You have one of the most unique way of making banh bot loc tran that I know of. Your technique is a bit tedious and time consuming but it definitely help keep the dough intact and one can put more filling in and not have to afraid that it will poke through the dough. I knead the tapioca with boiling water, roll the dough flat into round then put the filling in. As result the filling tend to poke through the dough and the water leak into it when boiling. As always I always learn something new from your video
Glad you found my video helpful. LOL...I find kneading, rolling, cutting and shaping the dough tedious. I've tried all different methods and this one is the fastest for me.
Brilliant way of using the parchment paper, you never failed to give us the best trick in cooking , never seen anyone do that before , only with plastic wrap, love the idea Chị Trang , Thank you !
I always watch videos with subtitles and it wasn't until half way through that I realized the subtitles were sit generated... she speaks clearly enough for the AI to do an almost perfect transcript...
My mom is from Vietnam but pretty much only makes eggrolls for us, so I'm so happy to find your youtube and website and learn to make some of my favorite Vietnamese dishes myself! Thanks so much!
My son asked me to cook this Banh bot loc, I am very happy to find your recipe, It looks yummy and your method is easy. Thank you! I am going to cook it tomorrow. Thank you again!
The last time I boiled the dumplings and they broke apart although they were very clear in color and tasted yummy. This time, I make the dumpling skin by mixing together 400g tapioca flour + 1/2 tsp salt + 2 tsp oil + 600ml water and use your method to continue. I steam them in a bamboo steamer for 15-17mins (the water must boil hard while steaming), they come out much better (no breaking apart, chewy and taste super good). Anyone who has the same problem like me must try this!!! 😋
Your take this time is really interesting chi. It's easy and the hands wouldn't suffer from heat. the dough looks chewy and translucent. Definitely a twist from normal way. Though I like banh bot loc goi la chuoi more, i might try your way for fun soon.
+May Lily I love the version with banana leaves too but it's a bit more work. Thanks for checking out my video and I hope you give this method a try! 😃
hi Trang, it was sooooo yummy, my kids really like it, they told me to make it more often.. this was the second time our family ate this. we remembered that on last summer we went to California we ate it. In Canada Vietnamese restaurants they don't have that complicates Vietnamese food only....Pho, rice and sub are popular. everyone in our family said Thank you again Trang!!!
Thank you Huong. I am glad you liked my recipe twist. Everyone in my family loves these dumplings so I had to come up with a way to make more, faster :)
this was such a great recipe thank you!!!! so much!!! I don't know what sides I should make with it... I know I can eat like two dozen of them soo good
Wow! Thank you so so much for this awesome technique 😍😍😍I’m gonna try it right now lol was going through my other go-to videos to make banh bot loc and I’m so glad I found yours :) I think it will be a lot easier for me
Thank you for the recipe and video Trang! Everything is spot on as always in the case of your recipes. And without your parchment paper method, using banana leaves, I would never have been able to make a hundred of them in half a day. I do have a few difficulties. 1) I was not able to get the dough liquid and smooth enough to pour it into a bowl and to spread it easily on the paper. 2) Since they are so tiny I could not get the filing entirely covered by the dough many times, so I could not consider boiling the dumplings, had to steam them. 3) After getting them out of the freezer, some paper wraps fell out after only a few days. I wonder if they will all fall out after a longer period. Autumn
Hi Autumn, cooking the batter to just the right thickness may take a few tries.The timing is key and a few extra seconds on the heat can make the batter really thick. Keep in mind, the batter continues to thicken after it's removed from the heat. You can make the dumplings bigger if you'd like. Regardless of size, you should be able to boil or steam them. It's common for the parchment paper to fall off after boiling or freezing. The parchment paper is used as a tool to make the dumplings faster. If they fall off, it's really ok. I hope you'll give it another try. I think your first attempt had good results and that's amazing that you made 100 dumplings! Great job! :)
That's clever idea to use parchment paper to wrap. Can I make more and keep them in freezer for another day? I'm thinking of keep the parchment paper on then put them in plastic bag.
Hi! Is it possible to prepare the dumplings and keep them in the fridge until next day, or is it preferable to cook them and then keep them in the fridge until usage?
If you want to make a dough you can shape, use less water and mix the dough until you get a smooth and stretchy dough. You can then shape into balls and boil or steam. Good Luck!
Sorry I haven't tried it with potato starch but it would be a good substitute for the tapioca flour. If you try it, please share your results. Good Luck!
