What Goes With Bao Buns? Here Are 15 Great Sides

Soft, fluffy bao buns deliver savory protein tucked in pillowy steamed dough, but the plate needs more texture and brightness. The richness wants contrast.

We look for sides that bring crunch, acid, or fresh vegetables to balance the meal. Crisp slaws cut through fatty pork belly, pickled vegetables add sharp tanginess, and roasted options provide caramelized depth.

Bao buns shine at casual gatherings any time of year, making them ideal for game day spreads or weeknight dinners when you want something fun and interactive.

#	Side Dish	Best For	Prep
1	Tangy Asian Cabbage Slaw	✨ Any Occasion	✅ Easy
2	Golden Crispy Sweet Potato Fries	🌙 Weeknight	⚡ Medium
3	Quick Pickled Daikon Radishes	✨ Any Occasion	✅ Easy
4	Spicy Garlic Mayo Dip	✨ Any Occasion	✅ Easy
5	Crispy Fried Shallots	🎉 Hosting	✅ Easy
6	Sesame Ginger Edamame Salad	✨ Any Occasion	✅ Easy
7	Soy Glazed Roasted Broccoli	🌙 Weeknight	⚡ Medium
8	Peanut Sesame Noodle Salad	✨ Any Occasion	✅ Easy
9	Crispy Lotus Root Chips	🎉 Hosting	⚡ Medium
10	Cool Cucumber Mint Salad	✨ Any Occasion	✅ Easy
11	Garlic Scallion Steamed Rice	🌙 Weeknight	⚡ Medium
12	Kimchi Fried Rice	🌙 Weeknight	⚡ Medium
13	Crunchy Sesame Green Beans	✨ Any Occasion	✅ Easy
14	Asian Style Pickled Carrots	✨ Any Occasion	✅ Easy
15	Miso Soup with Seaweed and Tofu	✨ Any Occasion	✅ Easy

What to Serve With Bao Buns: 15 Sides That Work

These sides balance the soft, savory buns with crunch, acid, and fresh vegetables.

1. Tangy Asian Cabbage Slaw

Bright acidity and crisp texture contrast the pillowy buns with every bite. The sesame dressing adds nutty richness without heaviness.

Prepare the slaw a few hours ahead to let flavors meld. Cabbage softens slightly while staying crunchy, and the dressing penetrates better than when served immediately after tossing.

If you need this tangy cabbage slaw recipe for a crowd, double the batch since it holds up well in the fridge for two days.

2. Golden Crispy Sweet Potato Fries

Crunchy sweetness pairs naturally with savory pork belly or hoisin-glazed fillings. The contrast between crispy exterior and tender interior adds textural variety the buns cannot provide.

Toss cut fries in cornstarch before baking to create an extra-crispy coating. The starch forms a thin shell that stays crunchy longer than plain roasted sweet potatoes, even after they cool slightly.

3. Quick Pickled Daikon Radishes

Sharp acidity cuts through fatty fillings and refreshes the palate between bites. The bright tanginess is a palate cleanser without adding heaviness.

Use hot vinegar brine to speed up pickling to just 30 minutes instead of overnight. The heat opens the radish structure, letting the brine penetrate faster while maintaining crunch.

If You Want	Try This
Mild tang	Rice vinegar with sugar
Sharp bite	White vinegar with less sugar
Spicy kick	Add sliced fresh chili to brine

4. Spicy Garlic Mayo Dip

Creamy heat adds bold flavor for dipping buns or drizzling directly on fillings. The garlic punch and sriracha warmth intensify each bite without overwhelming the dish.

• Mix just before serving - Garlic gets stronger the longer it sits in mayo.
• Start with less sriracha - You can always add more heat but cannot take it away.
• Use fresh garlic - Jarred minced garlic turns bitter in raw mayo.

The combination works as a spread inside buns or a dipping sauce on the side, depending on how messy you want the meal.

5. Crispy Fried Shallots

Intense umami crunch sprinkles over buns or side dishes to add depth. The caramelized sweetness from frying brings out natural sugars in the shallots.

A few notes:

• Drain on paper towels immediately - Hot oil makes them soggy if they sit too long.
• Slice thin and uniform - Uneven pieces cook at different rates and burn easily.

Store cooled fried shallots in an airtight container for up to three days. They lose some crispness over time however remain usable as a topping.

6. Sesame Ginger Edamame Salad

Fresh bite and plant-based protein balance heavier pork belly buns. The bright sesame dressing with ginger zing cuts through richness while adding its own character.

What to know:

• Serve chilled or room temp - Cold edamame tastes best and holds texture better than warm.
• Shell beans before tossing - Pre-shelled edamame mixes better with dressing than pods.

Try a bright edamame salad side dish when you want something light that still feels substantial enough to stand alongside buns.

7. Soy Glazed Roasted Broccoli

Roasted crunch with savory-sweet glaze complements bao without competing. The charred edges bring smokiness that echoes grilled bun fillings.

