 Banh bot loc is more of a dumpling and is filled with whole shrimp and ground pork. The dumpling is made of just tapioca flour, which leaves the skins translucent and the texture a lot more gelatinous and chewy. The filling is just slightly salty, but it balances the mostly flavorless tapioca of the dumpling.
The fish sauce this time is used as a dip. However, thanks to the taste of tapioca flour and ground pork and the different way of processing shrimps, the cake leaves unforgettable feelings. Stuffed with sautéed shrimps and sliced pork belly, the cake of flat tube shape is wrapped in banana leaves and then steamed. After a few minutes, the flour cover turns pliant and translucent, so we can spot the eye-catching pink shrimp inside the cake. For the cake without banana leaves, so-called clear tapioca cake, the cake is boiled not steamed; therefore, the flavor is a little more chewy but less fragrant than the other. Scallion oil, rendered pork fat and fish sauce colored with green chilly are ideal complements.
|
|
Vietnam authentic cusine 
