Happy Year of the Snake, friends! 🐍✨ Wishing you health and joy to start the year.
I’ve set some big goals—more Vietnamese recipes, more Asian bakes, and maybe I’ll finally get the hang of social media. On the side, I’m learning Mandarin while brushing up my Japanese—wish me luck! 🍀
Now to the fun part: Pork Floss Buns (Rou Song Mian Bao, Pork Sung Buns). Soft, fluffy, and straight out of a Chinese bakery. I skip Tangzhong, so they don’t stay pillowy forever—but a splash of water and a quick microwave fix that. Easy, tasty, and totally worth it. 😋
What is Rousong?
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
Rousong (肉鬆), or meat floss, is dried meat spun into something fluffy—think savory cotton. It shows up everywhere: sprinkled on rice or congee, stuffed into buns, or topping breads with mayo, red bean paste, or taro.
Vietnam has its own versions too—Ruốc in the North and Chà Bông in the South—same airy texture but with that signature fish sauce punch instead of soy sauce. You’ll see it in Bánh Mì Bơ Ruốc (milk bread with mayo and floss) or Bánh Bông Lan Trứng Muối (Vietnamese sponge cake with salted egg and floss).
Across Asia, you’ll also spot cousins like Bò Khô (Vietnamese beef jerky), Khô Gà Lá Chanh (dried chicken with lime leaves), or Bak Kwa (Chinese grilled jerky)—all different, but with the same love for flavorful, snackable meat.
Meat Floss Buns – A Must-Have at Any Asian Bakery
Asian bakeries are a wonderland of soft, pillowy breads—some savory, some sweet, all irresistible. Back in Vietnam, I grew up indulging in many classics like Bánh Mì, Bánh Pate Sô, and the fragrant pandan honeycomb cake.
When it comes to Chinese-style bakes, I can never resist their swiss rolls, feather-light sponges, or cloud-like milk breads—Cocktail Buns, Hot Dog Buns, Bolo Bao, Scallion Buns, you name it.
Pork Floss Buns (a.k.a. Rousong Mian Bao, 肉鬆麵包) are a true classic—soft, fluffy, a little sweet, a little savory, and always impossible to stop at one.
Ingredients
For the dough
I’m keeping it simple this time, but if you want extra pillowy bread, try my Shokupan (with Yudane) or Chinese Milk Bread (with Tangzhong).
- Bread flour
- Milk
- Butter
- Sugar
- Yeast (instant or active dry)
- Egg
- A bit of salt
For the topping
- Sauce options:
- Quick: Kewpie mayo + condensed milk
- Rich: Vietnamese mayo
- Light: BreadTalk-style cooked egg mayo
- Pork floss or chicken floss
- Finely chopped roasted seaweed or furikake
- Roasted sesame seeds
Instructions
Step 1 – First Proofing
- Add milk, egg, sugar, bread flour, yeast, and salt (keep yeast separate from sugar and salt) into a stand mixer bowl. Mix on low, then increase speed. Once combined, add softened butter and knead for 5–6 minutes until smooth and pulling away from the bowl.
- Cover the bowl and let the dough rise in a warm place for 1 hour, or until 1.5–2x in size. Punch down, knead lightly, then divide into 6 equal pieces.
Step 2 – Second Proofing & Bake
- Flatten each piece into an oval (about 4×3 inches / 10×7.5 cm). Roll into a cigar shape, pinch the seam, and tuck the ends under. Keep unused dough covered to prevent drying.
- Place buns on a parchment-lined tray. Cover and let rise for 45–60 minutes, until 1.5–2x in size.
- Preheat oven to 350°F (175°C). Bake buns for 15–17 minutes, until golden brown.
Step 3 – Bake & Assemble
- Mix pork floss with furikake or finely chopped roasted seaweed.
- Slice each bun lengthwise from the top, keeping the bottom intact. Spread sauce inside and on top, then pile on the pork floss mixture. Serve and enjoy!
Expert Tips
Store in an airtight container at room temp for up to 2 days.
To refresh, sprinkle with water and microwave 10–15 seconds.
Short on time? Use store-bought milk buns and add floss.
Variations & Ideas
Breakfast set – Pair with a cup of Vietnamese Iced Coffee, Soy Milk, or Corn Milk for a cozy morning.
Snack platter – Arrange them with Vietnamese baguette, Chả Lụa, Đồ Chua, and liver pâté for a playful Bánh Mì Charcuterie Board.
On-the-go snack – Soft, savory, and portable. For variety, enjoy them alongside a Pandan Waffle or Bánh Bao (steamed buns)
More Asian-Bakery Goodies
Fluffy & Soft Chinese Pork Floss Bun (Meat Floss Bun)
Ingredients
Soft Milk Dough
- 2⅖ cup bread flour (300g)
- 1 tsp instant dried yeast (for active dry yeast, activate with 2 tbsp lukewarm milk from the total amount)
- 2 tbsp granulated sugar
- ⅔ cups milk (160ml)
- 1 egg (size L)
- 3 tbsp soft butter (45g)
Toppings
- Chinese meat floss (rousong)
- Finely chopped roasted seaweed / Furikake
- Roasted sesame seeds
Sauce Option 2: No-Raw Egg Mayo (Light & Cooked)
- 1 egg yolk
- ⅖ cup water (100ml)
- 2 tbsp cornstarch
- ¼ tsp salt
- 1 tbsp granulated sugar (12g)
- 2½ tbsp butter (40g)
Sauce Option 2: Condensed Milk Mayo (Quick & Easy)
- 4 tbsp kewpie mayo
- 2 tbsp sweetened condensed milk
Instructions
- In a stand mixer bowl, combine bread flour, yeast, salt, sugar, milk and egg(keeping the yeast away from sugar and salt). Start mixing on low speed, then gradually increase. Once the ingredients come together, add softened butter and knead for 5-6 minutes until the dough is smooth and pulls away from the bowl's sides.
- Cover and let the dough rise in a warm place, such as an oven with a bowl of steaming water, for 1 hour until it expands 1.5X–2X in size.
- Gently knead to release air, then divide into 6 equal pieces. Flatten each into an oval (4×3 inches / 10×7.5 cm), roll into a cigar shape, seal the edges, and tuck in the ends. Be sure to cover the remaining dough to prevent it from drying out.
- Arrange the buns on a parchment-lined tray, cover, and let them rise in a warm place for 45–60 minutes until they've doubled in size.
- Preheat the oven to 350°F (175°C) and let it heat for 15 minutes. Bake the buns for 15–17 minutes, or until golden brown.
- Prepare the Sauce:– Option 1: Mix all ingredients together, strain to remove any lumps. Cook on medium heat, whisking constantly, until the sauce thickens.– Optional 2: Simply mix the mayo and condensed milk together.
- Mix the meat floss with furikake, finely chopped roasted seaweed, and toasted sesame seeds.
- Slice the buns lengthwise from the top, keeping the bottom intact. Spread the sauce generously on both the inside and the top of the buns. Sprinkle the meat floss mixture inside and on top, and enjoy!
