Pan-Fried Pork Bánh Bột Lọc with Crispy Shallots

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate Vietnamese-style steamed tapioca dumplings filled with seasoned pork, then pan-fried to a light crisp and topped with crispy shallots and fresh herbs. This Vietnamese recipe, ready in about 45 minutes, pairs tapioca starch, boiling water, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1/2 cup ground pork with 1 minced garlic clove, 1 tbsp fish sauce, 1 tsp sugar, and 1/4 tsp black pepper. Set aside to marinate for 15 minutes.
  2. Step 2: Slowly pour 3/4 cup boiling water over 1 cup tapioca starch in a heatproof bowl, stirring continuously with a wooden spoon until a dough forms. When cool enough to handle, knead until smooth and elastic.
  3. Step 3: Divide the dough into 12 equal pieces, flatten each into a 2-inch circle. Place about 1 tsp of the pork filling in the center of each, fold over, and seal the edges tightly.
  4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the dumplings and pan-fry for 3 minutes per side until golden and slightly crisp. Remove and keep warm.
  5. Step 5: In the same skillet, add 1 tbsp vegetable oil and 3 thinly sliced shallots. Fry over medium heat until golden brown and crispy, about 3 minutes. Drain on paper towels.
  6. Step 6: Serve the dumplings garnished with crispy shallots and 2 tbsp chopped cilantro for a fragrant finish.

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