Are you ready to embark on a culinary adventure that combines tradition, flavor, and simplicity? Welcome to our definitive guide on making Bánh Bao, the iconic Vietnamese Steamed Pork Buns. With roots steeped in history and a taste that’s beloved across generations, Bánh Bao offers a delightful blend of savory pork, fluffy dough, and aromatic spices. Whether you’re a seasoned chef or a home cook looking to expand your repertoire, this step-by-step guide will transform your kitchen into a Vietnamese bakery. Discover the secrets behind perfecting this beloved street food, from kneading the dough to achieving the perfect steam. Dive in and unlock the techniques that will make you a master of Bánh Bao, impressing friends and family with every delicious bite. Let’s get started on this flavorful journey and make Bánh Bao a cherished part of your cooking repertoire.
Bánh Bao Ingredients: Dough and Filling
To make delicious Bánh Bao at home, you’ll need just a few simple ingredients. Here’s what you’ll need to gather before getting started:
For the Dough:
- All-purpose flour – The base of the dough is made with all-purpose flour, which provides structure. You’ll need about 3 cups.
- Warm water – Warm water helps the dough come together easily. You’ll need 1 cup.
- Active dry yeast – Active dry yeast helps the dough rise. You’ll need 1 packet or 2 1/4 teaspoons.
- Sugar – A bit of sugar feeds the yeast. You’ll need 1 tablespoon.
- Baking powder – This provides lightness in the texture. You’ll need 1/2 teaspoon.
- Salt – A pinch of salt enhances the flavors. You’ll need 1/2 teaspoon.
- Vegetable oil – Some oil makes the dough smooth and soft. You’ll need 1 tablespoon.
For the Filling:
- Ground pork – Ground pork makes a savory, rich filling. You’ll need 1 pound.
- Green onions – Sliced green onions add fresh aroma and flavor. You’ll need 2-3 stalks.
- Ginger – Grated ginger provides a hint of spicy zing. You’ll need 1 tablespoon grated.
- Soy sauce – Soy sauce gives great umami depth. You’ll need 1 tablespoon.
- Sesame oil – Sesame oil provides nutty aroma. You’ll need 1 teaspoon.
- White pepper – White pepper adds subtle spicy heat. You’ll need 1/4 teaspoon.
- Cornstarch – A bit of cornstarch helps bind the filling together. You’ll need 1 tablespoon.
And that’s it – with just those simple ingredients you can make deliciously authentic Vietnamese pork buns at home! Let’s get started.
Step-by-Step Guide to Making Bánh Bao Dough
Preparing the dough for Bánh Bao buns takes a little bit of time, but it’s easy to do with just a few steps. Follow along below for a straightforward process:
- First, in a medium bowl, stir together the flour, sugar, baking powder, and salt until well combined. This dry mixture will form the base of our dough.
- Next, in a separate small bowl, stir together the warm water, yeast, and vegetable oil. Allow this mixture to sit for 5 minutes so the yeast can activate and start to bubble.
- Once the yeast has activated, make a well in the center of the dry ingredients and pour in the yeast mixture.
- Use a wooden spoon or spatula to gradually incorporate the wet and dry ingredients together. The dough will start to come together into a shaggy mass.
- Turn out the dough onto a clean, lightly floured surface. Flour your hands and knead the dough for about 10 minutes until it becomes smooth and elastic. This step develops the gluten in the dough so the buns can rise well and have a pleasantly chewy texture. Add small sprinklings of flour as needed if the dough is too sticky.
- When the dough is smooth and elastic, shape it into a ball and place it in a large lightly greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1 hour. It will about double in size as the yeast causes it to expand with air bubbles.
Creating a Flavorful Bánh Bao Filling
While the dough rests and rises, we can prepare the savory filling that will go inside the buns. The traditional filling for Bánh Bao features ground pork seasoned with aromatic ingredients.
- First, in a skillet over medium heat, add 1 tablespoon of vegetable oil and the pound of ground pork. Use a spoon to break up the pork into small crumbles as it cooks.
- Cook the pork for about 5-7 minutes, until it is no longer pink. Then drain any excess fat.
