Some recipes are more than just food; they’re a piece of family history. For me, bánh bao, the fluffy Vietnamese steamed buns, will always remind me of standing on a yellow stool as a child, peeking over the counter while my grandma worked her magic in the kitchen.

She never used fancy tools; instead, she relied on her trusty red bowl for kneading dough by hand and an ingenious “proofing system” involving a duvet cover and a hot water bottle. I didn’t know it then, but that’s how I learned the science of proving dough: keeping it warm, cosy, and alive.

I also learned a lesson or two about patience (and pain; her tin steamer was the hottest thing on earth, and I burned myself more than once trying to sneak a bun too early). But the smell of the buns filling the kitchen, and the joy of tearing into one while the steam poured out, made every little accident worth it.

Now, I make them the same way, soft, fluffy dough wrapped around a savoury filling of pork, mushrooms, noodles, and the surprise of an egg in the middle. It’s comfort food, tradition, and childhood nostalgia all wrapped into one.

This is my Bánh Bao recipe that you can make at home!

Ingredients (Makes 12 Buns)

Prep Time: ~3 hours | Cook Time: 20 minutes

Dough

  • 500g wheat or plain flour
  • 2 tsp baking powder
  • 260g whole milk (or non-dairy alternative)
  • 7g instant yeast
  • 1 tbsp vegetable oil
  • 60g granulated sugar

Filling

  • 500g ground pork (or chicken, turkey, or Quorn)
  • 3 tbsp wood ear mushrooms, minced (shiitake or button mushrooms also work)
  • ½ yellow onion, minced
  • 1 pack vermicelli noodles (50g), softened and chopped
  • 1 small carrot, minced
  • 2 tsp fish sauce (or MSG)
  • 2 tsp oyster sauce
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 1 egg, beaten (to bind)

Extra

  • 3 hard-boiled eggs, peeled and quartered

Equipment You’ll Need

  • Steamer (bamboo or metal)
  • Parchment or cupcake papers
  • Mixer with dough hook (optional, but grandma would just use her hands!)
  • Sieve
  • Bao mold (optional)

How to Make this Bánh Bao Recipe

1. Prepare the Filling

  • Boil and peel your eggs, then quarter them.
  • Soak the mushrooms in warm water until they are soft, then mince them.
  • Soak vermicelli noodles in hot water until they are al dente, then chop them into short pieces.
  • Dice the carrot and onion finely.

Grandma’s Tip: Skip the food processor; chopping by hand keeps the filling from becoming watery.

2. Make the Dough

  • Warm the milk, sugar, and oil until lukewarm (~37°C), then stir in the yeast.
  • In a large bowl, mix flour and baking powder. Add the wet ingredients to form a soft dough.
  • Knead until smooth and elastic, about 15 minutes by hand, or 10 minutes in a mixer.
  • Place in a bowl, cover, and let proof in a warm place until doubled in size (about 1 hour).

Grandma’s Trick: No fancy proving drawer? Try her duvet cover + hot water bottle hack, it works!

3. Mix the Filling

  • Combine pork, mushrooms, noodles, carrots, onions, eggs, and seasonings. Stir until just mixed.

Don’t overwork it; overmixing can release too much liquid. If it gets watery, let it sit in a sieve to drain.

4. Shape the Buns

  • Punch down the dough and divide into 12 pieces.
  • Flatten each piece into a disk. Place a spoonful of filling in the centre, top with a quartered egg, then add a little more filling.
  • Pinch the edges together in a circular motion, sealing with a twist at the top. Think of it as “walking your fingers” around the bun while pinching.
  • Place each bun on parchment or cupcake liners.

5. Proof Again

  • Cover and let the buns rest for 45 minutes, until they are puffed and have doubled in size.

6. Steam the Buns

  • Set your steamer over boiling water.
  • Steam buns for 15–20 minutes, depending on size.
  • Remove carefully, steam is no joke! (I speak from experience).

Serving & Storing

Serve your bánh bao warm, straight from the steamer; they’re perfect for breakfast, a snack, or a grab-and-go lunch.

If you have extras, they freeze beautifully:

To reheat from frozen: Defrost for about 10 minutes, then steam for 25 minutes until piping hot.

Microwave option: Lightly defrost until the outside of the bun is soft to the touch, sprinkle with a bit of water to create steam, and heat in short intervals, checking in between until warmed through.

This way, you can enjoy homemade bánh bao anytime with minimal effort.

Variations

Protein swaps: Chicken, turkey, or even vegetarian Quorn.

Egg swaps: Quail eggs (left whole) for a traditional touch.

Veggies: Try peas, cabbage, or kohlrabi.

Dairy-free: Use water or non-dairy milk.

Show Off Your Buns!

Every time I make these buns, I think of my grandma’s red bowl, my yellow stool, and that tin steamer hissing away in her kitchen. They’re more than buns, they’re little clouds of memory, patience, and love.

Made this bánh bao recipe? We’d love to see your fluffy creations! Snap a pic, tag us @boatpeoplesauce, and share the love with #BanhBaoJoy.