||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (January 2014)|
|Place of origin||Guangdong, China|
|Region or state||Vietnam, Vietnamese-speaking areas|
|Main ingredients||ground pork or chicken, Chinese sausage, portion of a hard-boiled egg, onions, mushrooms|
|Cookbook:Nhom bao Nhom bao|
Bánh bao (literally "enveloping cake") is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine. It often has Chinese sausage and a portion of a hard-boiled egg inside. Bánh bao are generally smaller than baozi, and are filled with savory fillings, the most popular of which is seasoned ground pork. A vegetarian version of bánh bao also exists.
The dish originated with the baozi from China but was adapted by the Vietnamese and is also available in most other countries with significant Vietnamese populations. As in China, pork is the most popular kind of meat in Vietnam.
Bánh bao is an old fashioned Cantonese dim sum called tai pao (大包, literally "big bun") brought to Vietnam by Cantonese immigrants. It was invented during the hardship days of old China to feed the ordinary people.
|This article about Vietnamese cuisine is a stub. You can help Wikipedia by expanding it.|