Hoisin Lamb Bao Buns with Pickles and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 3 bao buns per person)
• Prep Time: 30 minutes (plus 20 minutes passive pickling)
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 15 minutes

Quick Ingredients

• 1.2 kg boneless lamb shoulder, trimmed
• 2 tsp kosher salt, 1 tsp black pepper, 1 tsp Chinese five-spice
• 4 garlic cloves, 5 cm piece ginger, both minced
• 120 ml hoisin sauce, 45 ml soy sauce, 30 ml honey, 15 ml rice vinegar, 15 ml toasted sesame oil
• 240 ml chicken stock or water, 2 star anise (optional)
• 2 medium carrots, 1/2 cucumber, 6 radishes or 1/3 daikon, thinly sliced
• 120 ml rice vinegar, 60 ml water, 30 g sugar, 5 g salt (for quick pickles)
• 12 frozen plain bao buns (gua bao-style folded buns)
• Fresh coriander (cilantro), mint leaves, sliced spring onions, lime wedges

Do This

• 1. Heat oven to 160°C (325°F). Season lamb with salt, pepper, and five-spice, then sear in an oven-safe pot until browned.
• 2. Add garlic, ginger, hoisin, soy, honey, rice vinegar, sesame oil, stock, and star anise. Cover and braise 2.5 hours until very tender.
• 3. While lamb cooks, simmer rice vinegar, water, sugar, and salt. Pour over sliced carrots, cucumber, and radishes; let pickle at least 20 minutes.
• 4. Shred cooked lamb. Reduce braising liquid on the hob until syrupy; toss shredded lamb in the glaze. Broil/grill for 3–5 minutes if you want extra caramelisation.
• 5. Steam frozen bao buns over simmering water for 8–10 minutes until fluffy and hot.
• 6. Fill each bao with hoisin-glazed lamb, drained pickled vegetables, and plenty of fresh herbs and spring onions. Serve with lime wedges.

---

Why You’ll Love This Recipe

• Ultra-tender, hoisin-glazed shredded lamb tucked into pillowy-soft bao buns for the ultimate sweet-savory bite.
• Bright, crunchy pickled vegetables and fresh herbs balance the richness so each bun tastes fresh, not heavy.
• Most of the work is hands-off thanks to slow oven braising and simple quick pickles.
• Perfect for casual dinner parties, game night, or a fun DIY family “build-your-own-bao” meal.

Grocery List

• Produce: Garlic, fresh ginger, carrots, cucumber, radishes or daikon, fresh coriander (cilantro), fresh mint, spring onions (scallions), lime, optional fresh red chilli.
• Dairy: None.
• Pantry: Boneless lamb shoulder (from butcher/meat counter), hoisin sauce, soy sauce, honey, rice vinegar, toasted sesame oil, chicken stock or water, Chinese five-spice powder, star anise (optional), sugar, kosher salt, black pepper, frozen plain bao buns.

Full Ingredients

For the Braised Lamb

• 1.2 kg boneless lamb shoulder, trimmed of excess surface fat
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp Chinese five-spice powder
• 1 tbsp neutral oil (sunflower, vegetable, or canola)
• 4 garlic cloves, finely minced
• 5 cm piece fresh ginger, peeled and finely minced (about 2 tbsp)
• 240 ml low-sodium chicken stock or water
• 2 whole star anise pods (optional but lovely)

For the Hoisin Glaze

• 120 ml hoisin sauce
• 45 ml soy sauce (light or all-purpose)
• 30 ml runny honey
• 15 ml rice vinegar
• 15 ml toasted sesame oil

For the Quick Pickled Vegetables

• 2 medium carrots, peeled and cut into thin matchsticks or very thin slices
• 1/2 medium cucumber, seeded if very watery, cut into thin matchsticks or half-moons
• 6 small radishes, or 1/3 medium daikon, very thinly sliced
• 120 ml rice vinegar
• 60 ml water
• 30 g caster sugar (about 2 tbsp)
• 5 g fine salt (about 1 tsp)
• Optional: 1 small red chilli, thinly sliced, for heat

