Banh Bot Loc

Name: Banh Bot Loc
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 200 g tapioca starch; 150 g shrimp; 100 g pork belly; nuoc cham — to serve; 1 handful herbs; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Banh Bot Loc hails from Hue, a city renowned for its imperial cuisine and delicate yet flavorful dishes. Traditionally, this dish graces the table as a shared appetizer or snack, bringing a touch of Hue's rich culinary legacy into the home. Crafted with a discerning hand, the salt is measured by instinct, while generous portions of fat ensure the characteristic richness that defines this dish.

Expect a harmonious blend of textures and tastes — chewy tapioca dumplings enveloping succulent shrimp and savory pork belly. Each bite is a balance of tender, briny, and savory, enhanced by a dip in tangy nuoc cham. A scattering of fresh herbs completes the sensory experience, adding a fragrant finish to this beloved Hue specialty.

Ingredients

200 gtapioca starch
150 gshrimp
100 gpork belly
nuoc cham — to serve
1 handfulherbs
to tastefine sea salt

Method

Start by preparing the ingredients: peel and devein the 150 g shrimp, then cut the 100 g pork belly into small, thin slices. Set these aside. Next, measure out 200 g of tapioca starch into a mixing bowl. Have a pot of boiling water ready on the stove, as you'll need it to form the dough.
To make the dough, gradually pour the boiling water into the tapioca starch while stirring continuously with a wooden spoon. You want a smooth, pliable dough that holds together without being sticky. Once the dough is formed, cover it with a damp cloth to keep it from drying out.
In a skillet over medium heat, add a generous amount of oil. Once the oil is shimmering, add the pork belly slices. Cook until they start to brown and release their fat, which should take on a golden hue. Then, add the shrimp to the skillet and cook until they turn pink and opaque, absorbing the flavors of the pork fat.
Season the shrimp and pork with a pinch of fine sea salt, adjusting to taste. Remove the skillet from heat and let the mixture cool slightly. This will make it easier to handle when filling the dumplings.
Take a small piece of dough and flatten it into a circle about the size of your palm. Place a small amount of the shrimp and pork mixture in the center. Fold the dough over to enclose the filling, pinching the edges to seal it tightly. Repeat with the remaining dough and filling.
Bring a pot of water to a gentle boil. Carefully drop the dumplings into the water, ensuring they don't stick together. Cook until the dumplings float to the surface and the dough turns translucent, indicating they are done.
Remove the dumplings with a slotted spoon and drain them well. Arrange them on a serving platter. Garnish with a handful of fresh herbs and serve immediately with nuoc cham on the side for dipping.