Banh Bao Vietnamese Bao Recipe
Crispy braised pork belly, pickled cucumbers, spicy mayo and cilantro. (2)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Banh Bao
Method
Directions for Banh Bao
- 1
Prepare the Pork Belly
In a large pot, combine the pork belly, soy sauce, brown sugar, garlic (minced), salt, and pepper. Add enough water to cover the pork, bring to a boil, then reduce heat and simmer for 2-3 hours until tender.
- 2
Pickle the Cucumbers
Slice the cucumber thinly and mix with rice vinegar, sugar, and a pinch of salt. Let sit for at least 30 minutes to pickle.
- 3
Cook the Bao Buns
Steam the bao buns according to package instructions until fluffy and warm.
- 4
Assemble the Banh Bao
Slice the braised pork belly and place inside the steamed bao buns. Top with pickled cucumbers, a generous drizzle of spicy mayo, and fresh cilantro.
- 5
Serve
Serve immediately and enjoy your delicious Banh Bao!
