Vietnamese Steamed Buns (Bánh Bao)

Vietnamese Steamed Buns (Bánh Bao) are a favourite in my family. It's one of those dishes I find myself making time and time again because everyone loves them - from my kids to my husband. Every time I make a big batch, they seem to disappear in no time. I've even had them fro breakfast, lunch and dinner in one day!

These soft, fluffy steamed buns are a complete meal in themselves. The filling is packed with flavour, featuring a classic combination of minced pork, Chinese sausage, boiled egg, glass noodles, onions and mushrooms. While there are many variations, this classic version is our absolute favourite, and today, I'm sharing my go-to recipe with you.

A popular breakfast in Hanoi

Growing up in Hanoi, Bánh Bao was a familiar sight on the streets. Many people, especially those riding mopeds, would stop by roadside stalls on their way to work, grab a bun and eat it at their desks. It's a convenient, filling meal that you can eat on the go. While traditionally a breakfast dish, in office areas, you'll often find them being sold at lunchtime too.

Now let's get into making these delicious buns! There are two main components to prepare: the dough and the filling.

How to make Vietnamese Steamed Buns

Ingredients for the dough

• Plain flour (all-purpose flour) and cornflour (cornstarch)
• Yeast and baking powder
• Whole milk
• Caster sugar
• Egg white and vinegar (or lime juice)
• A pinch of salt and vegetable oil

Preparing the dough

Start by warming the milk in the microwave for about 30 seconds, then stir in the yeast. Let it sit for a few minutes to activate. A good way to check if your yeast is still active is to see if it rises and expands, floating on the surface of the milk.

In a large mixing bowl, combine the plain flour and cornflour. Add the salt, sugar, baking powder, egg white, vinegar (lime juice) and oil to the sides of the bowl, leaving a well in the middle. Slowly pour in the yeast-milk mixture into the well, using a spatula to mix gradually everything together.

Once combined, knead the dough for about 10 minutes. You can do this by hand or with a stand mixer using a dough hook. The dough is ready when it becomes smooth and less sticky.

Proofing the dough

To allow the dough to rise, choose of the following methods:

• Rice cooker with a proofing function - This is my preferred method and takes around 50 minutes.
• Air fryer with a proofing function - A great alternative.
• Oven at 30-35°C - Works well if you don't have a proofing function.
• Room temperature on a warm day - Just cover the dough to prevent it from drying out.

After proofing, the dough should have doubled in size and you'll be ready to shape the buns.

Preparing the filling

Ingredients for the filling

• Pork mince
• 4 boiled eggs (cut in half to make 8 buns)
• Chinese sausages, sliced
• Dried wood ear mushrooms and dried shiitake mushrooms
• Glass noodles
• Small onion, finely chopped
• Soy sauce, sesame oil, ground black pepper

Making the filling

Start by boiling the eggs until they are hard-boiled, then peel off the shells and cut each egg in half lengthwise. This will give you eight pieces, perfect for filing each bun.

Next, prepare the mushrooms by soaking both the wood ear and shiitake mushrooms in hot water for about 10 minutes. This will soften them and make them easier to chop. Once they have absorbed enough water and expand, finely chop them into small pieces.

Similarly, soak the glass noodles in warm water until they soften. Once they are pliable, cut them into shorter pieces to ensure they mix well with the other ingredients and don't clump together in the filling.

In a mixing bowl, combine the minced pork with the chopped mushrooms, onions, glass noodles. Add soy sauce, sesame oil and ground black pepper to season the mixture. Use your hands or a spoon to mix everything thoroughly until the ingredients are evenly distributed.

To shape the filling, take a portion of the pork mixture, then place half an egg and a couple of slices of Chinese sausage to the side. Gently pressing all together to form a compact ball. Repeat the process until you have eight equal potions, ensuring each bun has a consistent amount of filling.

Assembling the buns

Once the dough has finished proofing, divide it into 8 equal portions. Keep the portions covered with a clean kitchen towel to prevent them from drying out.

Shaping the dough

• Lightly dust a clean work surface with flour.
• Take one portion of dough and gently knead it for a few seconds.
• Roll it out with a rolling pin, then fold in half and roll it out again. Repeat this process a couple of times.
• On the final roll-out, shape it into a circle, ensuring the centre is thicker than the edges.

You can either:

• Place the filling in the centre and fold the edges of the dough over to seal it by hand.
• Use a bun mould for a neater shape. Simply place the rolled-out dough over the mould, add the filling, then press and wrap the dough around it.

Once shaped, place each bun on a small piece of baking paper or a cupcake case.

Steaming the buns

Arrange the buns in a steamer, making sure to leave space between them as they will expand. Depending on the size of your steamer, you may need to cook them in batches.

Tip: Wrap the lid of your steamer with a clean kitchen towel to prevent condensation from dripping onto the buns, which could make them soggy.

Steam the buns for 20 minutes, then remove them from the heat.

Enjoying your homemade Vietnamese Steamed Buns

And there you have it - perfectly soft and fluffy Vietnamese Steamed Buns!

These are best enjoyed fresh, but they also store well. You can refrigerate them for a couple of days or freeze them for longer storage. Just steam them again or pop them in the microwave for a couple of minutes before eating.

Making Bánh Bao at home is incredibly satisfying, and I hope this recipe becomes a favourite in your kitchen as well. Let me know if you try it - I'd love to hear how it turns out!

You might also want to check out my Grilled Pork Bao Buns, a different take on the Vietnamese Steamed Buns.