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Banh Bao

Banh bao are Vietnamese steamed buns or bread-like dumplings filled with seasoned ground pork, Chinese sausage, and hard-boiled eggs. The dish was first introduced to Vietnam by Cantonese immigrants. The name banh bao means “wrapping cake” and is based on the Cantonese dim sum tai pao meaning “big bun.” Banh bao are commonly eaten for breakfast but can be served anytime. They are often enjoyed with fish or soy sauce for dipping. There’s also a vegetarian version.     

Recipe Servings: 18

Prep Time
25 minutes
+ 35 minutes resting
Cook Time
30 minutes
Total Time
1 hour 30 minutes
Gluten Free
Dairy Free



  1. Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl.
  2. Cover the bowl with plastic wrap and chill it in the refrigerator for 30 minutes.
  3. Stir together the flour, milk, and sugar in a large bowl to form a dough.
  4. Knead the dough until it is smooth and no longer sticky.
  5. Cover the dough loosely and let it rest for 5 minutes.
  6. Divide the dough into 18 balls.
  7. Roll out each ball into a circle using a rolling pin on a floured work surface.
  8. Divide the pork mixture equally among the 18 pieces of dough, placing a spoonful in the center of each.
  9. Top each scoop of the pork mixture with two sausage slices and an egg quarter.
  10. Bring the edges of each circle together, pinching and twisting them to seal the bun.
  11. Fill a steamer with the necessary water and set it over medium-high heat.
  12. Cut waxed paper into 18 2-inch squares, place each bun on a square, and arrange them 1 inch apart in the steamer.
  13. Cover the steamer with its lid and steam buns for about 30 minutes, until puffed up.
  14. Remove buns from the steamer and serve immediately.

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