The steamed bun migrated from China and evolving into a staple in the Vietnamese culinary library. An airy dough is filled with various meats or vegetables and steamed until cooked through. The result is a wonderful combination of light bread and delicious filling of which I am partial to pork. However, we made a version with chicken as well as two different pork fillings.
For the sake of testing purposes, we used two different bun recipes. For the chicken and pork with quail egg, we used David Chang's recipe (below). We did not fold them over like tacos.
The bun filling is the same pork mixture as the dumplings. However, I boiled a quail egg then wrapped the filling around it prior to stuffing the dough. To boil quail eggs- bring a pot of water to a rapid boil, gently place the eggs in the water for 4 1/2 minutes, then remove into an ice bath. Gently peel them and use as stated above.