Interesting way to make this dish. Is it safe to boil parchment paper? I'm not a fan of boiling anything like aluminum foil, plastic wrap or paper as I feel chemicals used in the processing of such items may leak into the food.
I went to your website to look for that pink head small spatula you used to remove the dumpling to the plate, but could not find it. Where did you buy it and under what brand? It looks so precious :-)
Hi Wendy, I bought it many years ago at TJMaxx and it's one of my favorites. It's Prep Solutions by Progressive Mini Silicone Spatula. Here are two links: amzn.to/2OaE7zi amzn.to/2IivAVi Unfortunately, I can't seem to find it in pink. I'd love to get another one. :)
+Michael Penkalski Hi, freeze the uncooked dumplings. (up to 3 months when sealed well.) Boil or steam the dumplings when you want some. There's no need to thaw. Enjoy!
Yes, the dumplings wrapped in banana leaves and steamed are another variation. These are called Bánh Bột Lọc Trần. "Trần" means "naked" or unwrapped. :)
Hi Juliet, yes you can make everything the day ahead and refrigerate. It'll taste just fine. To serve the following day, steam them gently to reheat. Optionally, make the dumplings and then freeze. The next day boil or steam the dumplings. Good Luck and let me know how it turns out for you!
Can these be premade and frozen before cooking? Thank you for sharing, this seems so much easier that those ones I've seen where you have to roll each dough disk out by hand....
oh, I need help! I have been trying so hard with the batter but it's too watery. I've added the correct measurements and made sure the heat was low, but it's still too watery. please help!
Hi!, please do not call this 'Banh Bot Loc' a "dumpling" dish. They are completely two different dishes. 1. 'Dumpling' use all purpose flour, while 'Banh Bot Loc' use Tapioca flour/starch(this gives it a unique clear transparent property after cooking). 2. 'Dumpling' wraps are made by kneading the all purpose flour into a dough. 'Banh Bot Loc' is whisk(or mix) into a wet liquid paste. 3. 'Dumpling' can be steam, boil, or pan fry. 'Banh Bot Loc is cooked by steam only. 4. 'Dumpling' use ground pork(sometimes with added chopped shrimp?) and other vegetable ingredients as filling. 'Banh Bot Loc' use whole shrimp(without the head) and thinly sliced pork belly as filling. 5. 'Dumpling' filling(ground pork mix) usually wrap raw before cooking. 'Banh Bot Loc' filling(pieces of sliced pork and shrimp) are fully cooked by pan fry before it gets wrap up in tapioca paste. these are two completely different animals. I don't know why some people calls this 'Dumpling' is beyond me. 'Banh' means "Cake"(or a form of pastry). 'Bot' means "flour"(Tapioca flour in this case, a gluten free ingredient). 'Loc' means "Steamed or boiled" The best translation I can come up with is...."Banh Bot Loc" means a "Thin Steamed Tapioca Flour Cake" with shrimp and pork belly filling in the center. This is another good healthy Vietnamese dish, since Tapioca flour/starch is one of the purest gluten free ingredient in cooking. I just wish people to stop confusing this Vietnam national dish with 'Dumpling'.
+May Bao Hi May, I appreciate your thorough explanations and some Viet dishes are difficult to translate correctly. In most cases, I use names which are common and familiar to viewers albeit they may not be the most accurate from a culinary perspective. I like your translation and will add it to the video title. Thanks for stopping by 😃
I understand, Vietnamese language is very difficult to translate sometimes, but it's not always impossible. It's terrified me when I see someone refer 'Banh Bot Loc' as a 'Dumpling', when it has zero property of a dumpling. It terrifies me when I see a Vietnam national dish is being lost through translation. Banh Bot Loc has a small history behind it. I believed it was created as a snack for the Royal family in Hue. Hue is located in the middle region of Vietnam(for those who's not familiar with Vietnam). I have seen a lot of video about this 'Banh Bot Loc' dish being wrongly name as a 'Dumpling'. This dish deserves it own identity. Don't be afraid to give it a proper name. You'll probably the first to do so.
