Bao Bun Benny Recipe

Make quick miso steam and pickles

Whisk white miso with 60 ml warm water until smooth. Place a small heatproof bowl with 2–3 tablespoons of the miso water in the bottom of your steamer to perfume the steam. In a separate bowl, combine rice vinegar, sugar, and 1/2 tsp kosher salt until sugar dissolves. Add sliced cabbage, carrot, and the white parts of the scallions; toss to coat. Let sit 10–15 minutes while you prepare other components (or up to 1 hour refrigerated).

Arrange bao buns in the steamer basket, leaving space between them. Steam over simmering water for 6–8 minutes until heated through and pillowy. The miso bowl underneath will lightly infuse aroma; remove buns and keep covered until plating.

Cook potatoes

Place halved potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a simmer and cook until just tender (8–12 minutes depending on size). Drain well.

Pan-fry potatoes

Heat 1 tbs oil in a large skillet over medium-high. Add drained potatoes, cut side down, and cook until golden brown and crisp, 5–7 minutes. Add 1 tbs butter, smashed garlic, and thyme; toss briefly to coat and flavor for 1–2 minutes. Season with 1/4 tsp salt and 1/4 tsp pepper. Transfer to a warm plate and keep warm.

Fry SPAM

Slice SPAM into 6 slices. In the same skillet, add remaining 1 tbs oil over medium-high heat. Fry SPAM slices 2–3 minutes per side until deeply browned and crisp at edges. Drain briefly on paper towel and keep warm. Reserve any browned bits for building flavor with greens if desired.

In a bowl, toss baby greens with sesame oil, 1 tsp soy sauce, and 1 tsp lemon juice. Taste and adjust seasoning. Warm gently in skillet for 30 seconds just to wilt if preferred, then keep warm.

Bring 1500 ml water to a gentle simmer in a wide shallow pan; add 1 tbs white vinegar. Swirl water to create a gentle vortex and lower each egg (one at a time) into the desired spot. Poach large eggs for 3 minutes for soft runny yolks (or 3.5–4 minutes for slightly firmer). Remove with a slotted spoon, drain on paper towel, and keep warm in a bowl of warm water briefly until plating. Season lightly with a pinch of salt.

Make hollandaise (double-boiler)

Set a heatproof bowl over (not touching) a pot of barely simmering water. Whisk egg yolks with 1 tbs lemon juice and 1 tsp water until slightly thickened. Place bowl over the pot and whisk constantly until the mixture reaches ribbon stage and is warm (do not scramble). Remove from heat and very slowly drizzle in warm melted butter in a thin stream while whisking continuously until emulsified and thick. Whisk in grated ginger, 1/4 tsp salt, and a pinch of white pepper or cayenne. If too thick, whisk in up to 1 tsp warm water. Keep warm in a thermos or over warm water (off direct heat) until ready to serve.

Split each steamed bao gently open or leave closed and open at the table. To assemble each bao: place a small handful of dressed greens inside (or on the side), top with a slice of fried SPAM, a few warm potato halves, and a generous spoon of pickled slaw (use the green scallion pieces here).

Place one poached egg on top of each assembled bao. Spoon warm ginger hollandaise over the egg (about 1–2 tbs per bun). Garnish with microgreens/cilantro and a sprinkle of toasted sesame seeds. Serve immediately so yolk flows into the potato and SPAM when cut.

If serving family-style, arrange remaining potatoes and greens on the side and pass extra hollandaise.