Cooking Lucid
Banh Bao
Fluffy steamed buns filled with seasoned pork, hard-boiled egg, and wood ear mushrooms. A Vietnamese dim sum favorite — soft, savory, and irresistible.
Prep 45 min
Cook 20 min
Total 1h 5m
Serves 8
Ingredients
Step 1 — Make the dough
- 3 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp instant yeast
- 1 cup warm milk
- 2 tbsp vegetable oil
- ½ tsp salt
Step 2 — Make the filling
- ½ lb ground pork
- ½ cup wood ear mushrooms (minced)
- 2 shallots (minced)
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 4 quail eggs (hard-boiled)
- 1 Chinese sausage (lap xuong, diced, optional)
Instructions
- 1
Make dough
Mix flour, sugar, yeast, milk, oil, and salt. Knead until smooth. Rise 1 hour until doubled.
- 2
Cook filling
Sauté shallots, add pork and mushrooms. Season with fish sauce and oyster sauce. Cool completely.
- 3
Shape and steam
Divide dough into 8 portions. Flatten, add filling and a quail egg. Pinch closed. Rest 15 minutes. Steam 15–18 minutes until puffed and cooked through.
Nutrition per serving: 280 cal · 12g protein · 38g carbs · 10g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
