Bánh Dá Lợn (Crispy Tapioca Cake)

Step 1

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

Step 2

Add garlic and cook for 30 seconds until fragrant.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

Repeat with remaining dough and filling to make 4 cakes.

Step 10

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

Step 11

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

Step 12

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