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
Category
Steamed Dish
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
–
Step 1
Marinate Filling
Marinate pork & shrimp with fish sauce, sugar, shallots, pepper (20 min).
20 min
Step 2
Make Dough
Mix tapioca starch with boiling water to form dough.
15 min
Step 3
Fill Dumplings
Flatten dough, add filling, fold and seal edges.
20 min
Step 4
Wrap (Optional)
Wrap dumplings in banana leaves.
10 min
Step 5
Cook
With dipping sauce.
12 min
Step 6
Serve
With dipping sauce.
5 min
Step 7
Step 8
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
280 kcal10 g protein6 g fat45 g carbs
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