Lazy Bánh Bột Lọc

Name: Lazy Bánh Bột Lọc
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 3.5 oz shrimp (100 grams); 3.5 oz pork belly (100 grams); 1 2/3 cups tapioca starch (about 200 grams); 1 2/3 cups water (about 400 grams); Green onions; 2 tablespoons fish sauce (30 ml); 2 tablespoons sugar (25 grams); 1 tablespoon vinegar (15 ml); 4 tablespoons water (60 ml); 1 tablespoon minced garlic; 1 tablespoon minced chili

Dibee @dibee

Tổ ong🐝

I saw this dish going viral, so I decided to give it a try. It’s actually pretty good, unless you’re picky like my husband, who insists it needs the aroma of banana leaves to be authentic—but he has no idea where to find banana leaves 😤. Still, he finished the whole plate 😅.

This dish is super easy, anyone can make it. It’s great for satisfying cravings, but after eating a full plate, I was so stuffed I didn’t crave bánh bột lọc anymore haha 😅.

Dibee @dibee

Tổ ong🐝

This dish is super easy, anyone can make it. It’s great for satisfying cravings, but after eating a full plate, I was so stuffed I didn’t crave bánh bột lọc anymore haha 😅.

Saved

Ingredients

1 hour

Serves 2 servings

3.5 ozshrimp (100 grams)
3.5 ozpork belly (100 grams)
1 2/3 cupstapioca starch (about 200 grams)
1 2/3 cupswater (about 400 grams)
Green onions
Fish sauce dip
2 tablespoonsfish sauce (30 ml)
2 tablespoonssugar (25 grams)
1 tablespoonvinegar (15 ml)
4 tablespoonswater (60 ml)
1 tablespoonminced garlic
1 tablespoonminced chili

Saved

Steps

1 hour

1

Dice the shrimp and pork belly into small cubes. Fresh shrimp and pork taste best, but I used leftover boiled shrimp and crispy pork belly from my fridge. Heat a pan, add garlic, and sauté until fragrant. Add the shrimp and pork, stir well until firm, then season with 1 tablespoon fish sauce, 1 teaspoon sugar, 1 tablespoon mirin, and a splash of water. Simmer until the liquid reduces. If you have annatto oil, add it for a nicer color.
2

If you like green onions, chop them finely and add them in for extra flavor. I skipped this because I didn’t have any. Mix the tapioca starch with water in a 1:2 ratio and stir well. Pour the mixture into the hot pan with the shrimp and pork, stirring constantly.
3

Keep stirring until the mixture gradually thickens and becomes more translucent. Continue to stir and flip until the dough is clear and evenly cooked, forming a single mass as shown.
4
5

When you lift the dough with chopsticks, it should be stretchy, clear, and not stick to the pan—then it’s ready.
6

It might not look perfect, but it’s really tasty. Serve on a plate. When eating, have a pair of scissors ready—hold chopsticks in one hand and scissors in the other to cut and dip into the sauce for the full experience 😄. Don’t forget to make the dipping sauce using the ingredient ratios above. If you prefer it saltier, use less water. Good luck!