Steamed Pork Banh Bao with Pickled Carrots and Daikon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 140 minutes pairs all-purpose flour, active dry yeast, (110°F) 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.

Prep: 120 min Cook: 20 min Serves 8 Vietnamese cuisine 280 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Steamed Pork Banh Bao with Pickled Carrots and Daikon take to make?

Total time is about 140 minutes (120 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Pork Banh Bao with Pickled Carrots and Daikon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Steamed Pork Banh Bao with Pickled Carrots and Daikon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Pork Banh Bao with Pickled Carrots and Daikon for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Pork Banh Bao with Pickled Carrots and Daikon?

Vietnamese street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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