Bánh Bột Lọc

Name: Bánh Bột Lọc
Total time: 1 h 10 min
Yield: 5
Cuisine: Vietnamese
Ingredients: 300 g Tapioca starch; 280 ml Boiling water; 250 g Small prawns, peeled; 200 g Pork belly, diced small; 3 Shallots, minced; 2 tbsp Fish sauce for the filling; 1 tbsp Sugar; 2 tbsp Annatto oil; 1 tsp Black pepper; 4 tbsp Fish sauce for the dip; 3 tbsp Sugar for the dip; 2 tbsp, 100 ml Lime juice and warm water; 2 Bird's eye chilli, sliced; 3 tbsp Spring onion oil

Tapioca dumplings boiled until the wrapper turns clear and you can see the prawn and pork belly inside — Huế food, chewy to the point of bouncing, eaten by the dozen with sweet fish sauce.

Fonte

Ricetta di Huế kitchens · 🏺 Tradizionale · Central Vietnamese cooking from the old imperial capital — smaller plates, sharper chilli, fermented shrimp paste

Huế · clear dumplings — An ownerless traditional dish, so no cook is credited. The cited article confirms them as small, clear-looking, chewy tapioca dumplings in Vietnamese cuisine, eaten as appetisers or snacks. Quantities, the boiling-water rule and the cold-dip step are this book's own.

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⏱ 70 min🍽 5 porzioni🔥 300 kcal🇻🇳 Vietnam🌶️

Senza glutineSenza latticiniSenza frutta a guscio

Passaggi

Fry the shallots in the annatto oil, add the pork and cook 5 minutes, then the prawns, filling fish sauce, sugar and pepper. Cook until dry. Cool.
Pour the boiling water onto the tapioca starch all at once and stir hard with a spoon.
💡 It must be boiling, and all at once. Warm water leaves a starch that never comes together, and adding it gradually gives you lumps of cooked and raw in the same dough.
Knead it hot, as soon as you can bear it, into a smooth dough that stops sticking.
Roll walnut-sized pieces flat, put a prawn and some pork in the middle, and fold into a half-moon, pressing the edges shut.
Boil in plenty of water for 4 minutes, until every dumpling floats and the wrapper is clear.
Lift into cold water for 10 seconds, drain, and toss with spring onion oil. Serve with the mixed dipping sauce.
💡 The cold-water dip is what stops them sticking into one solid lump. Skip it and you will be prising them apart.

💡 Consigli

Huế makes these two ways — naked, as here, or wrapped in banana leaf and steamed, which is bánh bột lọc lá.
They are eaten hot. Cold, the tapioca hardens and the bounce goes.