Banh Bot Loc

🔥 Prep

• Peel and devein the 200g shrimp, then finely chop them.
• Dice the 50g pork belly into small cubes (~5mm).
• Rinse the 1 tbsp scallion and thinly slice.
• In a bowl, combine the chopped shrimp, diced pork belly, sliced scallion, and 2 tbsp fish sauce; mix and set aside for marinating 10 minutes.
• Measure out 200g tapioca starch into a heatproof bowl.

🔥 Cook

• 1. Bring 250ml water to a boil (high heat) in a saucepan, then gradually pour the boiling water over the 200g tapioca starch while stirring continuously with a wooden spoon until a smooth, slightly sticky dough forms (2 minutes).
• 2. Transfer the dough to a lightly floured surface (using a little extra tapioca starch) and knead for 1 minute until pliable; cover with a damp cloth to prevent drying.
• 3. Pinch off portions of dough (~15g each), flatten into a 7‑cm disc, place ~1 tsp of the shrimp‑pork filling in the center, then gather the edges and pinch to seal, forming a semi‑translucent pouch.
• 4. Arrange the sealed dumplings on a banana‑leaf‑lined steamer basket, leaving space between them.
• 5. Steam over medium heat for 8‑10 minutes until the dumplings become translucent and firm.
• 6. Meanwhile, bring a pot of water to a gentle boil (low‑medium heat) and carefully drop the steamed dumplings in; cook for 2‑3 minutes until they float to the surface, then remove with a slotted spoon.
• 7. Transfer the cooked banh bot loc to a serving plate, drizzle with a little of the reserved fish‑sauce mixture, and garnish with extra sliced scallion.

🔥 Serve

• Serve the banh bot loc warm with a dipping sauce made from extra fish sauce, lime juice, sliced chili, and a pinch of sugar.
• Pair with fresh herb platters (mint, cilantro, lettuce) and steamed jasmine rice or rice noodles if desired.
• Optionally sprinkle crushed roasted peanuts for added texture.