• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cooking Therapy logo
  • About Me
    • Work With Me
    • Contact
    • Disclaimer
  • Subscribe
  • Recipes
    • Recipe Index
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Drinks
    • Main Dishes
      • Beef
      • Chicken & Poultry
      • Fish & Seafood
      • Pork
      • Tofu
    • Noodle Bowls & Soups
    • Side Dishes
    • Salads
    • Dips & Sauces
    • Sweets & Desserts
      • Bars & Brownies
      • Cakes
      • Candy & Confectionary
      • Cookies
      • Curds & Custards
      • Donuts
      • Ice Cream
      • Mochi
      • Pies & Tarts
  • Restaurant Guides
  • Nav Social Menu

    • Instagram
    • Pinterest

Home » Recipes » Appetizers

Aug 30, 2022

Traditional Banh Bao Recipe (Vietnamese Steamed Pork Buns)

4.97 from 31 votes

17 Comments

by Becca Du

Jump to Recipe Print Recipe

This recipe for authentic banh bao or Vietnamese steamed pork buns is one of my favorite Vietnamese dishes. It does take some time to form and steam these baos, but the effort is well worth it in the end. I go through every step in detail to make this yummy dish, so you can feel confident to make your own!

banh bao recipe

This is another recipe that reminds me of my aunt Hollywood. She was the only one that ever made me Banh Bao from scratch, and man do I appreciate her after developing this banh bao recipe. I would say this Vietnamese dish is a labor of love. It takes a couple hours to make, but the effort is rewarded in the end. This blog post is a long one because I wanted to write detailed instructions on what I found helpful, so you can avoid some of the mistakes I made. So please read the whole blog post even if it may be a tad long. I also hope you enjoy this dish! It’s one of the best.

banh bao

What is banh bao?

Banh bao or Vietnamese steamed buns is a dish that is a fusion of Vietnamese and Cantonese cuisines. Cantonese immigrants brought over the bao that makes up the exterior of the bun and the Chinese sausage that is on the inside. The rest of the dish is Vietnamese. When I eat this dish, it reminds me of my family history and where they come from. My grandparents immigrated to Vietnam from China and lived there for a generation before coming to the United States. I think that it’s the fusion of cultures like this that make Vietnamese food what it is. This dish and many other dishes like it represent the story of so many immigrant kids like me, and it gives me warm fuzzy feelings when I eat it.

sprinkling flour on the dough

Ingredients, Substitutions, & Adjustments

Dough ingredients

  • All purpose flour – I would highly recommend using AP flour for the desired result because it has the appropriate amount of protein to give the bao the correct texture.
  • Baking powder – Baking powder helps the dough expand when it is steaming.
  • Milk – Warm milk helps activate the yeast and gives it that tender texture. Make sure to use whole milk not reduced fat milk.
  • Instant yeast – I know it’s really hard to find yeast right now, but it is absolutely essential. Make sure to check your yeast is alive before using. Combine the warm milk with the yeast, and let it stand for 10 minutes to check.
  • Neutral oil – Any type of neutral oil should work for this recipe. I used vegetable oil.
  • Granulated sugar – White sugar helps give the dough some sweetness which is essential to balance out the more salty flavors of the fillings. There is also a little bit of sugar in the filling.

Filling ingredients

  • Ground pork – No substitutes for ground pork.
  • Wood ear mushrooms – Wood ear mushrooms can usually be purchased dried on Amazon or at Asian grocery stores. A good substitute for wood ear mushrooms is shiitake mushrooms or any kind of brown mushroom.
  • Yellow onion – Sweet yellow onions are the preferred onion to use. A good substitute is white onions.
  • Seasonings (fish sauce, oyster sauce, sugar, salt, and pepper) – Fish sauce and oyster sauce are sometimes hard to find. If you can’t find fish sauce, leave it out. If you can’t find oyster sauce, substitute with garlic powder.
  • Chinese sausage – Adds a salty flavor to the bao. You can leave this out if you can’t find it or you don’t like it.
  • Eggs – I used large boiled eggs for this recipe. I use 1/4 of an egg per bao. A substitute for regular eggs is quail eggs.
  • White vinegar – The white vinegar is added to the water you used to steam the baos. The vinegar helps give the baos their signature white color.
banh bao

How to make this traditional banh bao recipe

I have written out detailed instructions on how to make this banh bao recipe with images for every step. First you have to make your dough! Combine flour and baking powder and set aside. Add warm milk and yeast to a small bowl. Let it stand for 10 minutes until it foams. Then add in your oil and sugar and stir. Combine the wet and dry ingredients. Mix until a soft dough forms. Dump the dough onto a floured surface and knead for 10 minutes. Add more flour if the dough seems too wet. After kneading, the dough should slowly bounce back at you when you poke it. If you want to go the easy route, there are packages of banh bao flour mixtures you can get at Asian grocery stores. Just follow the instructions on the package.

