Siopao Asado is filled with delicious pork filling and may be found practically anywhere in the country, from bakeshops and street sellers to prominent Filipino restaurants. Siopao, whether made at home or purchased from a store, could be eaten at any time of day or night.

You might confuse Siopao Asado with Vietnamese Banh Bao steamed pork buns, but they are not the same. Although they might look identical, this Filipino Siopao Asado doesn’t use Chinese sausage and quail eggs.

Pork Siopao Asado Recipe

The Meat Stuffing

• Siopao may be filled with various ingredients, but the two most common in Filipino cuisine are the bola-bola and pig Asado, both of which we’ll use in this dish.
• Pork shoulder is simmered till fork-tender and sweet and delicious in a combination of soy sauce, oyster sauce, sugar, and star anise. The liquid is thickened with a cornstarch slurry before being used as a sauce for the steamed buns.
• Allow the meat stuffing to cool completely before using it since the leaking steam may split the dough.
• It can be prepared ahead of time to make the process easier. Leave to cool fully before transferring to an airtight container and storing for up to 3 days in the refrigerator.
• For added variation, boneless chicken thighs can be used in place of the pork.

Dough for Siopao Asado

• Please be aware that the flour and sugar proportions in the dough preparation are in weight rather than volume (grams vs. cups). Therefore, to achieve exact measurements and a more consistent result, I recommend using a kitchen scale.
• Stir the heated milk, yeast, sugar, and salt in a small basin. Mix thoroughly and set aside for 5 to 10 minutes or until frothy. This procedure is used to “prove” that the yeast has activated.
• Ensure the milk temperature is between 105 and 115 degrees Fahrenheit. It’s possible that the yeast won’t activate if the milk isn’t warm enough. If the temperature is higher, the yeast may be killed.
• Stir to combine the flour, remaining sugar, and baking powder in a large mixing basin. Whisk until everything is completely combined.
• To whiten the buns, add the oil and a few drips of lime juice to the flour mixture. Next, fold in the yeast combination until it is completely mixed.
• Knead the dough for approximately 10 to 12 minutes in the bowl, or until it is smooth, elastic, and no longer sticky. A smooth, wrinkle-free steamed bun may be achieved by properly kneading the dough.
• Turn the dough into a ball, cover it in plastic wrap or a clean kitchen towel, and leave it aside to rise until doubled in size. Based on the room temperature, this will take around 2 to 2 1/2 hours.

Assembling the Bun

• Put the dough on a flat and lightly floured surface and roll it out. Next, make a long log out of it and cut it into ten pieces. A scale can also be used to verify uniform size.
• Shape each dough lump into a ball and place it on a baking sheet in a single layer. Leave the balls to rise for another half an hour or until puffy, covered with a clean kitchen towel.
• Press the dough balls into a 4 to 5-inch flat disk using a roller. To prevent the stuffing from escaping, make sure the sides are thinner than the middle.
• In the center, add a tablespoon or so of shredded pork. To make crimping simpler, push the stuffing away from the edges.
• Take the edges and crimp the dough around the filling. To thoroughly seal the bag, pinch and twist it. Arrange them on a baking sheet with a silicone mat or parchment paper and set them aside for another 10 minutes.
• To make the siopao whiter, add a couple of teaspoons of vinegar to the steaming water.
• Place the dough on a steamer in a single layer, about 1-inch apart, and steam for 15 to 20 minutes. Steam the buns on low heat to prevent buckling or inflating.
• Turn the heat off and leave the cover on for 3 to 5 minutes after steaming to avoid the siopao from breaking.
• Take the buns out of the steamer and place them on a plate with the sauce. Careful! It’s possible that the stuffing is too hot!

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List of Ingredients

Asado Filling

• 1 tbsp canola oil
• 1 tbsp cornstarch
• 2 tbsp oyster sauce
• 3 tbsp sugar
• 1/3 cup soy sauce
• 2 cloves garlic, peeled and minced
• 2-star anise
• 1 small onion, peeled and chopped
• 2 cups water
• 1 lb. of pork butt or shoulder, chopped into large chunks

Siopao Dough

• Sprinkle of lime juice
• 1/2 tsp salt
• 2 tsp dry instant yeast
• 2 tsp baking powder
• 2 tbsp sugar
• 2 tbsp vegetable oil
• 3/4 cup sugar 100 g
• 3.5 Cup all-purpose flour 500 g
• 260 ml of warm milk (between 105 and 115 F)

