Foods

1 MILLION Asian Steamed Dumplings!!! HUGE Street Food in Vietnam!!

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THO PHAT FACTORY

1. THỌ PHÁT FACTORY
ADDRESS: Lot HT-F2 4&5, Hiep Phuoc Industrial Zone, Nha Be District, HCMC
SOCIAL: http://thophat.com/
FACTORY INFORMATION: Tho Phat was established in 1987 by a couple with a modest pork bun cart in the Chinatown (District 5) of Ho Chi Minh City. Focusing on the quality and affordable price, the business started to gain significant reputation and expand rapidly. Now they produce over 10,000 tonnes of food annually.

🥟BÁNH BAO KHOAI MÔN (TARO BUN): Dough: Mix flour, yeast, baking flour & water. Add purple food colouring. | Filling: Steam the taro, then slow-cook with sugar for 90 minutes | Shape: Flatten the dough. Divide the dough & the filling taro paste, then wrap the dough around the filling. | Steam for 13 minutes, then cool for 1 hour.

🥟BÁNH BAO NHÍM (PORCUPINE SHAPE BUN): Filling: Mix sugar, eggs, coconut milk & condensed milk, then drain the liquid to retain the solid. Steam for 20 minutes, then whip the custard to make it spongy. | Shape: Flatten the dough. Divide the dough and the custard filling, then wrap the dough around the filling. Create a peak at the end to make a shape of the porcupine tail. Use scissors to cut the dough to resemble the quills. | Steam for 13 minutes, then cool for 1 hour.

🥟BÁNH BAO XÁ XÍU, TRỨNG CÚT, TRỨNG MUỐI (CHARSIU, SALTED EGG BUN): Filling: Grind and marinate the meat in sugar, seasoning powder, MSG, soy sauce, ground pepper, scallion, minced onion & flour. Shape: Flatten the dough. Divide the dough & meat. Add a quail egg, salted egg yolk, charsiu, and handwrap. | Steam for 21 minutes, then cool for 1 hour.

🥟HÁ CẢO THỊT (PORK DUMPLINGS):Mix 4 kinds of flour to create a chewy dough. |Filling: Grind and marinate meat in sugar, seasoning powder, MSG, soy sauce, ground pepper, scallion, minced onion & flour. |Shape: Divide the filling into meatballs, and cut the dough into circles, then handwrap. | Steam for 8-10 minutes, then cool for 1 hour.

🥟XÍU MẠI (SHUMAI): Mix flour, egg, and water to create dough. | Filling: Grind and marinate the meat and shrimp in sugar, seasoning powder, MSG, soy sauce, ground pepper, scallion, minced onion & flour. | Shape: Divide the filling into meatballs, and cut the dough into circles, then wrap the dough around the bun. | Steam for 8-10 minutes, then cool for 1 hour.
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2. CỬA HÀNG THỌ PHÁT
ADDRESS: 78-80 Nguyễn Tri Phương Street, District 5, HCMC
SOCIAL: https://www.facebook.com/thophat

🥟BÁNH BAO XÁ XÍU, TRỨNG CÚT, TRỨNG MUỐI (CHARSIU, SALTED EGG BUN)
💸 PRICE: 24.000 VND/$1.10 USD

🥟BÁNH BAO KHOAI MÔN (TARO BUN)
💸 PRICE: 7.000 VND/$0.30 USD

🥟BÁNH BAO NHÍM (PORCUPINE SHAPE BUN)
💸 PRICE: 12.000 VND/$0.52 USD

🥟BÁNH BAO HEO (PIGLET SHAPE BUN)
💸 PRICE: 12.000 VND/$0.52 USD

🥟 BÁNH BAO BÍ ĐỎ (PUMPKIN BUN)
💸 PRICE: 7.000 VND/$0.30 USD
🥟HÁ CẢO THỊT (PORK DUMPLINGS) + XÍU MẠI (SHUMAI)
💸 PRICE: 3.500 VND/$0.15 USD each

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🥒ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Huỳnh Hà My
LINE PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network

Source: https://www.bangkokpe.com/

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