- Next, return the cooked pork to the skillet and add the sliced green onions, grated ginger, soy sauce, sesame oil, white pepper, and cornstarch.
- Stir thoroughly to evenly distribute the aromatics and coat the pork. Cook for 2-3 minutes more to allow the flavors to meld.
- Remove the filling from the heat and let cool slightly. You want it to still be warm when assembling the buns.
- Once cooled, you can give the filling a taste and tweak any seasonings to your preferences. It should have a wonderful balance of savory, salty, sweet and spicy flavors.
- The filling can be prepared in advance and refrigerated for up to 3 days before using in the buns.
Shaping Your Bánh Bao: From Dough to Bun
Once the dough has risen, we can start shaping it into the signature little pillow-like buns.
- First, punch down the risen dough to deflate it. Then turn it out onto a clean lightly floured surface.
- Use a knife or bench scraper to divide the large dough ball into 8 equal sized pieces. Lightly flour each piece to prevent sticking.
- Take one dough piece and use your hands to shape it into a flat round about 1/4 inch thick and 3-4 inches across. Place a scant tablespoon of the cooled filling into the center.
- Gather up the edges of the dough around the filling and pinch together at the top to enclose the filling completely. Twist and pinch the dough to seal any holes.
- Lift the shaped bun seam side down and gently cup it between your hands to form the iconic dome shape, pleating the dough gently as needed.
- Place the formed bun seam side down on a parchment lined baking sheet. Repeat with remaining dough and filling.
- Let the uncooked buns rise for 30 minutes as the yeast causes them to puff up slightly. Almost ready for steaming.
Steaming Your Bánh Bao: The Final Touch
Steaming is what gives Bánh Bao their signature soft, pillowy texture. Follow these tips for perfect steamed buns every time:
- Bring several inches of water to a boil in the bottom section of a steamer. You can use a multi-tier bamboo steamer or a metal steamer basket placed in a pot with a tight fitting lid.
- Make sure the water is actively boiling before adding the buns. This creates the steam necessary to cook the buns.
- Carefully place the baking sheet holding the uncooked buns into the steamer basket or top tier of the bamboo steamer. They should not be touching or overlapping.
- Cover the steamer tightly and steam the buns for 15 minutes. Set a timer to avoid overcooking.
- Check doneness by pricking one bun with a toothpick – if it comes out clean they are ready. If not, continue steaming for 2-3 more minutes.
- Use oven mitts to carefully remove the steaming tray once done. Enjoy the hot steamy buns immediately or let cool slightly before serving.
Follow this steaming process and your buns will turn out perfectly pillowy every time. Now let’s talk about how best to enjoy them.
Serving and Enjoying Your Bánh Bao
Your freshly steamed Bánh Bao buns are ready to eat! Here are some serving tips:
- For full flavor, it’s best to enjoy Bánh Bao immediately after steaming while the dough is soft and pillowy and the filling is piping hot.
- You can serve Bánh Bao as a handheld snack or appetizer. Provide small plates for any drips or extra dipping sauce.
- Offer an array of dipping sauce options like soy sauce, vinegar, chili garlic sauce, or hoisin sauce for added flavor.
- Add some crunch with fresh sliced cucumbers, daikon radish, or pickled carrots on the side.
- For a full meal, serve Bánh Bao alongside pho noodle soup and fresh herbs.
- You can also pack cooled buns in lunches or heat up leftovers by steaming again later. Reheat for 8-10 minutes until hot.
However you choose to serve them, your homemade Bánh Bao are sure to be a hit! The delightfully soft dough and savory pork filling make them a truly addictive treat.
Frequently Asked Questions
What kind of flour should I use?
All-purpose flour works best as it has enough gluten for structure without making the dough tough. Bread flour is too high in gluten.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance. Let it rise fully, punch down, and refrigerate in an airtight container. Let come back to room temp before shaping.
What if the dough is too wet or dry?
Add a tablespoon of flour or water at a time until reaching the proper consistency – smooth and slightly tacky but not overly sticky.
How long does the dough take to rise?
It typically takes about 1 hour for the initial rise, and 30 minutes for the second rise after shaping. Time varies based on temperature and humidity. Look for doubling in size.
Can I use leaner ground meat in the filling?
