Bánh bột lọc facts for kids
Bánh bột lọc in the center, surrounded by other Vietnamese dishes
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| Type | Dumpling |
|---|---|
| Course | Appetizers, snack |
| Place of origin | Vietnam |
| Region or state | Central Vietnam (Huế) |
| Main ingredients | Tapioca starch, shrimp, pork belly |
| Variations | Bánh bột lọc trần, bánh bột lọc lá |
| Similar dishes | Soon kueh |
Bánh bột lọc is a yummy dumpling from Vietnam. It's small, clear, and super chewy! People often eat it as a snack or a starter. These dumplings are usually filled with tasty shrimp and pork belly. They often come with crispy fried shallots on top. You dip them in a special sweet chili fish sauce. This dish first came from Huế, a city in central Vietnam. Huế was once the capital, famous for its simple but fancy food.
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What's in the Name?
The name Bánh bột lọc tells you a lot about this dish. It means "clear flour cake." In Vietnamese, the word bánh is used for many foods. It can mean "cake" or "bread." But it also describes foods made from flour, like rice or tapioca. Bột means "flour." And lọc means "clear" or "refined." So, the name perfectly describes these clear, dumpling-like treats!
Different Kinds of Bánh Bột Lọc
Bánh bột lọc can be made in a few ways. They can be steamed or boiled. Sometimes they are wrapped in banana leaves, and sometimes they are not.
Bánh Bột Lọc Lá
When wrapped in a banana leaf, it's called bánh bột lọc lá. This means "clear flour cake with leaf." The banana leaf gives the dumpling a special smell and taste.
Bánh Bột Lọc Trần
If it's made without the banana leaf, it's called bánh bột lọc trần. This means "clear flour cake bare."
What's Inside?
Traditionally, the filling is a whole grilled shrimp with its shell. A slice of pork belly is also added. But there are many yummy variations! Some have shrimp without the shell. Others use ground pork, mushrooms, or onions. The clear wrapper is usually made from tapioca flour. Sometimes, corn starch or rice flour are added too.
How Bánh Bột Lọc is Made
Making these dumplings is a fun process!
Making Bánh Bột Lọc Trần
First, boiling water is mixed into tapioca starch. This creates a smooth, soft, and stretchy dough. The dough is then divided into small balls. Each ball is flattened. The yummy filling is placed in the middle. The dough is folded over the filling. The edges are pinched together to seal it, making a dumpling shape. These dumplings are then either steamed or cooked in boiling water. After cooking, they are drained and rinsed with cold water.
Making Bánh Bột Lọc Lá
Making bánh bột lọc lá is similar. The dough is placed on soft, blanched banana leaves. Some filling goes in the center. Then, more dough is placed on top to cover the filling. The banana leaves are wrapped tightly. They are tied with small strips of banana leaf. Finally, these little packages are steamed.
No matter how they are made, you can freeze Bánh bột lọc. This means you can enjoy them later!
