It’s Sunday and that means I can take my time in the kitchen. Unlike the busy weekdays when meals need to be quick and easy, I’m in the mood to make something special today. This Grilled Pork Bao Bun Sandwich (Bánh Bao Kẹp Thịt Nướng) has always been a weekend favourite in our house, with each family member enjoying their own variation.
My husband and I love the full version, packed with lemongrass grilled pork, pickles, herbs and a drizzle of dressing. My younger son, a committed meat lover, prefers extra grilled pork bit skips the salad. My little girl, on the other hand, likes her bao bun with butter and ham, with salad on the side. And then there’s the young adult who’s away at university – he’ll definitely be jealous when he sees the photos of this meal.
Steamed ba buns originated in Taiwan, but I like to add my own twist to them with a Vietnamese-style filling – lemongrass grilled pork, inspired by my Bún Chả Hà Nội recipe. If I’m in the mood for something lighter, I sometimes swap the pork for grilled aubergine and mushrooms with teriyaki sauce. It does take a bit of time to prepare but I promise, it’s worth every minute.
This Grilled Pork Bao Bun Sandwich can be served as either a starter or a main course, depending on how many buns you serve per person.
Preparing the Lemongrass Grilled Pork
The first step is to prepare the grilled pork, as it needs time to marinate. Please refer to my Bún Chả Hà Nội recipe for the full list of ingredients and instructions on how to make lemongrass grilled pork belly.
While the pork marinates, I move on to making the steamed bao buns.
Making the steamed bao buns
To serve 4 people as a main course, you’ll need 16 bao buns.
Ingredients
- 175 ml whole milk
- 5g instant yeast
- 50g caster sugar
- 300g plain flour
- A pinch of salt
- 1 tablespoon vegetable oil (plus extra for brushing)
Kneading the dough
I let my KitchenAid stand mixer do most of the work here, making this a hands-free task. Add all the ingredients to the stand mixer bowl, attach the kneading hook and mix at low speed (2) for about 7 minutes. Then increase the speed to medium (5) for the final minute. You’ll know the dough is ready when it pulls away cleanly from the sides of the bowl.
Take the dough out and prepare to shape the bao buns.
Shaping the Bao Buns
Lightly sprinkle plain flour onto a clean work surface. Using a rolling pin, roll the dough out, then fold it in half and roll again. Repeat this process 3-4 times to create soft layers.
On the final roll, roll the dough to 1cm thickness and use a round cookie cutter (8cm diameter) to cut out the bao bun rounds. You should get 16 rounds in total.
Folding and resting
Brush a little vegetable oil onto the surface of each dough round before folding them in half. Use the rolling pin to flatten gently and extend the folded edges slightly. Please place each bun on a small piece of baking paper to prevent sticking. Lay the shaped buns on a baking tray and let them rest for 1 hour at room temperature. If it’s a cold day, let them proof in the oven at 30°C.
Quick Pickles
While waiting for the bao buns to rise, I prepare quick pickles for the filling. You can find the full ingredients and instructions in my Quick Vietnamese Pickles recipe, but today, instead of cucumber, I used julienned mooli for a fresh and crunchy texture.
Steaming the Bao Buns
Once the bao buns have risen, it’s time to steam them.
Fill a steamer with water and bring to a boil. Place 4-6 buns per batch (depending on the size of your steamer) in a single layer, making sure to leave space for them to expand further. Steam over medium heat for 7 minutes.
To avoid sudden temperature shock, open the steamer lid slightly for 5 minutes before moving the buns. This help prevent them from flattening. Repeat until all the bao buns are steamed.
Assembling the Grilled Pork Bao Bun Sandwich
Now for the best part: assembling the sandwiches!
- Carefully open each bao bun and fill it with slices of lemongrass grilled pork belly.
- Add a generous amount of pickles and fresh herbs (I love coriander, mint and bean sprouts).
- Drizzle with pork gravy, made by boiling the leftover marinade sauce.
And that’s it – your Grilled Pork Bao Bun Sandwich is ready to enjoy!
A worthwhile weekend treat
This dish might take longer than my usual weekday meals, but the effort is entirely worth it. Every bite of these soft, pillowy bao buns filled with smoky, fragrant grilled pork, crisp pickles and fresh herbs is pure satisfaction.
Whether you’re making these for a special weekend meal or a gathering with friends, they never fail to impress. If you give this recipe a try, let me know how it turns out!
Happy Cooking!
Grilled Pork Bao Bun Sandwich (Bánh Bao Kẹp Thịt Nướng)
Description
Grilled Pork Bao Bun Sandwich (Bánh Bao Kẹp Thịt Nướng) - Soft, fluffy steamed bao buns filled with fragrant lemongrass grilled pork, crisp pickles and fresh herbs, then drizzled with a savoury pork gravy. A delicious Vietnamese twist on the classic bao bun, perfect for a weekend treat or a special meal.
Ingredients
For the Steamed Bao Buns
For the Filling
Instructions
-
Prepare the Dough
- Combine milk, yeast, sugar, flour, salt, and oil in a stand mixer bowl.
- Knead at low speed (2) for 7 minutes, then increase to medium (5) for 1 minute until the dough is smooth.
- Remove the dough from the bowl and place on a lightly floured surface.
-
Shape and Rest the Bao Buns
- Roll out the dough, fold and roll again 3-4 times to create soft layers.
- Roll the dough to 1cm thickness, then cut out 8cm rounds using a cookie cutter.
- Lightly brush each round with oil, fold it in half, and gently flatten the edges.
- Place on a baking paper piece and rest for 1 hour at room temperature (or in a 30°C oven).
-
Steam the Bao Buns
- Bring water in a steamer to a boil.
- Steam 4-6 bao buns per batch for 8 minutes over medium heat.
- Open the lid slightly for 5 minutes before removing to prevent flattening.
-
Assemble the Grilled Pork Bao Bun Sandwich
- Open each steamed bao bun and fill with lemongrass grilled pork, pickles and herbs.
- Drizzle with pork gravy for extra flavour.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 258.08kcal
- % Daily Value *
- Total Fat 18.01g28%
- Saturated Fat 6.33g32%
- Cholesterol 23.62mg8%
- Sodium 25mg2%
- Potassium 99.44mg3%
- Total Carbohydrate 18.14g7%
- Dietary Fiber 0.61g3%
- Sugars 3.74g
- Protein 5.35g11%
- Vitamin A 8.88 IU
- Vitamin C 0.96 mg
- Calcium 18.15 mg
- Iron 0.43 mg
- Vitamin D 0.14 IU
- Vitamin E 0.33 IU
- Vitamin K 10.85 mcg
- Thiamin 0.18 mg
- Riboflavin 0.11 mg
- Niacin 1.83 mg
- Vitamin B6 0.05 mg
- Folate 14.06 mcg
- Vitamin B12 0.31 mcg
- Phosphorus 65.84 mg
- Magnesium 7 mg
- Zinc 0.52 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Bao Bun Dough Texture - the dough should be soft and slightly sticky but should pull away cleanly from the bowl after kneading. If too dry, add a teaspoon of milk; if too wet, add a little flour.
- Creating Fluffy Layers - folding and rolling the dough multiple times before cutting helps create an airy, fluffy texture in the buns.
- Steaming Tips - leave space between the buns in the steamer, as they will expand while cooking. Opening the lid slightly before removing them prevents sudden temperature changes that can cause deflation.
- Alternative Fillings - swap the grilled pork for grilled aubergine and mushrooms for a vegetarian option, or use char siu (Chinese BBQ pork) for a different flavour.
