Banh Bot Loc

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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

For the full recipe click here:

http://gastronomyblog.com/2007/07/24/banh-bot-loc/

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5 Responses to “Banh Bot Loc”


  1. 1 thewoodenspoon August 22, 2007 at 8:49 am

    Thank you so much for this awesome recipe! I’ve always wondered how my grandma made these. Can’t wait to try it out!

  2. 2 Cecilia November 6, 2007 at 1:49 am

    yehhh everytime i make these they turn out not good. =|
    im gonna go try your recipe now. Thannks a lot!

  3. 3 Gastronomer November 6, 2007 at 8:09 am

    Awesome. Let me know how they turn out!

  4. 4 awannaboymn March 21, 2009 at 12:05 am

    Was ist das?

  5. 5 Fans July 27, 2013 at 10:30 pm

    Hello just wanted to give you a brief heads up and
    let you know a few of the images aren’t loading correctly. I’m not sure why but I think its a linking issue.
    I’ve tried it in two different browsers and both show the same outcome.


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