Banh Bot Loc is a quintessential Vietnamese delicacy that captures the heart and soul of traditional Vietnamese cuisine. This delightful dish, known for its transparent chewy texture and savory filling, is a testament to the simplicity and elegance of Vietnam’s culinary traditions. Made primarily from tapioca flour and filled with a succulent mixture of seasoned shrimp and pork, Banh Bot Loc is a celebration of flavors and textures, blending the subtle chewiness of its casing with the rich, umami-packed fillings. Traditionally served as a snack or appetizer, this dish has found its way into the hearts of both locals and food enthusiasts worldwide. As we delve into the recipe for Banh Bot Loc, we’ll explore not just the steps and ingredients that make this dish unique, but also the cultural significance and the artistry involved in its preparation. Whether you’re a seasoned cook or a curious foodie, the journey through the making of Banh Bot Loc promises to be an enriching exploration of Vietnamese culinary heritage.
What Is Bánh Bột Lọc?
Bánh Bột Lọc is a beloved Vietnamese dish with a delicious blend of flavors and textures. This rice flour dumpling encases savory pork and shrimp fillings flavored with aromatic onions and garlic. The dumplings are then steamed to perfection in fragrant banana leaves.
Bánh Bột Lọc represents the incredible diversity and complex flavors of Vietnamese cuisine. It brings people together through food and celebration. The recipe requires time and skill, making it a dish often enjoyed during holidays and special occasions.
Below you’ll find everything needed to make authentic Bánh Bột Lọc dumplings from scratch:
Ingredients
Primary Ingredients
- 1 pack of banana leaves
- 400g tapioca flour
- 300g shrimp
- 300g pork
- Minced purple onion and garlic
Seasoning Components
| Ingredient | Amount |
| Oyster sauce | 2 tbsp |
| Fish sauce | 1 tbsp |
| Salt | 1 tsp |
| Sugar | 1 tbsp |
| Black pepper | 1⁄2 tsp |
| Chili powder | 1 tsp |
| Chicken bouillon | 1 tbsp |
Necessary Tools
- Cake dough mixer
- Pan
- Bowl
- Food wrap
Recipe Preparation
Banana Leaf Preparation
First, wash the banana leaves thoroughly under running water. Trim away any tough stems or edges using a paring knife or scissors.
Cut the leaves into 15cm by 15cm squares – this size will make folding the dumplings easier. Stack the trimmed squares in a steamer basket or colander.
Boil enough water to submerge the leaves. Steam over high heat for 2 minutes. This sterilizes the leaves before using them to wrap the dumplings.
Filling Preparation
In a bowl, combine the minced purple onion, garlic, pork, shrimp, fish sauce, oyster sauce, salt, sugar, black pepper, chili powder, and chicken bouillon. Use your hands to mix thoroughly until well combined.
In a skillet over medium-high heat, cook the filling mixture, breaking up any large chunks, until the pork is no longer pink, 5-7 minutes. Remove from heat and allow to cool before assembling the dumplings.
Tip: For extra flavor and moisture, you can also add minced shiitake mushrooms to the filling.
Dough Preparation
Place the tapioca flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer running on low speed, slowly add 1 cup warm water until a smooth, elastic dough forms that pulls away from the side of the bowl, about 5 minutes.
Turn out the dough onto a lightly floured surface and knead briefly until uniform and smooth. The dough should feel soft and pliable, but not overly sticky. Wrap in plastic and allow to rest for 30 minutes.
Tip: For best texture, resist over-kneading the tapioca flour dough.
Dumpling Assembly
Fill a small bowl with water to use as an adhesive.
On a clean work surface, lay a banana leaf square in front of you, smooth side down and pointed edge toward you.
Scoop a heaping tablespoon of dough into the center of the leaf. Use your fingers to flatten it into a 5cm circle.
Place 1 tablespoon of the filling into the center of the dough circle.
Dip your index finger into the water and run it along the edge of the leaf. Fold the left and right sides of the leaf over the filling, then fold and press the pointed edge away from you to completely enclose the dumpling.
Repeat until all the dough and filling are used up. You should have approximately 20-25 dumplings.
Steaming
Line a large steaming basket or bamboo steamer with banana leaf squares. This prevents the dumplings from sticking.
Arrange the wrapped dumplings in the steamer, making sure they are not overcrowded.
Fill a wok or pot with enough water to reach just below the base of the steamer. Bring the water to a simmer over medium-high heat.
