Clear tapioca dumplings with prawns and pork (Bánh bột lọc)

1. Peel the prawns and cut into larger pieces; dice the pork belly finely and chop the shallots.

2. Soften the shallots in 1 tablespoon of oil, add the pork and fry for 3 minutes, then add the prawns, fish sauce, sugar and pepper and fry for 2 minutes until the liquid has evaporated; leave to cool.

3. Put the tapioca starch and salt in a bowl, pour over the boiling water and work it with a wooden spoon, then with your hands, into a smooth, soft dough – if it's sticky, sprinkle in a little more starch.

4. Shape the dough into walnut-sized balls, flatten each in your palm, put a piece of prawn and a little pork in the centre, fold in half and press the edges firmly together.

5. Drop the dumplings into boiling water and cook until they float and turn translucent (about 6-8 minutes); transfer to cold water, drain and drizzle with the rest of the oil so they don't stick.

6. Mix the fish sauce with the lime juice, crushed garlic, chilli and 3 tablespoons of water; serve the dumplings sprinkled with spring onion, with the sauce alongside.

Tip: A signature bite of the imperial city of Huế: the dumplings are glass-clear, so the orange prawn shows through. The original is steamed wrapped in banana leaves; this flat, "naked" (trần) version is simpler.