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Home » Pork

Chinese BBQ Pork Buns / Baked Char Siu Bao (Bánh Mì Ngọt Nhân Xá Xíu)

Published: Aug 20, 2019 · Modified: Aug 24, 2020 by Suzanne Nuyen · This post may contain affiliate links · 26 Comments

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These BBQ pork buns can be found in any Chinese bakery alongside all of the other warm breads. Pineapple buns, hot dog buns and coconut cream buns are all delicious, but the BBQ pork bun, or Char Siu Bao, will always reign supreme. In Vietnamese, we call these buns bánh mì ngọt nhân xá xíu, which means sweet bread filled with BBQ pork, or char siu.

This recipe has been updated with new photos and U.S. cup measurements!

I can never eat just one of these, so instead of buying them, my mom and I started baking a a dozen of them at a time to pack for school. The savory yet slightly sweet pork filling tastes great warm or at room temp, which makes for easy packed lunches.

Jump to:
  • 🍞 Ingredients
  • 🔪 Instructions
  • 💭 Tips and substitutions
  • 🥪 Serving suggestions
  • 🥡 How to store or make in advance
  • 👪 Serving size
  • Chinese BBQ Pork Buns / Baked Char Siu Bao (Bánh Mì Ngọt Nhân Xá Xíu)

🍞 Ingredients

You will need:

For the bread

  • 400 g (3 cups)  bread flour
  • 100 g (½ cup) granulated sugar
  • 2 tsp instant or "rapid rise" yeast
  • 1 large egg
  • 50 g (3.5 tbsp) butter, melted
  • 200ml (7oz or just under 1 cup) milk

For the filling

  • 1 tbsp neutral oil like canola
  • 1 medium onion diced (about 250g or 1 ¾ cup)
  • 250g (1 ½ cup) har siu/BBQ pork diced
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tbsp corn starch
  • ½ cup water

🔪 Instructions

For the bread:

Flour, yeast, sugar for bread

Start by adding bread flower, yeast and sugar to the bowl of a stand mixer. Using, the hook attachment on low, begin stirring the dry ingredients. Slowly add milk, melted butter and eggs and continue stirring on low until all the loose flour is incorporated.

Turn the mixer on medium and let the stand mixer knead the dough for about 10 minutes. The dough should peel away from the bowl and look completely smooth.

dough for char siu bao / bbq pork buns

Sometimes this takes more than 10 minutes and sometimes it takes less. Take the instructions and measurements as a guideline, not the rule. You should be able to grab onto the dough without any of it sticking to your fingers. If it's still sticky after kneading, add more flour.

Transfer the dough into a bowl. Cover and set aside for an hour in order for the dough to rise.

Prepped ingredients for char sieu bao/bbq pork buns

For the filling:

While your dough is rising, you can prepare the filling. Chop one medium onion, prepare a corn starch slurry and cut your bbq pork into small pieces. I like having chunks of meat in my buns, so I diced them into small cubes. My mom likes a more homogenous mixture, so she finely minces everything. You will find both types of buns in bakeries, so chop the filling ingredients to your preference.

Onions sauteing

Add some oil into a pan and begin to sweat the onions for about two minutes. They don't need to be translucent, just slightly softened.

Char Siu/BBQ Pork and Onions

Add the char siu/BBQ pork and mix just to warm the pork through. The meat is already cooked, so this step doesn't take long. You just want everything evenly mixed and at the same temp.

Chinese BBQ Pork  Buns / Char Siu Bao / Bánh Mì Ngọt Nhân Xá Xíu filling

Add soy sauce, oyster sauce and sesame oil to the pork and onion mixture and mix thoroughly. If your char sieu came with a little plastic container of sauce for the meat, use that in lieu of soy sauce.

Corn starch slurry in bbq pork bun filling

Add the corn starch slurry to the seasoned pork mixture. Make sure to stir the slurry up before adding, because all of the starch will have collected at the bottom of your container.

It will look like you've added way too much liquid at first, but continue stirring carefully and it will thicken up. The filling should look shiny and thick, with all of the pork and onion pieces stuck together in the sauce, like the image below.

Assembling the BBQ pork buns:

Divided dough balls

Check on your dough ball and make sure it's risen to about twice its size. To test if it's ready, punch two fingers into the dough and take them out. If your indentations remain and the dough does not "bounce back," then it is ready to use. If not, let it rise a little longer.