Place the steamer in the wok or pot, cover, and steam for 25 minutes. Check the water level occasionally and top up with boiling water as needed.
Tip: If you don’t have a steamer, you can also cook the dumplings in a metal colander or sieve lined with banana leaves and placed over a pot of simmering water.
Serving and Storage
Bánh Bột Lọc is best served immediately after steaming while the dumplings are hot and fresh. Gently remove the banana leaf wrappers and enjoy. Leftovers can be refrigerated for up to 3 days and steamed again to reheat.
This recipe makes approximately 20-25 dumplings. For a light meal, serve 2-3 dumplings per person. For a main course, allow 4-5 dumplings per diner.
Offer your guests a traditional nuoc cham dipping sauce of lime juice, fish sauce, chili and sugar to complement the dumplings.
Conclusion
Making Bánh Bột Lọc is a delicious way to explore Vietnamese cuisine. The aromatic banana leaf wrappers and hearty shrimp and pork filling come together to create a very special dish. By taking your time to prepare the elements with care and share it with loved ones, you’ll make lasting memories together. The reward is a mouthwatering meal and a new appreciation for the artistry of Vietnamese food.
Ingredients
- Dough:
- 2 cups Tapioca flour
- 1.5 cups Boiling water
- ½ teaspoon Salt
- (Optional) 2 teaspoons Vegetable oil (for added elasticity)
- Filling:
- ½ pound Shrimp (peeled and chopped)
- ½ pound Pork belly (cut into small pieces)
- ½ cup Wood ear mushrooms (chopped, optional)
- ½ small Onion (chopped)
- 2 teaspoons Oyster sauce
- 1 teaspoon Fish sauce
- 1 teaspoon Sugar
- Salt and pepper to taste
- Other:
- Banana leaves (cut into squares, about 4 inches)
- Vegetable oil for greasing
- Neutral oil for cooking the filling
- Dipping Sauce (optional):
- Nước chấm (Vietnamese dipping sauce) - You can find this pre-made in most Asian grocery stores, or make your own with fish sauce, lime juice, sugar, water, garlic, and chili.
Instructions
- Make the Dough:
- In a large bowl, combine the tapioca flour and salt.
- Slowly add the boiling water to the flour, stirring constantly with a spoon or dough whisk. Be careful, the mixture will be hot!
- If using, add the vegetable oil and continue mixing until the dough comes together.
- Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Cover the dough with plastic wrap and let it rest for 10 minutes to cool down slightly.
- Prepare the Filling:
- In a separate bowl, combine the chopped shrimp, pork belly, wood ear mushrooms (if using), chopped onion, oyster sauce, fish sauce, sugar, salt, and pepper.
- Mix well and set aside to marinate for 15 minutes.
- Heat a pan with neutral oil over medium heat. Add the filling mixture and cook until the shrimp is pink and the pork is cooked through. Set aside to cool slightly.
- Assemble the Dumplings:
- Lightly grease a work surface with vegetable oil.
- Pinch off a small piece of dough and roll it into a thin circle, about 3 inches in diameter.
- Place a teaspoon of the cooled filling in the center of the dough circle.
- Fold the dough in half to form a crescent shape, then pinch the edges to seal. Repeat with remaining dough and filling.
- Steam the Dumplings:
- Line a steamer basket with banana leaves, leaving space between the dumplings.
- Bring a pot of water to a boil. Place the steamer basket over the pot and steam the dumplings for 10-12 minutes, or until translucent.
- Serve:
- Carefully remove the dumplings from the steamer and let them cool down slightly.
- Serve warm with your favorite dipping sauce, such as nước chấm.
Notes
-
You can find tapioca flour (also called cassava flour) in most Asian grocery stores.
-
If you don't have banana leaves, you can use parchment paper instead. Just lightly grease the parchment paper before placing the dumplings.
-
Bánh Bôt Lọc can be served as an appetizer or a light meal.
-
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes until warmed through.
-
Feel free to adjust the amount of filling to your preference.
Nutrition Facts
Banh Bot Loc Recipe
Serves: 4-6
|
Amount Per Serving: 10-12 dumplings
|
||
|---|---|---|
| Calories | 200-300 | |
| % Daily Value* | ||
| Total Fat 5-10g | 7.7% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium Moderate | 0% | |
| Total Carbohydrate 25-30g | 8.3% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 10-15g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe