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Banh Bao
Fluffy steamed buns filled with seasoned pork mince, Chinese sausage and a whole quail egg, a Vietnamese street food staple that is equal parts savoury and satisfying straight from the steamer.
Ingredients
Instructions
Mix flour, yeast, sugar, milk and oil into a dough. Knead smooth. Prove 1 hour.
Season pork mince with oyster and soy sauce. Cook until done.
Divide dough into 12 balls. Flatten, fill with pork, sausage and a quail egg. Seal well.
Prove 30 minutes.
Steam on parchment 12–15 minutes until puffed and cooked.
Serve warm.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