Directions

Making the Siopao Asado Stuffing

• Heat the oil in a saucepan over medium heat. Sauté until the onions and garlic are softened.
• Add the meat and heat until gently browned, rotating as required.
• 2 cups of water, soy sauce, oyster sauce, sugar, and star anise are added to the pan. Toss until everything is evenly distributed. Bring it to a boil, removing any foam that rises to the surface.
• Reduce heat to low, cover, and simmer for 1 hour, or until meat is fork-tender. Add extra water in half-cup increments to keep the liquid level at 1 1/2 cups.
• Take out the pork from the saucepan with a slotted spoon and set it aside to cool to the touch. Then, shred the meat with two forks.
• Collect and set aside roughly 1 cup of the braising liquid. Bring the shredded chicken back to a boil in the pot.
• Mix cornstarch and about 1/4 cup of water in a mixing dish. Whisk until the mixture is smooth and the cornstarch has dissolved. Toss 50 percent of the cornstarch slurry into the meat in the saucepan to evenly distribute it. Fry for an additional 1 to 2 minutes or until the sauce has thickened. Leave to cool after removing from pan.
• Stir the remaining 1 cup of braising liquid and the other half of the cornstarch slurry in a saucepan over medium heat. Bring to a boil, stirring frequently, for 2 to 3 minutes, or until the sauce has thickened. This is the siopao sauce.

Making the Dough

• Mix the milk, yeast, 2 tablespoons sugar, and salt in a mixing basin. Whisk in the sugar until it is completely dissolved. Allow to sit for 5 to 10 minutes, or until the combination has foamed up.
• Toss to combine the flour, 100 grams of sugar, baking powder, and vegetable oil in a large mixing basin. Mix thoroughly.
• Throw in a couple of drops of lime juice to the flour mixture, followed by the yeast mixture. Combine all the ingredients in a mixing bowl until dough develops. Knead and massage the dough until it is smooth and no longer sticky.
• Let to rise in a warm area for about 2 hours or until doubled in size, covered with a clean kitchen towel.
• Take the dough out of the bowl, set it on a clean work surface, and roll it into a long log.
• Divide the dough into ten equal portions with a knife, then roll each part into smaller balls. Allow for a half-hour rise by covering the dough with a clean dishtowel.

Putting it all Together

• Put one ball of dough on a clean work surface and roll it out into a 4 to 5-inch circle using a rolling pin, making sure the sides are thinner than the middle.
• In the middle, place roughly a spoonful of the meat filling.
• Grab the dough’s edges, fold around the filling, and twist to secure it completely. Lay the bun on parchment paper or wax paper. Continue with the rest of the dough and stuffing.
• Place the prepared buns on a flat baking sheet in a single layer, cover them with a kitchen towel, and leave to rise for another 10 minutes.
• Arrange buns in a single layer, one inch apart, in a steamer. Toss 2 tablespoons of vinegar into the boiling water (for whiter buns).
• Steam buns for 15 to 20 minutes on low heat. To stop the buns from collapsing, keep the cover on for 3 to 5 minutes.
• Take out of the steamer and top with the Asado sauce.

The most fabulous fried pasta meal is this fried spaghetti. Crispy but delicate noodles are topped with a savory homemade tomato sauce and creamy cheeses. It’s a delectable take on a typical spaghetti dish that the entire family will enjoy. And, best of all, it just takes around 30 minutes to put it together!

Fried Spaghetti at its Best

While this is not a “healthy” vegetarian dinner, a bit of what you want now and then isn’t going to hurt you. For example, suppose you enjoy spaghetti but are weary of the traditional boiling noodles and sauce combination. In that case, this fried spaghetti dish is for you.

This fried spaghetti dish is, first and foremost, a comfort food meal. It also is:

• The perfect hangover recipe
• The greatest hangry meal
• The just-plain-fed-up dish
• This is the ultimate vegetarian-food-is-amazing-and-it’s-not-just-salad dish.

All of this with oozy, gooey, cheesy spaghetti parts mixed in with crispy bits? Please, yes! It’s carb and fat nirvana.

Like other comfort food recipes, this dish is inspired by your childhood meals or your heritage.

Ingredients

• 5 oz (140g) spaghetti

• 2 medium onions, chopped

• 6 large tomatoes, seeded and chopped

• 5 oz (140g) cheddar cheese, grated (or other sharp cheese—see notes)

• 4 Tbsp olive oil

• 1 tsp salt (plus more for pasta water)

• Freshly ground black pepper

Instructions

1. Prep Ingredients:
   Bring a large pot of salted water to a boil.
   Meanwhile, chop the onions and tomatoes, and grate the cheese.

