Bánh Bao Chiên (Crispy Fried Pork Buns)
Món truyền thống · Vietnamese
A classic Vietnamese street food, these crispy fried buns are filled with a savory mixture of ground pork, shrimp, wood ear mushrooms, and glass noodles, seasoned with traditional Vietnamese flavors. They are deep-fried to a golden-brown crisp and often served with a sweet and sour dipping sauce.
Đánh giá công thức này
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Nguyên liệu
- Tapioca starch200g
- All-purpose flour100g
- Active dry yeast5g
- Sugar1 tbsp
- Warm water150ml
- Ground pork250g
- Shrimp, peeled and deveined100g
- Wood ear mushrooms, rehydrated and finely chopped30g
- Glass noodles, soaked and chopped20g
- Shallots, minced1 tbsp
- Fish sauce1 tbsp
- Oyster sauce1 tsp
- Black pepper1/2 tsp
- Vegetable oilfor frying
Các bước
- 1
Activate yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- 2
Make the dough: In a large bowl, mix tapioca starch, all-purpose flour, and salt. Add the activated yeast mixture and knead until a smooth, elastic dough forms. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- 3
Prepare the filling: In a bowl, combine ground pork, chopped shrimp, wood ear mushrooms, glass noodles, minced shallots, fish sauce, oyster sauce, and black pepper. Mix well.
- 4
Assemble the buns: Punch down the risen dough. Divide the dough into equal portions. Flatten each portion into a circle, place a portion of the filling in the center, and carefully wrap the dough around the filling to form a sealed bun. Ensure there are no air pockets.
- 5
Fry the buns: Heat vegetable oil in a deep pot or wok to 350°F (175°C). Carefully fry the buns in batches, turning occasionally, until golden brown and crispy on all sides. This usually takes about 5-7 minutes per bun.
- 6
Drain and serve: Remove the fried buns from the oil and drain on paper towels. Serve hot with a side of nuoc cham (Vietnamese dipping sauce).
