Bánh bột lọc with shrimp and crab: translucent pearls, chewy, reddish shrimp and crab filling

Banh bot loc is a specialty of Hue-Da Nang — a translucent tapioca dumpling wrapped around a filling of shrimp and pork. There are 2 types: bare banh bot loc (not wrapped in leaves) and wrapped banh bot loc (wrapped in banana leaf and steamed). The bare type is usually sold at eateries, while the wrapped type is sold by street vendors.

How to make it: mix tapioca starch with boiling water and knead into a soft, pliable dough. Roll into balls, flatten them, and place a small shrimp plus a piece of savory braised pork belly in the center. Fold in half, press the edges to seal, and boil until cooked. Scoop them out and dip in garlic chili fish sauce. The skin is chewy and springy, the filling is rich and flavorful, with a contrasting salty-sweet taste.

A portion of 10-12 pieces costs 25,000-40,000 VND. Eat it hot right after boiling — once it cools down, the skin becomes tough and chewy. Together with bánh bèo and bánh nậm, it forms the classic three-dish Huế cake combo found at restaurants specializing in Central Vietnamese cuisine.

🥟 25-40k VND/serving · Eat right away while hot · Combo of bánh bèo + bánh bột lọc + bánh nậm