Comments on: Bánh Bột Lọc – Clear Shrimp and Pork Dumplings

By: Jennifer Lawrence

Jennifer Lawrence — Mon, 02 Jan 2012 23:56:41 +0000

Oh these look yummy! I never have much luck in the dumplings department.

By: vietfoodrecipes

vietfoodrecipes — Sat, 26 Feb 2011 22:50:37 +0000

should use shrimps without skin and heads. It’s not good to leave on!

By: OCDBaker

OCDBaker — Sun, 11 Oct 2009 23:33:33 +0000

That is so amazing! I bow to you. I am going to try to make this soon! Thank you so much!

By: Gastronomer

Gastronomer — Wed, 08 Jul 2009 22:57:47 +0000

Aariq - I don't think it's a regional thing, more like a personal preference thing. I've had both versions of banh bot loc in Vietnam. Here's a plate of banh bot loc sans banana leaves in Saigon. While the banana leaves impart a lovely flavor, banh bot loc is all about the chew, if you know what I mean.

By: Aariq

Aariq — Wed, 08 Jul 2009 22:28:58 +0000

The only banh bot loc i’ve had that I really like are the ones that are steamed inside little banana leaf packets. Back in college, a friend’s mother mailed her a box with a steamer in it filled with frozen banana leaf wrapped banh bot loc (yes, MAILED as in USPS). She made some for me every time I went over. I think maybe they were made with dried shrimp. Is this a regional variation or something?

By: Gaetano

Gaetano — Sun, 05 Jul 2009 02:42:15 +0000

Whoa they look delicious, like mine!

http://phillymarketcafe.blogspot.com/2008/12/bnh-bt-lc.html

By: Jojo

Jojo — Sun, 14 Jun 2009 01:46:36 +0000

The dough is definitely the trickiest part. The water must be HOT. A small prayer passes the lips. We keep one extra bag of the tapioca starch around just in case. It is SO worth the effort!!!

By: In the Kitchen With … « The Asian Grandmothers Cookbook

In the Kitchen With … « The Asian Grandmothers Cookbook — Fri, 10 Apr 2009 16:51:50 +0000

[...] Ba Ngoai’s Bánh Bột Lọc (Shrimp and Pork-Stuffed Pouches) [...]

By: Ba

Ba — Fri, 20 Mar 2009 13:20:54 +0000

I have attempted to do this multiple times but have never succeeded. The dough making part was the most difficult and I couldn’t get it right.

By: Banh Bot Loc « Come Visit the New Site! http://gastronomyblog.com/

Banh Bot Loc « Come Visit the New Site! http://gastronomyblog.com/ — Tue, 10 Jun 2008 02:35:23 +0000

[...] http://gastronomyblog.com/2007/07/24/banh-bot-loc/ Possibly related posts: (automatically generated)Long HuyPork Tenderloin with Pomegranate Sauce Recipe at Epicurious.comCocoa and Spice Slow-Roasted Pork with Onions Recipe at Epicurious.comBlood Orange Roast Pork Loin Recipe at Epicurious.com [...]