Best 3 Banh Bao Recipes
**Introduction:**
Bánh bao, a traditional Vietnamese steamed bun, is a delightful culinary creation that has captured the hearts of food lovers worldwide. With its soft, fluffy texture and diverse fillings, this versatile dish has become a staple in Vietnamese cuisine and a popular street food delicacy. Embark on a culinary journey as we explore the tantalizing world of bánh bao, uncovering the secrets behind its irresistible flavors and textures. Discover three delectable recipes that showcase the versatility of this beloved dish: the classic pork belly bánh bao, the savory chicken and mushroom bánh bao, and the vegetarian delight of tofu and vegetable bánh bao. Each recipe offers a unique taste experience, catering to diverse dietary preferences and culinary palates. Get ready to indulge in the irresistible charm of bánh bao, a culinary treasure that promises to transport you to the vibrant streets of Vietnam.
BANH BAO
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.
Provided by capri3p
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 18
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 34.6 g, Cholesterol 65.1 mg, Fat 9.6 g, Fiber 0.9 g, Protein 12.9 g, SaturatedFat 2 g, Sodium 736.4 mg, Sugar 9.7 g
VIETNAMESE STEAMED BUNS (BANH BAO)
Make and share this Vietnamese Steamed Buns (banh Bao) recipe from Food.com.
Provided by Nolita_Food
Categories Breakfast
Time 1h30m
Yield 30-40 buns
Number Of Ingredients 10
Steps:
- Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
- Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
- Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
- Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.
VIETNAMESE STEAMED BUNS (BANH BAO)
This is a recipe for Vietnamese steamed bun dough. You can add a meat filling, egg, and Chinese sausage in the middle if you want. Makes 20 large buns or about 60 small buns.
Provided by dottyrox62195
Categories Bread Quick Bread Recipes
Time 1h
Yield 20
Number Of Ingredients 3
Steps:
- Mix flour, milk, and sugar together in a bowl. Cover and allow to rise, 30 minutes to 1 hour.
- Punch dough down and separate into 20 equal-sized bun shapes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add buns, cover, and steam until tender, about 15 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 34.3 g, Cholesterol 2 mg, Fat 0.8 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 406.9 mg, Sugar 11.2 g
Tips:
- Choose the right flour. Banh bao dough is typically made with a combination of all-purpose flour and rice flour. The all-purpose flour provides structure and strength, while the rice flour makes the dough light and fluffy. If you don't have rice flour, you can substitute all-purpose flour, but the texture of your banh bao will be slightly denser.
- Knead the dough thoroughly. Kneading the dough helps to develop the gluten in the flour, which makes the dough more elastic and easier to work with. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place. This will help the dough to double in size and become light and fluffy. If you don't have a warm place, you can place the dough in a bowl of warm water.
- Fill the banh bao generously. The filling is the star of the show, so don't be afraid to fill your banh bao to the brim. You can use a variety of fillings, such as pork, chicken, shrimp, or vegetables.
- Steam the banh bao until cooked through. The banh bao are cooked when they are light and fluffy and the filling is heated through. Steaming is the best way to cook banh bao because it prevents the dough from becoming dry.
Conclusion:
Banh bao are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover meat or vegetables. With a little practice, you can make banh bao that are just as good as the ones you get from your favorite restaurant. So what are you waiting for? Give this banh bao recipe a try today!
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