Yes, you can use ground turkey, chicken or veggies for the filling. Just adjust seasoning to compensate for less fat.
How do I reheat leftovers?
Place any leftover cooled buns in a steamer basket and steam again for 8-10 minutes until hot. Don’t microwave, it makes the dough tough.
Conclusion: Bánh Bao
We hope this guide has demystified the process of crafting perfect Bánh Bao pork buns completely from scratch. With just a few basic ingredients and following the simple steps, you can enjoy these tasty Vietnamese steamed buns anytime. Expand your recipe repertoire with delicious dishes like pho, banh mi sandwiches, and refreshing salads that feature fresh herbs, chili heat, and dynamic flavors. Thanks for joining us on this tasty journey.
How To Make Bánh Bao (Vietnamese Steamed Pork Buns)
Notes
- You can substitute all-purpose flour with bread flour for a chewier texture.
- If you don't have shiitake mushrooms, you can use chopped white mushrooms or omit them altogether.
- Feel free to adjust the amount of filling to your preference.
- Leftover bánh bao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming for 5-10 minutes.
Ingredients
- Bánh Bao Ingredients (For 4 People)
- Dough:
- • 2 ½ cups all-purpose flour (plus extra for dusting)
- • ½ teaspoon active dry yeast
- • ¾ cup warm water (105°F / 40°C)
- • 2 tablespoons granulated sugar
- • 2 tablespoons vegetable oil
- Filling:
- • ½ pound ground pork
- • 4 shiitake mushrooms, soaked and finely chopped
- • 1 shallot, minced
- • 2 cloves garlic, minced
- • 1 tablespoon oyster sauce
- • 1 teaspoon soy sauce
- • ½ teaspoon salt
- • ¼ teaspoon ground black pepper
- • 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)
- • 4 Chinese sausages, thinly sliced (optional)
- • 1 package (4-5) quail eggs (optional)
- Other:
- • Vegetable oil for greasing
- • Parchment paper squares (optional)
- • Steamer basket
Instructions
- Make the Dough: In a large bowl, whisk together the flour and yeast. Add the warm water, sugar, and vegetable oil. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Add more flour by the tablespoon if the dough is too sticky.
- First Rise: Place the dough in a greased bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Make the Filling: While the dough is rising, heat a tablespoon of oil in a skillet over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Sauté the Aromatics: Add the shiitake mushrooms, shallot, and garlic to the skillet and cook until softened, about 5 minutes.
- Season and Thicken: Stir in the oyster sauce, soy sauce, salt, and black pepper. Bring to a simmer and cook for 1 minute. Add the cornstarch slurry and cook until the filling thickens slightly. Remove from heat and let cool slightly.
- Assemble the Bánh Bao: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 3-4 inches in diameter.
- Optional Fillings: If using, place a quail egg and a slice of Chinese sausage in the center of each dough circle.
- Shape the Bánh Bao: Spoon about 1-2 tablespoons of the filling into the center of each dough circle. Pinch the edges of the dough together to form a pouch, leaving the top slightly open. Pleat the top to close, forming a steamed bun shape.
- Second Rise: Place the assembled bánh bao on squares of parchment paper (optional) or lightly greased steamer basket with at least 1 inch of space between each. Cover loosely with plastic wrap and let rise for 30 minutes.
- Steam the Bánh Bao: Fill a steamer pot with water and bring to a boil. Place the steamer basket over the pot, ensuring the water doesn't touch the bottom of the basket. Steam the bánh bao for 20-25 minutes, or until cooked through and fluffy.
- Serve: Let the bánh bao cool slightly before serving. Enjoy them warm with your favorite dipping sauce, like soy sauce or nuoc cham.
Nutrition Facts
How To Make Bánh Bao (Vietnamese Steamed Pork Buns)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 400 | |
| % Daily Value* | ||
| Total Fat 15 | 23.1% | |
| Saturated Fat 0 | 0 | |
| Trans Fat 0 | ||
| Cholesterol 70mg | 23.3% | |
| Sodium 500mg | 20.8% | |
| Total Carbohydrate 40 | 13.3% | |
| Dietary Fiber 3 | 12% | |
| Sugars 8 | ||
| Protein 15 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!