Shrimp & Pork Tapioca Dumplings — Banh Bot Loc
Hue royal-style chewy tapioca dumplings filled with sweet whole shrimp and caramelised pork belly, steamed translucent in banana leaf and served with a sweet-tangy nuoc cham dipping sauce, fried shallot, and chilli on the side.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot and garlic. Slice chilli into rings. Pat shrimp dry on paper towel. Trim banana leaves into 10cm squares and pass over a flame until softened and pliable. Whisk tapioca starch with salt and boiling water off the heat 2 minutes until translucent dough forms. Knead briefly, rest 5 minutes covered with damp cloth.
Build 1
Toss shrimp and pork belly with shallot, garlic, 2 tbsp fish sauce, palm sugar, and black pepper off the heat 10 minutes until each piece glistens and is evenly coated.
Sear
Heat oil in a heavy skillet over medium-high 1 minute. Add pork belly 4 minutes until edges turn deep mahogany and fat renders. Add shrimp 90 seconds until pink. Lift filling onto a plate.
Wrap
Roll dough into 36 walnut-sized balls. Flatten each into a thin disc, place 1 shrimp and pork piece in centre off the heat 3 minutes. Fold to seal and wrap in banana leaf squares.
Steam
Set wrapped dumplings in a steamer basket over rapid-boiling water. Cover and steam over high heat 18 minutes until the dough turns fully translucent and filling shows through pale pink.
Plate
Whisk 60ml fish sauce, hot water, lime juice, granulated sugar, and chilli rings off the heat 1 minute until combined. Unwrap dumplings, arrange on a plate, scatter fried shallot, and serve nuoc cham alongside.
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