Steamed Pandan Leaf Bánh Bột Lọc with Shrimp and Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Delicate translucent tapioca dumplings filled with savory shrimp and pork, wrapped in fragrant pandan leaves and steamed to tender perfection. This vietnamese ready in about 60 minutes pairs tapioca starch, boiling water, raw shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 200 g tapioca starch
• 180 ml boiling water
• 150 g raw shrimp, peeled and deveined
• 150 g ground pork
• 2 shallots, finely chopped
• 2 cloves garlic cloves, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 6 leaves pandan leaves, cut into 6-inch strips
• 1 tbsp vegetable oil

Instructions

1. Step 1: In a mixing bowl, pour 180 ml boiling water over 200 g tapioca starch, stirring quickly until a smooth dough forms. Knead for 5 minutes until pliable and smooth.
2. Step 2: Finely chop 150 g raw shrimp and mix with 150 g ground pork, 2 finely chopped shallots, 2 minced garlic cloves, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper in a bowl.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium heat. Sauté the shrimp and pork mixture for 3-4 minutes until cooked through and fragrant. Set aside to cool.
4. Step 4: Divide the dough into 12 equal pieces. Flatten each piece into a 3-inch disc on a clean surface.
5. Step 5: Place about 1 tbsp of the shrimp and pork filling in the center of each disc, then fold and seal the edges to form a half-moon shape.
6. Step 6: Wrap each dumpling in a 6-inch strip of pandan leaf, securing the shape.
7. Step 7: Arrange the wrapped dumplings in a steamer basket lined with parchment paper. Steam over boiling water for 15 minutes until the dough turns translucent and chewy.
8. Step 8: Serve warm with a dipping sauce of fish sauce, lime juice, sugar, garlic, and chili to taste.