Gosto Lagos

Recipe of Vietnamese Clear Tapioca Dumplings (Bánh Bột Lọc) by Gosto Lagos

Ingredients for the dough:

Ingredients for the filling:

Ingredients (for 10-12 servings):

12 cups cold water
1 whole organic chicken
1 or 2 cup bamboo shoots
1 red bell pepper, skinned off and chopped
1/2 cup garlic
1/2 or 1 tablespoon Red curry paste, depending on your taste preferences (1/2 is less spicy than 1 spoon)
1/2 or 1 tablespoon Namya curry paste (if you don’t have it, replace the paste by adding 1 stalk of lemongrass, chopped in pieces, 2 kaffir lime leaves, and 3 slices of galangal in step 1)
1 can coconut milk
2 cubes chicken bouillon
2 cabbage leaves (optional)
1 bag of rice noodles
Fish sauce

Ingredients

Ingredients

5-6 big prawns with shells
600-700g fish – a mix of white oily fish (such as halibut or swordfish) and white lean fish (such as cod, monkfish, hake, flounder or haddock)
Two big handfuls of clams and mussels, well scrubbed. Please, don’t use any open or damaged ones
A handful of squid rings and cuttlefish (optional)
500g tomatoes, skinned and chopped
2 small bell peppers
3-4 potatoes
1 large sweet potato (optional)
1 onion, finely chopped
3-4 cloves of garlic, finely chopped
1-2 tablespoons fresh parsley, chopped
1-2 tablespoons fresh cilantro, chopped
3-4 bay leaves
Freshly ground pepper, salt
1 teaspoon sweet paprika powder
1 dried chilli pepper, seeded and finely chopped (optional)
200ml dry white wine
400-450ml fish stock
100ml olive oil