2. Start the Sauce:
   Heat olive oil in a large pan or wok over medium-high heat.
   Add the onions and cook, stirring often, for 5–8 minutes until soft and starting to brown.

3. Add Tomatoes:
   Add the chopped tomatoes and 1 tsp salt to the onions. Reduce heat to medium and cook, stirring occasionally, for about 5 minutes, or until the tomatoes break down and the sauce thickens a bit.

4. Cook the Spaghetti:
   Add spaghetti to the boiling water and cook according to package directions (usually 10–11 minutes) until al dente. Drain well.

5. Combine & Crisp:
   Add drained spaghetti directly to the hot pan with the tomato-onion mixture. Increase heat to high.
   Toss everything together with tongs to coat the pasta in the sauce.

6. Add the Cheese (Crispy Method):
   Sprinkle in one third of the grated cheddar and mix well.
   Spread the pasta evenly in the pan and let it cook undisturbed for 2 minutes, so the bottom gets a bit crispy.
   Sprinkle in another third of the cheese, mix again, then let rest undisturbed for another 2 minutes.
   Repeat with the final third of the cheese and let the pasta sit for a final 2 minutes.
   If you like it extra crispy, repeat the mix-and-rest step one more time.

7. Finish & Serve:
   Season generously with black pepper and more salt if needed.
   Serve hot, scraping up the crispy bits from the bottom!

Notes:

• Sharp hard cheeses like Colby, Jack, Edam, aged Gouda, Emmental, or Pecorino Romano work beautifully instead of cheddar.

• For a twist, toss in a handful of fresh basil or a sprinkle of red pepper flakes.

• Great as a main or a hearty side!

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How do you store Fried Spaghetti?

If there are any extras, store them in the fridge in an airtight container for up to five days. To reheat, fill the container halfway with water, shake it, and microwave on high for two and a half minutes. This meal should not be frozen since the spaghetti becomes rubbery.

A Vietnamese Banh Bao is the Ultimate morning or afternoon treat for everyone. You’ll enjoy how quickly they reheat from the freezer, making them ideal for packed lunches. So what’s the greatest part? Each one tastes equally as good as the first!

What exactly is a Banh Bao?

Bánh bao literally translates to “bun cake.” The Vietnamese Banh bao, like the Chinese bao zi, is a delicate and airy steamed bun with a flavorful pork stuffing. However, although both are nearly identical, Banh bao uses fish sauce, whereas bao zi uses Chinese five-spice. Furthermore, Banh Baos are distinguished by incorporating Chinese sausage and quail eggs.

The original Banh Bao is a dish that every Vietnamese kid is familiar with when it comes to a breakfast of champions.

When I was a kid, I used to have frozen store-bought Baos steamed for us by my Aunt while I was getting ready for school.

Each bun was substantial enough to last the whole morning and was filled with a delectably meaty mince stuffing. If you grabbed it right out of the steamer, it was simply fantastic!

While these were a quick and simple way to begin a day, everything changed when we began preparing our own.

Homemade Banh Bao is nice and airy, with just enough grip to wrap around the meatball tightly.

The interior is springy and gushing porky flavors, and it’s delightfully moist. So when you chomp into a velvety quail egg and a delicious Chinese sausage slice, you’ll be transported back in time.

This Banh Bao dish may take a little longer than some others, but it is well worth the wait. When you pull them out from the steamer, and each bun is boiling hot with steam, you’ll understand what I mean.

The Vietnamese Banh Bao goes by several other names, including Steamed pork bun, Vietnamese pork bun, steamed meat buns, Vietnamese Bao, and Vietnamese steamed buns Banh bao.

If you like Vietnamese Banh Bao, you are definitely going to love this German stuffed Bierocks recipe!

Why is this recipe so successful?

• The dough has ample time to rest and perform its magic, resulting in a smooth, kneadable dough.
• Adding whole cream milk and lemon juice makes the bread whiter naturally.
• Incorporating water chestnuts into the stuffing gives the meatballs a hint of sweetness as well as a fantastic crunch.

Banh Bao FAQ

What does the term “banh bao” mean?

Banh bao translates to “wrapped cake.” It’s inspired by the Cantonese dim sum dai bao, which translates as “large bun.”

What are the ingredients in Vietnamese buns?

Vietnamese Banh bao is a flour-based pastry filled with minced pork, wood ear mushroom, and Chinese sausage.

