Larb Bao

My entire family gets a bit giddy when they realize they are having some bao for dinner. Bao can mean a few things, but basically you are dealing with a steamed bun. Stuffed, or not. In my case, bao is initially steamed, then filled with well, whatever your heart desires.

When I first decided to introduce these Chinese steamed buns to my kids, I knew that there would be some hesitation in trying them. But when they first bit into them, they really fell in love. Normally I like to eat these bao filled with pulled pork and lathered in barbecue sauce, but this time around I decided to make a larb bao, and it was dynamite.

Chicken Larb Bao

Let’s get started.


  • 1 order of cooked chicken larb, see recipe
  • 1 package of frozen bao, steamed
  • fresh cilantro, torn
  • Roasted peanuts, roughly chopped

That’s it for this recipe. A simple minced meat Thai dish, simple buns, and fresh herbs, and peanuts. Does life get any better than this?

Steam your buns. They take about 11 minutes. I line some parchment paper in my two-tier steamer. Place as many buns as you can in there, cover, bring to a boil, and steam. Your minced meat mixture should already be cooked, and warmed. Prepare the cilantro and peanuts. You can also use fresh mint if you want. Be creative.

Larb Bao

When the buns are done steaming, remove them from the steamer, place in a bowl, and cover with a towel to keep them warm.

To plate, open the bun, spoon in some of the Thai minced meat, add some cilantro and peanuts and you are on your way. I am not kidding when I tell you how awesome the bao is. If you have ever had one, you will most certainly agree. It’s small, it’s light, and it is a bit sweet. Stuff away, and repeat. Go get more bao because it goes quick, and if you have kids like mine, they will be asking for more. It’s that good. Give the bao a shot and let me know what you think. As always, enjoy the recipe.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Larb Bao”

  1. These look great – I just pinned your recipe for larb. I recently got a copy of Asian Dumplings by Andrea Nguyen, and I’m going to take a shot at her bun recipe to fill with your larb. I’ll let you know how they turn out!! Thanks for sharing 🙂

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