Bánh Bột Lọc Burger

Bánh Bột Lọc Burger is a delightful fusion of traditional Vietnamese flavors and modern burger aesthetics, featuring chewy tapioca flour buns filled with savory shrimp and pork. This gluten-free dish offers a unique twist on classic burgers, making it a perfect option for adventurous eaters.

Ingredients

• Tapioca flour - 200 grams
• Water - 150 ml
• Salt - 1/2 teaspoon
• Shrimp - 100 grams, peeled and deveined
• Ground pork - 100 grams
• Garlic - 2 cloves, minced
• Fish sauce - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Cilantro - 2 tablespoons, chopped
• Cucumber - 1/2, sliced
• Lettuce leaves - 4
• Chili sauce - to taste
• Cooking oil - for frying

Steps

1. In a bowl, combine tapioca flour, water, and salt to make a smooth batter.
2. Heat a non-stick skillet over medium heat and lightly grease it with cooking oil.
3. Pour a ladle of the batter onto the skillet to form small round disks, about 10 cm in diameter. Cook for 2-3 minutes on each side until translucent and slightly golden. Set aside.
4. In a pan, heat a bit of oil, add minced garlic, and sauté until fragrant.
5. Add shrimp and ground pork, cooking until the shrimp turns pink and the pork is cooked through, about 5-7 minutes.
6. Stir in fish sauce, black pepper, and cilantro, mixing well. Remove from heat.
7. To assemble the burgers, place a tapioca disk on a plate, add a layer of lettuce, spoon some of the shrimp and pork mixture on top, and add cucumber slices.
8. Top with another tapioca disk, drizzle with chili sauce if desired, and serve immediately.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• High in protein from shrimp and pork, supporting muscle health.
• Low in gluten, making it suitable for individuals with gluten intolerance.

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