bao filling

How to make the banh bao filling

While your dough is rising, make your filling. The filling is composed of a ground pork mixture, Chinese sausage, and boiled eggs. Thinly slice your sausages. Boil your eggs and slice them into 4 pieces. Now make your ground pork mixture. Mix ground pork, oyster sauce, fish sauce, salt, pepper, sugar, minced yellow onions, and minced wood ear mushrooms. Divide the mixture into 16 round pieces and set aside. The goal of this process is to make sure you have everything ready to go to make your baos once it finishes rising (proofing).

cut dough
cut dough
rolling the dough

How to divide and roll out the dough

This next part is to divide and roll out the dough.

  1. Divide the proofed dough into 2 pieces.
  2. Roll out the dough into a 13 inch log. Make sure the dough is even thickness throughout the length of the dough
  3. Cut the dough in half to divide it into 2 pieces. Divide each piece into another 2 pieces. Divide those pieces into 2 pieces. You should get 8 pieces from that piece of dough. Repeat the process with the other half. Keep the pieces of dough covered so they don’t dry out.
  4. Take one piece of dough and roll it out into a disk that is about 4-4.5 inches in diameter. The best way to do this is to start in the centre and roll outward. Then rotate the disk a little bit and repeat that rolling method. Make sure the center is thicker than the edges.
crimping the dough
crimping the dough
crimping the dough
crimping the dough
close up of pleats

How to make the perfect pleats

I found this part the hardest, and I had to practice a few times before I got the hang of it. So don’t feel bad if you don’t get it the first few times!

  1. Lift one part of the dough up, holding it between your thumb and pointer finger. Your thumb should be on the outside of the bao.
  2. Grab another part of the dough with your other hand. I am left handed so I lifted the dough in step 1 with my right hand and then grabbed another part of the dough with my left hand.
  3. Bring the part of the dough in part 2 over your thumb.
  4. Press the second part of the dough into the first part of the dough. This is your first pleat. Repeat the process around the filling until you get back to your first pleat.
  5. Pinch all the pleats together in the center to seal the bao. Make sure there are no openings.
  6. Place the finished dough on a small piece of parchment paper. The parchment paper should be about 5×5 inches.
banh baos before steaming

How to steam the banh bao

Now you’re in the home stretch! Steaming your banh baos.

  1. First prepare your steamer. I used a steamer pot. Combine 1-2 cups of water and vinegar in the pot and bring the water to a simmer. Make sure to keep your heat on low to sustain that simmer. Check and adjust as you steam your baos.
  2. Add the baos to the steamer in batches, ensuring there is 1 inch of space between them. The baos will expand in the steamer and stick to each other if they’re too close together. I did it in batches of 4. Steam for 15 minutes.
  3. Repeat the process until you are done!
  4. Now you’re ready to eat. Phew!
finished banh bao

Tips on how to make the perfect banh bao

  1. What if I don’t have a warm space to proof my dough – It’s important to have a warm space to get your dough to rise. I didn’t have a place, so I turned on the oven to the lowest setting for a few minutes and then turned it off. I then put my dough in the oven with the door closed. Make sure the oven isn’t too hot if you do this.
  2. Add oil to the bowl you use to proof your dough – Adding oil to your bowl before proofing is important because it prevents the dough from forming a dry skin.
  3. Do not overfill the bao – Overfilling the bao will cause the dough to stretch and not close properly. If you have to remove some of the pork filling, do it. It’s okay to have some filling leftover after you’ve filled all the baos. I overfilled a few of my bao while testing the recipe, and the bottom of the bao became so thin it ripped when I tried to lift them out of the steamer.
  4. Add vinegar to your water before steaming – Adding vinegar to your water helps give the bao its signature white color.
  5. Storing the banh bao – You can freeze the banh baos to eat at a later time. When you’re ready to eat them, pull them out, defrost them, and reheat in the microwave. You can also store banh baos in the freezer pre-steam.
  6. Reheating the bao – The best way to reheat banh bao is to cover it with a wet paper towel and heat it in the microwave for 30 seconds. Adding a wet towel helps rehydrate the dough because it starts to dry out as you store it in the fridge.
banh bao recipe

Did you make this banh bao recipe?

If you made this dish, I would love to see!

Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.

Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

banh bao recipe

Traditional Banh Bao Recipe (Vietnamese Steamed Pork Buns)

Becca Du
This is an authentic recipe for a classic Vietnamese dish – Banh Bao or Vietnamese Steamed Pork Buns. It has a bao bun filled with ground pork, wood ear mushroom, eggs, and Chinese sausage.
4.97 from 31 votes
Print Recipe Pin Recipe
Prep Time 2 hrs 30 mins
Cook Time 1 hr
Course Appetizer, Snack
Cuisine Vietnamese
Servings 16 buns
Calories 176 kcal

Equipment

  • Banh Bao Mix
  • Bamboo Steamer
  • Wooden Rolling Pin

Ingredients
 
 

Dough

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ¾ cup whole milk
  • 1 package instant yeast
  • 1 tbsp vegetable oil
  • ½ cup granulated sugar

Filling

  • ¾ lb ground pork
  • 3 tbsp wood ear mushrooms minced
  • ¼ yellow onions minced
  • 2 tsp fish sauce
  • 2 tsp oyster sauce
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 2 Chinese sausages thinly sliced
  • 4 eggs boiled, cut into 4

For steaming

  • 1 tsp rice wine vinegar

Instructions
 

  • Prepare your parchment paper pieces. Cut parchment paper into 16 5×5 inch pieces. Set aside.
  • Make the dough. Add flour and baking powder to a bowl and mix. Set aside
  • Heat the milk until warm (100-110 degrees F). Add yeast and mix. Let the mixture sit for 10 minutes until it foams. Add the vegetable oil and sugar and stir until combined.
  • Add the wet ingredients to a large mixing bowl and add in your dry ingredients from step 1. Combine with your hands. Once all the ingredients come together, dump the dough onto a floured surface and knead for 10 minutes. Add more flour if the dough seems too wet. The dough has been kneaded enough if you poke the dough, and it slowly springs back at you. Once done, transfer it to an oiled bowl and cover with a towel. Let it rise in a warm place for an hour.
  • While the dough is rising, prepare your other ingredients. Boil your eggs and cut into 4 pieces. Slice your Chinese sausages. Set aside.
  • Make the pork filling. To make your pork filling, combine ground pork, wood ear mushrooms, minced yellow onion, fish sauce, oyster sauce, salt, pepper, and sugar. Mix until just combined. Divide the pork filling into 16 equal, round pieces and set aside.
  • Once the dough is finished proofing, divide it into 16 equal pieces. Roll out each piece into a thin circle that is 4-4.5 inches in diameter. The outer edges should be thinner than the center. Make sure the center is not too thin.
  • Add 1 piece of pork filling, 1 piece of Chinese sausage, and 1 egg piece to the center of the filling. Envelop the filling with the outer edges of the dough. Fold and crimp the dough until it completely  covers the filling. Examples in pictures above. Place each bao on a piece of parchment paper.
  • Prepare your steamer pot. Bring water to a simmer and add a dash of rice wine vinegar. Make sure to sustain a consistent simmer throughout this process.
  • Steam the banh baos for 15-17 minutes. Make sure there is at least 1 inch of space between each bao since they will expand.

Notes

  1. How to make sure your baos are cooked through – To make sure your baos are cooked through, take out 1 bao after 15 minutes to see if it’s cooked. If it’s undercooked, increase the cook time to make sure they’re all cooked through. Variation in the size of your baos and temperature of your steamer can affect the cook time of your baos.
  2. What if I don’t have a warm space to proof my dough? – It’s important to have a warm space to get your dough to rise. I didn’t have a place, so I turned on the oven to the lowest setting for a few minutes and then turneded it off. I then put my dough in the oven with the door closed. Make sure the oven isn’t too hot if you do this.
  3. Add oil to the bowl you use to proof your dough – Adding oil to your bowl before proofing is important because it prevents the dough from forming a dry skin.
  4. Do not overfill the bao – Overfilling the bao will cause the dough to stretch and not close properly. If you have to remove some of the pork filling, do it. It’s okay to have some filling leftover after you’ve filled all the baos. I overfilled a few of my bao while testing the recipe, and the bottom of the bao became so thin it ripped when I tried to lift them out of the steamer.
  5. Add vinegar to your water before steaming – Adding vinegar to your water helps give the bao its signature white color.
  6. Storing the banh bao – You can freeze the banh baos to eat at a later time. When you’re ready to eat them, pull them out, defrost them, and reheat in the microwave. You can also store banh baos in the freezer pre-steam.
  7. Reheating the bao – The best way to reheat banh bao is to cover it with a wet paper towel and heat it in the microwave for 30 seconds. Adding a wet towel helps rehydrate the dough because it starts to dry out as you store it in the fridge.

Nutrition

Serving: 1bunCalories: 176kcalCarbohydrates: 21gProtein: 7gFat: 7gSaturated Fat: 3gCholesterol: 57mgSodium: 246mgPotassium: 115mgFiber: 1gSugar: 8gVitamin A: 78IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Keyword banh bao, banh bao recipe, Vietnamese steamed pork buns
Tried this recipe?Let us know how it was!
If you love this post, share it!
  2.1K    
VietnameseFallLunar New YearWinterChinese Sausage, Fish Sauce, Oyster Sauce

Reader Interactions

Comments

  1. Aimei says

    June 1, 2020 at 4:45 am

    Can I use my kitchen aid to knead the dough for 10 mins instead of my hand? Thanks.

    Reply
    • Becca says

      June 1, 2020 at 9:26 am

      Yes you can! I don’t use a Kitchen Aid because I don’t have space for one. Let me know if you have any more questions!

      Reply
  2. Judy says

    March 19, 2021 at 6:30 pm

    5 stars
    I used your dough recipe as I already had filling leftover from another recipe. Very satisfied with the sweetness level in the bread. I did have to add more flour and made 12 good size baos. Also used active dry yeast and dissolved it along with a TBS of sugar and liquid. My mom made the best ones when I was growing up. Definitely a labor of love. Thanks for sharing!

    Reply
    • Becca says

      March 19, 2021 at 6:47 pm

      Thank you so much for trying my recipe!!!

      Reply
  3. Crystal says

    July 27, 2021 at 9:54 pm

    5 stars
    Thank you for this wonderful recipe. It is just as I remembered it during my childhood.

    Reply
    • Becca says

      July 27, 2021 at 10:13 pm

      Thank you so much for making this recipe! I’m so glad I could bring back a little bit of your childhood 🙂

      Reply
  4. Danielle says

    December 30, 2021 at 8:23 am

    Hi there,

    Can you indicate where the salt is being used? I don’t see it in the recipe.

    Thanks

    Reply
    • Becca says

      December 30, 2021 at 8:49 am

      Hi Danielle. Apologies for the mistake. It should be added to the filling. I updated the recipe.

      Reply
  5. Danielle says

    December 30, 2021 at 2:19 pm

    This was a great recipe!! I used to watch my grandma make them with my mom and never appreciated the work that went into them. Thank you for sharing the recipe -they turned out great!

    Reply
    • Becca says

      December 30, 2021 at 7:32 pm

      I can definitely relate. My aunt used to make them for me all the time, and I just never knew how much work they were until I made them myself. I’m so excited you enjoyed them! 🙂

      Reply
  6. Holi says

    January 27, 2022 at 5:37 am

    5 stars
    Thank you so much for this great recipe! I get these at a favorite restaurant but it is so far from home. I am thrilled to be able to make these delicious Banh Bao myself – worth the effort for sure!! Question… How do YOU stay so THIN!!?? 🙂

    Reply
    • Becca says

      January 27, 2022 at 10:17 am

      I’m so glad you like them! Honestly, I give away a lot of the stuff I make and eat relatively healthy most of the time. I of course try a little bit of everything to make sure it’s good. 🙂

      Reply
  7. Ha Patel says

    February 28, 2022 at 3:05 am

    Can you make the dough a day ahead and place it in the fridge?

    Reply
    • Becca Du says

      March 1, 2022 at 10:05 am

      I think you can but I haven’t tried that, so I can’t say for sure. Here is a good article on refrigerating dough: https://www.kingarthurbaking.com/blog/2021/09/28/how-to-refrigerate-bread-dough-to-bake-later. My takeaways are: 1) Refrigerate after letting the dough rise for 20-30 minutes. 2) Make sure it’s in an airtight container so it doesn’t lose moisture. 3) Let it sit at room temperature for 40 minutes before working with it the next day. Hope this helps!

      Reply
  8. Knar says

    January 2, 2023 at 4:30 pm

    5 stars
    Made these today and they turned out great! Used a kitchen aid mixer to make the dough. It was hard to tell when the dough was ready but I used the suggested tip of poking it and watching it spring back slowly. It worked! Made filling as directed and steamed for 15mins in a steamer.

    Overall, taste is not to sweet with savory filling and super soft fluffy bao!

    Reply
    • Becca Du says

      January 2, 2023 at 4:34 pm

      Thank you so much for trying this recipe! I’m so excited you enjoyed them! 🙂

      Reply

Trackbacks

  1. Banh Bao – Spoonful of Crumbs says:
    August 14, 2021 at 3:08 pm

    […] Recipe by: https://www.cooking-therapy.com/banh-bao/#recipe […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me


Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

Lunar New Year 2023

Featured recipes for lunar new year 2023

Never Miss A Post!

Subscribe to get monthly doses of cooking inspiration and foodie goodness in our inbox.

Winter Soups

vietnamese chicken tomato soup

Vietnamese Chicken Tomato Soup

pho recipe

Traditional Vietnamese Beef Pho (Pho Bo)

Ragu ga in a bowl with a spoon in the stew.

Ragu Ga (Vietnamese Chicken Ragu)

Search

Footer

Privacy Policy · Terms & Conditions · All Rights Reserved

Copyright © 2023 · Cooking Therapy