Banh La Mo and Banh Bot Loc represent the vibrant heart of Vietnamese street food, offering a delightful contrast of textures and flavors. Banh La Mo, or Dream Leaf Cake, entices with its delicate, translucent wrapper, concealing a savory filling of ground pork, wood ear mushrooms, and shallots. Its subtle sweetness and unique earthy aroma create a captivating culinary experience. Meanwhile, Banh Bot Loc, or Tapioca Dumplings, boast a chewy, slightly bouncy texture, cradling a flavorful shrimp and pork mixture within a translucent tapioca shell. These dumplings are often served with a vibrant dipping sauce, enhancing their already rich taste.
These two iconic treats are more accessible than you might think. Ready to embark on a culinary journey and create these delectable dishes yourself? Let's dive into the step-by-step instructions that will guide you through making both Banh La Mo and Banh Bot Loc.
Tools Needed
- Knife
- Pot
- Steamer
- Mixing bowl
- Frying pan
- Chopsticks
- Wet towel
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dream Leaf Cake Batter and Broth
- Pick and cut dream leaves.
- Mix 150g of dream leaves with 0.5 liters of water.
- Combine rice, tapioca starch, sticky rice flour, sugar, and salt.
- Steam the mixture for 15 minutes.
- combine coconut milk, sugar, tapioca starch, rice flour, and salt.
- Cook the broth over low heat, stirring continuously.
- Add onion to the broth.
Step 2. Make the Tapioca Dumplings
- Prepare fish sauce by combining water, sugar, fish sauce, vinegar, and salt. Cook until dissolved.
- stir-fry onions and garlic, then add pork and shrimp. Season with sugar, salt, seasoning powder, MSG, annatto powder/oil, and pepper.
- Fry onions until golden brown.
- Mix tapioca starch with warm and cold water to create the dough. Knead until smooth.
- Divide the dough into portions, roll into thin circles, add filling, and seal tightly.
- Boil the dumplings in water with rock sugar and cooking oil until they float to the surface.
- Cool the dumplings in cold water, then drain and toss with scallion oil.
Step 3. Prepare the Dipping Sauce
- Prepare fish sauce by combining water, sugar, fish sauce, vinegar, and salt. Cook until dissolved.
- Serve with herbs, cilantro, and chili fish sauce.
Step 4. Assemble and Serve
- Serve with herbs, cilantro, and chili fish sauce.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use hairy dream leaves if desired, using the same amount.
- For a softer Dream Leaf Cake, add more water.
- Change the oil frequently when frying.
- Adding flour to the coconut milk broth early helps preserve its flavor and fragrance.
- For tapioca dumplings, use small shrimp for a better texture.
- Don't overcook the meat and shrimp filling.
- Add spices early to allow for better absorption into the filling.
- Don't stir the onions while frying until they're almost golden.
- Use a combination of warm and cold water for the tapioca dumpling dough to achieve a chewy and crispy texture.
- Don't let the dumplings soak in cold water for too long.
Nutrition
- N/A
FAQs
1. Can I substitute the ingredients in the fillings?
Yes, you can! Feel free to experiment with different meats, vegetables, or even add some spices to customize the filling to your liking. However, keep the overall amount of filling consistent to avoid breaking the wrappers.
2. How do I store leftover Banh La Mo and Banh Bot Loc?
Store leftover cakes and dumplings in an airtight container in the refrigerator for up to 2-3 days. For longer storage, you can freeze them; simply reheat them gently before serving.
Making Banh La Mo and Banh Bot Loc might seem daunting at first, but with a little patience and these instructions, you'll be rewarded with authentic Vietnamese flavors. Enjoy the satisfaction of creating these delicious treats from scratch, and impress your friends and family with your newfound culinary skills. Now go forth and savor the fruits of your labor!