Bánh Bột Lọc

Filling

1. Cut the shrimps into small pieces and dice the pork.
2. Heat a frying pan over high heat.
3. Pour 4 tablespoons of oil. When it is hot, add the shallots.
4. Sauté them and add the pork. Brown for 5 minutes, stirring regularly.
5. Add the shrimp.
6. Add the nuoc mam, then the sugar, and season with salt and pepper. Mix well.
7. Continue cooking for 5 minutes, stirring regularly. Let cool.

Sauce

1. In a small saucepan over medium heat, add ½ cup (150 ml) vegetable oil. When the oil is hot, add the scallions. Stir and cook for 2 minutes.
2. Remove from heat.

Dough

1. Add 1 cup (150 g) cassava flour into a bowl and the remaining 2 cups (250 g) cassava flour into a separate bowl.
2. Add 1 cup (250 ml) of boiling water into the first bowl of cassava flour gradually while stirring with a spoon, then let stand for 5 to 10 minutes.
3. Mix with the spoon and pour into the bowl containing the 2 cups (250 g) of cassava flour. Mix with the hand until the dough becomes homogeneous and elastic.
4. Make small balls of 1 inch (2 cm) in diameter.
5. Take a small ball and roll it to make a mini flat cake, with the thumb and forefinger.
6. In the center of the dough, drop a little bit of pork and shrimp filling, close it in half (half moon) and seal it by pinching the edges.
7. Repeat the process to finish the filling and the dough.
8. Heat a pot of water, and when it is boiling, add the small shaped bánh bột lọc in the water.
9. Cook for about 5 minutes.
10. When all the bánh bột lọc rise to the surface of the water, take them out and drain them.
11. Before preparing the dish, heat the scallions in the oil. Drain them.
12. In a deep dish, place 6 bánh bột lọc per person.
13. Sprinkle with nuoc mam, chopped cilantro, scallions with oil and fried shallots.