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Bánh Bao Recipe

Bánh Bao Recipe (Vietnamese Steamed Pork Buns)

Báhn bao are small round buns with a smooth white surface from the Vietnamese culinary tradition. Báhn bao have a simple filling consisting of eggs and pork, and are the street-food par excellence in Vietnam where they can be enjoyed at all hours. Preparing them at home is very simple, here's how.

01 September, 2021
Average: 2.7 (17 votes)

serves for


total time

0 HR 50 MIN


All purpose flour
350 g
Cane sugar
20 g of sugar
Dried Brewer’s Yeast
1 sachet of yeast
180 ml
Cooking oil
1 spoon
For the stuffing
200 g
2 hard boiled
Shitake Mushrooms
50 g (dried)
Spring onion

Step 01

Bánh Bao Recipe_step one

Put the warm milk, yeast, sugar and a tablespoon of flour in a bowl. Stir until you get a frothy mixture.

Step 02

Bánh Bao Recipe_step two

Now add the rest of the flour, salt, and oil, and knead until you get a smooth and homogeneous dough.

Step 03

Bánh Bao Recipe_step three

Grease a bowl, lightly flour it and place the dough inside. Cover it with a clean cloth and let it rest in a dry place for a couple of hours.

Step 04

Bánh Bao Recipe_step four

Now prepare the filling. Rehydrate the mushrooms in cold water and when they are soft, chop them with the spring onion.

Step 05

Bánh Bao Recipe_step five

Add the meat, soy sauce, pepper and oil to the mince and mix well. Let the filling rest in the refrigerator for 30 minutes.

Step 06

Bánh Bao Recipe_step six

Knead the dough and divide it into 12 small buns. Roll out each dough with a rolling pin to form 12 discs.

Step 07

Bánh Bao Recipe_step seven

Put the filling inside each disc, add a piece of egg and close the dough around the filling.


Step 08

Bánh Bao Recipe_step eight

Place the báhn bao in the steamer and cook for about 15 minutes.

Curiosities and Tips

The filling of the original báhn bao is the one indicated in the recipe, but you can change the ingredients according to taste. You can also make a vegetarian filling with grated zucchini and carrots instead of meat.

Báhn bao should be eaten hot and freshly made or, before steaming, you can freeze them. Put them in the steamer still frozen and cook for 25 minutes.



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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav

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