The traditional way of making "banh bot loc tran" is kneading the tapioca flour and fold it in to shape. So it can be called "dumpling" in some way. :) I'm sorry if there are mistake because my English skill is not very good
By the way, you should consider watching other recipes of "banh bot loc tran" because she has simplify the recipe so much that it become different from the traditional recipe. :) I'm sorry if there are mistake because my English skill is not very good
you may like pork and shrimps together but the law of catering doesn't allow these two meats together one is so delicate and other one is too too. strong and it creates sickness sickness eewo dirty
khalida malik this is a traditional vietnamese dish, it is fully cooked and people have been eating this for centuries and no one has gotten sick. Please educate yourself before you make comments on other cultures food
+khalida malik Lol...I guess you won't be making this dish. Shrimp and pork combination are perfectly acceptable in Asian cuisine and quite delicious! Thanks for stopping by. 😃
@Khalida malik- Really?, have you ever eat chinese shrimp fried rice?. This is a very common dish that's served all over the world by the chinese. I will let you in on a little secret...The sausage that they use in the fried rice is made of pork, surprise?. I'm pretty sure other culture also have dishes that serves shrimp and pork together. This is just to show how ignorant you are. Please, go back to make fish'n chip, cause these type of dishes are too dangerous for you. Tsk! tsk! tsk!, should never allow little kid to play with fire.
You have one of the most unique way of making banh bot loc tran that I know of. Your technique is a bit tedious and time consuming but it definitely help keep the dough intact and one can put more filling in and not have to afraid that it will poke through the dough. I knead the tapioca with boiling water, roll the dough flat into round then put the filling in. As result the filling tend to poke through the dough and the water leak into it when boiling. As always I always learn something new from your video
Glad you found my video helpful. LOL...I find kneading, rolling, cutting and shaping the dough tedious. I've tried all different methods and this one is the fastest for me.
Brilliant way of using the parchment paper, you never failed to give us the best trick in cooking , never seen anyone do that before , only with plastic wrap, love the idea Chị Trang , Thank you !
+vinny lee Thanks Vinny, I find this method to be easier and faster. Hope you give it a try and share your results!
I always watch videos with subtitles and it wasn't until half way through that I realized the subtitles were sit generated... she speaks clearly enough for the AI to do an almost perfect transcript...
+xxLastFan Thank you!
My mom is from Vietnam but pretty much only makes eggrolls for us, so I'm so happy to find your youtube and website and learn to make some of my favorite Vietnamese dishes myself! Thanks so much!
+Tara --- Welcome! I hope you find some recipes to try and stop back to share your results. Happy Cooking! 😀
My son asked me to cook this Banh bot loc, I am very happy to find your recipe, It looks yummy and your method is easy. Thank you! I am going to cook it tomorrow. Thank you again!
Awesome! I am glad you're giving the recipe a try. I hope you'll stop back and share your results. :)
The last time I boiled the dumplings and they broke apart although they were very clear in color and tasted yummy. This time, I make the dumpling skin by mixing together 400g tapioca flour + 1/2 tsp salt + 2 tsp oil + 600ml water and use your method to continue. I steam them in a bamboo steamer for 15-17mins (the water must boil hard while steaming), they come out much better (no breaking apart, chewy and taste super good). Anyone who has the same problem like me must try this!!! 😋
Thanks for sharing your modified recipe and tips! :)
Cám ơn Trang rất ... rất ...nhiều...đã chia sẻ cách làm bánh bột lọc. Rất sáng tạo và nhanh. Love...love ... Your channel
Thank you Irene. I am glad you like this recipe. Good Luck!
Thanks for a quick response. I'm going to try to make it as an appetizer this coming holiday. More power to your program.
Thank you Trang. Love your voice and love your clear, short instructions.
Tried these and I LOVE THEM! It was such an easy delicious recipe, besides building some serious muscle making the tapioca mixture.
Definitely, i will try to do it this weekend. I am sure it's alot easier and faster. I will let you know my result. Thanks again
Your take this time is really interesting chi. It's easy and the hands wouldn't suffer from heat. the dough looks chewy and translucent. Definitely a twist from normal way. Though I like banh bot loc goi la chuoi more, i might try your way for fun soon.
+May Lily I love the version with banana leaves too but it's a bit more work. Thanks for checking out my video and I hope you give this method a try! 😃
Thanks for all yummiii recipes😊❤
My pleasure 😊
Good trick of your way ! Thanks for sharing
the parchment paper trick sure is smart! Imma subscribe this channel
Glad you liked it. Thanks for subscribing. :)
Hi Trang,
thank you so much for sharing this video, I can't wait to make this delicious to my family.
Hi May, I am glad you like the video. Let me know how it turns out for you! :)
hi Trang,
it was sooooo yummy, my kids really like it, they told me to make it more often.. this was the second time our family ate this.
we remembered that on last summer we went to California we ate it.
