Authentic Banh Bot Loc Recipe: Vietnamese Shrimp and Pork Dumplings Made Easy

Let’s talk about Bánh Bột Lọc, Vietnam’s delightful crystal shrimp and pork dumplings. These little gems are made with a translucent, chewy tapioca dough that wraps around a savory filling of spiced pork belly and shrimp. Once boiled, the dumplings take on a glossy, silky texture that’s as satisfying to bite into as it is to admire. Paired with a tangy-sweet fish sauce, they’re a perfect harmony of flavors and textures.

Banh Bot Loc Recipe

Let’s dive into our step-by-step guide to making the perfect Banh Bot Loc—a stunning Vietnamese tapioca dumpling filled with shrimp and pork!

Ingredients

Here’s what you’ll need:

• 400 g tapioca starch (plus extra for dusting)
• 1 cup boiling hot water
• 200 g shrimp (deveined and diced)
• 200 g pork belly (diced)
• 1 tsp shallot (minced)
• 1 tsp garlic (minced)
• 1 tsp paprika or annatto seed powder
• 1 Tbsp sugar
• 1 Tbsp fish sauce
• Salt and pepper (to taste)
• 4-5 scallions (thinly sliced)
• ¼ cup vegetable oil

Instructions

Preparing the Dough

1. In a large mixing bowl, combine 1½ cups of tapioca starch with 1½ cups of Banh Bot Loc mix (if using).
2. Gradually add boiling hot water, one ladle at a time, while mixing constantly. This step ensures the dough forms evenly.
3. When the mixture is cool enough to handle, knead it until it becomes smooth and pliable, resembling the consistency of pizza dough. If the dough feels too sticky, sprinkle in small amounts of additional tapioca starch as needed.
4. Shape the dough into a ball, wrap it in plastic wrap, and set it aside to prevent drying out.

Preparing the Filling

1. Heat a bit of vegetable oil in a skillet over medium heat.
2. Sauté the minced shallots and garlic until fragrant.
3. Add the diced pork belly and shrimp to the pan. Stir-fry until they are cooked through.
4. Season the mixture with paprika or annatto seed powder, sugar, fish sauce, salt, and pepper. Cook for another 2-3 minutes until the flavors meld together. Set the filling aside to cool.

Assembling the Dumplings

1. Take a small portion of the dough and roll it out into a thin sheet. Use a round cutter or the rim of a glass to cut out circles from the dough.
2. Gently stretch each circle to make it slightly thinner. Press your thumb in the center to create a well.
3. Place a small amount of the shrimp and pork filling in the center of the circle. Be careful not to overfill!
4. Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal tightly. Repeat with the remaining dough and filling.

Cooking the Dumplings

1. Bring a large pot of water to a rolling boil.
2. Gently drop the assembled dumplings into the boiling water. Stir occasionally to prevent sticking.
3. Once the dumplings float to the surface, let them cook for an additional 3-4 minutes.
4. Using a slotted spoon, transfer the cooked dumplings to a bowl of cold water to stop the cooking process.

Creating the Scallion Oil

1. Heat ¼ cup vegetable oil in a small saucepan.
2. Add the sliced scallions to the hot oil and stir for about 30 seconds, just until fragrant. Remove from heat.

Finishing Touches

1. Drain the cooled dumplings and transfer them to a serving plate.
2. Drizzle the prepared scallion oil over the dumplings for a vibrant, savory garnish.
3. Serve with a side of sweet and tart fish sauce for dipping.

Ingredients

To prepare an authentic Bánh Bột Lọc recipe, we need to gather a combination of simple yet essential ingredients. These are divided into components to make the tapioca dumplings, the tasty filling, scallion oil, and the dipping sauce.

For The Dough

• 1.5 to 3 cups tapioca starch
• 1 to 1.5 cups boiling water
• ½ teaspoon salt
• 1 tablespoon vegetable oil (optional)

For The Filling

• 1 lb pork belly, thinly sliced
• ½ teaspoon salt
• 1 tablespoon sugar
• ½ teaspoon chicken bouillon powder
• ¼ teaspoon ground pepper
• Optional additions: chopped shrimp or other proteins

For Scallion Oil

• 3 tablespoons vegetable oil
• 2 to 3 stalks of scallion, finely chopped

For The Dipping Sauce

• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon lime juice
• ½ cup water
• 1 small chili, finely chopped (optional for heat)

Each component brings its unique, flavorful twist to the banh bot loc, enhancing the overall taste and texture of these delicious tapioca dumplings.

