📝 About This Recipe
Hailing from the imperial city of Huế, Banh Bot Loc are a marvel of Vietnamese cuisine, known for their distinctive chewy, translucent tapioca skin. These bite-sized gems are filled with a savory mixture of caramelized pork belly and succulent shrimp, creating a perfect balance of textures and flavors. When boiled, the dough becomes clear, revealing the vibrant orange shrimp inside, making them as beautiful to look at as they are delicious to eat.
🥗 Ingredients
The Filling
- 150 grams Pork belly (finely diced into small cubes)
- 150 grams Small shrimp (peeled, deveined, and cut into bite-sized pieces)
- 1 Shallot (minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Annatto oil (for a vibrant orange color)
The Dough
- 400 grams Tapioca starch (plus extra for dusting)
- 250 ml Boiling water (must be rolling boil)
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Salt
Nuoc Cham (Dipping Sauce)
- 2 tablespoons Fish sauce
- 2 tablespoons Sugar
- 4 tablespoons Water
- 1 tablespoon Lime juice
- 1-2 Thai bird's eye chili (thinly sliced)
Garnish (Scallion Oil)
- 3 stalks Scallions (finely sliced)
- 3 tablespoons Neutral oil (such as canola or grapeseed)
- 2 tablespoons Fried shallots (for crunch)
👨🍳 Instructions
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1
In a small bowl, marinate the diced pork belly and shrimp with minced shallots, garlic, fish sauce, sugar, and black pepper for 20 minutes.
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2
Heat annatto oil in a skillet over medium heat. Add the marinated pork and shrimp, sautéing until the pork is cooked through and the shrimp turns a bright orange-red. Set aside to cool completely.
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3
In a large heat-proof mixing bowl, place 350g of tapioca starch and the salt. Create a well in the center.
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4
Slowly pour the boiling water and 1 tablespoon of oil into the well. Use a wooden spoon to stir immediately; the dough will look shaggy and uneven.
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5
Once cool enough to touch but still very warm, add the remaining 50g of starch and knead by hand for 5-7 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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6
Cover the dough with plastic wrap or a damp cloth to prevent it from drying out while you work.
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7
Pinch off a small piece of dough (about the size of a walnut) and roll it into a ball. Flatten it with your palm or a rolling pin into a 2-inch circle.
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8
Place one piece of shrimp and one piece of pork in the center of the dough circle. Fold the dough over to create a half-moon shape.
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9
Press the edges firmly to seal. You can use the tines of a fork for a decorative edge if desired. Repeat until all dough and filling are used.
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10
Bring a large pot of water to a rolling boil. Prepare a separate bowl of cold water with a splash of oil next to the stove.
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11
Drop the dumplings into the boiling water in batches. They are done when they float to the surface and the skins become translucent (about 3-5 minutes).
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12
Use a slotted spoon to transfer the cooked dumplings immediately into the cold water bath for 1 minute; this stops the cooking and enhances the 'snap' of the dough.
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13
For the scallion oil, heat 3 tablespoons of oil until shimmering, then pour it over the sliced scallions in a small heat-proof bowl. Stir well.
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14
Drain the dumplings and toss them gently in the scallion oil to prevent sticking and add flavor.
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15
Whisk together the sauce ingredients until the sugar dissolves. Serve the dumplings warm, topped with fried shallots and the dipping sauce on the side.
💡 Chef's Tips
Crucial: The water MUST be at a rolling boil when added to the starch, or the dough will not gelatinize and will remain a liquid mess. If the dough is too sticky, add a teaspoon of starch at a time; if too dry, add a few drops of hot water. Keep the dough covered at all times; tapioca dough dries out and cracks faster than wheat dough. For an authentic look, ensure the shrimp has the shell off but keep the tail on if they are very small, though most prefer them fully peeled for ease of eating. If you have leftovers, steam them for 2-3 minutes to revive the chewy texture.
🍽️ Serving Suggestions
Serve as a traditional appetizer alongside other Vietnamese 'street food' snacks like Banh Beo. Pair with a crisp, cold Vietnamese lager or a refreshing iced jasmine tea. Arrange on a platter with fresh herbs like cilantro and Thai basil for a pop of color and freshness. Add a side of Vietnamese ham (Cha Lua) to make it a more substantial meal. For extra heat, serve with a side of extra chili-garlic paste.