Banh Bao

Name: Banh Bao
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 8 bao dough rounds; 250 g minced pork; 1 egg — quartered; 4 wood ear; 1 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Banh Bao, a beloved staple in Vietnamese households, is a dish that captures the essence of home cooking. Often prepared as a comforting breakfast or a hearty snack, these steamed buns are as much about the technique as they are about the ingredients. Each family may have its own twist, but the essentials remain the same: fluffy dough enveloping a savory filling, best enjoyed straight from the steamer.

The taste is a harmonious blend of tender minced pork, earthy wood ear mushrooms, and a touch of soy sauce, all encased in a soft, pillowy bun. The egg adds a hint of richness, while a careful hand ensures the salt is just right. The bao should feel warm and inviting, with each bite offering a satisfying balance of flavors and textures.

Ingredients

8bao dough rounds
250 gminced pork
1egg — quartered
4wood ear
1 tbspsoy sauce
to tastefine sea salt

Method

Begin by soaking the wood ear mushrooms in warm water for about 15 minutes until they expand and soften. Drain them well, then chop finely. This will add a subtle earthy flavor and a slight crunch to the filling of the Banh Bao.
In a mixing bowl, combine the minced pork, chopped wood ear mushrooms, 1 tablespoon of soy sauce, and a pinch of fine sea salt. Crack the egg into the mixture and mix thoroughly with your hands until the ingredients are well combined and the mixture feels sticky. This ensures that the filling will hold together nicely inside the bao.
Divide the pork mixture into 8 equal portions. Take one bao dough round and place a portion of the pork mixture in the center. Gather the edges of the dough round and pleat them upwards, pinching them together at the top to seal the bao. Repeat this process with the remaining dough rounds and filling.
Prepare a steamer by filling the bottom with water and bringing it to a gentle simmer over medium heat. Line the steamer basket with parchment paper to prevent sticking, and arrange the bao inside, leaving space between each to allow for expansion.
Cover the steamer with a lid and steam the bao for about 15-20 minutes. You will know they are done when the dough is firm to the touch and has a slightly glossy appearance, and the filling is cooked through with no pink remaining.
Carefully remove the bao from the steamer using tongs, as they will be hot. Allow them to cool for a few minutes before serving. Taste one and adjust the salt if necessary, sprinkling a little fine sea salt over the top if desired. Serve immediately while the bao are warm and soft, perfect for sharing at the table.