Tools And Equipment

To successfully craft authentic Bánh Bột Lọc, having the right tools and equipment is essential. Here’s a detailed list of what we’ll need, broken down by each stage of the process, to ensure smooth preparation of these delightful Vietnamese tapioca dumplings.

For Preparing the Dough

• Large Mixing Bowl: This is where we combine the tapioca starch, salt, and boiling water to form the base of our dough. Its size allows enough space to mix the ingredients thoroughly.
• Spatula: Perfect for stirring the dough initially when adding the hot water. This step ensures the tapioca starch partially cooks and begins forming a sticky consistency.
• Hands or Stand Mixer: To knead the dough into a smooth, pliable texture. We recommend using a KitchenAid stand mixer for ease, though our hands work just as well.
• Additional Tapioca Starch: Crucial for adjusting the dough texture. We use it to prevent sticking and to balance moisture if the dough gets too wet.

For Shaping the Dumplings

• Rolling Pin or Hands: For flattening sections of the dough into strips or individual pieces. This helps us achieve even thickness for uniform cooking.
• Round Cookie Cutter (Optional): If precision is key, a cookie cutter ensures the dumpling wrappers are perfectly sealed and symmetrical.

For Cooking the Dumplings

• Large Saucepan or Pot: Essential for boiling the dumplings. A generously sized pot ensures the Bánh Bột Lọc have enough space to cook evenly without sticking together.

Instructions

Let’s walk through how to make Bánh Bột Lọc step-by-step. From preparing the flavorful filling to folding the delicate tapioca dough, this bánh bột lọc recipe breaks it all down for you.

Prepare The Filling

1. Heat 1 tablespoon of oil in a pan over medium heat. Add finely diced pork belly and sauté until lightly browned.
2. Add 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken bouillon powder, and ½ teaspoon ground pepper. Stir to coat the pork in the seasonings.
3. Toss in the shrimp (peeled and deveined if using). Cook for about 2–3 minutes until the shrimp turn pink and are cooked through.
4. Allow the filling to cool before using. Set it aside in a bowl while you move to the next step.

Make Scallion Oil

1. Finely chop 1 cup of scallions and dice a small red chili if you prefer some heat.
2. Heat ¼ cup of oil in a pan over medium heat. Place a white piece of scallion in the oil.
3. When the scallion turns golden brown, remove the pan from heat. Add the chopped scallions and red chili into the hot oil to infuse flavor.
4. Set aside your scallion oil for later garnishing.

Prepare The Dough

1. In a large mixing bowl, combine 2 cups of tapioca starch with ¾ cup boiling water. Use a wooden spoon to stir until the mixture forms a sticky, shaggy dough.
2. Once the dough cools slightly, oil your hands and transfer it onto a well-oiled surface for kneading. Knead until smooth and elastic, adding a little oil to your hands if the dough starts sticking.
3. Divide the dough into two portions. Cover one portion with plastic wrap or an upside-down bowl to prevent it from drying out.

Assemble The Dumplings

1. Pinch off a nickel-sized ball of dough and roll it into a ball. Flatten it using your palms into a round disk roughly 2 inches in diameter and about ⅛–¼ inch thick.
2. Place 1 teaspoon of the prepared filling in the center of the flattened dough. Fold one end over to form a half-moon shape.
3. Seal the edges tightly by pinching them together, making sure there is no air trapped inside.
4. Repeat with the remaining dough and filling, placing the completed dumplings on an oiled plate to prevent sticking.

Cook The Dumplings

To perfectly cook the translucent and chewy dumplings in our Bánh Bột Lọc recipe, follow these steps for the best results:

1. Prepare the Water Bath

While shaping the dumplings, set up a medium pot filled with water and bring it to a boil over medium-high heat. Beside the pot, prepare a large bowl of ice-cold water. This step is essential for achieving the signature translucent look of the tapioca dumplings.

2. Boil the Dumplings in Batches

Once the water reaches a rolling boil, add 1 tablespoon of oil to prevent sticking. Gently slide the dumplings into the boiling water in batches of 5–10, ensuring they have enough space to cook evenly. Overcrowding will lower the temperature and prevent them from cooking properly.

