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Vietnamese bĂĄnh bột lọc served with translucent dough

Vietnamese BĂĄnh Bột Lọc

BĂĄnh bột lọc originates from the central region of Vietnam, specifically the city of Huáșż, and is one of the most beloved traditional Vietnamese steamed dishes. The dough, made from tapioca starch, is characteristically translucent and slightly chewy, providing a unique experience with every bite. The traditional version is made with shrimp and pork, but many also use vegetarian versions. The secret to the recipe is the proper dough consistency – it is important to mix it with hot water and quickly combine it. Tip: the water should not be lukewarm, otherwise the dough will not form properly. This dish is an excellent choice for special dinners, Asian themed menus, or even as an appetizer on a festive table. BĂĄnh bột lọc brings both new textures and authentic Southeast Asian flavors to the kitchen.

Prep Time 40 min
Preparation 15 min
Total 55 min
500 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 g Tapioca Starch
⭕ 160 ml Hot Water
⭕ 150 g Shrimp
⭕ 100 g Pork (finely chopped or ground)
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1 tbsp Fish Sauce
⭕ 1 tsp Sugar
⭕ 1 pinch Salt
⭕ 1 pinch Black Pepper
⭕ 1 tbsp Vegetable Oil

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    Preparation Steps

    1

    Peel and devein the shrimp. Finely chop the pork or use ground pork. Mince the onion and garlic.

    2

    Heat vegetable oil in a skillet over medium heat. Sauté the onion and garlic until fragrant. Add the pork and cook for 2-3 minutes, then add the shrimp, fish sauce, sugar, salt, and pepper. Cook until everything is cooked through and flavorful. Set aside to cool.

    3

    For the dough, gradually mix the tapioca starch with the hot water until you get a pliable, slightly sticky dough. Once cooled, knead until smooth.

    4

    Divide the dough into small portions. Roll each piece into a thin circle. Place a small amount of the pork and shrimp filling in the center. Fold in half and press the edges to seal.

    5

    Bring a pot of water to a boil. Add the dumplings. When they float to the surface, cook for an additional 1-2 minutes. Drain and lightly oil them to prevent sticking.

    6

    Before serving, heat a small amount of oil and drizzle it over the bĂĄnh bột lọc. Serve with a spicy fish sauce dipping sauce, sprinkled with chopped scallions.

    7

    Tip: The filling can be varied – it can be just shrimp or just pork, depending on your preference.

    8

    The finished dumplings will be translucent and slightly chewy – this is one of the unique characteristics of bĂĄnh bột lọc!