Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 bao (approx. 150 g) | Mỗi phần150 g |
|---|---|---|
| Sugar | 7 g | 7 g |
| Energy | ~1550 kJ | ~1550 kJ |
| Sodium | 640 mg | 640 mg |
| Protein | 13 g | 13 g |
| Fat, total | 18 g | 18 g |
| Carbohydrate | 36 g | 36 g |
| Saturated fat | 6.2 g | 6.2 g |
Steamed bao bun filled with crispy crackling roasted pork, fresh herbs and house sauce. (1 piece)
Steamed bao bun, crispy crackling roasted pork belly, cucumber spear, pickled carrot, fresh coriander, sliced red chilli, hoisin-based house sauce.
Crispy roasted pork belly (thịt heo quay) is a beloved staple across Vietnam, frequently showcased during festive feasts and street-side banh mi stalls alike. Pairing this traditional crunch and rich texture with a soft, pillowy folded bao bun offers a modern, interactive twist on a classic culinary combination.
Contains gluten (wheat bun, hoisin sauce) and soy (sauces). May contain traces of fish sauce and sesame. Prepared in a kitchen that also handles peanuts, shellfish, egg, and dairy.
Best consumed immediately to ensure the pork crackling remains perfectly crunchy and the bun stays soft. For short-term storage, disassemble components and keep in airtight containers in the refrigerator for up to 24 hours.
If refrigerated, separate the fresh cucumber, herbs, and pickled carrot from the bun and pork before reheating.
Reheat the roasted pork in an air fryer or oven at 180 degrees Celsius for 5-6 minutes to revive the crackling. Warm the bao bun by steaming for 1-2 minutes, or wrap in a damp paper towel and microwave for 15 seconds.
Tuck the warmed, crispy roasted pork into the fluffy bun, then add the house sauce, cucumber, pickled carrot, fresh coriander, and sliced chilli to assemble.
