Vietnamese Steamed Pork Bun (Banh bao) is a common and reasonable dish in Vietnam. For Vietnamese people, Steamed Pork Bun is considered to be a common dish for breakfast. You can buy it everywhere, in both street vender and supermarket.
Steamed Bun normally has two parts: crust and filling. Depending on the recipe of making Steamed Bun and the filling, we have some different types such as: vegetarian Bun, char siu bun, mung bean bun,… Among them, Steamed Pork Bun is supposed to be the most popular and palatable with Vietnamese people.
Making Vietnamese steamed pork bun (Banh bao) is not really hard, but it is not simple to keep the unique, warm and aromatic flavor. The Banh bao recipe below will help you easily making an attractive bunch of Vietnamese steamed pork bun
Ingredients for making Banh bao recipe:
- 200g flour
- 115g water/milk
- 1 tablespoon sugar
- 1 teaspoon dry yeast
- Sweet flour
- 315g dough above
- 100g flour
- 80g sugar
- 20g water
- 10g butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon ammonium bicarbonate
- 100g charsiu
- 125g water
- 25g sugar
- 10g cornstarch
- 1 tablespoon hoisin sauce
- 1/2 oyster sauce
- 1 tablespoon white wine
- About 3g salt
Directions for making Banh bao recipe
Phrase 1: Making filling
Pork filling can be made before and preserved in the fridge until you need
To make filling, slice pork into small pieces, then cover it and set aside
Slice pork into small pieces
Put all the ingredients for the filling into a pot and mix them to make the sauce
Simmer the mixture on the stove, stir continuously until it becomes a mush and turn of the stove.
Cover it and keep in the fridge for at least 2 hours before using
When the sauce is ready to be put into the cake, it will be mix with small-sliced pork.
Making sauce mixture
Phrase 2: Knead dough
Dough needs making at least 4 hours before using or at the previous night
To make dough, combine all the necessary ingredients by hand or using mixing machine until the wet dough is finished.
Put ingredients in a bowl to knead
Cover it by plastic wrap and let it expand in about 4 to 6 hours or keep it overnight in the fridge
If you put it in the fridge, bring it out for the normal temperature before making sweet dough.
Knead dough and incubate overnight
To make sweet dough, scramble dough with 80 grams of sugar by using machine
Scramble dough with sugar by using machine
Knead until sugar dissolves and you can feel that dough is sticky and wet.
In case you don’t have a machine, you can do this step by hand
Knead dough until sugar dissolves
Put dough into a pot, sift flour and ammonium bicarbonate to diminish shred
After that, pour this flour mixture into the dough above
Knead them together to combine the dry and wet flour
Pour flour, baking flour and ammonium bicarbonate into the kneaded dough
When the mixture becomes harmonious, add butter and knead in about 5 minutes (or longer)
After finishing, leave it in about 20 minutes
Phrase 3: Shape dough
Place dough on a plane and roll it to become a long cylinder
Cut it into equal parts
Roll dough into a long cylinder
Spread dough gently and flatten it by hand
Put 1 to 1.5 teaspoon of filling into the center of crust made above.
Roll dough into thin piece and flatten
Close the border of crust, do not let it be opened
Phrase 4: Steam dumplings
After making all the dumplings, let them be relaxed in 30 minutes
After that, steam them with high temperature in about 10 minutes. When you turn of the heat, cover them and wait for about 2 more minutes before taking them out and enjoying
Dumplings is best enjoyed when it’s hot.