Chè Bột Lọc Heo Quay (Vietnamese Savory Tapioca Dumplings with Crispy Pork)
Món truyền thống · Vietnamese
A classic Vietnamese dessert soup featuring chewy tapioca dumplings filled with savory crispy pork, simmered in a sweet and slightly salty coconut milk broth. The contrast between the soft, chewy dumplings and the crunchy pork is a signature element.
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Nguyên liệu
- Tapioca starch200g
- Pork belly250g
- Coconut milk400ml
- Palm sugar150g
- Pandan leaves3-4
- Salt1 tsp
- Water100ml
- Vegetable oil2 tbsp
Các bước
- 1
Prepare the crispy pork: Cut pork belly into small cubes. Season with salt and pepper. Roast in a preheated oven at 200°C (400°F) for 25-30 minutes until crispy and golden brown. Let cool and chop finely.
- 2
Make the tapioca dough: In a bowl, combine tapioca starch with 100ml of water and a pinch of salt. Mix until a smooth, pliable dough forms. Knead briefly.
- 3
Form the dumplings: Take small portions of dough, flatten them, place a small piece of crispy pork in the center, and seal to form small, round dumplings.
- 4
Cook the dumplings: Bring a pot of water to a boil. Gently drop the tapioca dumplings into the boiling water. Cook until they float to the surface (about 5-7 minutes). Remove with a slotted spoon and rinse briefly in cold water to prevent sticking.
- 5
Prepare the coconut broth: In a saucepan, combine coconut milk, palm sugar, and a pinch of salt. Heat gently, stirring until the sugar dissolves. Add pandan leaves tied in a knot. Simmer for 5 minutes.
- 6
Assemble the dessert: Remove pandan leaves from the broth. Add the cooked tapioca dumplings to the warm coconut broth. Simmer for another 2-3 minutes to allow flavors to meld.
- 7
Serve: Ladle the Chè Bột Lọc Heo Quay into bowls. Ensure each serving has plenty of dumplings and broth. Garnish with a few extra crispy pork bits if desired.