What is the best way to eat Vietnamese Banh bao?

Banh bao is best when hot! The bun is usually presented on a platter and consumed with one hand, with no dipping sauces. Bite after bite; you consume it while holding it in your hands.

Is Banh bao the same as a dumpling?

It’s around the size of a Vietnamese dumpling.

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Ingredients

To Activate the Yeast

• 1/2 tsp instant yeast
• 1 tsp sugar
• 1/3 cup milk
• 1/3 cup water
• 1 1/2 cup all-purpose flour

The Dough Ball

• 1/2 tbsp lemon juice
• 1 1/2 tbsp vegetable oil
• 1/2 egg white
• 1/8 cup self-raising flour
• 1/4 cup sugar
• 1 1/2 cup all-purpose flour

The Stuffing

• 1/4 tsp oyster sauce
• 1/4 tsp salt (or to taste)
• 1/3 tsp fish sauce
• 1/3 tsp pepper
• 1/2 tsp chicken bouillon powder
• 1/2 tsp sugar (or to taste)
• 1 tsp rehydrated woodear mushroom (finely chopped)
• 1 tbsp spring onion (finely chopped)
• 1 tbsp fried onion
• 1 red shallot (finely chopped)
• 2 water chestnuts (finely chopped)
• 1/3 cup pork paste
• ½ cup pork mince
• 1/2 Chinese sausage sliced thin
• quail eggs (fresh or canned in Asian supermarkets)

Directions

Making the Bao

• In a mixing bowl, stir to combine the flour, yeast, and sugar, then add the water and milk. Mix it in thoroughly, then set it aside for 3 hours to allow the yeast to react.
• Keep in mind: Depending on your elevation/location, you might have to wait another 1-2 hours for it to cool. This is because the yeast will bloom faster in a warmer environment.
• Knead the resulting mixture with the leftover AP flour, self-rising flour, sugar, lemon juice, egg white, and oil until a homogeneous dough emerges.
• Cover the dough with a towel or happy wrap and set aside for 30 minutes.

The Stuffing

• Combine the pork mince and pork paste with the pepper, chicken bouillon powder, salt, sugar, oyster sauce, and fish sauce in a mixing bowl.
• Tip: Puree the contents with a pestle and mortar to achieve a finer consistency.
• Combine the wood ear mushroom, water chestnuts, shallots, fried onions, and spring onions in a large mixing bowl.
• Form a ball out of roughly 1/4 cup pork mixture, press it flat in your hand, and add a quail egg in the middle.
• Roll the dough around the quail egg to make a spherical, then place a slice of Chinese sausage on top.
• Put each completed one on a plate as you roll the rest. Depending on how much dough you used for each, you’ll get roughly six balls.

Putting the Baos Together

• Cut baking paper into 15 cm × 15 cm (6′′ x 6′′) squares.
• Roll the Banh Bao dough into balls by dividing it into equal parts. Then, to avoid drying, cover the finished balls with a towel while you work on the others.
• Then use a rolling pin or a smooth cup and compress each ball into a 20 cm (8′′) diameter circle.
• In the middle of the flat dough, insert a meatball.
• Fold the top and bottom portions of the Banh Bao dough over the meatball, pinching them together.
• Continue with the left and right sides of the rolled dough in the same manner.
• Press the points of each corner into the holes to make a heart shape. You’ll have four hearts at the end.
• Pinch the points of each heart to seal the holes.
• Pull one pinched tip to the middle, crimping it with the material in the center to make it stay. Rep with the remaining pinched ends.
• Seal the dough in the center with one last pinch.
• Put the bun covered in plastic wrap on a baking tray.
• Preheat the steamer and steam the baos for 30 minutes, or until the meatballs are cooked.
• Note: Or steam the meatballs prior to wrapping them in the bao, then steam the entire bao for 10 minutes.
• Serve immediately, either plain or with a sprinkling of Siracha!

End Notes

• Don’t over-knead the dough for the Banh Bao. Instead, knead rapidly until everything comes together for a light and fluffy bao. A rough and hard bun will come from overstretching the dough.
• Set aside the dough to rest. Resting the dough (particularly after kneading) is crucial because it allows the gluten to release, making it simpler to roll and shape.
• The more fat in the pork, the tastier the flavor!
• For a whiter dough, we use whole cream milk, but you can use simply water instead.
• In the preserved ingredients aisle of Asian shops, you may get canned quail eggs and canned water chestnuts.