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

1h22

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

200 g tapioca starch 150 g shrimp (peeled) 150 g pork belly (thinly sliced) 2 tbsp fish sauce 1 tbsp sugar 2 shallots (minced) 1/2 tsp pepper banana leaves for wrapping (optional) fish sauce lime juice sugar chili for dipping sauce

Materials & Tools

Mixing bowls knife and chopping board steamer or pot for boiling banana leaves (if wrapped) spoon

Preparation steps

Total Time :

1h22

Active Time :

1h22

Cooking Time

–

Marinate Filling

Marinate pork & shrimp with fish sauce, sugar, shallots, pepper (20 min).

20 min

Make Dough

Mix tapioca starch with boiling water to form dough.

15 min

Fill Dumplings

Flatten dough, add filling, fold and seal edges.

20 min

Wrap (Optional)

Wrap dumplings in banana leaves.

10 min

Cook

Steam 10–12 min or boil until translucent.

12 min

Serve

With dipping sauce.

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.