Steamed Buns

A faster version of the classic Bánh Bao Chay, using pre-cooked or canned ingredients for the filling and a slightly modified dough for quicker preparation.

All-purpose flour · Sugar · Instant yeast · Warm milk

Classic steamed vegetarian Vietnamese dumplings filled with a savory mixture of mung bean, mushrooms, and sometimes taro, wrapped in a soft, slightly sweet white bun.

All-purpose flour · Sugar · Active dry yeast · Warm water

A creative twist on Bánh Bao Kim Sa, infusing the steamed bun dough with the fragrant aroma and subtle green hue of pandan leaves, complementing the rich salted egg custard filling.

All-purpose flour · Active dry yeast · Granulated sugar · Baking powder

Classic steamed buns filled with a rich, creamy salted egg yolk custard. The 'kim sa' (golden sand) refers to the molten, sweet and savory filling that oozes out when bitten.

All-purpose flour · Active dry yeast · Granulated sugar · Baking powder

A flavorful variation of Bánh Bao Xá Xíu, incorporating the earthy notes of rehydrated shiitake mushrooms and the crisp texture of jicama into the char siu pork filling for added complexity and moisture.

All-purpose flour · Active dry yeast · Sugar · Baking powder

A simplified version of the classic Vietnamese steamed bun, using pre-made char siu sauce for a quicker marinade and a slightly less complex dough preparation. Still delivers a delicious, satisfying bite.

All-purpose flour · Instant yeast · Sugar · Baking powder

Classic steamed buns filled with savory and slightly sweet char siu pork, marinated in a rich blend of spices and soy sauce. The dough is soft and fluffy, encasing a flavorful, colorful filling.

All-purpose flour · Active dry yeast · Sugar · Baking powder

A traditional Vietnamese steamed bun filled with savory ground pork, wood ear mushrooms, and quail eggs, encased in a soft, fluffy white bun. This is the quintessential Bánh Bao Nhân Thịt.

All-purpose flour · Active dry yeast · Sugar · Warm water