(Bánh Bao)

When it comes to comforting Vietnamese food, few dishes are as beloved as Bánh Bao. These Vietnamese steamed pork buns are soft, fluffy, and filled with a savoury mixture of ground pork, mushrooms, and vermicelli noodles, all wrapped around a surprise wedge of hard-boiled egg.

Whether you grew up with these buns warming in a steamer or you’re discovering them for the first time, this recipe will guide you through creating these pillowy delights from scratch. It’s perfect for weekend cooking projects, freezer-friendly meal prep, or just treating yourself to something warm, satisfying, and deeply nostalgic.

What Is Bánh Bao?

Bánh Bao (pronounced bahn-bao) is Vietnam’s version of the steamed bun. Traditionally, Bánh Bao is filled with a mixture of seasoned minced pork, wood ear mushrooms, carrots, onions, and vermicelli noodles, plus a chunk of boiled egg tucked in the centre.

These buns are steamed rather than baked, which gives the dough its signature pillowy softness and light, fluffy texture. While pork is the most common filling, there are many creative variations across Vietnam.

Fun fact: In Vietnamese, “bánh” refers to cakes, pastries, or bread, and “bao” means wrapped. So Bánh Bao literally means “wrapped cake,” which perfectly describes these delicious parcels.

Time & Yield

  • Prep Time: 3 hours (includes proofing)
  • Cook Time: 15–20 minutes
  • Total Time: Approx. 3.5 hours
  • Yields: 12 buns

Ingredients for Vietnamese Steamed Pork Buns (Bánh Bao)

For the Dough:

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

For the Filling:

  • 500g ground pork
  • 3 tbsp wood ear mushrooms, pre-soaked and minced
  • ½ yellow onion, minced
  • 1 small carrot, minced
  • 1 pack of vermicelli noodles (50g), soaked and chopped
  • 2 tsp fish sauce
  • 2 tsp oyster sauce
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 1 egg (raw, to bind filling)
  • 3 boiled eggs, peeled and cut into quarters (1 piece per bun)

Optional Replacements & Variations

This is a very flexible recipe. Don’t be afraid to adapt!

  • Protein: Substitute pork with chicken, turkey, beef, or Quorn.
  • Mushrooms: Use shiitake or button mushrooms if wood ear mushrooms aren’t available.
  • Fish sauce: Can be swapped for a pinch of MSG or soy sauce.
  • Milk: Use plant-based milk or even water.
  • Eggs: Replace with quail eggs for a traditional twist; leave them whole!
  • Vegetables: Add cabbage, kohlrabi, peas, or sweetcorn for texture and colour.

Equipment You’ll Need

  • Steamer (bamboo, metal, or electric)
  • Parchment paper or flattened cupcake liners
  • Mixing bowl & spoon
  • Sieve
  • Mixer (or strong arms!)
  • Rolling pin (optional)
  • Thermometer (optional but helpful)

How to Make Vietnamese Steamed Pork Buns (Bánh Bao)

1. Prepare your eggs and soak the fillings

Boil your eggs, let them cool, then peel and cut each one into quarters. Soak the wood ear mushrooms in lukewarm water until soft, then finely mince. Soak the vermicelli noodles in hot water until they’re al dente, then cut into ½-inch pieces.

Tip: You can complete this part in advance to save time during assembly.

2. Make the filling

In a large bowl, combine:

  • Ground pork
  • Minced mushrooms, onion, and carrot
  • Chopped vermicelli noodles
  • 1 raw egg
  • Fish sauce, oyster sauce, sugar, salt, and pepper

Mix gently until just combined.

Pro Tip: Avoid overmixing, as this can cause the filling to become watery. If it does get too wet, place it in a sieve and let the excess liquid drain off before filling the buns.

3. Prepare the dough

Warm the milk, sugar, and oil gently in a pan; don’t let it boil. Let cool to around 37°C (body temperature). Add the yeast and let it bloom for 5–10 minutes. In a large bowl, sift together the flour and baking powder. Add the wet ingredients and mix until a dough forms. Knead the dough by hand for 10–15 minutes or use a mixer for 8–10 minutes until it is soft, elastic, and smooth.

The dough should be soft but not sticky. If needed, dust with a bit of extra flour.

4. Let the dough rise (first proof)

Place the dough into a greased bowl and cover it with a warm, damp cloth or clingfilm. Let it rise in a warm place for 1 hour, or until it has doubled in size.

Tip: A turned-off oven with the light on or a sunny windowsill works perfectly.

5. Assemble the buns

Punch down the dough to release the trapped air. Divide into 12 equal portions (or 14 if making smaller buns). Flatten each portion into a circle, keeping the centre slightly thicker than the edges. Place a tablespoon of filling into the centre. Add a quarter slice of boiled egg on top and spoon a little more filling to cover it. Fold and pinch the edges of the dough up and around the filling in a circular motion. Seal with a final pinch or twist at the top.

Visual Tip: Imagine your fingers walking around the bun, gathering the edges like a skirt and pinching as you go.

6. Prove again (second rise)

Place each bun onto a square of parchment or cupcake liner. Cover with a cloth and let them rest for an additional 45 minutes until they are nicely puffed.

7. Steam the Bánh Bao

Bring water to a boil in your steamer. Carefully place the buns into the steamer, leaving at least 1–2 cm between them; they will expand while cooking. Steam over medium-high heat for 15–20 minutes

Important: Don’t open the lid while steaming, as the buns may collapse due to the sudden temperature drop.

Why You’ll Love This Vietnamese Steamed Pork Buns Recipe

  • Ultra fluffy, slightly sweet dough
  • Juicy, savoury pork filling with layered textures
  • A fun and rewarding cooking project
  • Easily customisable and freezer-friendly
  • Authentic Vietnamese street food from your kitchen

Storage & Reheating

  • Fridge: Store cooked buns in an airtight container for up to 3 days. Reheat in a steamer or microwave with a damp paper towel.
  • Freezer: Freeze raw or cooked buns. Steam frozen buns for 20–25 minutes until hot all the way through.

Bánh Bao: A Taste of Vietnamese Comfort

Bánh Bao brings together everything we love about Vietnamese home cooking, flavour, texture, nostalgia, and a whole lot of heart. From the soft, pillowy exterior to the rich, juicy filling, every bite is packed with the kind of warmth and love that defines Vietnamese food culture.

Whether you’re cooking them with family, prepping for the week ahead, or simply craving the taste of Vietnamese steamed pork buns, this recipe delivers.

Share Your Bánh Bao Creations

Have you tried this Bánh Bao recipe? Show off your steamed buns, get creative with fillings, and share your experience with us! Tag us on Instagram or leave a comment below; we love hearing from our fellow foodies.