Banh Bao Chay Xuan Hong Recipes

TRADITIONAL BANH BAO RECIPE (VIETNAMESE STEAMED PORK BUNS)

Steps:

• Prepare your parchment paper pieces. Cut parchment paper into 16 5x5 inch pieces. Set aside.
• Make the dough. Add flour and baking powder to a bowl and mix. Set aside
• Heat the milk until warm (100-110 degrees F). Add yeast and mix. Let the mixture sit for 10 minutes until it foams. Add the vegetable oil and sugar and stir until combined.
• Add the wet ingredients to a large mixing bowl and add in your dry ingredients from step 1. Combine with your hands. Once all the ingredients come together, dump the dough onto a floured surface and knead for 10 minutes. Add more flour if the dough seems too wet. The dough has been kneaded enough if you poke the dough, and it slowly springs back at you. Once done, transfer it to an oiled bowl and cover with a towel. Let it rise in a warm place for an hour.
• While the dough is rising, prepare your other ingredients. Boil your eggs and cut into 4 pieces. Slice your Chinese sausages. Set aside.
• Make the pork filling. To make your pork filling, combine ground pork, wood ear mushrooms, minced yellow onion, fish sauce, oyster sauce, salt, pepper, and sugar. Mix until just combined. Divide the pork filling into 16 equal, round pieces and set aside.
• Once the dough is finished proofing, divide it into 16 equal pieces. Roll out each piece into a thin circle that is 4-4.5 inches in diameter. The outer edges should be thinner than the center. Make sure the center is not too thin.
• Add 1 piece of pork filling, 1 piece of Chinese sausage, and 1 egg piece to the center of the filling. Envelop the filling with the outer edges of the dough. Fold and crimp the dough until it completely covers the filling. Examples in pictures above. Place each bao on a piece of parchment paper.
• Prepare your steamer pot. Bring water to a simmer and add a dash of rice wine vinegar. Make sure to sustain a consistent simmer throughout this process.
• Steam the banh baos for 15-17 minutes. Make sure there is at least 1 inch of space between each bao since they will expand.

VEGAN STEAM BUNS (BANH BAO CHAY)

Steps:

• In a separate bowl, combine water, yeast, and sugar and stir to combine and allow the yeast to bloom.
• In a large mixing bowl, combine cornstarch, salt, baking powder, and 4 cups of flour.
• Once the yeast has bloomed, combine the yeast mixture and half the oil to the dry mixture and stir to combine. It'll be a very sticky dough, but it should come together and be slightly tacky. Turn onto a clean and then lightly floured surface and knead until moderately smooth and elastic, about 10 minutes.
• Place the dough back into the mixing bowl (it should be relatively clean if you pull any extra dough off of it as you were mixing it). Coat the dough in the remaining amount of oil and mix in as well as you can. It will be quite tacky but that's okay. You should be able to incorporate most of the oil but turn the dough in the bowl to coat in oil just before letting it rest. The dough should absorb the rest as it rises.
• Cover with a damp towel and let rise in a warm place (like microwave or oven) for at least 1 hour. It should rise a little but don't be too worried if it doesn't rise too much.
• In a large wok/pot/or pan with high sides, cook the whites of the green onion with 2 tbsp of oil for a minute or two over medium high heat. Add the finely diced jicama and carrot and cook until carrot is tender. You may need to add 1 tbsp of the measured soy sauce and about 1/3 cup of water to cook and deglaze the bottom of the pot.
• Once carrot is tender, add the chopped black fungus and stir to heat through, about 3 minutes.
• Add the vegan ground round and stir into the mixture. Add 2 tbsp of the soy sauce and stir to combine and heat through (about 3 minutes again).
• Add the chopped, hydrated mung bean noodles, the last of the soy sauce, the greens of the green onion and stir to mix through. As the noodles cook, they'll absorb moisture from the rest of the mixture and sort of bind it together to make it easier to stuff the bao.
• Add white pepper to taste (you may need to add more soy sauce or salt if desired, but I liked it at 1/4 cup. Let it cool until it's just warm before you fill the bao.
• After about an hour or so of the dough resting, turn it over to a floured surface and divide between 10-12 pieces (If you're really intense about exact measurements, it's about 100g per piece of dough). Cover the cut pieces with a damp towel while you're stuffing them so they don't dry out.
• Generously dunk the cut piece of dough into some flour then roll out to about 1/4 inch thickness (5-6 inches in diameter). Add about 3-4 tbsp of the filling into the middle of the dough then pinch the outside edges together and twist to seal the bun.
• Fill a steamer pot with about 5 cups of water + 1 tbsp of vinegar. The vinegar will help brighten the buns as they steam, resulting in a lighter bun in the end).
• Place the pinched bun on a perforated layer of a steamer pot on top of a parchment paper square. Repeat and fill the buns with the remaining filling. I tend to go quite heavy handed with the filling, and I ended up using all of the filling for these buns. If you find you have any extra leftover, put it on rice, in fresh spring rolls, or on lettuce cups for lunch.
• Try not to put the buns too close together like I did in the photos, if they're touching, they'll tear once you pull them apart after cooking. If you find you need them to touch, place some parchment paper in between so they don't stick.
• Steam on medium heat for 20 minutes, then take off the lid and let them steam for another 5 minutes. Remove from heat and let the buns cool on a wire rack.
• Enjoy!
• For any leftovers, wrap them as soon as their cool in some plastic wrap (if you put them in a container they'll dry out). To reheat, either re-steam or microwave for 2 minutes.

BANH BAO

Steps:

• Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
• Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
• Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
• Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
• Steam buns until puffed up, about 30 minutes.

BANH XEO (VIETNAMESE CREPES)

Steps:

• Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
• Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
• Preheat oven to 200 degrees F (95 degrees C).
• Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
• Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
• Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

BANH BO NUONG (VIETNAMESE HONEYCOMB CAKE) RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Place a 7-inch angel food cake pan, 6-inch round cake pan with 3-inch-high walls, or 6-inch square cake pan with 3-inch-high walls on the center oven rack to preheat while you make the batter.
• In a medium bowl, stir together the tapioca flour, rice flour, and baking powder.
• In a large bowl, combine the coconut milk, sugar, coconut oil, and salt. Stir slowly with a spoon to dissolve most of the sugar, but avoid incorporating air.
• Place a sieve on top of the bowl with the coconut milk mixture. Add the eggs to the sieve and, with a fork, carefully poke to break the yolks. (Do not beat or whisk-incorporating air bubbles will prevent the cake from coming out right). Use a small rubber spatula to gently push the eggs through the sieve, discarding the membrane part of the egg whites. Clean and dry the sieve.
• Add the pandan extract to the coconut and egg mixture and stir gently with the spatula until homogenous in color, still avoiding incorporating any air. Gently stir in the dry ingredients; the batter will be lumpy.
• Set the sieve over a separate large bowl, then gently push the batter through the sieve to remove any lumps. Gently stir the batter just until homogenous.
• Carefully remove the hot pan from the oven and pour in the batter. Return the pan to the oven and bake for 45 minutes, until a skewer inserted into the center comes out sticky with a few crumbs attached. Remove from the oven and flip the pan upside down onto a wire rack. Let the cake cool for 30-60 minutes (this will prevent the cake from collapsing on itself and losing its honeycomb structure).
• Carefully run a paring knife or small offset spatula around the edges and bottom of the pan and gently unmold the cake. Slice the cake and serve with tea or coffee.
• Enjoy!