Translucent Vietnamese dumplings made from tapioca flour, filled with shrimp and pork, and topped with scallion oil come in two forms on Buford Highway: wrapped in banana leaf and unwrapped. The banana leaf version is more common in restaurants, while the unwrapped version is found at delis and bakeries. The best versions have a chewy, translucent wrapper that reveals the pink shrimp filling inside.
Huong Viet Restaurant top-pick
Huong Viet serves banh bot loc la (banana leaf version) that sets the standard on Buford Highway. The tapioca wrapper is translucent and chewy, with just enough give to provide that satisfying Q-texture without being gummy. The filling — a whole shrimp and a piece of seasoned pork — is generous and well-seasoned. The banana leaf imparts a subtle fragrance, and the scallion oil and fried shallots on top add the necessary richness.
Quynh Anh Bakery & Deli best-value
Quynh Anh is the go-to spot for banh bot loc tran (unwrapped) — the translucent dumplings sitting in a glass case, glistening with scallion oil. These are sold by the dozen for takeout. The wrapper is thin and chewy, the shrimp filling is whole and visible through the translucent dough, and the scallion oil is generously applied. They are best eaten within a few hours of purchase, when the wrapper is still supple.
Quoc Huong hidden-gem
Quoc Huong offers both banh bot loc la and tran, with the banana leaf version being the stronger of the two. The filling is a well-seasoned mix of minced shrimp and pork rather than whole shrimp, which some diners prefer for more even flavor distribution. The scallion oil is applied generously, and the accompanying nuoc cham is sweet-tangy and complements the chewy dumplings perfectly.nnWhether you prefer the fragrant banana leaf version or the gleaming unwrapped style, Buford Highway delivers both with finesse.