Once the dough has risen properly, divide it into 12 equal pieces. I use a kitchen scale to measure the weight of the entire dough ball and divide for complete accuracy. I do the same with my filling. This assures you that each bun will be the same size.

BBQ Pork Bun / Char Siu Bao / Bánh Mì Xá Xíu dough with filling

Roll out a small dough ball into a circle about the size of your palm. Scoop a portion of the filling into the dough, leaving a ring of dough on the outside. Again, I recommend scooping all of the filling into a bowl and measuring the total weight before dividing into 12 equal portions. This way, you won't have any burst buns!

Close the bun by pinching the sides of the circle together. I like to sort of make four "corners" and pinch them together before gathering up any gaps in the dough. Be very gentle, so that you don't poke a hole in the other side. Pinch and seal everything carefully to prevent leakage when baking.

Let the buns rise on a cookie sheet for about 20 more minutes. Brush them with egg wash and bake in a 350 degree Fahrenheit oven for about 20 minutes, until brown and shiny.

💭 Tips and substitutions

Where to find char siu pork

BBQ Pork/ Char Siu in a plastic container

I buy my BBQ pork, or char siu from a local Chinese BBQ joint. These restaurants are marked by the roasted ducks and chickens you'll see hung right up by the window as you walk by. I've made my own char siu before, but in my opinion, nothing beats store bought. The Chinese BBQ masters have perfected the char siu craft. Not only will your Char Siu Bao taste better with store bought pork, it'll save a lot of time as well.

If you cannot find a Cantonese BBQ restaurant near you and want to make your own char siu pork, I reccomend using The Woks Of Life's recipe.

Instant vs active dry yest

This recipe has been updated to use instant yeast to make it a little more user friendly. Instant yeast can be added directly to the dry ingredients before being kneaded. If you do not have instant yeast (sometimes labeled "rapid rise"), you can use active dry yeast. You will have to add the active dry yeast to some warmed milk and wait for the mixture to get foamy before adding to your dough.

Milk bread dough uses

This dough can be used for a variety of sweet and savory breads. bánh mì xá xíu is my favorite, but you can fill it with ham, eggs and cheese, wrap the dough around hotdogs, or fill it with pineapple jam, custard or even tuna salad.

Vegetarian buns

You can substitute a ground meat alternative like Beyond or Impossible brand, or use diced mushroom for the filling for a delicious vegetarian option. Find a mushroom that holds its shape and does not release a lot of moisture, like oyster or king oyster mushroom.

🥪 Serving suggestions

If you want to reheat these, you can wrap the char siu bao in a damp paper towel and stick them in a microwave for 20-30 seconds. These will also taste great at room temp. They're sold at room temp at most bakeries.

🥡 How to store or make in advance

These will last one day on the counter. Afterwards, put them in the fridge if you haven't eaten all of them (this is unlikely). Reheat them as needed. They'll last a week in the fridge.

These can be frozen after baking to be served later. Wrap them well individually and freeze for up to four months. Let them defrost before warming back up in a warm oven or toaster oven.

👪 Serving size

This recipe makes 12 buns. The filling and dough can be doubled easily to serve 24.

If you're doubling up the dough, it might be a good idea to do two separate batches rather than kneading it all at once, especially if you have a smaller stand mixer.

BBQ Pork Bun/ Char Siu Bao/ Banh Mi Xa XIu Cross Section
Print Pin
4.50 from 14 votes

Chinese BBQ Pork Buns / Baked Char Siu Bao (Bánh Mì Ngọt Nhân Xá Xíu)

These BBQ Pork Buns, or Baked Char Siu Bao, are a classic at any Chinese bakery. The round, shiny buns pack perfectly for a quick lunch.
Course Main Course
Cuisine Asian, Chinese
Keyword Bread, Pork
Prep Time 2 hours hours
Cook Time 20 minutes minutes
Servings 12 buns
Calories 287kcal
Author Suzanne Nuyen

Ingredients

For the bread

  • 400 g bread flour (3 cups)
  • 100 g granulated sugar (½ cup)
  • 2 teaspoon active dry yeast
  • 1 large egg
  • 50 g butter, melted (3½ tbsp)
  • 200 ml milk (7 oz or just under 1 cup)

