Hue is one of many beautiful travel spots in the Central region of Vietnam for it’s a world’s cultural heritage and food culture. If Southern Vietnamese food is with sweeter taste, while the Northern food is a bit plain and salty, Hue’s food or the Central Vietnamese food is on the other hand well-known for being very salted and spicy. Originally, this dumpling is covered with banana leaf, and contain a piece of shrimp and ground pork in each. When served, you need to peel the leaf, dip it straight into the spicy nước mắm (search for name of this dish) and feel the heat !!
- 150g shrimp, clean, cut into small pieces
- 150g pork belly, clean, cut into small pieces
- 400g tapioca starch
- 1/2 tspn of minced garlic, minced
- Pepper, salt, sugar, cooking oil, water
- Loads of finely chopped spring onion
For a vegan version: 2 large carrot, finely chopped. 2 large leeks, finely chopped. 5-10 fungus mushroom, finely chopped.
For a non-prawn/shrimp version: replace with 3 asian sausage and pork mince
- Marinate shrimp and pork separately with minced garlic, 1/2 teaspoon pepper, 1 teaspoon salt for each. NEVER marinate shrimp or prawn with fish sauce coz that will “stink” your dish up.
- Over high heat pan, pour in 2 tspn of cooking oil, add in the pork first, stir well
- Add 1/2 tspn of sugar, stir well for another 3mins
- Add in the shrimps
- Season with some 1 tablespoon of fish sauce then turn off the heat right away. Leave to rest
- Place chopped spring onion in a large bowl, pour in cooking oil to the top, sprinkle a bit of sugar. Microwave for 2mins. Leave to rest
- Pour 250ml of boiling water into a mixing bowl of tapioca scratch. Mix well and knead until the dough is smooth and soft. Place the dough in a plastic bag. If the dough does dry, tab a bit of hot water outside the dry part, then knead them again.
- Divide the dough into small balls, flatten and shape each into a round piece of dough
- Place the filling in the center and fold the dough over. Pinch the edges together to seal.
- Place dumplings into a pot of boiling water over high heat, when you see them floating, allow them to cook an additional 1-2 mins then move them into a bowl of cold water (or with ice), then into the spring-onion oil.