My sous chef and I had a blast in the kitchen tonight making bao baos (her nickname for Vietnamese steamed pork buns, called banh bao). The last time I made them with her, I was 36 weeks pregnant with my 2nd baby. Sadly, I was way too heavy to actually enjoy showing or teaching this sweet, curious girl about the time-consuming yet worthy process of making my all-time favorite steamed pillowy, soft bao baos. She repeatedly requested for these buns and I made it a point to make them with her today, and so grateful that I did. What a joy as a mom and a cook to see a child anxious to learn and tackle new tasks and ingredients in the kitchen! The excitement in her face as she feels the dough and attempts to knead it for the first time is priceless. Hope my 2nd sous chef in training will appreciate tinkering with gadgets and flours as the 1st sous chef. Sorry everyone for the sappiness; had to share a background story for the beloved bao baos. We made ours with ground pork, Chinese sausage, hard-boiled eggs, clear glass noodles, and shitake mushrooms. This was tonights dinner and tomorrows lunch at the water park. As Im posting this at 3ish AM, Im stuffing my face with a tiny bao bao. Nothing like a piping hot bao bao fresh out of the steamer, but I have to say its still pretty darn yummy, slightly cold, at this witching hour.
Posted on: Mon, 28 Jul 2014 08:29:23 +0000
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