Banh Ngoc

A translucent and elastic dough revealing a pork and shrimp filling. The texture is firm to the bite, enhanced by the powerful aroma of fish sauce and black pepper.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 458
• Protein: 19 g
• Carbs: 63 g
• Fat: 13 g

Ingredients

• 200 g Rice flour ( sifted )
• 100 g Tapioca or Japanese pearls ( fine powder )
• 150 g Ground pork ( fresh )
• 150 g Shrimp ( peeled and minced )
• 2 tbsp fish sauce
• 5 piece pandan leaves ( for juice )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 1 tbsp Sesame oil
• 1 pinch Black pepper ground

Instructions

1. Filling preparation

   Finely chop the shrimp and mix with the minced pork. Add the diced onion, minced garlic, fish sauce, and pepper. Knead until a cohesive filling is formed.

2. Pandanus infusion

   Blend the pandanus leaves with 250ml of boiling water. Strain to obtain an intense green juice. This liquid will color and flavor the dough.

3. Dough making

   Mix the rice flour and tapioca. Gradually pour in the boiling pandanus juice while stirring vigorously. Work the dough until smooth, supple, and no longer sticking to your fingers.

4. Shaping and cooking

   Form small dough balls, flatten them into thin discs. Place a dollop of filling in the center and fold into a half-moon. Steam for 10 minutes: the dough must become translucent.

Chef's tips

• Always use boiling water for the dough; it is the secret to its elasticity.
• Lightly oil the steamer basket to prevent the dumplings from tearing when removed.

Storage

Keeps for 2 days in the fridge. Must be reheated by steaming to restore the texture.