There is a local woman I know. We call her Bà Châu Bánh Bột Lọc. She sells these traditional Vietnamese dumplings from her home. When we are too lazy to make our own, it’s Bà Châu to the rescue!
The recipe for bánh bột lọc is actually straightforward and simple. The only real challenge is finding the time and patience to wrap them. If you don’t have your own Bà Châu Bánh Bột Lọc and you have time to spare, here’s how to make it at home.
What is Bánh Bột Lọc?
Bánh bột lọc is a small, chewy Vietnamese dumpling made with a tapioca starch, pork and shrimp. Once steamed, the white tapioca wrapper turns completely clear, showcasing the pork and shrimp filling inside.
Because the wrapper is made entirely of tapioca starch, the texture for Banh Bot Loc is extremely chewy. If you didn’t grow up eating this, this chewiness might be a little off-puting at first.
But if you did grow up with this, you know these dumplings are an absolute must at Vietnamese parties and family get-togethers.
Unwrap the dumplings from the banana leaves and dip them in a sweet and savory sauce. You can also brush the dumplings with a little scallion oil and top them with crispy fried shallots for the wonderful aroma and finish.
Bánh Bột Lọc Translations
In Vietnamese, bánh is a catch-all term for cakes, breads, and dumplings.
Bột means flour or starch, and lọc means to filter. Together, bột lọc means filtered starch, the fine tapioca powder extracted by soaking and filtering grated cassava root (khoai mì).
So bánh bột lọc translates broadly to tapioca dumplings.
Once steamed, the white tapioca wrapper turns completely clear, so these dumplings are also referred to as Vietnamese clear dumplings or Vietnamese crystal dumplings.
Bánh Bột Lọc Origin
Bánh bột lọc originated in the city of Hue in Central Vietnam, where it was served as a royal snack to emperors, which is why it’s individually wrapped so beautifully.
These days, you can still find them in Vietnam as a popular street food that can be enjoyed as snack or appetizer rather than a full meal.
Here in the United States, you can often find them at Vietnamese deli or banh mi shops. You can also find them in the freezer section of Asian grocery stores. They are typically sold uncooked, to be steamed at home.
Bánh Bột Lọc Lá vs. Bánh Bột Lọc Trần
For this recipe, we are making bánh bột lọc lá chuối or just bánh bột lọc lá (lá chuối means banana leaf). This is the traditional version.
There is also a “naked” version called bánh bột lọc trần, which doesn’t use banana leaf and boiled directly in water.
Both use the same tapioca starch dough. The only difference in consistency comes from adjusting the water slightly.
The banana leaf version requires a soft dough, like paste, that easily spreads with spoon onto the leaves. The naked version uses a firm dough, think play-doh, that is shaped by hand.
What You Will Need
The Filling
- Pork belly: If you don’t have pork belly or prefer not to use it because of its high fat content (even though that’s what makes the dish so good!), you can opt for pork shoulder (also known as pork butt) for a leaner version.
- Shrimp: You can use small fresh shrimp (size 50-60). Leave the shell and tail on for an authentic crunch. You can even substitute with dried shrimp (tôm khô), which is what is pictured in this recipe.
- Annatto seeds: We will toast in in a bit of oil or rendered pork fat to extract that beautiful natural red color. Or simply use already-made annatto oil.
- Fish sauce: The go-to salty umami seasoning.
- Sugar: To balance out the salty fish sauce for that perfect sweet and savory taste known in Vietnamese cuisine.
- Black pepper: It’s all about that peppery bite in Banh Bot Loc. I love getting whole peppercorns, roasting them myself, and grinding them coarsely. But who has time for that so pre-ground black pepper from the store works fine too.
- Aromatics: Minced shallots and garlic. Fresh is best.
The Batter
- Tapioca starch (bột năng)
- Boiling hot water and room-temperature water
- Salt and a bit of cooking oil
The Wrapper
- Banana leaves (lá chuối) – washed and cut into rectangles
Other Accompaniments
- Vietnamese sweet and savory dipping sauce (nuoc cham) – You can’t have Banh Bot Loc without the mother sauce of Vietnam.
- Scallion oil – optional for that oniony aroma.
- Crispy fried shallots – optional for that crispy texture.
