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Bánh Bao is a Vietnamese steamed bun that brings together soft, pillowy dough and a savoury, flavourful filling. This popular street food snack, often enjoyed for breakfast or as a quick bite, has a way of wrapping comfort and warmth into every bite.
With its delicate exterior and rich filling, Bánh Bao offers a unique taste of Vietnam’s culinary heritage, where influences from various cultures are fused into something distinctly Vietnamese.
What Is Bánh Bao?
Bánh Bao is a Vietnamese steamed bun, typically filled with a savoury mixture of ground pork, mushrooms, hard boiled egg, and sometimes Chinese sausage. The bun is made from a slightly sweet dough that steams to a soft, fluffy texture, enveloping the filling in a warm, cloud-like embrace.
Bánh Bao is widely enjoyed across Vietnam, often sold by street vendors or in local bakeries, each with its variation on fillings and flavour combinations.
The beauty of Bánh Bao lies in its balance of flavours and textures: the dough’s gentle sweetness contrasts with the savoury filling, making it both satisfying and comforting.
Traditionally, these buns are served warm and eaten by hand, providing a simple yet flavourful experience that captures the essence of Vietnamese street food culture.
Ingredients and Taste
The key to a perfect Bánh Bao starts with its dough, which is typically made from flour, sugar, yeast, and a little oil. This combination creates a slightly sweet dough that steams into a tender, light texture. The filling, however, is where the flavour comes alive.
Ground pork is often used as the base, mixed with wood ear mushrooms for a slight crunch and diced onions for sweetness. Seasoned with fish sauce, soy sauce, and a hint of pepper, the filling has a savoury depth that complements the soft bun.
Many versions include a hard boiled or quail egg at the centre, adding a creamy texture, while slices of Chinese sausage introduce a hint of sweetness and umami.
The result is a harmonious blend of flavours: the mild sweetness of the bun, the savoury pork, the earthy mushrooms, and the rich egg. Each bite is a journey through these layered tastes and textures, with the pillowy dough balancing the richness of the filling.
A Taste of History
The origins of Bánh Bao trace back to China, where steamed buns, known as baozi, have long been a staple. When Chinese immigrants brought their food traditions to Vietnam, local cooks adapted the dish to create a version that reflects Vietnamese flavours and ingredients.
Over time, Bánh Bao evolved into its own distinct form, incorporating ingredients like fish sauce and wood ear mushrooms, which are commonly used in Vietnamese cuisine.
Today, Bánh Bao is a cherished part of Vietnamese food culture, enjoyed by people of all ages. It’s a common sight in morning markets, where locals pick up these buns for a quick and filling breakfast.
The portability of Bánh Bao makes it a perfect snack for busy days, but its warmth and flavour make it much more than just convenience food. It’s a dish that represents the blending of cultural influences, the creativity of Vietnamese cooking, and the value placed on simple, satisfying flavours.
Vietnamese Bánh Bao (Steamed Bun) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup warm milk
- 1/4 cup warm water
- 1 tsp active dry yeast
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 1/2 tsp baking powder
For the Filling:
- 200g ground pork
- 1 small onion, finely chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp ground black pepper
- 4 quail eggs, boiled and peeled
- 1/4 cup diced mushrooms (shiitake or wood ear)
Directions
To begin, dissolve the yeast and 1 tbsp of sugar in the warm water. Let it sit for 5-10 minutes until the mixture becomes frothy. In a large bowl, combine flour, remaining sugar, salt, and baking powder. Add the yeast mixture, warm milk, and vegetable oil, mixing until a dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes, until it becomes smooth and elastic. Place the dough back into the bowl, cover with a damp cloth, and let it rise in a warm area for 1-1.5 hours or until it doubles in size.
While the dough rises, prepare the filling. In a mixing bowl, combine the ground pork, chopped onion, fish sauce, soy sauce, sugar, black pepper, and diced mushrooms. Mix until all ingredients are well incorporated, ensuring a flavourful, balanced filling.
Divide the filling mixture into four equal portions, shaping each into a small ball. Gently flatten each portion and place a boiled quail egg in the centre, folding the pork mixture around the egg to encase it fully. Set aside for assembly.
Once the dough has doubled in size, punch it down and knead briefly to release any air bubbles. Divide the dough into four equal portions, rolling each into a smooth ball. Flatten each ball into a disk, about 5 inches in diameter, for filling.
Place one portion of filling in the centre of each flattened dough disk. Gently gather the edges of the dough, bringing them up over the filling and pinching them together at the top to seal. Twist lightly to secure, forming a closed bun shape.
Prepare a steamer and bring the water to a gentle simmer. Place each bun on a square of parchment paper and arrange them in the steamer, leaving space for expansion. Steam over medium heat for 15-18 minutes, keeping the lid slightly ajar during the first 5 minutes to prevent condensation from dripping onto the buns.
Serve the steamed buns warm, either as they are or with a side of soy sauce for dipping. Bánh Bao is perfect as a snack or light meal, showcasing a tender, slightly sweet dough with a savoury filling. Enjoy the flavors and texture, and savour the taste of traditional Vietnamese cuisine!
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