Bánh Bột Lọc

Bánh bột lọc is a traditional Vietnamese dumpling made from tapioca flour, typically stuffed with shrimp and pork and wrapped in a translucent dough.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • Street Food
  • Traditional
Home » Dishes A-Z » Bánh Bột Lọc

Fact: In 2012, Hue’s bánh bột lọc was voted by CNN as one of the top 30 tastiest dumplings in the world.

Flag of Vietnam#60 in Vietnam

Basic Information

Bánh Bột Lọc: Basic Information

Pronunciation

/bahn boht lok/

Alternative Name(s)

No

Dish Type

Dumplings

Course

Appetizer, main course

Mealtime

Breakfast, lunch, dinner
Origin and Region

Bánh Bột Lọc: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Central Vietnam

Associated Region

Thua Thien Hue, Nam Dinh, Nghe An, Da Nang
Vietnam Map
A Deep Dive

Popular Bánh Bột Lọc Variations

Ingredients and Preparation

Bánh Bột Lọc: Ingredients and Preparation

Main Ingredients

Tapioca flour, shrimp, pork belly

Main Cooking Method

Boiling and steaming

Preparation Process

Dough made from tapioca flour and water, fillings prepared and wrapped in dough, parcels steamed until translucent.
A Deep Dive

Bánh Bột Lọc: A Deep Dive

Cultural Significance

A signature item of Central region, Hue

Taste

Savory

Texture

Chewy, gelatinous

Aroma

Mild

Color

Translucent

Serving Style

On a plate, either wrapped in banana leaves or not

Serving Temperature

Warm or at room temperature

Accompaniment

Diluted fish sauce

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

40 calories, according to data of Nutritionix for a piece of Banh Bot Loc Tran

Popularity

Vietnam

Popular Similar Dishes

  1. Soon Kueh
  2. Har Gow
  3. Saku Sai Moo

Popular Dining Area

Street food stalls, traditional Vietnamese eateries

Bánh bột lọc is a version of a Vietnamese steamed or boiled dumpling coming from Hue, but the outer dough layer is made from tapioca flour.

Banh Bot Loc Overview

They usually have a transparent look, allowing people to peek into the filling of minced meat and little shrimp.

Thanks to the tapioca base, bánh bột lọc possesses a relatively chewy texture and a shiny appearance because of the addition of oil to help make it less sticky.

When served, these traditional sticky delicacies are soaked or dipped into a fish sauce mixture (nước mắm tỏi ớt).

Generally, when bánh bột lọc is wrapped with a banana leaf, it’s called bánh bột lọc lá while the version without the leaves is called bánh bột lọc trần (clear flour cake bare).

Alternatively, Vietnamese have a vegan version of bánh bột lọc featuring mung bean as the main filling.

After cooking, people will run bánh bột lọc through cold water to cease the cooking process and help the dough get a sticky and chewy texture before serving as a street food delicacy.

Discover more about the various forms of bánh bột lọc along with the benefits and drawbacks of this chewy treat. Then, make sure to uncover the common inquiries and dishes that are just like bánh bột lọc.

Key Points

  • Bánh bột lọc is a Vietnamese steamed dumpling made from tapioca flour that originates from Hue.
  • It has a transparent and chewy dough that encloses a filling of minced meat and shrimp.
  • It can be wrapped in banana leaves (lá) or unwrapped (trần), depending on the preference and region.
  • It is served with a nước mắm tỏi ớt sauce dip, scallion oil, fried shallots, and fresh chili.

Bánh Bột Lọc Images

What Are the Variants of Bánh Bột Lọc?

In Vietnam, bánh bột lọc versions vary differently depending on the fillings. However, they are usually available in three popular forms:

Banh Bot Loc La

Wrapped in banana leaf, giving it a distinct flavor and aroma from the leaf during the steaming process

Banh Bot Loc Chay

A vegetarian version, utilizing mung beans or other plant-based fillings in place of meat and shrimp

Banh Bot Loc Tran

Served without a banana leaf wrap, often enjoyed with a dipping sauce and garnished with scallions and crispy shallots

Knowing about bánh bột lọc variants is great, but you should also expand your understanding of this treat by learning about the benefits and drawbacks of having this chewy dumpling.

Pros and Cons of Eating Bánh Bột Lọc

Bánh bột lọc is undoubtedly a beloved snack in Vietnam, but you should be aware of the positive and negative effects that these dumplings have:

Pros

  • Gluten-free: Since the dumpling wrapper is made from tapioca starch, it is naturally gluten-free.
  • Portion control: The small size of each dumpling helps with portion control and moderation in eating.
  • Versatile: It’s adapted for various dietary preferences, such as substituting pork and shrimp for vegetarian fillings.

Cons

  • Choking hazard: The chewy texture, if not eaten carefully, poses a choking hazard, especially for young children or the elderly.
  • Allergens: Shrimp is a common allergen and problematic for those with shellfish allergies.

While bánh bột lọc is a delightful indulgence considering its advantages and drawbacks can help you enjoy it stress-free. Now, let’s delve into some usual concerns to further explore the nuances of this unique dish.

Bánh Bột Lọc FAQs

It can be eaten with a diluted mix of fish sauce, especially if it’s the leaf-wrapped version.

Leftovers are refrigerated and should be consumed within a couple of days. They can be reheated by steaming or microwaving.

Yes, bánh bột lọc are often made ahead of time and re-steamed for serving.

The dough’s texture is highly dependent on the ratio of flour to water. Too much water can make it sticky, while too little can make it firm or crumbly.

No, tapioca flour is essential for the authentic texture of bánh bột lọc. Using a different flour would result in a completely different dish.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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