In a bowl, combine hoisin sauce, soy sauce, and lime juice, then whisk the ingredients together until well blended.

Heat oil in a large frying pan over medium heat. Cook the bacon until it reaches your desired crispness, then remove the pan from heat and set it aside. Brush each piece of bacon generously with the sauce on both sides to coat well.

Place a large bamboo steamer on top of a pot filled with water over medium-high heat. Line the base of the steamer with a piece of baking paper, then add the defrosted buns. Cover with the lid and steam for about 2 minutes, or until the buns are soft enough to easily pull apart.

Assemble each bao by spreading a layer of mayonnaise inside, then add the hoisin-coated bacon, a slice of avocado, cucumber, kimchi, and carrot. Finish by garnishing with fresh coriander, enoki mushrooms, spring onion, sesame seeds, and peanuts to taste.

Serve the baos warm with chili sauce on the side for added heat and flavour.