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
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John Hozzard
[email protected]I'll definitely be making these buns again soon. They're so good!
Sakinaa Hassan
[email protected]Five stars for this recipe! The Banh Bao were a huge hit with my family and friends.
Haley Wilcox
[email protected]I highly recommend this recipe to anyone who loves Asian food or is looking for a new and exciting dish to try.
Suresh Bagdas
[email protected]These steamed buns are a great way to experience Vietnamese cuisine at home. They're easy to make and absolutely delicious.
Alfred Ondieki
[email protected]I'm so glad I tried this recipe! The Banh Bao were absolutely delicious, and I can't wait to make them again.
Luke Sawyer
[email protected]I served the Banh Bao with a dipping sauce made from soy sauce, rice vinegar, and chili garlic sauce. It was the perfect complement to the buns.
Wilfred Oduro
[email protected]These Banh Bao are a great make-ahead meal. You can steam them ahead of time and then reheat them in the microwave or oven when you're ready to serve.
Princess Honeycutt
[email protected]I steamed the buns in a bamboo steamer, but you could also use a metal steamer basket. Just make sure to grease the steamer basket lightly with oil to prevent the buns from sticking.
Khalil Hirtle
[email protected]I used a mixture of ground pork and ground chicken for the filling. It turned out great and gave the filling a nice, complex flavor.
Vickie Spell
[email protected]I'm not a big fan of cilantro, so I omitted it from the filling. The buns were still delicious, but I think they would have been even better with the cilantro.
Tecx Man
[email protected]The Banh Bao were so fluffy and light, they almost melted in my mouth. I could have eaten a dozen of them!
Maryand Solete
[email protected]I added a bit of shredded carrot and daikon radish to the filling for extra crunch and texture. It was a great addition that I highly recommend.
Davis Miti
[email protected]The Banh Bao were a bit time-consuming to make, but they were definitely worth the effort. The end result was a delicious, authentic Vietnamese dish that I'm sure to make again and again.
Slimey Boi Vzz
[email protected]The instructions were clear and easy to follow, even for a beginner like me. I was able to make these buns without any problems, and they turned out perfectly.
Subash Sahani
[email protected]I love that this recipe uses simple, everyday ingredients. It's so easy to find everything I need at my local grocery store, which makes it a great go-to recipe for busy weeknights.
Parmanand Patel
[email protected]I'm not usually a big fan of pork belly, but it was cooked to perfection in this recipe. It was tender and juicy, and it added a richness to the filling that was simply divine.
Trina Hunter
[email protected]The Banh Bao were a hit at my dinner party! Everyone raved about how delicious they were, and I'm already planning on making them again next week.
Ahsaan
[email protected]I've tried my hand at many steamed bun recipes, but this one takes the cake! The dough was incredibly easy to work with, and the filling was packed with so much flavor.
Melissa Bollen
[email protected]These Vietnamese steamed buns, Banh Bao, were an absolute delight! The delicate, fluffy texture of the buns paired perfectly with the savory filling, creating an explosion of flavors in my mouth.