VEGAN STEAM BUNS (BANH BAO CHAY)
These vegan Vietnamese steamed buns are chock full of veggies with classic Vietnamese filling ingredients. They're savoury, great to freeze for a meal prep, and are a great portable breakfast or lunch!
Provided by Lisa Le
Categories Breakfast
Time 2h25m
Number Of Ingredients 20
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
I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.
Provided by capri3p
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 34.6 g, Cholesterol 65.1 mg, Fat 9.6 g, Fiber 0.9 g, Protein 12.9 g, SaturatedFat 2 g, Sodium 736.4 mg, Sugar 9.7 g
BANH XEO (VIETNAMESE CREPES)
Banh xeo (bahn SAY-oh) is a popular street snack in Vietnam, especially in the south. The name means sound crepe, and refers to the sound the batter makes when it hits the hot skillet. Serve with fresh herbs. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in nuoc cham dipping sauce before it gets popped in your mouth.
Provided by foxyamf
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 25m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 788.4 calories, Carbohydrate 107 g, Cholesterol 129.2 mg, Fat 21.5 g, Fiber 20.3 g, Protein 45.2 g, SaturatedFat 12.5 g, Sodium 1052.7 mg, Sugar 8.8 g
More about "banh bao chay xuan hong food"
BÁNH BÈO - CáCH NGâM PHA BộT đổ BáNH BèO CHéN
From youtube.com
CáCH LàM BáNH BAO CHAY CHO BữA SáNG NGON MIệNG
From agiadinh.net
BáNH BAO NHâN THịT đặC BIệT Và CáCH GóI Dễ ơI Là Dễ
From youtube.com
Author Natha FoodViews 3.7M
CáCH LàM BáNH BAO đơN GIảN Mà NGON TạI NHà - YOUTUBE
From youtube.com
Author Ăn Gì Đây ?Views 6.2M
CHIA Sẻ CáCH LàM BáNH BAO CHAY THậT ĐơN GIảN BY
From youtube.com
Author Ghiền nấu ănViews 105K
CáCH LàM BáNH BAO CHAY CHUẩN NHấT 2023 - THậT Là NGON
From thatlangon.com
5/5 (2)Total Time 1 hr 30 minsCategory DessertPublished Sep 17, 2021
BANH CAY - XUAN HONG - YOUTUBE
CáCH LàM BáNH BAO THơM NGON & ĐơN GIảN NHấT 2023 - THậT Là …
From thatlangon.com
80 BEST XUAN HONG IDEAS | VIETNAMESE RECIPES, FOOD, RECIPES
From pinterest.com
YOUTUBE BANH BEO XUAN HONG : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BáNH - WIKIPEDIA
From en.wikipedia.org
VIệT NAM ĂN CHAY: BếP CHAY THANH NHẹ: BáNH CAM - XUâN HồNG …
From vietnamanchay.com
BANH BAO XUAN HONG RECIPES - EASY RECIPES
From recipegoulash.cc
BáNH XèO RECIPE (CRISPY VIETNAMESE CRêPES / PANCAKES) - HUNGRY …
From hungryhuy.com
DELICIOUS VEGAN STEAMED BUNS (BANH BAO CHAY) - MEDIUM
From medium.com
BáNH BAO - WIKIPEDIA
From en.wikipedia.org
BANH CUON 101: EVERYTHING YOU NEED TO KNOW ABOUT VIETNAMESE …
From latimes.com
BANH BO NUONG XUAN HONG : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
HướNG DẫN CáCH LàM BáNH BAO CHAY - MóN NGON MỗI NGàY
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love