For the Bao Buns & Assembly

• 12 frozen plain bao buns (gua bao / folded style)
• Small handful fresh coriander (cilantro) leaves
• Small handful fresh mint leaves, torn if large
• 3 spring onions (scallions), thinly sliced on the diagonal
• 1 lime, cut into wedges
• Optional: toasted sesame seeds, for sprinkling

Step-by-Step Instructions

Step 1: Season and Sear the Lamb

Pat the lamb shoulder dry with kitchen paper. In a small bowl, mix together the kosher salt, black pepper, and Chinese five-spice powder. Rub this spice mixture all over the lamb, making sure to coat every side.

Heat the neutral oil in a heavy, oven-safe pot with a lid (such as a Dutch oven) over medium-high heat. When the oil is hot and shimmering, add the lamb and sear for 3–4 minutes per side, until deeply browned on all sides. This step develops flavour, so take your time. Transfer the seared lamb to a plate and set aside briefly.

Step 2: Build the Braise and Slow-Cook the Lamb

Lower the heat to medium. In the same pot with the browned bits still in the bottom, add the minced garlic and ginger. Cook, stirring constantly, for about 30–45 seconds until fragrant but not browned.

Pour in the chicken stock (or water), scraping the bottom of the pot with a wooden spoon to loosen any caramelised bits. Add the hoisin sauce, soy sauce, honey, rice vinegar, toasted sesame oil, and star anise. Stir well to combine into a smooth sauce.

Return the lamb and any accumulated juices to the pot, turning it a couple of times to coat with the sauce. Bring the liquid just to a gentle simmer.

Cover the pot with its lid and transfer to a preheated oven at 160°C (325°F). Braise for about 2.5 hours, turning the lamb once halfway through, until the meat is very tender and shreds easily with a fork.

Step 3: Make the Quick Pickled Vegetables

While the lamb is in the oven, prepare the pickled vegetables. Place the carrot, cucumber, and radish (or daikon) into a heatproof bowl or jar. If using chilli, add the slices now.

In a small saucepan, combine the rice vinegar, water, sugar, and salt. Bring to a gentle simmer over medium heat, stirring until the sugar and salt are fully dissolved, 1–2 minutes. Remove from the heat.

Carefully pour the hot pickling liquid over the prepared vegetables, pressing them down with a spoon so they are fully submerged. Let the mixture cool to room temperature, then cover and refrigerate until ready to serve. They will be lightly pickled in about 20 minutes and even better after an hour or more.

Step 4: Shred the Lamb and Reduce the Hoisin Glaze

When the lamb is fork-tender, remove the pot from the oven. Carefully transfer the lamb to a large bowl or cutting board and let it rest for about 10 minutes until cool enough to handle.

Meanwhile, place the pot with the braising liquid on the hob over medium-high heat. If there is a thick layer of fat on top, skim off most of it with a spoon (leave a little for flavour). Let the sauce bubble and reduce for 8–12 minutes, stirring occasionally, until it thickens to a glossy, syrupy consistency that coats the back of a spoon. If it reduces too much, you can thin it with a splash of water.

While the sauce reduces, use two forks to shred the lamb into bite-sized pieces, discarding any large pieces of fat or gristle. Return the shredded lamb to the pot of reduced sauce and stir well so every strand is coated in the sticky hoisin glaze. Taste and adjust seasoning with a splash more soy (for salt) or honey (for sweetness) if needed.

Optional but delicious: Spread the glazed lamb on a foil-lined baking tray and place under a hot grill/broiler for 3–5 minutes, just until some edges crisp and caramelise slightly. Then return it to the pot and toss with any remaining glaze.

