Prepare the dough: Boil about 300ml of water, add 1 tablespoon of tapioca starch and stir well. Put the remaining starch in a bowl (or on a board for kneading). Pour the boiled mixture into the dry starch.

Slowly mix it together (be careful, it's hot). Use chopsticks or a spoon to stir. Once it cools down a bit, knead the dough.

Knead the dough until it's smooth and not sticky. If it's still sticky, add more dry starch and continue kneading. Keep the dough slightly wet so it doesn't dry out too quickly.

Wrap the kneaded dough to prevent it from drying out.

Prepare the filling: For meat, dice it and stir-fry, seasoning to taste. Do the same for shrimp (adding chili oil when stir-frying shrimp makes it very fragrant).

Boil the cakes: Place them in boiling water for about 3-5 minutes. Since the filling is already cooked, you don't need to boil them for long, just until the dough is cooked. Once done, immediately place the cakes in ice water; they should be translucent when ready.

Make the broth: Boil water and season it. (For 500ml of water, I estimate 1 tablespoon of fish sauce, 2.5 tablespoons of sugar, and 1 teaspoon of seasoning powder, but adjust to your taste. This broth is usually sweet). Stir until the seasoning is dissolved.

Arrange the cakes on a plate. Sprinkle some chopped herbs on top and pour the hot broth over them. (It needs to be really hot to taste good). Sprinkle fried onions and more herbs on top. Finally, add chili oil. Enjoy!