Banh Bot Loc
Posted on 17 May 2010
First cut the pork into small chunks and then marinate it with fish sauce, garlic, onion and Asian shallot, let it sit for at least 30mins to an hour
once your pork is done being prepared cut your shrimp into small pieces and then marinate it with fish sauce, garlic, onion and Asian Shallot also let it sit for a while, remember do not marinate the pork and shrimp together, they take different amount of time to cook so its not smart to cook them at the same time.
Once you got your pork and shrimp marinated, get ready to prepare your dough. I didn’t use the packages from the store, I use the tapioca starch and the rice flour, mix one back of each, (while you are preparing your pork and shrimp it is wise to have hot water boil) use the boiled hot water to mix the flours together, stir the hot water with the flour for a while until the dough is touchable but do not wait for too long or it’ll be too cold or not warm enough. Mix your four into a nice even dough then roll them into a nice flat circle. What I did was roll it then use a nice size cup to cut the flat dough into nice round piece for wrapping.
Once your pork and shrimp had been sitting for a while after it has been marinated, use some oil to cook the pork. For a nice red texture to your pork you can either::
a) buy annatto seeds, if you rather the annatto seeds which I tried it the first time and I didn’t like it as much, you’ll have to get a good amount of oil, pour that on your wok when the oil is hot you pour the annatto seeds into the hot oil and let it cook until the oil turns a nice shade of red then you drag the oil out, trash the seeds and then cook the pork in the red oil… OR
b) buy the ground annatto packages (I find that the ground annatto seeds works better, which I recommend this way better, you actually get a better texture and you don’t have to risk the oil come flying at you). Put a small amount of oil in a walk and then fry your marinated pork, let it cook for a bit then pour a good amount of ground annatto into the pork, this will turn the pork to a nice shade of orangy red. The more annatto seed you use the more redder/orangier your pork will be. Make sure you pork is cooked well, I like to almost over cook my pork. When your pork is ready you then finally add the shrimp into the frying pan. It does not take the shrimp long to cook and we do not want to over cook the shrimp. Just cook the shrimp until it is nicely cooked and your ready for the next step.
when your ready for the stuffing all you need to do is put the pork and shrimp into the flatten dough and close it up then boil it in hot water. The banh bot loc will sink into the bottom of your boiling water, once the banh bot loc starts to float it is ready to be transfer into a cold bow of water. Let it sit into the bow of cold water until it cools down then transfer the banh bot loc into a dried bow.
Theres different ways you can do the final touch. What I did was I cooked some Asian scallions, green onion, onion and cilantro and then pour it into a big bow with the banh bot loc stir it then it is ready to serve with a dipping of your choice. I didn’t have much luck making the Vietnamese dipping sauce and I was too lazy to make my “special” eggroll/spring roll sauce so I just used the sweet chicken sauce. My brothers loved this dish/appetizer. My wrap is too thick so you cannot see into the banh bot loc, it’s supposed to be a bit thinner.
7 responses to Banh Bot Loc
Yours look real good, I think I would like it thick and serve with hot peanut sauce. I’m drooling just thinking about it.
Nye, I am ready to make some more!!! They were really good, I didn’t dip them in peanut sauce, maybe I should next time!
mozemoua, I would eat them with lettuce, mint and parsley also, that would be so good.
Nye, I would have to try that next!!!
looks yummy!
Thanks Lom!!!
Dude, that looks hecka good, but than again, i wouldn’t put that much cilantro or green onions in mine. haha Just because i can’t stand the smell or taste of it. ;D