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Fried buns are a delectable and widely favored snack. Quickly join PasGo to learn the secrets of making these crispy delights, dear friends.
Fried buns are the most beloved appetizer at Saigon Past and Present restaurant. The crispy outer layer gives way to a succulent filling of meat and quail eggs, complemented by sweet and sour fish sauce and pickled radishes, creating a distinctive flavor.
Ingredients:
Bun Wrapper
- All-purpose flour: 300g
- Leavening agent: 10g
- Sugar + Salt: 30g
- Cold water: 100ml (or unsweetened fresh milk)
Bun Filling
- Ground pork: 250g
- Quail eggs: 5-6 eggs
- Shiitake mushrooms, glass noodles, green onions
- Seasonings: Salt, fish sauce
How to Make Fried Buns:
Step 1: Prepare the bun dough
- Activate the yeast by dissolving it in 100ml of water.
- In a large mixing bowl, combine flour with sugar and salt, leaving some for the dough cover. Create a well in the center of the flour mixture.
- Pour the prepared yeast mixture from step 1 into the flour, add a little water, and knead the dough thoroughly by hand. Knead until the dough becomes elastic and smooth. If the dough is sticky, add a little dry flour and continue kneading (Avoid adding too much dry flour, or it will become dry).
- After kneading the dough, use a damp cloth to cover the bowl and let the dough rise for about 1 hour to allow it to become fluffy.
Step 2: Prepare the filling
- Clean and finely chop carrots.
- Clean and finely chop mushrooms and green onions.
- Soak glass noodles in hot water until soft, then cut them into small pieces.
- Mix ground pork, carrots, mushrooms, green onions, and glass noodles together. Add a teaspoon of seasoning salt and a tablespoon of fish sauce for a richer flavor.
- Boil and peel quail eggs.
- Enclose quail eggs in the prepared filling and shape them into round fillings.
Step 3: Complete the buns
- Transform the flour mixture by kneading it once again to achieve a softer and more elastic dough. Then, divide it into smaller portions (for fried buns, keep them smaller than regular buns – it looks cute and prevents them from becoming too overwhelming when eaten).
- Roll out the bun dough thinly and wrap the meat filling in the middle, then seal the edges tightly (ensure that the meat doesn't spill out when steamed).
- Place a pan on the stove and pour in enough oil to submerge the buns. Wait until the oil is hot, then slowly lower the buns into it and fry until they expand and turn uniformly golden. Remove the buns immediately and place them on a plate lined with oil-absorbing paper.
Fried buns have a shiny golden appearance, a crispy outer layer, and a soft, sweet, and flavorful inner filling. The process of making fried buns is not too difficult; just invest a bit of time, and you'll have delicious buns for the whole family to enjoy. Wishing you success.
While the main menu at Saigon Past And Present Restaurant features familiar Vietnamese dishes for social gatherings along with seafood – a favorite for many Saigonese, appetizers also play a vital role in every diner's experience and are highly cherished.
The lobster hotpot is a must-try at the restaurant. Nestled at 37 Nguyen Trung Truc, the eatery stands out with the iconic clock reminiscent of Saigon market. A close and simple illustration of the restaurant's name encapsulates the proprietor's essence, offering Saigonese patrons a 'tranquil' space amidst the vibrant city.
Arrange your schedule and allocate a leisurely evening to savor 'Saigon Past And Present' with friends and family. Don't forget to reserve a table through PasGo - the fast online restaurant reservation app to enjoy enticing exclusive deals.
>>> Explore the latest offers from Saigon Past And Present Restaurant RIGHT HERE
Vuong Hoai Compilation – PasGo.vn
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