Authentic home cooking from Vietnam, with US measurements. 
Phu Yen Banh Tai Vac (Banh Bot Loc)
A childhood breakfast dish.
Back then, my family was very poor. Only on days when my mom sold a lot would she buy this for me to eat.
Because it was so rare, I always craved it.
Phu Yen Banh Tai Vac (Banh Bot Loc)
A childhood breakfast dish.
Back then, my family was very poor. Only on days when my mom sold a lot would she buy this for me to eat.
Because it was so rare, I always craved it.
Open in Cookpad AppSteps
- 1
Prepare the pork and shrimp filling and the mung bean filling:
1. Cut the pork belly into thin strips.
Dice the shrimp (if large, cut into small cubes; if small, cut in half).
Marinate everything with: 2 tablespoons sugar, 2 tablespoons seasoning powder, 2 tablespoons fish sauce, a pinch of black pepper, and minced shallots.
2. Put the split mung beans in a small pot, add 5 times as much water, and cook over medium heat until soft. When the water is almost gone, turn off the heat.
3. Heat vegetable oil in a pan, add 1-2 tablespoons annatto oil, and sauté minced shallots until fragrant. Add the marinated pork and shrimp mixture and stir-fry until cooked. Transfer to a bowl.
- 2
Dough:
Boil water.
Put the tapioca starch in a large bowl or pot.
Pour a little boiling water into the center. Stir the starch, using a spatula to help the hot water spread and absorb into the starch.
Continue adding boiling water and mix well. Adjust so the dough forms a slightly dry mass.
Once it comes together, put on gloves and knead the dough until it is soft and elastic.
(You can set aside some dry starch in case the dough gets too wet.) - 3
Slice shallots and fry until crispy. Save the frying oil.
It's best to use shallots for a crispy result.
-Chop green onions finely and set aside.
- 4
Shaping the dumplings:
Take a piece of dough about 2/3 the size of your thumb, roll it into a ball, then flatten it. Place the filling in the center. Fold the circle in half to form a half-moon shape.
Pinch the edges to seal so the filling doesn't leak out.
Alternate between pork and shrimp filling and mung bean filling. - 5
Make the dipping sauce:
Mix 10 tablespoons sugar, 5 tablespoons good fish sauce, and 2/3 cup water.
Put in a small pot and simmer over low heat, stirring constantly. When it starts to thicken, turn off the heat. Taste and adjust: add more sugar if too salty, more fish sauce if too sweet. Adjust to your preference.
Add minced garlic and chili to the sauce, or just sliced red chili if you prefer.
- 6
Boil the dumplings: Bring a pot of water to a boil. Add the dumplings in batches. When they float to the surface, let them cook for another 20-30 seconds, then remove. Place them in a bowl of cool water.
Once slightly cooled, remove and shake off excess water.
Transfer to a clean bowl, add the reserved shallot oil. If there's not enough oil, add a little more cool oil and toss to keep the dumplings from sticking.
Then add the chopped green onions and mix well.
And that's it—you're done! - 7
Place the dumplings on a plate.
Top with crispy fried shallots.
Serve with the dipping sauce.
In my hometown, we also add crushed roasted peanuts on top.
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