How to Make Bánh Bột Lọc Lá
Step 1: Prepare pork and shrimp
Give the pork a good rinse under cold water to reduce any gamey or porky smell. Sometimes I like to rub the meat down with a bit of coarse salt for an abrasive clean then rinse, but this is entirely up to you depending on the quality of the pork. Slice the pork thinly, and then slice those pieces again into even thinner strips.
If you’re using dried shrimp like I am in this recipe, give them a good rinse and then soak them in water for about 10 minutes to soften them. If you’re using fresh shrimp, you can use it as is with head, tail and all for that extra crunch. Devein them if prefer, but because the shrimp for this dish are so small, I usually skip the deveining.
Step 2: Make the filling
In a medium skillet or pan, add the pork belly and dry fry (no oil) until the fat renders.
Tilt the pan so the oil pools to one side, and add the annatto seeds directly to the oil.
Once the seeds start to blacken and the oil turns a deep reddish-orange, scoop out the seeds with a spoon and discard them.
Add the shrimp, fish sauce, sugar, black pepper, minced garlic, and shallots. Stir everything together so the pork and shrimp are evenly coated in that red oil, and cook for about 3 minutes. Set the filling aside.
Step 3: Make the batter
In a small sauce pan, add 1.5 cups of water and heat on the stovetop to a rolling boil. You can also do this in the microwave with a microwave-safe bowl.
Put the tapioca starch and salt into a stand mixer bowl with a paddle attachment. Turn it on low. Slowly stream in boiling hot water.
The mixture will clump and look clear in spots. Just keep mixing until it mostly comes together. Now stream in room-temperature water as needed to loosen the consistency into a spreadable paste.
Step 4: Prepare the banana leaves
Cut the banana leaves into pieces about 6 inches wide by 7 to 9 inches tall. Since the leaves can be quite dirty, give the cut pieces a quick boil or wipe them down thoroughly with paper towels. Dry them completely before using.
Step 5: Assemble dumplings
You are now ready to wrap.
Repeat with the remaining batter and filling until finished.
You can tear off thin strips from any leftover banana leaves to tie a pretty bow that secures the flaps, but this is entirely optional.
Step 6: Steam dumplings
Place the wrapped dumplings in a steamer basket over boiling water. If you didn’t tie them, make sure to place them flap-side down to keep the banana leaves secure. Steam for about 10 minutes.
Step 7: Serve dumplings
You can enjoy them all unwrapped at once or one at a time. Serve warm or at room temperature with a sweet chili fish sauce. You can also top the dumplings with scallion oil and fried shallots for a more aromatic and beautiful presentation.
Pro Tips for Success
- Use a stand or electric hand mixer: This saves your arm a serious workout.
- Trust the mixing process: When the boiling water hits the tapioca starch, it will immediately clump up, and random patches will turn clear. This is normal. Just keep mixing and it will eventually smooth out into smooth consistency.
- Make Banh Bot Loc: To make the firmer dough for Banh Bot Loc Tran, simply skip the 1/2 cup room-temperature water. Everything else remains the same.
FAQs
Why Do We Need Boiling Water for Banh Boc Loc?
Tapioca starch has no gluten, meaning it has no natural structure. To make it bind together, you must add boiling hot water to start the gelatinization process. The heat breaks down the starch bonds, allowing liquid to be absorbed and form a sticky dough.
My batter isn’t the right consistency. How to fix it?
The tapioca batter/dough is quite forgiving. If too thin, add more starch and mix vigorously to incorporate it. If too thick, add more water (lukewarm water is total fine after the initial gelatinization with boiling water), and mix vigorously as well. It will incorporate and why using an electric mixer is very helpful.
Do I eat the banana leaf?
No, do not eat the banana leaf. It’s just a wrapper that imparts a subtle fragrance on the dumpling during steaming.
Storage & Reheating
Fridge and microwave: You can keep steamed dumplings wrapped in their banana leaves in an airtight container or sealed bag for up to 3 to 4 days in the fridge. To warm them up quickly, pop them in the microwave. You can also steam them again.
Freezer: For longer storage, freeze uncooked Banh Bot Loc in a sealed bag or an airtight container. They will keep for months in the freezer. Steam straight from frozen, about 15 minutes total.
