Bánh Bột Lọc Recipe

Bánh Bột Lọc

Clear Shrimp and Pork Dumplings

Chewy tapioca dumplings filled with shrimp and marinated pork, often wrapped in banana leaves or served without wrapping, accompanied by fish sauce dipping sauce.

Other variations:

Bánh bột lọc trần, Bánh bột lọc lá, Bánh bột lọc chay

Region

Central Vietnam

Preparation Time

1h40

Servings

4 - 5

Difficulty

Hard

About this recipe

Bánh Bột Lọc is a specialty of Huế and Central Vietnam, prized for its translucent, chewy texture and savory-sweet filling. It is a popular snack sold in markets, street stalls, and family kitchens.

Ingredients List

For the dough 200 g tapioca starch 200 ml boiling water ½ tsp salt 1 tsp oil For the filling 150 g shrimp (peeled) 150 g pork belly (thinly diced) 2 shallots (minced) 2 tsp fish sauce ¾ tsp sugar ¾ tsp salt ½ tsp black pepper (ground) 1 tbsp oil (or annatto oil for color) For the dipping sauce 2 tbsp fish sauce 2 tbsp sugar 2 tbsp lime juice 2 tsp water 1 - 2 red chilies (sliced) For wrapping (optional) banana leaves

Materials & Tools

Mixing bowls Knife and chopping board Frying pan Large pot (for boiling) Steamer (if wrapping in banana leaves) Bowl of ice water Spoon

Preparation steps

Total Time

1h40

Cooking Time

30 min

Active Time

1h10

Marinate Filling

Mix shrimp and pork with fish sauce, sugar, salt, shallots and pepper. Leave 20 minutes.

20 min

Cook Filling

Heat oil (or annatto oil, if using) and stir-fry pork for 3 - 4 minutes. Add shrimp and cook 2 - 3 minutes until pink. Leave to cool.

10 min

Make Dough

Pour boiling water into tapioca starch and salt, stirring with a spoon. When cool enough to handle, add oil and knead until smooth.

15 min

Fill Dumplings

Flatten small balls of dough, add 1 shrimp and some pork, fold into half-moons and press edges firmly.

20 min

Wrap (Optional)

Wrap each dumpling in a piece of banana leaf.

10 min

Cook

Boil unwrapped dumplings until they float, then 2 minutes more, and dip in ice water for 30 seconds. Steam banana-leaf parcels for 15 - 20 minutes.

20 min

Make Sauce & Serve

Dissolve sugar in fish sauce, lime juice and water, then add chili. Dip each dumpling into sauce; unwrap banana-leaf parcels first.

5 min

Chef’s Tips

Do not overfill dumplings to prevent tearing; serve immediately for best chewy texture.

Serving Suggestions

Fish sauce dipping sauce, fresh chili slices

Nutritional info

280kcal
10g protein
6g fat
45g carbs

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Bánh Bột Lọc

Chewy tapioca dumplings filled with shrimp and marinated pork, often wrapped in banana leaves or served without wrapping, accompanied by fish sauce dipping sauce.