Banh Bao Vietnamese Steamed Buns (Printable)

Soft, pillowy steamed buns filled with seasoned pork, sausage, mushrooms, and egg. A beloved Vietnamese favorite.

# What You'll Need:

→ Dough

01 - 3.5 cups all-purpose flour
02 - 2 tablespoons sugar
03 - 1 teaspoon instant yeast
04 - 1/2 teaspoon baking powder
05 - 3/4 cup warm milk
06 - 2 tablespoons vegetable oil
07 - 1/4 teaspoon salt

→ Filling

08 - 10.5 ounces ground pork
09 - 2 Chinese sausages (lap xuong), thinly sliced
10 - 4 dried shiitake mushrooms, soaked and finely chopped
11 - 1 small onion, finely diced
12 - 2 garlic cloves, minced
13 - 2 tablespoons oyster sauce
14 - 1 tablespoon soy sauce
15 - 1 teaspoon sugar
16 - 1/2 teaspoon ground white pepper
17 - 2 hard-boiled eggs, quartered
18 - 1 spring onion, chopped

# Steps:

01 - Combine flour, sugar, instant yeast, baking powder, and salt in a large mixing bowl. Pour in warm milk and vegetable oil. Knead the mixture for 8–10 minutes until smooth and elastic. Cover the bowl and allow dough to rise for 1 hour or until doubled in volume.
02 - Mix ground pork, Chinese sausage, shiitake mushrooms, onion, garlic, oyster sauce, soy sauce, sugar, white pepper, and spring onion in a bowl. Combine thoroughly until all ingredients are evenly distributed.
03 - Divide the risen dough into 8 equal portions. Roll each portion into a ball, then flatten into a disc measuring approximately 4 inches in diameter.
04 - Place a generous spoonful of pork filling and a quarter of hard-boiled egg in the center of each dough disc. Gather the edges upward and pinch tightly to seal, shaping into a rounded bun form.
05 - Set each filled bun on individual parchment paper squares. Allow buns to rest for 15 minutes while preparing the steamer.
06 - Arrange buns in steamer over boiling water. Steam for 15–20 minutes until dough is fully cooked and fluffy throughout. Serve immediately while warm.

# Expert Tips:

01 -
  • The dough becomes impossibly fluffy, like little clouds that hold a treasure inside
  • One batch gives you breakfast for days or snacks to share with surprised friends
  • The combination of Chinese sausage and savory pork creates umami that feels like a warm hug
02 -
  • Add a splash of vinegar to your steaming water for the whitest most beautiful buns
  • Do not overcrowd the steamer or the buns will stick together and lose their perfect round shape
  • Uncooked buns freeze beautifully, just steam them straight from frozen for an extra 5 minutes
03 -
  • Warm your mixing bowl slightly before adding dough ingredients, it helps the yeast activate faster
  • The pinch seal must be tight and secure or filling will escape during steaming

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