3. Monitor Cooking Time

Let the dumplings cook for about 10 minutes. They will start to rise to the top as they near doneness. Once floating, allow them to cook for an additional 30 seconds to 5 minutes. The wrappers should become translucent, signaling the dumplings are fully cooked. If you’re unsure, test one dumpling by scooping it out and confirming the translucency.

4. Transfer to the Ice Bath

Using a slotted spoon or spider strainer, carefully remove the cooked dumplings and transfer them into the ice bath. This not only stops the cooking process but also helps maintain their texture and prevents them from sticking together.

5. Drain and Coat with Oil

After a few minutes in the ice bath, drain the dumplings well. Place them in a large bowl and gently mix them with scallion oil to enhance their flavor and prevent sticking.

By following these steps, we ensure that our Bánh Bột Lọc achieves that perfect combination of chewy texture and crystal-like appearance, making them a standout dish in any setting.

Make The Dipping Sauce

The dipping sauce is an essential component to elevate the flavors of any Bánh Bột Lọc recipe. Its balance of tangy, savory, sweet, and spicy flavors perfectly complements the chewy tapioca dumplings. Let’s prepare it step by step.

Ingredients:

• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons warm water
• 1 tablespoon lime juice (freshly squeezed)
• 1 clove garlic (minced)
• 1 small red chili (finely chopped)
• 1 teaspoon spring onion or scallion (finely chopped)

Instructions:

1. Mix the Base: In a small bowl, combine 2 tablespoons of fish sauce, 2 tablespoons of sugar, and 2 tablespoons of warm water. Stir well until the sugar dissolves completely.
2. Add the Tang and Spice: Add 1 tablespoon of freshly squeezed lime juice to the mixture. Incorporate minced garlic and finely chopped red chili for an aromatic and spicy kick.
3. Enhance with Scallions: Stir in 1 teaspoon of finely chopped scallions for a hint of freshness and texture.
4. Adjust Consistency: Taste the sauce and adjust its flavor by adding a little more water if needed. This helps achieve the desired balance and ensures the sauce isn’t overly salty.

This dipping sauce ties together the flavors of the banh bot loc, offering a delightful contrast to the chewy texture and savory filling of the tapioca dumplings. Drizzle it generously over the dumplings for the most harmonious taste experience.

Serving And Topping Suggestions

When it comes to serving Bánh Bột Lọc, the method of presentation can significantly enhance the dish’s appeal and flavor. Let’s explore some traditional and popular serving techniques alongside delicious topping options to perfect your banh bot loc recipe.

Serving Methods

• Boiling and Cold Water Bath: After cooking the dumplings in boiling water, watch for them to float to the surface—a clear sign they’re done. Immediately transfer the dumplings into a cold water bath. This not only halts the cooking process but also enhances the trademark translucent and chewy texture of the tapioca dumplings. Once cooled, drain them thoroughly before plating.
• Steaming in Banana Leaves: For a more traditional look, some prefer wrapping banh loc in banana leaves and steaming them. Although slightly more labor-intensive, this method adds a subtle fragrance to the dumplings that some find irresistibly authentic. Simply unwrap the steamed dumplings when ready to serve.

Toppings

• Scallion Oil: Drizzle scallion oil generously over your banh bot loc for a savory touch. To make it, heat oil in a pan and quickly fry thinly sliced scallions. The bright green and glossy oil adds a fresh aroma and a rich depth of flavor to the dish.
• Crispy Fried Shallots: Sprinkle crispy fried shallots on top for textural contrast. The golden crunch of shallots pairs beautifully with the chewy softness of the tapioca dumplings.
• Nuoc Mam (Fish Sauce): No bánh bột lọc recipe is complete without a tangy and flavorful fish sauce. Serve it as a dipping sauce or drizzle it directly over the plated dumplings. Customize it by mixing fish sauce with sugar, lime juice, garlic, and chili for a balanced blend of salty, sweet, and spicy notes.

Tips For Success

To ensure our Bánh Bột Lọc recipe turns out perfectly each time, here are some helpful tips to guide us through. These small adjustments and techniques can make all the difference when crafting these chewy, translucent tapioca dumplings.

1. Choose the Right Tapioca Starch

The quality of the tapioca starch is key to achieving the signature chewy texture of Bánh Bột Lọc. We should use a finely milled tapioca starch to ensure smooth dough. Avoid substituting with other starches, as they will alter the texture.

