Authentic Vietnamese Chè Bột Lọc Recipe: A Traditional Delight!

Ingredients

200g tapioca starch
200g pork belly, thinly sliced
200g fresh shrimps, peeled and deveined
1 small onion, finely chopped
5 cloves garlic, minced
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon fish sauce
1 tablespoon vegetable oil
2 green onions, finely chopped
1 liter water
Fresh herbs (like cilantro and mint) and fried onions for garnish

Steps and instructions

Marinate the pork belly slices and shrimps with the minced garlic, chopped onion, sugar, salt, and fish sauce. Let it sit for 15 minutes.
Heat the vegetable oil in a pan over medium heat. Add the marinated pork and shrimps and sauté them until they are cooked. Remove from the heat and set aside.
Bring the water to a boil in a pot. Gradually add the tapioca starch while stirring continuously to prevent lumps. Continue stirring until the mixture becomes translucent and thickens to a dough-like consistency.
Remove the pot from the heat and let the dough cool down a bit. When it's still warm, knead it into a smooth dough.
Divide the dough into small portions. Flatten each portion and place a piece of cooked pork and shrimp in the center. Fold the dough over the filling and shape it into a ball. Make sure that the filling is completely sealed inside the dough.
Place these balls in a steamer and steam them for about 15 minutes or until they become translucent.
Once done, remove them from the steamer and let them cool. The Chè Bột Lọc will become a bit chewy as they cool down.
Sprinkle with chopped green onions and garnish with fresh herbs and fried onions before serving.

Tools for making

Pot - Needed to boil water for cooking tapioca starch and steaming the Chè Bột Lọc.
Pan - Used for sautéing the marinated pork belly and shrimps.
Steamer - Essential for steaming the Chè Bột Lọc until they become translucent and cooked.
Knife - Required for chopping onions, mincing garlic, and slicing the pork belly.
Cutting Board - Used as a surface for chopping and preparing ingredients.
Mixing Bowl - Needed for marinating the pork belly and shrimps.
Spoon or Spatula - Used for stirring the tapioca starch while cooking and mixing the dough.

Recipe variations

Use different fillings such as ground pork, chicken, or mushrooms for a meat-free option.
Try adding other vegetables like shredded carrots, mung bean sprouts, or jicama for added texture and flavor.
Experiment with different dipping sauces such as soy sauce, chili sauce, or sweet and sour sauce.
Replace tapioca starch with rice flour or glutinous rice flour for a different texture.
Add a twist to the filling by incorporating chopped water chestnuts or bamboo shoots.
For a crispy variation, deep-fry the Chè Bột Lọc after steaming.
Try using different herbs for garnish such as Thai basil or Vietnamese coriander.
Create a spicy version by adding sliced chili peppers or chili flakes to the filling mixture.
Explore different shapes for the dumplings, like triangular or crescent-shaped.
For a unique flavor, substitute part of the water with coconut milk in the dough mixture.

Recipe overview

Chè Bột Lọc is a traditional Vietnamese dish that features chewy tapioca dumplings filled with savory pork and shrimp. This recipe offers a tantalizing combination of flavors and textures, from the tender meat filling to the soft and chewy tapioca wrapper. The dumplings are then garnished with fragrant herbs and fried onions, adding a delightful crunch and freshness. Making Chè Bột Lọc involves a few stages, including preparing the filling, making and shaping the dough, and steaming the dumplings. However, the results are well worth the effort. This delicious and satisfying dish provides a taste of Vietnamese cuisine that is sure to impress.

Common questions

Can I substitute tapioca starch with another type of starch? No, tapioca starch is a key ingredient in this recipe and provides the unique texture of Chè Bột Lọc. Substituting it with another starch may alter the results.
Can I use other types of meat or seafood? Yes, you can experiment with different fillings according to your preference. Chicken, beef, or other types of seafood can be used instead of pork belly and shrimp.
Can I make the dough ahead of time? It is best to make the dough fresh for optimal texture and taste. However, you can prepare the dough a few hours in advance and cover it tightly to prevent it from drying out.
How do I prevent the dough from sticking to my hands? You can lightly grease your hands with vegetable oil or water before shaping the dough. This will help prevent sticking and make it easier to handle.
Can I freeze Chè Bột Lọc? Yes, you can freeze Chè Bột Lọc after steaming. Ensure that they are completely cooled, then store them in an airtight container or freezer bag. Thaw and reheat them by steaming before serving.
What are some suitable dipping sauces for Chè Bột Lọc? Chè Bột Lọc is commonly served with a dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili. Alternatively, you can enjoy them with sweet chili sauce or soy sauce.

Serving dishes and utensils

Steaming pot - A pot with a steaming basket or rack to steam the Chè Bột Lọc.
Steamer - A standalone steamer that can be placed on top of a pot or used independently to steam the Chè Bột Lọc.
Mixing bowl - A bowl for mixing the tapioca starch and water to make the dough.
Pan - A frying pan for sautéing the pork belly and shrimp.
Knife - A knife for chopping the onion and garlic.
Cutting board - A cutting board to safely chop the onion and garlic.
Spatula - A spatula for stirring the dough and sautéing the pork belly and shrimp.
Tongs - Tongs for handling the steamed Chè Bột Lọc.
Plates - Plates for serving the Chè Bột Lọc.
Chopping board - A chopping board for garnishing the Chè Bột Lọc with fresh herbs and fried onions.

Origin stories

Chè Bột Lọc is a traditional Vietnamese dessert originating from the central region of Vietnam, notably the ancient capital - Hue. The dish is known for its intricate preparation process and unique texture, encapsulated in a chewy and translucent dumpling. Hue was once the imperial capital of the Nguyen Dynasty, and Chè Bột Lọc was often served to the royal family. The elegance of this dessert reflects the sophistication and finesse of the royal cuisine. Even today, when enjoying this delicate dessert, one can't help but feel a sense of connection to the regal past. It's not just a dessert; it's a beautiful mix of history, culture, and culinary art.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.