Lao Food Recipe

Galabao – Lao Steamed Buns

Galabao is a steamed bun from Laos. It’s a fluffy cloud filled with seasoned pork noodles and a piece of hard boiled egg. These buns are common Lao snacks any busy family.

Below is a top down video of a different recipe for galabao. Try them both!


All over Asia, there are variations of steamed buns, but my favorite is the Lao steamed bun called Galapao. Its stuffed with a delicious seasoned pork noodle mixture with a side of hard boiled egg. These fluffy clouds are all the range for your go to snack.
Prep Time45 mins
Cook Time15 mins
Course: Appetizer, Snack
Cuisine: Lao, laotian
Keyword: buns, lao, lao food, lao food movement, laos, laos angeles, steamed buns
Servings: 8 buns
Author: Saeng


  • Equipment:
  • Steamer
  • parchment paper



  • 1.5 tsp yeast
  • 1.5 tbsp sugar
  • 8 fl oz warm water
  • 300 g sifted red lotus flour plus 90g after rise
  • 2 tbsp butter
  • 1 tsp salt


  • 150 g ground pork 10.5oz
  • ½ cup glass noodles
  • ¼ cup spring onions diced
  • ¼ cup onions diced
  • ½ tsp msg
  • Pinch of black pepper
  • 1 tsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp rice flour
  • 2 boiled eggs


  • In a bowl of warm water, add the yeast and mix and then sugar. Let it sit for 5 mins.
  • In a large bowl, add the flour, salt, and yeast mixture. Mix it well then add the butter. Mix well and knead.
  • Heat an oven at 200F then turn it off and place the dough in the oven for 45 mins.
  • Make filling: Add ground pork, cooked glass noodles, spring onions, yellow onions, msg, black pepper, fish sauce, oyster sauce, and rice flour then mix well.
  • Seperate the dough into 8 pieces
  • Roll dough into flat circles
  • Place a quarter cup of filling and quarter of an egg and fold
  • Rest for 10 minutes
  • Steam for 15 minutes


Sabaidee penong hi Fam! I am Saeng and I am a Los Angeles personal chef and cooking instructor. I love creating food media revolving around Lao recipes. I promote and advocate for all things Lao food. Thanks for visiting!


  1. Would you recommend just adding the 90g of additional flour during the first mix? Just wondering what the purpose of doing it in 2 rounds is, thank you!

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