Bánh bột lọc

Bánh bột lọc is a small, clear-looking, chewy Vietnamese dumpling that originated from the central region of Vietnam. These dumplings are made from tapioca flour, which gives them their transparency and chewy texture. The filling typically consists of shrimp and pork belly, seasoned with fish sauce, black pepper, and shallots. Bánh bột lọc is often served with a sweet and spicy dipping sauce.

History

The dish is believed to have originated from the central region of Vietnam, particularly in the ancient town of Hue. Hue was the imperial capital of the Nguyen Dynasty, and the dish reflects the sophistication and complexity of the royal cuisine of that era.

Preparation

The process of making Bánh bột lọc is labor-intensive. The tapioca flour is mixed with water to create a dough, which is then divided into small portions. Each portion is flattened and filled with the shrimp and pork belly mixture. The dumplings are then folded and sealed before being boiled in water until they become translucent.

Serving

Bánh bột lọc is typically served with a dipping sauce made from fish sauce, sugar, garlic, chili, and lime. The dumplings are often garnished with fried shallots and served on a banana leaf.

Cultural Significance

Bánh bột lọc is not only a popular dish in Vietnam but also a cultural symbol. It is often served during special occasions and festivals. The dish is also popular among tourists who visit the central region of Vietnam.

See Also

• Vietnamese cuisine
• List of dumplings
• Nguyen Dynasty