For the filling

  • 1 tablespoon neutral oil like canola
  • 1 medium onion, diced (about 250g or 1¾ cup)
  • 250 g char siu/BBQ pork, diced (1½ cup)
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ tablespoon corn starch
  • ½ cup water

Instructions

For the bread

  • Add bread flour, granulated sugar and yeast into the bowl of a stand mixer
  • With the hook attachment on medium, begin mixing dough while adding egg, butter and milk
  • Mix on low until no loose flour remains. Then, increase speed to high and knead for about 10 minutes until dough no longer sticks to the side of the bowl and is smooth
  • Transfer dough into an oiled bowl and cover to let rise for about an hour

For the filling

  • Heat pan on medium heat with 1 tablespoon of oil. Add onions and begin to sweat until just soft, about 2 minutes
  • Add diced bbq pork and warm through, about 2 minutes
  • Add soy sauce, oyster sauce and sesame oil and coat the pork and onions, about a minute
  • Add water and corn starch together in a separate bowl to create a slurry. Mix well and pour into pork mixture
  • Heat mixture and stir constantly until liquid has thickened and the filling looks shiny

Assembling the buns

  • Preheat the oven to 350 degrees Fahrenheit
  • Divide the dough ball into 12 equal pieces
  • Roll one dough ball flat into a circle about the size of your palm.
  • Fill dough with an equally portioned scoop of filling and pinch the sides of the dough together to form a seal
  • Repeat with the rest of the dough balls. Let buns rise for an extra 20 minutes
  • Brush the tops of the buns with some beaten egg and bake for about 20 minutes, or until golden brown and shiny.

Nutrition

Serving: 1bun | Calories: 287kcal | Carbohydrates: 43.9g | Protein: 10.7g | Fat: 6.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.1g | Cholesterol: 37mg | Sodium: 246.8mg | Potassium: 46.2mg | Fiber: 1.6g | Sugar: 13.5g | Vitamin A: 43.2IU | Vitamin C: 0.7mg | Calcium: 25.7mg | Iron: 11.9mg
Nutrition Facts
Chinese BBQ Pork Buns / Baked Char Siu Bao (Bánh Mì Ngọt Nhân Xá Xíu)
Amount Per Serving (1 bun)
Calories 287 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 2.9g18%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.1g
Cholesterol 37mg12%
Sodium 246.8mg11%
Potassium 46.2mg1%
Carbohydrates 43.9g15%
Fiber 1.6g7%
Sugar 13.5g15%
Protein 10.7g21%
Vitamin A 43.2IU1%
Vitamin C 0.7mg1%
Calcium 25.7mg3%
Iron 11.9mg66%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. LW says

    June 24, 2022 at 6:47 pm

    I have used many recipes to make char siu bao and this recipe is the best! I added some char siu sauce , honey, white pepper , sesame seed oil and chicken stock in preparation of the filling and it is the winner! Buns are the perfect size and very tasty. Friends love it and commented better than those sold at Chinatown in Honolulu. Thanks so much for the recipe. Have made it six times with raving comments!

    Reply
    • Suzanne Nuyen says

      September 23, 2022 at 10:04 pm

      Thank you so much for the kind words! I’m so glad you and your friends love the buns

      Reply
  2. Sheryl says

    September 12, 2020 at 4:04 pm

    Followed directions to a tee and bread was hard and dry. Any suggestions?

    Reply
    • Suzanne Nuyen says

      September 13, 2020 at 12:05 am

      Bread that is hard and dry could be from a few reasons. Your bread flour may be a bit different from mine and you may have needed a little less of it. It's also likely you may have overproofed your dough. Bread making is hard because I can give you exact measurements and times but when cooking it really depends on the specific flour and yeast you have and the environment you are in (elevation, humidity levels, temperature, etc).

      Reply
  3. Timothy Gil says

    August 23, 2020 at 7:29 pm

    4 stars
    You say "dry active yeast" in the dough and am curious if you mean Instant or "rapid rise" yeast I know that straight AD Yeast needs to be activated by warm water to bloom and since you put the yeast in directly with other dry ingredients, I assume you are using instant, but just want to make sure

    Thanks
    Tim

    Reply
    • Suzanne Nuyen says

      August 24, 2020 at 10:04 am

      Hi Timothy!

