Bánh Dá Lợn (Crispy Tapioca Cake)

Ingredients

• 1.5 cups tapioca starch
• 1 cup boiling water
• ½ tsp salt
• 8 oz shiitake mushrooms, finely chopped
• 3 oz shallots, thinly sliced
• 2 cloves garlic, minced
• 1.5 tbsp fish sauce
• ½ tsp sugar
• 3 tbsp olive oil, divided
• ¼ cup fresh cilantro, chopped
• 1 whole lime (halved)
• ¼ tsp black pepper

Instructions

1. 1

   Heat 1.5 tbsp oil in a skillet over medium-high. Add shallots and cook until softened and lightly golden, ~4 minutes.

2. 2

   Add garlic and cook for 30 seconds until fragrant.

3. 3

   Add mushrooms and cook, stirring, until liquid evaporates and edges brown, ~6 minutes.

4. 4

   Stir in fish sauce and sugar. Remove from heat and cool to room temperature.

5. 5

   Pour boiling water into tapioca starch and salt. Stir until a sticky, uniform dough forms, ~2 minutes.

6. 6

   Let cool for 5 minutes until you can handle it. The dough should be warm, pliable, and slightly sticky.

7. 7

   Divide dough into 4 equal pieces. Flatten one piece into a 5-inch round on plastic wrap.

8. 8

   Spread 2 tbsp filling onto the round, leaving a 0.5-inch border. Fold sides up and seal into a rectangle or square.

9. 9

   Repeat with remaining dough and filling to make 4 cakes.

10. 10

    Heat remaining 1.5 tbsp oil in a large skillet over medium-high until shimmering.

11. 11

    Pan-fry cakes 3–4 minutes per side until edges are golden and crispy. Do not move cakes while frying.

12. 12

    Transfer to a plate. Sprinkle with cilantro, black pepper, and a squeeze of lime. Serve warm.

Tools you’ll need

• large mixing bowl
• wooden spoon or spatula
• 12-inch skillet
• plastic wrap
• cutting board
• chef's knife
• measuring cups and spoons

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