Print
Vietnamese Clear Pork & Shrimp Dumpling (Bánh Bột Lọc Lá Chuối)
- Total Time: 1 hour 30 minutes
- Yield: 30 small wrapped dumplings 1x
- Diet: Gluten-Free
Description
Clear and chewy pork and shrimp dumplings that are a popular street food snack in Vietnam. These are wrapped in banana leaves and steamed. Serve this classic Vietnamese appetizer warm with a side of sweet chili fish sauce (nước mắm chấm) for the perfect bite.
Ingredients
Filling
- 1/2 lb / 8 oz pork belly (usually 1 strip)
- 1 teaspoon whole annatto seeds (can sub with annatto oil)
- 2 oz dried shrimp (can sub with size 50/60 fresh shrimp with shell/tail on)
- 3 teaspoons fish sauce (if using fresh shrimp, add 1 teaspoon)
- 1 teaspoon sugar (if using fresh shrimp, add 1/4 teaspoon)
- 1 teaspoon ground black pepper
- 1 shallot (about 2 tablespoons chopped)
- 3 cloves garlic (about 1 tablespoon chopped)
Tapioca Batter
- 14 oz tapioca starch
- 1 1/2 cups boiling water
- 1/2 cup room-temperature water
- 1/2 teaspoon salt
- 1 tablespoon oil (oil from making fried shallot or any neutral oil like vegetable oil)
Banana Leaves
- 1 package frozen banana leaves (16 lb)
Other Accompaniments
- Dipping sauce (must-have)
- Fried shallots (optional)
- Scallion oil (optional)
Instructions
- Prepare pork: Give the pork a good rinse under cold water to reduce any gamey or porky smell. Sometimes I like to rub the meat down with a bit of coarse salt for an abrasive clean then rinse, but this is entirely up to you depending on the quality of the pork. Slice the pork thinly, and then slice those pieces again into even thinner strips.
- Prepare shrimp: If you’re using dried shrimp like I am in this recipe, give them a good rinse and then soak them in water for about 10 minutes to soften them. If you’re using fresh shrimp, you can use it as is with head, tail and all for that extra crunch. Devein them if prefer, but because the shrimp for this dish are so small, I usually skip the deveining.
- Make the filling: In a medium skillet or pan, add the pork belly and dry fry (no oil) until the fat renders. Tilt the pan so the oil pools to one side, and add the annatto seeds directly to the oil. Once the seeds start to blacken and the oil turns a deep reddish-orange, scoop out the seeds with a spoon and discard them. Add the shrimp, fish sauce, sugar, black pepper, minced garlic, and shallots. Stir everything together so the pork and shrimp are evenly coated in that red oil, and cook for about 2-3 minutes. Set the filling aside.
- Make the batter: In a small sauce pan, add 1.5 cups of water and heat on the stovetop to a rolling boil. You can also do this in the microwave with a microwave-safe bowl. Put the tapioca starch and salt into a stand mixer bowl with a paddle attachment. Turn it on low. Slowly stream in boiling hot water. The mixture will clump and look clear in spots. Just keep mixing until it mostly comes together. Now stream in room-temperature water as needed to loosen the consistency into a spreadable paste.
- Prepare the banana leaves: Cut the banana leaves into pieces about 6 inches wide by 7 to 9 inches tall. Since the leaves can be quite dirty, give the cut pieces a quick boil or wipe them down thoroughly with paper towels. Boiling them also makes them easier to fold for wrapping. Dry them completely before using.
- Assemble the dumplings: Scoop about 2 tablespoons of batter and spread it into a rectangle in the center of the banana leaf. Add the pork and shrimp filling on top of the batter, slightly off to one side. Fold the banana leaf over so that the filling is now covered. Fold over once more to make a tight, long rectangle. Fold the top and bottom ends in. You should end up with a rectangular dumpling about 1.5 inches wide and 4 inches long. Repeat with the remaining batter and filling until finished. You can tear off thin strips from any leftover banana leaves to tie a pretty bow that secures the flaps, but this is entirely optional.
- Steam the dumplings: Place the wrapped dumplings in a steamer basket over boiling water. If you didn’t tie them, make sure to place them flap-side down to keep the banana leaves secure. Steam for about 10 minutes.
- Serve: You can enjoy them all unwrapped at once or one at a time. Serve warm or at room temperature with a sweet chili fish sauce. You can also top the dumplings with scallion oil and fried shallots for a more aromatic and beautiful presentation.
- Prep Time: 15 minutes
- Wrapping Time: 1 hour
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Steaming, Stovetop
- Cuisine: Asian, Vietnamese