In Canada Vietnamese restaurants they don't have that complicates Vietnamese food only....Pho, rice and sub are popular.
everyone in our family said Thank you again Trang!!!
Looks delicious, thanks for sharing Trang!
+Midnight Cravings You're welcome! Thanks for stopping by. 😃
This is the best technique I have seen. You are so creative. This solve all my concern. Thank you!
I hope you give it a try. It's easy and you can make a lot quickly. Enjoy!
I love to eat this, but I never knew how to make it. Thanks for the recipe! Using parchment paper definitely makes it easier.
To make the tapioca into a dough, you can add another cup of the dry powder to the cooked mixture, instead of using parchment paper.
Omg, I am very amazed. I never thought of making it this way.
Awesome !!! (y)
Thanks! It's easier and faster...less cooking, more eating! :)
rat thich phan dung giay nen tao hinh banh,cam on nhieu.
Thank you ban!
Yummy recipe and excellent video. Thank you.
Thanks for all You recipi enjoy cooking with you..
My pleasure Amy! Thanks for joining me :)
Your foods presentation so beautiful as well. You're so so creative and talented 👍👍👍👍👍
Thank you for the kind words. I really appreciate it.
Very creative ! Love it thank you
You're welcome! Thank you for watching!
you have a very interesting way to make this dish and it works like a charm :). Thanks so much for sharing, love the presentation at the end!!
Thank you Huong. I am glad you liked my recipe twist. Everyone in my family loves these dumplings so I had to come up with a way to make more, faster :)
my family loves these too, but it's so time consuming to make them, but I think your method is the winner now :D
I made this today, thank you for this receipe 😊
My pleasure! I hope you enjoyed this wonderful dish!
this was such a great recipe thank you!!!! so much!!! I don't know what sides I should make with it... I know I can eat like two dozen of them soo good
This is often a snack or small appetizer so anything you serve with it would be delish. If you eat two dozen, would there be room for sides? :P
Watching your videos make me so hungry 😋
My job is done! :)
For sure I am going to make it, thank you!!
+Becky Ezra Awesome! Enjoy!
Wow! Thank you so so much for this awesome technique 😍😍😍I’m gonna try it right now lol was going through my other go-to videos to make banh bot loc and I’m so glad I found yours :) I think it will be a lot easier for me
you always have good ideas
+Thi Vo Thanks so much!
Such a great video! Thank you so much.
You're very kind. Thank you for watching!
This looks amazing!! Thank you!
Hope you give the recipe a try.
wow this looks so amazing i will make this for sure... thank you for your recipe
You're welcome! Hope you try the recipe.
You're so talented, your house so clean and beautiful!
Thank you! You're very sweet!
Brilliant...
This recipe is a absolute win! Thank you
+Que-Anh Phan Thank you. Hope you make some you enjoy!
Thank You! ✌️❤️😁
My pleasure. Thank you for watching my videos. :)
Love this video.. can you mention freezing tips so it can be eaten next time.. how long does it last in the freezer? Thanks!
good idea. I like this recipe thank you/
Excellent thank you very much 👍❤️
I needed to know what this is. Didn’t know the name because my Vietnamese is bad but I typed in steam shrimp Vietnamese and found it. Thank you!
Cách tạo hình bánh sáng tạo và bánh nhìn ngon lắm ạ!
Thank you Thảo. Hope you give the recipe a try. :)
Wow wow wow
Thank you for the recipe and video Trang! Everything is spot on as always in the case of your recipes. And without your parchment paper method, using banana leaves, I would never have been able to make a hundred of them in half a day. I do have a few difficulties. 1) I was not able to get the dough liquid and smooth enough to pour it into a bowl and to spread it easily on the paper. 2) Since they are so tiny I could not get the filing entirely covered by the dough many times, so I could not consider boiling the dumplings, had to steam them. 3) After getting them out of the freezer, some paper wraps fell out after only a few days. I wonder if they will all fall out after a longer period. Autumn
Hi Autumn, cooking the batter to just the right thickness may take a few tries.The timing is key and a few extra seconds on the heat can make the batter really thick. Keep in mind, the batter continues to thicken after it's removed from the heat. You can make the dumplings bigger if you'd like. Regardless of size, you should be able to boil or steam them. It's common for the parchment paper to fall off after boiling or freezing. The parchment paper is used as a tool to make the dumplings faster. If they fall off, it's really ok. I hope you'll give it another try. I think your first attempt had good results and that's amazing that you made 100 dumplings! Great job! :)
Thank you for sharing!!!! ♥️♥️
I bought a flour used for making this. Can I use this flour to make har gao wrapper? Thanks.
thanks. for great video
My pleasure! I hope you give the recipe a try. :)
Ngon quá chị ơi, chị thật khéo tay
+Su San Thank you em! 😃
OMG, I like the way you do the dumpling. It looks so good, so easy and very neat. Thank you so much for your recipe.