Step 5: Steam the Bao Buns

About 10–15 minutes before you are ready to eat, cook the bao buns according to the package instructions. Typically, you will bring a few centimetres of water to a gentle simmer in a pot or wok, then place the frozen bao in a steamer basket lined with baking paper or cabbage leaves (to prevent sticking).

Cover and steam over medium heat for 8–10 minutes, or until the buns are hot, fluffy, and fully warmed through. Do not let the water boil vigorously, or the buns can become tough. Keep the cooked bao covered in the steamer off the heat so they stay warm and soft while you assemble.

Step 6: Prep the Fresh Herbs and Toppings

While the bao are steaming, drain the pickled vegetables using a slotted spoon or sieve, shaking off excess liquid so the buns do not get soggy. Taste a piece; if they are very sharp for your liking, briefly rinse under cold water and pat dry.

Pick the coriander and mint leaves from their stems. Thinly slice the spring onions on the diagonal. Cut the lime into wedges. Have your toasted sesame seeds ready if using. Arrange everything in small bowls so people can build their own bao at the table if you like.

Step 7: Assemble and Serve the Lamb Bao Buns

Working with one bao bun at a time, gently open it like a little pocket. Add a generous spoonful of the hoisin-glazed shredded lamb as the base. Top with a small handful of drained pickled vegetables, then tuck in a few coriander and mint leaves.

Finish with a sprinkle of sliced spring onions and a light shower of toasted sesame seeds if using. Serve immediately with lime wedges on the side for squeezing over the top. Repeat with the remaining bao buns. Eat while warm and fluffy for the best soft, sweet-savory fusion bite.

Pro Tips

• Choose the right cut: Lamb shoulder is ideal because it has enough fat and connective tissue to become meltingly tender and juicy when braised and shredded.
• Do not rush the braise: If the lamb is not shredding easily after 2.5 hours, give it another 20–30 minutes. Tenderness comes from time at low heat.
• Control the sauce thickness: Reduce the braising liquid until it is syrupy but still slightly pourable. Too thin and the lamb will taste watery; too thick and it will be sticky and hard to mix through.
• Steam in batches: Do not overcrowd the steamer. The bao need space to puff and soften; steam in 2 batches if necessary.
• Texture balance is key: Aim for roughly equal amounts of rich lamb and bright, crunchy pickles in each bao so every bite feels balanced, not heavy.

Variations

• Spicy lamb bao: Add 1–2 tbsp of chilli-garlic sauce or gochujang to the hoisin glaze and top the finished bao with sliced fresh chilli or a drizzle of sriracha.
• Extra-veg version: Add finely shredded red cabbage or lettuce along with the pickles for more crunch and colour, and to stretch the filling for a crowd.
• Shortcut weeknight bao: Use leftover roast lamb. Reheat it gently in a pan with the hoisin glaze ingredients and a splash of water until saucy and hot, then proceed with the pickles and assembly.

Storage & Make-Ahead

The hoisin-glazed shredded lamb and the pickled vegetables both store very well. Cool the lamb completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently in a covered pan over low heat with a tablespoon or two of water until hot and saucy, adding a little extra hoisin if needed. The quick pickles will keep in their liquid in the fridge for up to 5 days. Frozen bao buns should be kept frozen until ready to steam; once steamed, they are best eaten immediately but can be cooled, wrapped, and reheated by steaming for 3–4 minutes. For entertaining, braise and shred the lamb and make the pickles a day ahead, then simply reheat the lamb, steam the buns, and assemble just before serving.

Nutrition (per serving)

Approximate values per serving (3 bao buns with lamb, pickles, and herbs): about 750–850 kcal; 38–45 g protein; 28–35 g fat (10–12 g saturated); 80–95 g carbohydrates; 12–16 g sugars; 3–5 g fibre; 1500–1900 mg sodium (highly dependent on specific hoisin and soy sauces and whether low-sodium stock is used). These figures are estimates and will vary based on exact brands and portion sizes.