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400gr pudding starch.
For the dough.
400g (14 oz) pudding starch.
250ml water (1 mug) boiling hot water.
For the filling.
200g (7 oz) shrimps, deveined as well as diced.
200g (7 oz) pork stomach, diced.
1 tsp minced shallot.
1 tsp minced garlic.
Salt & pepper.
1/2 tsp paprika powder.
2 tsp grease.
1 tablespoon sugar.
1 tbsp fish sauce.
100g springtime onion, chopped.
1/4 cup grease.
Cilanto and fresh red chili, choppped.
Vietnamese dipping fish sauce "nuoc cham".
More Vietnamese BANH recipes:.
Soundtrack by Le Pet cat Trong Ly – "It's so terrific to be a woman".