• Roast at 425°F - High heat crisps the florets and caramelizes the stems.
• Brush glaze on halfway through - Adding it too early causes burning instead of caramelizing.
• Cut florets uniform size - Even pieces roast at the same rate for consistent texture.
• Use tamari for gluten-free - Swap regular soy sauce if dietary restrictions matter.

Serve this alongside a tender soy broccoli side dish when you want vegetables that feel as intentional as the main attraction.

Method	Time	Best For
Roasted	25 minutes	Crispy texture and deep flavor
Steamed	8 minutes	Tender texture and bright color
Stir-fried	10 minutes	Quick cooking with wok char

8. Peanut Sesame Noodle Salad

Cold noodles with nutty sauce add texture and mild richness without heaviness. The peanut butter base brings creamy depth that coats every strand.

Keep in mind:

• Use day-old chilled noodles - Fresh warm noodles turn mushy when tossed with dressing.
• Thin the peanut butter - Mix with rice vinegar and soy sauce to create a pourable consistency.

Soba or ramen noodles work equally well depending on what you have available.

9. Crispy Lotus Root Chips

Exotic crunch with mild sweetness adds an unexpected element to the meal. The lacy texture from lotus root holes creates visual interest and snappy bite.

Slice lotus root paper-thin with a mandoline to get chips that fry evenly. Thicker slices stay chewy instead of crispy, which changes the texture entirely.

Pat slices dry before frying to prevent oil splatter and ensure even browning.

10. Cool Cucumber Mint Salad

Refreshing crispness and cool mint contrast savory fillings. The cucumber water content and herbaceous brightness cleanse the palate between rich bites.

Slice cucumbers thin for best texture and faster flavor absorption. Thick chunks stay bland in the center while thin slices take on dressing throughout.

If You Want	Try This
Extra crunch	Use English cucumbers with skin on
Milder flavor	Peel and seed regular cucumbers first
More aromatics	Add fresh cilantro with the mint

11. Garlic Scallion Steamed Rice

Neutral starch base balances bold bao fillings without competing. The toasted garlic and scallions add aromatic depth while rice soaks up drips and sauce.

A few notes:

• Toast garlic in oil first - Raw garlic stays harsh while toasted garlic turns sweet and nutty.
• Add scallions at the end - They stay bright green and fresh instead of turning dull.
• Use jasmine or short-grain rice - Both varieties have the right stickiness to catch sauce.
• Fluff with a fork - Breaking up clumps ensures even garlic distribution.

When you want an easy scallion rice to try that comes together while the buns steam, this delivers.

12. Kimchi Fried Rice

Spicy fermented flavor enhances the Asian fusion experience with bold tang. The kimchi brings probiotic sharpness while rice adds substance.

Use day-old rice for best texture since fresh rice turns mushy when stir-fried. Cold rice grains stay separate and fry up with better texture than warm sticky rice.

Chop kimchi before adding to distribute flavor evenly throughout the rice instead of leaving large chunks.

13. Crunchy Sesame Green Beans

Fresh snap with toasted sesame flavor adds brightness to the plate. Blanching keeps beans bright green while maintaining crunch.

• Blanch in salted boiling water - Salt seasons beans from the inside out.
• Shock in ice water immediately - This stops cooking and locks in color.
• Toast sesame seeds separately - Raw seeds taste bland compared to golden toasted ones.

The sesame dressing clings to beans without pooling at the bottom of the bowl.

14. Asian Style Pickled Carrots

Acidity, sweetness, and crunch provide balance alongside rich fillings. The vinegar brine with ginger notes cuts through fatty pork belly.

• Slice carrots into matchsticks - Thin strips pickle faster than thick rounds.
• Use rice vinegar - It tastes milder and slightly sweeter than white vinegar.
• Add ginger to brine - Fresh ginger brings warmth that white vinegar alone lacks.
• Let sit 30 minutes minimum - Flavor penetrates better than immediate serving.

Make these ahead since they taste better after sitting and last up to two weeks refrigerated.

Method	Time	Best For
Quick pickle	30 minutes	Same-day serving with bright crunch
Overnight pickle	8 hours	Deeper flavor and softer texture
Fermented pickle	3-5 days	Probiotic tang and complex taste

15. Miso Soup with Seaweed and Tofu

Light broth adds warmth without overpowering delicate bun flavors. The umami depth from miso and silky tofu cubes create comfort.

What to know:

• Use instant miso paste - It dissolves faster than traditional miso and tastes consistent.
• Do not boil after adding miso - High heat destroys beneficial enzymes and turns flavor bitter.
• Add tofu at the end - Delicate cubes break apart if stirred too much.
• Use wakame seaweed - It rehydrates quickly and has mild ocean flavor.

Try this hearty seaweed tofu recipe when you want something soothing that still complements bao instead of competing with them.

Common questions come up when planning sides for bao buns.