Add woodear mushroom and the marinated pork.
Add paprika powder and mix until fully incorporated. Pan fry the shallots until fragrant and golden brown. In a frying pan, add vegetable oil and heat on high. Allow the pork and shrimp to marinate for at least 15 minutes at room temperature or overnight in fridge for best results. Season the shrimp with the remaining salt, black pepper, pork stock powder and fish sauce. Season the pork with half of the amount of salt, black pepper, pork stock powder and fish sauce. Rinse under cold running water and pat dry with paper towels.Ĭut the pork into small cubes. This step is optional by highly recommended: To eliminate any foul smell of pork, clean the pork belly thoroughly by rubbing it with salt (2 teaspoons amount not listed above) and vinegar (2 teaspoons amount not listed above). Enjoy the recipe below! Vietnamese Clear Pork & Shrimp Dumpling Recipe (Banh Bot Loc) Ingredientsġ/2 lb small shrimps (50-60 size with shell/tail on)ġ/2 teaspoon salt (divided between pork and shrimp)ġ/2 teaspoon black pepper (divided between pork and shrimp)ġ teaspoon pork stock powder (divided between pork and shrimp)ġ teaspoon fish sauce (divided between pork and shrimp) I'd recommend making these in large batches. Serve the dumplings with a side of sweet chili dipping sauce. This is totally optional but it adds another texture and dimension of flavor to the dumplings that I highly recommend. To make it more appetizing, I also spread scallion oil on the dumplings and top them off with a generous amount of fried shallots or garlic. Also, I like a subtle crunch to my dumplings so I add a small amount of minced woodear mushroom. I am a busy mom so whenever I make Banh Bot Loc, I like to make the Banh Bot Loc Tran version. The dumplings are then boiled instead of steamed. The dough is flattened, filling is added and the dough is folded over like any other dumpling. The batter in Banh Lot Loc Tran is thicker so it becomes more like dough for easier handling. The filling is then added, everything is wrapped up in a neat bundle and then steamed. The batter for Banh Bot Loc Goi La Chuoi is thinner so that you can smear it on the banana leaf. The differences between the two types are the consistency in the batter and method of cooking. This ain't-nobody-got-time-for-that version is called Banh Lot Loc Tran. Of course, you can enjoy this snack without the cumbersome process of wrapping each dumpling in banana leaf. This Vietnamese snack food originated from Central Vietnam in the city of Hue, where it was served as a snack to the emperors, hence the tedious yet beautiful packaging of the dumpling in banana leaf (Banh Bot Loc Goi La Chuoi). Banh Bot Loc is a small, chewy, translucent pork and shrimp dumpling, generally eaten as a snack in Vietnam. The pork-and-shrimp-filled dumpling is wrapped in a small piece of banana leaf, steamed in large batches and served with a side of sweet chili dipping sauce.
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