Banh Bot Loc La

During my last trip to Hanoi, our friends brought us to this interesting restaurant that served many of the street food available in Vietnam.   It was an eye-opener for me.   One of the items that I love was this Bánh bột lọc la.  This little dumpling originated from Hue and once upon a time, was served to the Emperor.

Even though I visited Vietnam quite a few times but I have never dared to eat street food because I have a very weak stomach.  So that restaurant was really good for me because it is clean with good hygiene and I get to enjoy different items around Vietnam.

Source

Caramelized Shrimp and pork

What you need:

Yield: 25 pcs

150g pork belly

400g shrimps

1 green onion, white portion

½ tbsp oil

½ tbsp minced garlic

1½ tbsp sugar

1½ tbsp fish sauce

½ tbsp oyster sauce

Salt and pepper to taste

3 banana leaves, cut into 5" 

Method:

Slice the pork belly into thin slices.

Minced green onion finely.

Season pork with salt, minced spring onion, and pepper.  Mix well and set aside.

Trim the prawns with salt and pepper for 10 mins.

Heat one tbsp of oil and saute garlic until fragrant and add in pork until cooked.

Add in the shrimp and mix well.  

Add in sugar and stir well.

Add in fish sauce and mix well.  Simmer on med heat until sauce is completely dried up.

Add in oyster sauce and stir well.

Banana Leaves, 5” pieces width.  Also, tear some smaller pieces as strings.

Blanch the banana leaves.  Wipe dry.

Tapioca paste

What you need:

1 cups tapioca starch

½ + ¼ cup water

¼ tsp salt

1 tsp oil

Method:

Mix well all the ingredients.

On med-high heat, cook over the stove until the mixture is a little thick.  Keep stirring.  Lower to med and keep whisking until the mixture semi-thickens.  Remove from heat and continue to stir.

Brush the banana leaves with oil.

Put a tbsp of tapioca paste and spread it in the center of the leave.

Place shrimp and pork on it and cover with another tsp of the paste.

Fold lengthwise edges together and fold flat.  Tuck both short ends under.  Group into 2s and tie it with a banana string.

Steam on high for 20 – 25 mins.

Serve with dipping sauce (fish sauce with chopped chili)

Enjoy!