2. Keep the Dough Warm

Work quickly with the tapioca dough while it is still warm. This will make it easier to handle and shape without becoming brittle. If the dough starts to cool and stiffen, cover it with a damp cloth to retain moisture or gently reheat it for a few seconds in the microwave.

3. Balance the Filling

For the filling, use fresh shrimp and pork belly for the best flavor. Adjust the seasoning as needed—making sure the filling is slightly bold in flavor. This ensures it shines through alongside the subtle dough and dipping sauce.

4. Thin Dough for Translucency

When rolling out the dough, keep it thin but not too fragile. A thin layer reveals the vibrant shrimp and pork filling after cooking, giving the dumplings their signature translucent appearance.

5. Seal Dumplings Well

While folding the dough around the filling, seal the edges tightly to avoid leaks during boiling. Press the seams gently but firmly together, removing air pockets to prevent the dumplings from bursting.

6. Boil in Small Batches

When boiling the dumplings, cook them in small batches to avoid overcrowding. This ensures even cooking and prevents them from sticking together.

7. Use a Cold Water Bath

After boiling, transfer the dumplings immediately into an ice water bath. This process halts the cooking and firms up the texture, resulting in chewy and glossy tapioca dumplings.

8. Enhance with Scallion Oil and Toppings

To keep the Bánh Bột Lọc from sticking together after boiling, toss them lightly with scallion oil. Adding crispy fried shallots or a drizzle of fish sauce enhances both flavor and presentation.

9. Master the Dipping Sauce

A well-balanced dipping sauce is crucial for elevating the dish. Adjust the balance of fish sauce, sugar, and lime juice until it complements the dumplings perfectly. Add fresh chili for heat if desired.

By following these tips, crafting traditional Bánh Bột Lọc at home becomes a rewarding experience. Each step builds on the next to create a dish that is both authentic and delicious.

Conclusion

Bánh Bột Lọc is more than just a dish; it’s a celebration of texture, flavor, and tradition. Whether you’re savoring the chewy dumplings, the savory filling, or the vibrant dipping sauce, every bite feels like a little journey to Vietnam.

By taking the time to prepare this dish with care, we can bring a piece of Vietnamese culture into our own kitchens. Let’s embrace the process, enjoy the flavors, and share this delightful experience with those we love.

Frequently Asked Questions

What is Bánh Bột Lọc made of?

Bánh Bột Lọc is made from tapioca starch dough filled with a savory mixture of shrimp and pork belly. It is typically served with a tangy fish sauce for dipping.

How is Bánh Bột Lọc cooked?

Bánh Bột Lọc is boiled in water until the dumplings turn translucent and glossy. After boiling, they are often placed in an ice bath to firm up their texture.

What is the texture of Bánh Bột Lọc like?

The texture of Bánh Bột Lọc is chewy, slightly stretchy, and silky. The translucent appearance of the dough enhances its unique texture.

What dipping sauce is served with Bánh Bột Lọc?

Bánh Bột Lọc is served with a dipping sauce made from fish sauce, sugar, lime juice, garlic, and red chili. It’s tangy, sweet, and savory, perfectly complementing the dumplings.

Can I make Bánh Bột Lọc ahead of time?

Yes, you can prepare the dumplings ahead of time and store them in the refrigerator for up to 2 days. Reheat them by steaming or microwaving with a damp paper towel.

What toppings go well with Bánh Bột Lọc?

Common toppings include scallion oil for flavor and crispy fried shallots for added texture. They enhance the dish’s presentation and taste.

Can I steam Bánh Bột Lọc instead of boiling?

Yes, you can steam Bánh Bột Lọc, especially if wrapping them in banana leaves. This method provides an authentic presentation and maintains the dumplings’ texture.

How do I prevent the dough from sticking while making Bánh Bột Lọc?

Keep the dough slightly warm and use tapioca starch to dust your hands and working surface. This prevents sticking and makes the dough easier to handle.

How do I ensure my Bánh Bột Lọc turns out translucent?

Roll the dough thinly and evenly, and cook the dumplings in small batches. These steps help achieve the desired translucent texture.

Is Bánh Bột Lọc gluten-free?

Yes, Bánh Bột Lọc is naturally gluten-free as it is made from tapioca starch, which does not contain gluten. It’s a great option for those with gluten sensitivities or allergies.

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