      Yes, this recipe was recently updated to use instant yeast rather than active dry. Thanks for catching this, I'll update now!

      Reply
  4. Maryal says

    August 25, 2019 at 3:08 pm

    5 stars
    OK now I'm starving all of a sudden. BRB going to make these STAT! Yum!

    Reply
  5. Cindy Batchelor says

    August 23, 2019 at 10:04 pm

    Mm my mouth is watering! Looks delicious!

    Reply
  6. Megan says

    August 23, 2019 at 2:20 pm

    I am going to make these for lunches next week!! They look so good!

    Reply
  7. Nene says

    August 23, 2019 at 1:30 pm

    Omg they look delicious...making me hungry

    Reply
  8. Amy says

    August 23, 2019 at 10:34 am

    I've never had these but they look so good!

    Reply
  9. Kasey Ma says

    August 23, 2019 at 8:06 am

    These were my favorite growing up as a kid! I can't wait to make these from scratch - it looks like so much fun!

    Kasey Ma
    http://www.TheStyleWright.com

    Email: [email protected]

    Reply
  10. Lorna @ Gin & Lemonade says

    August 23, 2019 at 6:25 am

    I'm actually going to try and make these. My husband and I lived on them when we first got married,

    Reply
  11. Karletta says

    August 22, 2019 at 6:44 pm

    Yum! I'm salivating. Reminds of my trips to Vietnam. I hadn't thought of making my own before, but I'll give these a go. Thank you for sharing.

    Reply
  12. Lisa Bryan says

    August 22, 2019 at 2:17 pm

    These pork buns looks scrumptious! Great idea for an appetizer/meal.

    Reply
  13. Pam Greer says

    August 22, 2019 at 2:09 pm

    5 stars
    We love these! I had no idea that we could make such delicious buns at home!! Will be making more to take to a party!

    Reply
  14. Life Of Y says

    August 22, 2019 at 1:49 pm

    These look ridiculously good. I remember eating so many of these in Hong Kong with my grandma 🙂

    Reply
  15. Sapana says

    August 22, 2019 at 12:50 pm

    5 stars
    Thes are seriously perfect for meal prep - amazing and delicious!

    Reply
    • Suzanne Nuyen says

      August 22, 2019 at 1:06 pm

      I love bringing these for lunch! Especially if you're tired of traditional sandwiches!

      Reply
  16. Edyta says

    August 22, 2019 at 12:44 pm

    5 stars
    Oh gosh! These bans are incredible!!! I never thought I could make them at home. From now on I will be making them often.

    Reply
  17. Ceci Rey says

    August 22, 2019 at 10:19 am

    5 stars
    These look tasty! I like the recommendation of where to buy the best bbq pork. Great idea baking them a dozen at a time. Thanks for sharing!

    Reply
  18. mudpiefridays says

    August 22, 2019 at 10:02 am

    That looks so amazing! I will have to try this with my family. I can’t wait to try it! I bet it’s going to be delicious.

    Reply
  19. Miljana says

    August 22, 2019 at 8:27 am

    5 stars
    Loving how complete this tutorial is! We're trying the buns!

    Reply
  20. Sundeep says

    August 22, 2019 at 3:05 am

    5 stars
    This chinese bbq pork buns really looks yummy. And after checking this article I am feeling super hungry I will definitely going to make this at home for sure probably this weekend

    Reply
  21. twinspirational says

    August 21, 2019 at 11:08 pm

    5 stars
    This prok bun recipe sounds so delicious..! The pics looks so mouthwatering already..! I will definitely try this..!

    Reply
  22. Geeky Daddy says

    August 20, 2019 at 1:54 pm

    These look terrific! There is a Chinese/Korean place down the street that makes the most amazing BBQ pork buns and these look extremely similar. Can't wait to give these a try!

    Reply
4.50 from 14 votes (6 ratings without comment)

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Hi! I'm Suzanne, your Bun Bo Bae. I'm a journalist, professional amateur baker, noodle enthusiast and food photographer living in Washington, DC. My immigrant parents taught me everything I know about Vietnamese home cooking, and now I want to share it with you!

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