Bacon Bao Buns

Name: Bacon Bao Buns
Yield: Makes 6
Ingredients: 1 tablespoon canola oil; 8 ounces (225 g) Bacon Confit, cut crosswise into 8 equal pieces; ¼ cup (60 ml) Vietnamese Glaze; ½ carrot, peeled and thinly sliced on a mandoline or with a very sharp chef’s knife; ½ cucumber, thinly sliced on a mandoline or with a very sharp chef’s knife; 2 tablespoons chopped fresh cilantro leaves; 6 prepared bao buns, fresh or frozen; ¼ cup (60 ml) Nuoc Mam Cham, plus more for dipping

Preparation info

Makes
6

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

Braised pork belly is the classic filling of choice for steamed buns, but confit bacon is far and away superior because you get that silky mouthfeel with a good dose of smoky goodness. You will need to find butterflied bao buns, which are readily available in most Asian groceries or online.

Ingredients

1 tablespoon canola oil
8 ounces (225 g) Bacon C

Method

In a large sauté pan, heat the oil over medium heat until it begins to shimmer. Add the bacon and cook until heated through and golden brown, about 5 minutes. Add the glaze and cook until the glaze has reduced and the bacon is nicely glazed, about 2 minutes.

While the bacon is cooking, steam the buns (see Note): Line your steamer with parchment pa