Rotisserie Chicken Banh Mi Bao Buns

I wanted to attempt to make my own Bao buns, because there aren’t many restaurants in this area that make them. I found that the process is time consuming, but overall, very easy. It’s a lot of waiting around for the dough, honestly. But these rotisserie chicken banh mi bao buns are so worth the wait! And if you time it right, it’s the perfect dinner for your family.

You can fill these steamed buns with anything you want, or just eat them as a side. I decided to make a version of banh mi. The spiciness of the sauce and tenderness of the steamed bun was an awesome combo; one that I will be making again sometime very soon.

If you like fresh veggies and the taste of cilantro, you will love this combo too.

A traditional banh mi is made up of mixed meat, most of the time pork. For this banh mi, I used rotisserie chicken. I did this for a couple of reasons; one, I had rotisserie chicken that needed to be used up. And two; we love chicken!

The most time consuming part of this recipe is making the buns and waiting for the dough to rise…then rolling it out, cutting it and waiting for it to rise again….then waiting for them to steam. Luckily, you are able to make the quick pickle veggies, the chicken filling and the sauce in the meantime.

Making the Bao Buns

  • Combine water, milk, yeast, sugar and oil. Whisk to let yeast and sugar dissolve. Let sit another 5-10 minutes so yeast can activate.
  • While you wait, combine flour, remaining sugar, baking powder and salt. Mix until combined with a spoon or stand mixer. Pour wet ingredients into dry, and mix. I used my hands, but you can also use a stand mixer if you have one. Once it is mixed, kneed for another 3-4 minutes until dough is elastic and soft but does not stick to the bowl or your fingers. Form dough into a ball and place back into mixing bowl. Cover with plastic wrap and let rise until it becomes triple the size. This should take about 2 hours.
  • Once dough is raised, take it out of the bowl and put it on your working surface, and roll it out. You can use flour if it is sticky, but try not to use too much.
  • Once dough is rolled out to about 1/4 inch thick, use a glass or cookie cutter/ biscuit cutter to cut about 3 1/2 inch circles. Brush the inside with oil, and fold over to make a little taco. Repeat until dough is used, place on parchment paper and let them rise again for about 30 minutes. If you have a steamer, get that ready, otherwise, you can boil water in a pan on the stove and use a steamer basket.
  • Place buns carefully in steamer, cover and let cook for 8-10 minutes. Carefully remove from steamer and fill with your ingredients.

Making the filling

  • Start by quick pickling your veggies. In a small bowl, mix together vinegars, water, sugar salt and stir. Add in your carrots and cucumber, making sure they are completely covered by the liquid and let sit while you make the rest of the meal.
  • Before assembling your buns, pour out liquid.
  • In a separate bowl, make your banh mi sauce by mixing together your mayo, rice vinegar, sweet chili sauce and curry powder. Set aside.
  • In yet another bowl, mix together your sautee sauce. Add fish sauce, soy sauce, sesame oil, maple syrup and sweet chili sauce.
  • In a non-stick skillet, add your chicken and sautee sauce until heated through and covered well.
  • Build your buns: Open buns and spread banh mi sauce in the middle of the bun. Add chicken mixture, quick pickled cucumber and carrots, and garnish your rotisserie chicken banh mi bao buns with cilantro. DIG IN!
How do you reheat Bao buns?

Place them on a microwave plate and cover with a damp paper towel. Heat for about 20-30 seconds or until the bun is warm.

Do I make all the buns and store them in the refrigerator with the veggies on them?

I would make up the buns as you eat them, so when you re-warm them the veggies stay nice and cool and crisp.

More unique sandwich recipes

Rotisserie Chicken Banh Mi Bao Buns

Delicious Bao steamed buns with rotisserie chicken and all the Banh Mi fixins'.
4.89 from 9 votes
Prep Time 2 hours
Cook Time 30 minutes
0 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine vietnamese
Servings 10
Calories 250 kcal

Equipment

  • Large Bowl
  • 2 small mixing bowls
  • Measuring Cups
  • Measuring Spoons
  • Rolling Pin
  • Stand Mixer (or use your hands)
  • Steamer

Ingredients
  

Bao Buns

  • 1/3 cup warm water
  • 1/2 cup warm milk I used almond milk
  • 4 tbsp sugar divided in half
  • 2 tbsp oil I used olive oil
  • 2 1/2 cup all purpose flour
  • 1 tbsp active dry yeast
  • 1/2 tsp baking powder

Filling

  • 1/2 rotisserie chicken shredded

Sautee Sauce

  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1/4 tsp sesame oil
  • 1 tsp sweet chili sauce
  • 1 tsp maple syrup

Quick Pickle Ingredients

  • 1 cup thinly sliced cucumber
  • 1 cup julienned carrot
  • 1/2 cup white vinegar
  • 1/2 cup rice vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tsp kosher salt
  • cilantro for garnish

Banh Mi Sauce

  • 1/4 cup mayonnaise
  • 1 tsp rice vinegar
  • 1 tsp sweet chili sauce
  • 1/2 tsp curry powder
  • 1/4 tsp sriracha

Instructions
 

Bao Buns

  • Combine water, milk, yeast, sugar and oil. Whisk to let yeast and sugar dissolve. Let sit another 5-10 minutes so yeast can activate.
    While you wait, combine flour, remaining sugar, baking powder and salt. Mix until combined with a spoon or stand mixer.
    Pour wet ingredients into dry, and mix. I used my hands, but you can also use a stand mixer if you have one. Once it is mixed, kneed for another 3-4 minutes until dough is elastic and soft but does not stick to the bowl or your fingers. Form dough into a ball and place back into mixing bowl. Cover with plastic wrap and let rise until it becomes triple the size. This should take about 2 hours.
    Once dough is raised, take it out of the bowl and put it on your working surface, and roll it out. You can use flour if it is sticky, but try not to use too much. Once dough is rolled out to about 1/4 inch thick, use a glass or cookie cutter/ biscuit cutter to cut about 3 1/2 inch circles. Brush the inside with oil, and fold over to make a little taco. Repeat until dough is used, place on parchment paper and let them rise again for about 30 minutes.
    If you have a steamer, get that ready, otherwise, you can boil water in a pan on the stove and use a steamer basket. Place buns carefully in steamer, cover and let cook for 8-10 minutes. Carefully remove from steamer and fill with your ingredients.

Filling

  • Start by quick pickling your veggies. In a small bowl, mix together vinegars, water, sugar salt and stir. Add in your carrots and cucumber, making sure they are completely covered by the liquid and let sit while you make the rest of the meal. Before assembling your buns, pour out liquid.
    In a separate bowl, make your banh mi sauce by mixing together your mayo, rice vinegar, sweet chili sauce and curry powder. Set aside.
    In yet another bowl, mix together your sautee sauce. Add fish sauce, soy sauce, sesame oil, maple syrup and sweet chili sauce.
    In a non-stick skillet, add your chicken and sautee sauce until heated through and covered well.
    Build your buns: Open buns and spread banh mi sauce in the middle of the bun. Add chicken mixture, quick pickled cucumber and carrots, and garnish with cilantro. DIG IN!
Keyword rostisserie chicken, steamed bun

11 Comments

  1. 5 stars
    I got this web page from my pal who told me about this web site and at the moment this time I am browsing this site and reading very informative content here. Elaine Maison Hedve

  2. How do you eat them? Can you eat them cold? How to reheat them ? First time trying them my daughter brought me some. 🤔

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