Bánh bột lọc originates from Huế, the capital of the Nguyễn dynasty, and is closely associated with royal cuisine. This dish is believed to have existed for hundreds of years, initially served to kings and the nobility, showcasing a refined and meticulous approach to cooking. Today, bánh bột lọc has become a culinary symbol of Central Vietnam, spreading throughout the country. It is a specialty of Thừa Thiên Huế. Each delicious piece of bánh bột lọc is also seen as a way to pray and wish for peace and good fortune in life. Its name, “bột lọc,” comes from the preparation method: the dough is made from tapioca starch that has been carefully filtered to remove impurities.
Ingredients (Serves 2–3)
- Shrimp: 200g
- Pork: 200g
- Tapioca flour: 800g
- Scallions: 2 stalks
- Chili powder: 1 tbsp
- Cooking oil: 10 tbsp
- Fish sauce: 2 tbsp
- Seasonings: sugar, salt, pepper, seasoning powder
Instruction:
Step 1: Prepare the Ingredients
To remove the shrimp’s fishy smell, dissolve 1 tsp of salt in 300ml water and soak the shrimp for 5–10 minutes. Rinse thoroughly and drain. Peel the shrimp, remove the heads, and make a shallow cut along the back to pull out the dark vein. For the pork, rinse briefly in salted water for 3 minutes, then drain and cut into small pieces. Alternatively, blanch in boiling water for 3 minutes or rub with lemon/vinegar to remove odor. Wash and chop the scallions, discarding yellowed leaves and roots.
Step 2: Marinate Shrimp and Pork
For the shrimp: mix with 1 tsp salt, 3 tsp sugar, 1 tsp seasoning powder, and ½ tsp pepper. Let marinate for 20 minutes. For the pork: use the same seasoning ratios and marinate for 20 minutes.
Tip: Don’t over-salt the filling, as the dumplings are served with fish sauce.
Step 3: Sauté the Filling
Heat 2 tbsp oil in a pan. Cook the shrimp for about 15 minutes until they turn orange. Remove and set aside. Repeat with the pork until slightly browned and cooked through.
Step 4: Prepare the Dough
Place 800g tapioca flour in a bowl and create a small well in the center. Boil 300ml water. Gradually pour the boiling water in small portions (about 100ml each), stirring constantly, and knead the dough until it becomes smooth, pliable, and non-sticky.
Tip: Always add water gradually; too much at once will make the dough too soft. Use only boiling water for proper texture.
Step 5: Shape the Dumplings
Take a small portion of dough (about the size of a marble), roll it into a ball, and flatten it thinly. Place a portion of shrimp and pork filling in the center and carefully seal the edges, ensuring the dumpling won’t open during cooking.
Step 6: Boil the Dumplings
Bring 500ml water with 1 tbsp oil to a boil. Gently drop in the dumplings and cook for 5–10 minutes until translucent. Transfer to a bowl of cold water for 2 minutes, then plate.
Tip: Adding a little oil to the cooling water prevents dumplings from sticking together.
Step 7: Prepare the Fish Sauce
Heat 5 tbsp oil in a pan. Remove from heat and pour 4 tbsp over chopped scallions to make scallion oil. To make chili oil, mix the remaining oil with 1 tbsp chili powder. In a bowl, combine 2 tbsp fish sauce, 3 tbsp sugar, and the chili oil. Stir well and adjust seasoning to taste.
Step 8: Serve
Arrange the dumplings on a plate, drizzle with scallion oil, and pour fish sauce as desired.
The chewy tapioca dough pairs perfectly with the savory shrimp and pork, while scallion oil and chili sauce add layers of aroma and flavor. Sounds mouth-watering?
Serve in a plate and enjoy!