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Bánh Bao (Vietnamese Steamed Buns)

A vibrant Asian dish with a flavor you'll love! Bánh bao will win over even those who've never set foot in Vietnam but want a taste of this colorful country's culture. These steamed buns are easy enough for a beginner, and you can fill them with whatever you like.

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Ban bao
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 8 g
Fats 18 % 7 g
Carbohydrates 62 % 24 g
184 kcal
GI: 17 / 0 / 83
  • To get the buns as close to the original as possible, dig around for some rice flour. If you don't have any, just grind regular rice in a coffee grinder. Sift the wheat and rice flour into a deep bowl. Add the dry yeast, salt and sugar to taste, and be sure to add the baking powder. Mix the dry ingredients, make a well in the center, and slowly pour in warm water mixed with the sesame oil, stirring with a fork to keep lumps from forming. When the fork is no longer up to the job, keep kneading by hand. The whole thing takes no more than 5 minutes. Put the finished dough ball in an oiled bowl, cover with plastic wrap, and leave it in a warm spot for an hour to rise. Meanwhile, make the filling. Peel and chop the onion and carrot; if you don't want to fuss with julienning, you can quickly pulse the onion in a blender and grate the carrot. Sauté the vegetables in sesame oil for no more than five minutes, stirring now and then so they don't scorch. Roughly chop the washed, trimmed mushrooms. Add them to the onion and carrot and fry everything together another 3–5 minutes, stirring. Press the peeled garlic through a press (or grate it) and add it to the pan, along with the soy sauce, chili powder, and ground ginger — season to taste. Cook a couple more minutes to drive off all the liquid, then turn off the heat and let it cool. Hard-boil the eggs, peel them, and cut each into quarters lengthwise. Open the can of tuna and mash it with a fork. Stir the tuna into the cooled mushroom filling. Divide the risen dough into eight equal pieces and roll each into a round up to 1/2 inch (1 cm) thick. Place the fish-and-mushroom filling and a quarter egg in the center of each. Pinch the edges together to form a pouch. Steam the finished buns for 25 minutes. Serve hot or cold. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Pressed yeast - 109  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Baking powder - 79  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Rice flour - 356  kcal/100g
  • Canned tuna in its own juice - 96  kcal/100g

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