Banh bot loc la chuoi

By request, for Olympia Moy

The Filling


  • 1 lb of shrimp (40-50)
  • 1 lb of pork, dice into small pieces.
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 tablespoon of fish sauce (i use Phu Quoc)
  • 2 small shallots, dice into small pieces
  • 2 tablespoons of dark caramel (or you can use food coloring)

Mix the ingredients together. Heat a pan, add 2-3 tablespoons of oil, saute the mixture for 5-7 minutes. Add 1 tablespoon of fish sauce. Put it aside.

The dough


  • 1 bag of tapioca 16 oz
  • 2 cups of water
  • 1/3 teaspoon of salt
  • 2 tablespoons of oil

Mix all the ingredients together in a pan, use low heat. Stir it slowly until it become a thick mix (about 15 minutes)



Banana leaves (I prefer round ones), soak in hot water for 30-45 minutes. Dry them. Use a small leaf, put 1 tablespoon of dough in it, press into a circle. Scoop a spoon of filling in (1 piece of pork and shrimp). Wrap it up.


Steam for 20 minutes. Let cool. Eat with fish sauce (fish sauce, lemon, sugar and chili pepper) and fried shallots.



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