Directions

• Marinate the shrimp with fish sauce, shallots, sugar and pepper for about 30 minutes.
• Heat 2 tablespoons of cooking oil, when hot, add about 1 tsp annato seeds. Continue heat to allow color to steep into oil. Once red, strain seeds. Fry the small pieces of pork belly in annatto seed oil until cooked. It will be a nice red color. Drain off excess oil from the pork belly. 
• Fry onions in oil until golden brown and drain. Save onion infused oil and set aside. (If you want to skip this step, just buy the pre-fried onions and use plain olive oil)
• Now you’re ready to make the dough. Making the dough the proper consistency is the hardest part of this dish. Do not follow the instructions on the back of the package. It’s the directions for making banh bot loc in banana leaves. Add flour package to mixing bowl. Bring 1.5 cups of water to boil and add mixing bowl. Immediately begin stirring with spatula. After about 1 minute when the water is less hot, use your hands to knead and mix the flour well. The dough should be a bit pliable, sort of the consistency of playdough–add a bit more water if it is too dry.
• Pinch all ball of dough about the size of a quarter and flatten to make into a small circle. Make sure the center of the dough is slightly thicker than the edges. Add a piece of shrimp and pork belly to the center and fold over, pinching the edges together. Use a fork to crimp the edges for a nice decorative touch. Keep hands dusted with a bit of flour for easier handlings of dough.
• Bring a large pot of water to boil. Add the banh bot loc and boil for about 10 minutes, stirring occasionally. The banh bot loc will float to the top. Strain and place in a cold water bath about 2-3 minutes. Drain well in colander and place in container. Now add about 3 tbs of onion infused oil and generous amounts of fried onions and gently mix well. This will keep the dumplings from sticking together.
• Your banh bot loc is ready to serve with nuoc mam cham, pickled carrots and daikon.​