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.
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 paper or lettuce leaves and set over a pot with a few inches of boiling water in it. Make sure there is at least
In a small bowl, combine the Nuoc Mam Cham, carrot, cucumber, and cilantro and toss to coat.
To assemble, place a piece of bacon inside each bun with a small amount of the dressed salad. Serve immediately with more Nuoc Mam Cham on the side for dipping.
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