Bánh bột lọc

Filling: 120 g pork belly, finely diced; 120 g peeled shrimp, chopped; 1 shallot, minced; plus the remaining ingredients listed for this component. Cook pork and shallot in annatto oil, then add shrimp, fish sauce, sugar and pepper. Cook until fully done and fairly dry; cool. Use medium heat and small pork pieces; add shrimp after pork cooks. Reduce until fairly dry and cool promptly.

Dough: 250 g tapioca starch; 190-220 ml boiling water. Stir boiling water into tapioca starch, starting with 190 ml. Knead while warm to a pliable dough, adding more hot water by teaspoons if needed. Use freshly boiling water and stir with a spoon first. Knead warm once safe, add upper water only if cracking and keep covered.

Divide into 24, flatten into 8 cm circles, add 2 tsp filling and press into sealed crescents. Leave rims clean, press every seam closed and repair cracks.

Scallion oil: 2 scallions, chopped; 2 tbsp neutral oil. Boil gently 8-12 minutes until translucent throughout. Drain and coat with scallion oil made by heating oil and pouring over scallions. Use roomy water, stir once and check a uniformly translucent chewy shell. Make scallion oil in a heatproof bowl and toss gently.

Dip: 2 tbsp fish sauce; 1 tbsp sugar; 4 tbsp warm water; plus the remaining ingredients listed for this component. Mix dipping ingredients until sugar dissolves and serve. Dissolve sugar fully in the measured warm water before adding remaining dip ingredients; serve before shells cool and firm.