Hands down my favorite Hue dish! This is a glutinous dumpling filled with yummy sweet and salty-- with a kick caramelized pork belly and shrimp.

Follow my steps to recreate this  yourself!

Banh Bot Loc Tran Recipe! (Naked Banh Bot Locs ;))

  • Finely cut your pork belly and shrimp
  • Mince some garlic
  • Get a kettle of hot water going
  • Get your marinade for your filling ready to go in a bowl (I use oyster sauce, sugar, cayenne, paprika, black pepper, salt, minced garlic, soy sauce)
  • Get your green onion oil ready (finely chop some green onions, add a pinch of salt and sugar, pour hot olive oil on top to cover onions)
  • Fry your shallots or use your ready fried shallots
  1. Prepare your filling by adding your cut pork into a hot pan. You don't need any oil if you opted to use pork belly. Add a pinch of salt and some pepper to your pork. Render out some of the fat by sauteing until you see no liquids and only oil at the bottom of the pan. Add your shrimp at this point and saute for a bit before adding  your marinade. If liquid forms, allow some more time for  your filling to absorb the sauce and thicken. Set aside.
  2. Put your tapioca flour into a metal bowl 
  3. Once your water has boiled, let it cool off for ~ 5 minutes and slowly add to your flour. Use chopsticks to stir the hot water into your flour slowly. You only want enough water to be able to roll your flour into a ball. The flour should not be sticky or stick to your  hands. The usual recipe on the bags usually tell you cook the flour in hot water in a pot but this method is for the banh bot loc that's usually wrapped.
  4.  Pinch off small parts of the dough and roll out in a little circle. Make sure you cover your dough with a wet towel to keep from drying. Tapioca flour dries pretty quickly so unless you have a team working with you quickly, keep your dough moist to be manageable. Try not to use extra flour on your dumplings because it'll be hard to form the seal.
  5. Add a tsp of filling into each rolled out tapioca round. I try to add as much as I can to each so it depends on what size you roll yours out to be. What you want to make sure to do is keep any oils or residual sauce of the filling from touching the outside perimeter of the rounds since it'll make it hard to create the seal.
  6. Fold your round in half and over your filling. Pinch tightly around your filling to create a tight seal.
  7. Bring a large pot of hot water to boil with some salt. Add all your dumplings and wait for all of them to float to the top. I let to let them boil a little longer since I like them overcooked a bit. 
  8. Remove from pot and rinse thoroughly by submerging them in a pot of cold water and using chopsticks to gently move them around.
  9. Let your dumplings drain for a bit and mix in your shallot oil to coat  your dumplings.
  10. Garnish with your fried shallots and serve with some spicy fish sauce! 

November 10, 2017

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