough adapted to suit the climate, becoming slightly firmer and denser. Today, they are beloved nationwide, with many regional variations. Banh Bao are a product of cultural fusion and adaptation. These ubiquitous buns encapsulate the history of modern Vietnam.

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 cup warm water
• 1 tablespoon vegetable oil

For the vegetarian filling:

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup dried shiitake mushrooms, rehydrated and diced
• 1 cup diced carrots
• 1 cup diced bamboo shoots
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 teaspoon salt

Instructions

Making the Dough

First up is preparing the dough for the buns. This will take a few steps and require resting time.

Activating the Yeast

In a small bowl, combine the yeast, sugar, and 1/4 cup of the warm water. Allow to sit for 5-10 minutes until frothy. This activates the yeast.

Combining the Dough Ingredients

In a large bowl, stir together the flour and salt. Make a well in the center. Pour in the yeast mixture, remaining water, and vegetables oil. Using a wooden spoon, gradually stir the liquid into the flour until a shaggy dough forms.

Kneading the Dough

Turn out the dough onto a clean surface. Knead for 10 minutes, until the dough becomes smooth and elastic. It should pass the “windowpane test” – you can stretch a small piece of dough thin enough to see light through without tearing.

Resting the Dough

Place the kneaded dough in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise for 1 hour, until doubled in size.

Preparing the Filling

While the dough rests, you can prepare the vegetarian filling.

Cooking the Vegetables

Heat 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. Add the diced onion and garlic and cook for 1 minute until fragrant. Add the mushrooms, carrots, and bamboo shoots. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender.

Adding the Sauce

Whisk together the soy sauce, sesame oil, white pepper, and salt. Pour the sauce over the cooked vegetables. Continue cooking for 1-2 minutes, stirring constantly, until the filling is well coated. Remove from heat and allow to cool completely before assembling the buns.

Assembling the Banh Bao

Once the filling has cooled and the dough has rested, it’s time to assemble the buns.

Shaping the Dough

Turn the risen dough out onto a floured surface. Cut into 8 equal pieces. Roll each piece into a ball.

Encasing the Filling

Use a rolling pin to flatten each dough ball into a round about 4-5 inches wide. Spoon 2-3 tablespoons of the cooled filling into the center of each round.

Shaping the Buns

Gather the edges of the dough up around the filling and pinch together at the top to enclose the filling completely. Gently roll and cup the bun in your hands to form a smooth, round shape.

Second Rise

Place the shaped buns seam side down on a parchment lined baking sheet. Cover with plastic wrap or a towel and let rise for 30 minutes. They should look puffy.

Steaming the Banh Bao

Now it’s time to steam the buns to cook them through.

Preparing the Steamer

Fill a wok or pot with a couple inches of water. Place a steaming rack inside. Cover and heat over high until the water is rapidly boiling. Reduce heat to medium to maintain a steady steam.

Steaming

Carefully place the buns in the steamer, not touching. Steam for 12-15 minutes until the buns are puffed, firm and glossy.

Serving Suggestions

Freshly steamed Banh Bao are best enjoyed right away. Consider these serving ideas:

• Serve warm with soy sauce, hoisin sauce, and chile sauce for dipping.
• Add cucumber slices, cilantro, and pickled carrots and daikon.
• For a complete meal, serve with pho or rice noodle soup.

To achieve the perfect soft, fluffy texture, it’s vital to knead the dough well and allow adequate rising time. Be sure the filling is cooled completely before enclosing it in the dough. This classic pork and mushroom filling lends the iconic Banh Bao flavor, but feel free to get creative with ingredients.

Possible Vegetarian Fillings

The filling possibilities are endless for customizable Banh Bao! Consider mixing up the following vegetarian ingredients:

• Diced fried firm tofu and mixed vegetables in a soy sauce marinade
• Shredded lettuce, diced tomato, mayo or tahini sauce
• Curried chickpeas and potatoes with cumin and coriander
• Crumbled tempeh, lentils, or walnuts and sautéed spinach
• Grated carrots, raisins, pineapple, and shredded coconut

Conclusion

Making traditional Banh Bao from scratch is very rewarding, but does take some time and practice. Don’t get discouraged if your first buns are not perfect. Part of the joy comes from the process. The steaming step cooks the dough fully, so the buns are safe to eat and learn from. Vary the cooking time if the dough seems too dense or too soft. Pay attention to details like water temperature and rising times. Keep trying and you will master the art of making these “buns of happiness”.