The origin of steamed buns is rooted from China. With thousands of years of history, steamed bun has been a staple diet in many Chinese families. They usually come in a variety of sizes and stuffed with different types of filling such as pork, chicken, cabbages, mushrooms, tofu, spinach, etc.
Steamed buns have migrated overtime to many different countries and took on different versions. In Vietnam, the most traditional version is stuffed with ground pork that is mixed with wood-ear mushrooms, hard-boiled eggs or quail eggs and Vietnamese sausage (lap xuong). While steamed buns can be eaten at any meals, they are commonly eaten as breakfast. One of the best feature about these buns is that they can be made in large batches and stored in freezer for later consumption. All you have to do is re-steam them and in a short few minutes, you can enjoy a scrumptious steamed bun just as good as the freshly made one.