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| Chất dinh dưỡng | Mỗi khẩu phần1 bao (approx. 150 g) | Mỗi phần150 g |
|---|---|---|
| Sugar | 10 g | 10 g |
| Energy | ~1450 kJ | ~1450 kJ |
| Sodium | 630 mg | 630 mg |
| Protein | 13 g | 13 g |
| Fat, total | 12 g | 12 g |
| Carbohydrate | 39 g | 39 g |
| Saturated fat | 4.2 g | 4.2 g |
Steamed bao bun filled with Cantonese BBQ pork char siu, fresh herbs and house sauce. (1 piece)
Steamed bao bun, Cantonese-style sweet BBQ pork char siu slices, cucumber spear, pickled spring onion, fresh coriander, sliced red chilli, sweet hoisin-glaze house sauce.
Char siu pork (xá xíu) represents a profound culinary exchange, brought to Vietnam by Cantonese immigrants and seamlessly integrated into Southern Vietnamese cuisine. Pairing this iconic sweet-savoury roasted pork with a soft, cloud-like folded bao bun presents a brilliant modern celebration of regional street-food adaptation.
Contains gluten (wheat bun, sauces) and soy (marinade/sauce). May contain traces of sesame and fish sauce. Prepared in a kitchen that also handles peanuts, shellfish, egg, and dairy.
Best enjoyed immediately while the bun is hot and fluffy and the pork remains succulent. For short-term storage, disassemble components and keep in separate airtight containers in the refrigerator for up to 24 hours.
If refrigerated, separate the fresh cucumber, herbs, and pickled toppings from the bun and pork slices before reheating.
Warm the char siu pork slices gently in an oven or pan until heated through. Restore the bao bun's soft texture by steaming for 1-2 minutes, or wrap in a damp paper towel and microwave for 15 seconds.
Tuck the warmed BBQ pork char siu into the hot bun, drizzle with the house sauce, and layer with fresh cucumber, pickled spring onion, coriander, and chilli slices.
