Translucent, almost gelatinous cakes of sticky tapioca flour filled with sauteed whole shrimps and sliced fatty pork. Topped with scallions and crispy rendered pork fat and served with fish sauce.
For filling
- 1/2 pound shrimp
- 10 large shrimps (with heads)
- 1/2 pound pork belly or pork back
- 2 tablespoons vegetable oil
- 1 tablespoon nouc mam (Vietnamese fish sauce)
- 1 teaspoon salt
- 1 tablespoon sugar
- Pepper
Thank you so much for this awesome recipe! I’ve always wondered how my grandma made these. Can’t wait to try it out!
yehhh everytime i make these they turn out not good. =|
im gonna go try your recipe now. Thannks a lot!
Awesome. Let me know how they turn out!
Was ist das?