30-Minute Bánh Bột Lọc (Vietnamese Tapioca Dumplings)

Bánh Bột Lọc, often lovingly called the “Vietnamese Tamale,” is a chewy tapioca dumpling that hails from Central Vietnam. Traditionally, it takes quite some time to prepare—but thanks to a little shortcut I picked up from Vietnamese home cooks, this version stays simple without sacrificing that signature banana leaf fragrance

What is Bánh Bột Lọc?

In Vietnamese, bánh is a catch-all word for all things flour-based—sweet or savory. Think Bánh Chuối Hấp (steamed banana cake), Bánh Pa Tê Sô (Vietnamese meat pies), or even Bánh Phở (the rice noodles in Phở).

Bột lọc is the local term for tapioca starch in Central Vietnam. Combine the two, and you get Bánh Bột Lọc—a chewy dumpling that’s a Central Vietnamese favorite, especially in places like Huế, Quảng Bình, and Quảng Trị. Traditionally, they’re wrapped in banana leaves and steamed, which gives them that signature aroma. This version is called Bánh Bột Lọc Lá.

Head a bit further south to coastal provinces like Ninh Thuận and Bình Thuận, and you’ll find Bánh Bột Lọc Trần—the “naked” version, made without banana leaves and usually boiled instead of steamed.

The traditional filling is a savory-sweet mix of shrimp and pork belly, though the vegan version swaps in mung bean paste. And of course, no Bánh Bột Lọc is complete without a drizzle of sweet and tangy Vietnamese dipping fish sauce.

My version? It’s the lazy-day twist on the leaf-wrapped kind—no wrapping, no kneading, but still all the flavor.

Ingredients

• Tapioca Starch – This is the heart of Bánh Bột Lọc. Made from cassava root, tapioca starch is what gives the dumplings their signature chewy texture. It’s a staple across Asian cooking—you’ll find it in everything from Vietnamese honeycomb cake to Taiwanese boba pearls.
• Boiling Water – Don’t skip this step. Boiling water activates the starch, helping it absorb moisture and turn into a smooth, stretchy dough. It’s a bit like the Tangzhong/Yudane method in Asian baking, just with tapioca instead of flour.
• Glutinous Rice Flour – I like to add just a touch to keep the texture from getting too gummy. If you don’t have any on hand, feel free to swap it with a bit of potato starch, wheat flour, or even more tapioca starch.
• Banana Leaves – You’ll need two pieces—one to line your steaming plate and another to cover the dumplings. They give that signature aroma I love. If you can’t find banana leaves, baking paper is a fine backup.

• Small Shrimp – In Vietnam, we usually use tiny shrimp with the shells still on—just snip off the heads. If you’re using bigger shrimp, peel and devein them, then cut into smaller pieces.
• Pork Belly – Slice into little bite-sized chunks. It adds richness and pairs beautifully with the shrimp.
• Paprika Powder – I use this for a pop of color. Traditionally, annatto oil does the job, but paprika is easier to find and works well.
• White Scallion Stalks or Shallots – They bring in that mellow, fragrant note that rounds out the filling.
• Seasoning – Just a simple mix of fish sauce, sugar, and a bit of chicken bouillon powder for that sweet-savory balance I always crave in Vietnamese food.
• Mỡ Hành – This fragrant Vietnamese scallion oil is made with chopped green onions, a pinch of salt, and hot oil poured over to sizzle everything into perfection. It’s simple, but it makes everything taste better.
• Nước Chấm – The classic Vietnamese dipping sauce. For Bánh Bột Lọc, it’s usually a light mix of fish sauce, water, sugar, and chili—no garlic this time. Just enough to balance out the richness of the dumplings.

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