By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 16
126 cal · 75 min
Vietnamese Banh Bao
Recipe GLPRe9662deab7d8b9
Steamed Vietnamese pork buns filled with seasoned ground pork, Chinese sausage, and hard-boiled egg. These soft, fluffy buns are a beloved Vietnamese main course with a flavorful savory filling cooked through gentle steaming.
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Ingredients
Banh bao flour mix (prepared according to package directions with milk and sugar)
500 g Ground pork
½ half White onion, finely diced
1 tbsp Vietnamese soy sauce
to taste White pepper
1 Chinese sausage, sliced
8 Hard-boiled eggs, peeled
Directions
Prepare the banh bao dough according to the flour mix package instructions, incorporating milk and sugar as directed. Allow the dough to rest until fully set.
In a bowl, combine the ground pork, diced onion, Vietnamese soy sauce, and white pepper to taste. Mix thoroughly until the filling is evenly seasoned.
Cut the Chinese sausage into thick slices and halve or quarter the hard-boiled eggs, depending on your preference for filling pieces.
Divide the prepared dough into 16 equal portions of approximately 50 grams each. Roll one portion into a thin circle about 1/4 inch thick.
Place a heaping 2 teaspoons of the pork mixture, a few slices of sausage, and a piece of hard-boiled egg in the center of the dough circle.
Gather the sides of the dough up and over the filling, then twist and pinch firmly at the top to seal the bun completely. Patch any holes or thin spots. Repeat with remaining dough and filling, placing each completed bun on a square of parchment paper.
Steam the buns for approximately 20 minutes until the dough has puffed up and the filling is heated through, with the ground pork reaching a safe internal temperature of 160°F.
Remove the steamed buns from the steamer and serve hot.
Comments
Banh bao flour is not reliably stocked at Charlotte-area Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger locations; you will need to plan a trip to an Asian market like H-Mart or go online to source it. The ingredient list itself is cheap—pork, onion, soy sauce, and egg are available everywhere—but that one specialty item makes this a project rather than a weeknight pivot. The stated 75 minutes ignores proofing time for the dough and steaming, so expect closer to two hours total. This is a rewarding make-ahead batch recipe that freezes beautifully, ideal for a weekend when you can dedicate the time and plan your supply run.
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