+Hoa Le Thanks Hoa! You can definitely make the dumplings faster with this method and it is easy. Hope you give it a try!
That's clever idea to use parchment paper to wrap.
Can I make more and keep them in freezer for another day? I'm thinking of keep the parchment paper on then put them in plastic bag.
That's what I do. I make extras and then freeze in a plastic bag. When I am craving some, I just boil and enjoy!
requesting: Vietnamese banquet please?
amazing, thank you!
can you please do a video on banh duc with coconut.
Yes, i will! :)
Hi! Is it possible to prepare the dumplings and keep them in the fridge until next day, or is it preferable to cook them and then keep them in the fridge until usage?
is there a way to use tapioca flour to form into a ball and stuff it with meat instead of using tapioca pearls?
If you want to make a dough you can shape, use less water and mix the dough until you get a smooth and stretchy dough. You can then shape into balls and boil or steam. Good Luck!
Can i use potato starch instead? No tapioca flour available here .
Sorry I haven't tried it with potato starch but it would be a good substitute for the tapioca flour. If you try it, please share your results. Good Luck!
Interesting way to make this dish. Is it safe to boil parchment paper? I'm not a fan of boiling anything like aluminum foil, plastic wrap or paper as I feel chemicals used in the processing of such items may leak into the food.
It's safe to boil parchment paper. Optionally wrap in banana leaves. Enjoy!
I went to your website to look for that pink head small spatula you used to remove the dumpling to the plate, but could not find it. Where did you buy it and under what brand? It looks so precious :-)
Hi Wendy, I bought it many years ago at TJMaxx and it's one of my favorites. It's Prep Solutions by Progressive Mini Silicone Spatula. Here are two links: amzn.to/2OaE7zi
amzn.to/2IivAVi
Unfortunately, I can't seem to find it in pink. I'd love to get another one. :)
Is there a point during the preparation or after the cooking when one might be able to freeze these?
+Michael Penkalski Hi, freeze the uncooked dumplings. (up to 3 months when sealed well.) Boil or steam the dumplings when you want some. There's no need to thaw. Enjoy!
My friend gave me dumplings that seem very similar to this but they aren't half circles and wrapped in leaves. Is that another way to cook these?
Yes, the dumplings wrapped in banana leaves and steamed are another variation. These are called Bánh Bột Lọc Trần. "Trần" means "naked" or unwrapped. :)
Hi! Can you tell me where you got your chopping block?
Great recipe! You made it look so simple. I love your cutting broad, can I ask where you got it from? All the best to you.
Hi Phuong, I purchased it from Amazon. Here's a link: amzn.to/2gscuC8
+RunAwayRice thank you😊
Can I make the entire dumpling day ahead. Would it still taste alright?
Hi Juliet, yes you can make everything the day ahead and refrigerate. It'll taste just fine. To serve the following day, steam them gently to reheat. Optionally, make the dumplings and then freeze. The next day boil or steam the dumplings. Good Luck and let me know how it turns out for you!
Chi huong dan de hieu ro rang
Cam on Chi
Chuc Chi suc khoe & thanh cong
Thank you em for your kind words! Much love!
Cool.
Can these be premade and frozen before cooking? Thank you for sharing, this seems so much easier that those ones I've seen where you have to roll each dough disk out by hand....
Yes, you can do that.
Is the filling sweet or salty?
oh, I need help! I have been trying so hard with the batter but it's too watery. I've added the correct measurements and made sure the heat was low, but it's still too watery. please help!
Hi, increase the heat just a bit more and the the mixture will start to thicken.
I really interested your recipes, make small potions, it's easy to follow you,
Thank you for your interest. I hope you find a recipe to try.
can we make a soupe with this
+othman chigr Sure, give it a try and see if you like it!
Very good idea chi Trang. Can we use wax paper instead of parchment paper?
Wax paper is not heat-resistant em. I don't recommend using it.
