Full recipe in English and Vietnamese at http://danangcuisine.com/?p=660<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br /><br />Ingredients<br />400gr tapioca starch<br />200gr shrimp<br />Ingredients<br />For the dough<br />400g (14 oz) tapioca starch<br />250ml water (1 cup) boiling hot water<br />For the filling<br />200g (7 oz) shrimps, deveined and diced<br />200g (7 oz) pork belly, diced<br />1 tsp minced shallot<br />1 tsp minced garlic<br />Salt & pepper<br />½ tsp paprika powder<br />2 tsp vegetable oil<br />1 tbsp sugar<br />1 tbsp fish sauce<br />For garnish<br />100g spring onion, chopped<br />¼ cup vegetable oil<br />Cilanto and fresh red chili, choppped<br />Vietnamese dipping fish sauce "nuoc cham" http://youtu.be/OrUZzchXGzo<br /><br />More Vietnamese BANH recipes: http://www.youtube.com/playlist?list=PLD7F41742003A3D20<br /><br />Soundtrack by Le Cat Trong Ly - "It's so great to be a girl"
