Description
I’m a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans’ moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.
Ingredients
- 1 pound ground pork
- 2 shallots, minced
- 2 tablespoons fish sauce
- 1 ½ tablespoons oyster sauce
- 1 tablespoon soy sauce
- 4 ½ cups self-rising flour
- 1 ½ cups milk
- ¾ cup white sugar
- 3 links Chinese sausages, sliced on the diagonal
- 4 hard-boiled eggs, peeled and quartered
- waxed paper
Instructions
- Mix pork
- shallots
- fish sauce
- oyster sauce
- and soy sauce together in a large bowl. Let mixture marinate in the refrigerator
- about 30 minutes.
- Combine self-rising flour
- milk
- and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest
- about 5 minutes.
- Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
- Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
- Steam buns until puffed up
- about 30 minutes.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 18