Published:  01:04 Thursday - May 09, 2013

Vietnamese transparent dumplings (bánh bột lọc) is a specialty of the central region of Vietnam, specifically Hue and Da Nang. This is an intriguing snack that you should try once.

To make this delicious cake, you have to prepare following ingredients:

• 200g (0.44 pound) shrimp
• 200g (0.44 pound) pork belly
• 400g (2.5 cups) tapioca starch
• garlic, minced
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons chicken stock
• 1 teaspoon paprika
• 1 cup 2 tablespoons cooking oil
• 1 1/2 tablespoons sugar
• 1 tablespoon fish sauce
• 250ml (1 cup) water
• 6 spring onion

How to make:

Cut pork belly into small pieces. Cut each shrimp into 2-3 pieces. Marinate shrimp and pork separately with minced garlic, 1/2 teaspoon pepper, 1 teaspoon salt, 1 teaspoon chicken stock. Add 1 teaspoon paprika powder to the pork to enrich the color 

 Heat 2 tablespoons oil and fry some minced garlic till fragrant. Add in the pork, stir well Add 1 1/2 tablespoon sugar, simmer for 5 minutes Then add in the shrimps. Season with some 1 tablespoon of fish sauce and simmer for another 15 minutes 

Put 150g (1 cup) tapioca starch in a small bowl and 250g (1.5 cups) in a big mixing bowl. Pour 250ml (1 cup) boiling water into the small bowl and leave for 5 minutes. Mix well and add to the mixing bowl. Knead until the dough is smooth and soft but elastic. Place the dough in a plastic bag. 

Divide the dough into small balls. Flatten and shape each ball into a round piece of dough. Place the filling in the center and fold the dough over. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used. 

Put the dumplings into boiling water and cook for 10 minutes. Stir them around gently. The dumplings is done when they float to the surface. Move them into a bowl of cold water and they will become transparent. Drain well and mix well with mo hanh. 

Make topping

Saute pork fat on high heat. After 15 minutes, crispy pork fat will form within the liquid fat. Drain the liquid fat leaving only the crispy pork fat. Set aside. Chop scallions into thin slices and sauté in vegetable oil. Add in crispy pork fat and combine. Spread the onion, oil, and crispy pork fat mixture atop the banh bot loc and serve immediately with fish sauce.

Compiled by Nguyen Hao