You can replace the shrimp and pork with mashed mung bean for delicious vegetarian version :)
+黃紫天 That's a tasty vegetarian alternative. Thank you for sharing! 😃
Can I hire you for my home personal Chef 👨🍳
Haha! When can I come over? :P
Very nice,but waaaay to involved. Some things i’ll let the restaurant do.
Hi!, please do not call this 'Banh Bot Loc' a "dumpling" dish. They are completely two different dishes.
1. 'Dumpling' use all purpose flour, while 'Banh Bot Loc' use Tapioca flour/starch(this gives it a unique clear transparent property after cooking).
2. 'Dumpling' wraps are made by kneading the all purpose flour into a dough. 'Banh Bot Loc' is whisk(or mix) into a wet liquid paste.
3. 'Dumpling' can be steam, boil, or pan fry. 'Banh Bot Loc is cooked by steam only.
4. 'Dumpling' use ground pork(sometimes with added chopped shrimp?) and other vegetable ingredients as filling. 'Banh Bot Loc' use whole shrimp(without the head) and thinly sliced pork belly as filling.
5. 'Dumpling' filling(ground pork mix) usually wrap raw before cooking. 'Banh Bot Loc' filling(pieces of sliced pork and shrimp) are fully cooked by pan fry before it gets wrap up in tapioca paste.
these are two completely different animals. I don't know why some people calls this 'Dumpling' is beyond me.
'Banh' means "Cake"(or a form of pastry).
'Bot' means "flour"(Tapioca flour in this case, a gluten free ingredient).
'Loc' means "Steamed or boiled"
The best translation I can come up with is...."Banh Bot Loc" means a "Thin Steamed Tapioca Flour Cake" with shrimp and pork belly filling in the center. This is another good healthy Vietnamese dish, since Tapioca flour/starch is one of the purest gluten free ingredient in cooking.
I just wish people to stop confusing this Vietnam national dish with 'Dumpling'.
+May Bao Hi May, I appreciate your thorough explanations and some Viet dishes are difficult to translate correctly. In most cases, I use names which are common and familiar to viewers albeit they may not be the most accurate from a culinary perspective. I like your translation and will add it to the video title. Thanks for stopping by 😃
I understand, Vietnamese language is very difficult to translate sometimes, but it's not always impossible. It's terrified me when I see someone refer 'Banh Bot Loc' as a 'Dumpling', when it has zero property of a dumpling. It terrifies me when I see a Vietnam national dish is being lost through translation. Banh Bot Loc has a small history behind it. I believed it was created as a snack for the Royal family in Hue. Hue is located in the middle region of Vietnam(for those who's not familiar with Vietnam). I have seen a lot of video about this 'Banh Bot Loc' dish being wrongly name as a 'Dumpling'. This dish deserves it own identity. Don't be afraid to give it a proper name. You'll probably the first to do so.
Hi May, you are very passionate and I admire that. Thank you for sharing your comments in a constructive and positive way. :)
The traditional way of making "banh bot loc tran" is kneading the tapioca flour and fold it in to shape. So it can be called "dumpling" in some way. :) I'm sorry if there are mistake because my English skill is not very good
By the way, you should consider watching other recipes of "banh bot loc tran" because she has simplify the recipe so much that it become different from the traditional recipe. :) I'm sorry if there are mistake because my English skill is not very good
Chi Oi, Lam On chi dum em 1 Goi bot nang 400 gr, Cho Bao Nhieu Nuoc? Bot loc Tran, Rat Cam On.
you may like pork and shrimps together but the law of catering doesn't allow these two meats together one is so delicate and other one is too too. strong and it creates sickness sickness eewo dirty
khalida malik this is a traditional vietnamese dish, it is fully cooked and people have been eating this for centuries and no one has gotten sick. Please educate yourself before you make comments on other cultures food
I am British qualified chef for your information
+khalida malik Lol...I guess you won't be making this dish. Shrimp and pork combination are perfectly acceptable in Asian cuisine and quite delicious! Thanks for stopping by. 😃
khalida malik are you a Vietnamese qualified chef?
@Khalida malik- Really?, have you ever eat chinese shrimp fried rice?. This is a very common dish that's served all over the world by the chinese. I will let you in on a little secret...The sausage that they use in the fried rice is made of pork, surprise?. I'm pretty sure other culture also have dishes that serves shrimp and pork together. This is just to show how ignorant you are. Please, go back to make fish'n chip, cause these type of dishes are too dangerous for you. Tsk! tsk! tsk!, should never allow little kid to play with fire.