Steamed Pork Banh Bao with Pickled Carrots and Daikon

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Soft, fluffy steamed buns filled with savory pork and mushroom mixture, complemented by tangy pickled carrot and daikon for bright contrast. This Vietnamese-inspired street-food recipe, ready in about 140 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 cup (110°F) warm water
• 2 tbsp sugar
• 2 tbsp vegetable oil
• 1/2 lb ground pork
• 4, rehydrated and diced shiitake mushrooms
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2, minced garlic cloves
• 1/4 tsp black pepper
• 1 medium, julienned carrot
• 1 medium, julienned daikon radish
• 1/2 cup white vinegar
• 1/2 cup water for pickling
• 1/4 cup sugar for pickling
• 1 tsp salt for pickling

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, dissolve 2 tsp active dry yeast and 2 tbsp sugar in 1 cup warm water (110°F). Let sit for 10 minutes until frothy.
2. Step 2: Add 3 cups all-purpose flour and 2 tbsp vegetable oil to the yeast mixture. Knead for 8-10 minutes until dough is smooth and elastic. Cover and let rise for 1 hour until doubled.
3. Step 3: While dough rises, prepare filling by sautéing 1/2 lb ground pork with 2 minced garlic cloves over medium heat for 4 minutes until no longer pink. Add 4 diced rehydrated shiitake mushrooms, 1 tbsp soy sauce, 1 tbsp fish sauce, and 1/4 tsp black pepper; cook 2 more minutes until fragrant. Remove from heat.
4. Step 4: Mix 1/2 cup white vinegar, 1/2 cup water, 1/4 cup sugar, and 1 tsp salt in a jar until sugar dissolves. Add 1 medium julienned carrot and 1 medium julienned daikon; refrigerate at least 30 minutes for pickling.
5. Step 5: Punch down dough and divide into 8 equal pieces. Flatten each piece into a 4-inch circle, place 2 tbsp filling in center, and gather edges to enclose filling, pinching to seal.
6. Step 6: Place buns on parchment squares in a steamer basket. Steam over boiling water for 15 minutes until buns are puffed and cooked through.
7. Step 7: Serve warm steamed buns with pickled carrot and daikon on the side for a refreshing bite.