Bánh Chưng: Tết in Square Form

Name: Bánh Chưng (Vietnamese Tết Sticky Rice Cake)
Prep time: 9 h
Cook time: 10 h
Total time: 19 h
Cuisine: Vietnamese
Ingredients: 1 kg (about 5 cups) glutinous rice; 1 tbsp salt; 500 g (2½ cups) peeled split mung beans; 1 tsp salt; 1 tsp ground black pepper; 500 g (1 lb) pork belly, skin on, cut into thick strips; 1 tsp salt; 1 tsp ground black pepper; 3 shallots, minced; Dong leaves (lá dong) if you can find them, or 1 to 2 packs frozen banana leaves, thawed and wiped clean; Kitchen twine; A square mold or a sturdy square box (about 6 x 6 inches), optional but very helpful

Two hours of boiling (thanks pressure cooker), one minute of everyone saying "wow."

My squares Bánh chưng

For Vietnamese people, Tết is not Tết without bánh chưng. Back home, the whole family sits around the pot overnight, guarding it, telling stories and complaining about the cold. Here in the US I boil mine on the stove while texting the group chat updates every hour like a proud parent.

My parents with their banh chung

Bánh chưng

Finding lá dong in the US is a quest, so I use frozen banana leaves from the Asian market (Hmart and T&T). The color comes from pandan leaves, but the taste is still the real deal. And yes, my cakes are not perfectly square. They are "rustic." That's my story and I'm sticking to it.

What Is Bánh Chưng?

Bánh chưng is a square sticky rice cake filled with mung bean and pork belly (I don't like pork belly so I choose pork lean lol), wrapped in leaves and boiled for hours. It's the most important food of Tết, the Vietnamese Lunar New Year. According to legend, Prince Lang Liêu made the square bánh chưng to represent the earth, and families have been making it to honor their ancestors ever since.

Prep: 9 hr
Cook: 10 hr
Total: 19 hr

Ingredients for Bánh Chưng

Sticky rice

1 kg (about 5 cups) glutinous rice
1 tbsp salt

Mung bean filling

500 g (2½ cups) peeled split mung beans
1 tsp salt
1 tsp ground black pepper

Pork filling

500 g (1 lb) pork belly, skin on, cut into thick strips
1 tsp salt
1 tsp ground black pepper
3 shallots, minced

Wrapping

Dong leaves (lá dong) if you can find them, or 1 to 2 packs frozen banana leaves, thawed and wiped clean
Kitchen twine
A square mold or a sturdy square box (about 6 x 6 inches), optional but very helpful

How to Make Bánh Chưng

1
Rinse the sticky rice and soak it overnight. Soak the mung beans for at least 4 hours.
2
Mix the pork with salt, pepper and shallots and marinate for at least 2 hours.
3
Drain the rice and mix in 1 tbsp salt. (Optional: Steam or simmer the mung beans until just soft, then mash them with salt and pepper and divide into balls.)
4
Wipe the leaves clean and cut them to fit your mold. Make a square mold from a cardboard or paper box, then line it with leaves, shiny side facing in, letting them hang over the sides.
5
Add a layer of rice, then a flattened ball of mung bean, then 2 to 3 strips of pork, then another flattened mung bean ball, then cover with rice.
6
Fold the leaves over tightly into a square and lift it out of the mold. Wrap the whole cake in aluminum foil to hold the square shape and keep it from bursting if the leaves aren't wrapped tightly, then tie it firmly with twine in a cross pattern.
7
Put the cakes in a pressure cook, cover completely with water and boil for 2 hours
8
Take out the cakes, rinse in cold water and press them under something heavy (a cutting board plus a few books) for a few hours so they become firm.
9
Unwrap the foil and leaves and slice with a piece of string or thread for clean pieces.

Tips for the Best Bánh Chưng

Wrap tight, tie tighter. A loose cake lets water in and you get mushy rice. A tight cake is a happy cake.
Keep the cakes underwater the whole time. Any part that pokes out will stay hard and undercooked.
Leftovers? Pan-fry slices until crispy on both sides. Some people say this is even better than the original. I agree, quietly.

Bánh Chưng FAQ

What's the difference between bánh chưng and bánh tét?

Same filling, different shape. Bánh chưng is square and from the North; bánh tét is a long cylinder and more common in the South.

Why is my bánh chưng hard in some spots?

Usually the cake wasn't fully underwater the whole time, the wrapping was too loose, or it wasn't boiled long enough. Top up with hot water as you go.

How long does bánh chưng keep?

About a week in the fridge, and a couple of months in the freezer. Leftover slices are amazing pan-fried until crispy.

What My Friends Said

"It tastes like a holiday." (a friend, very emotional for 9 am)

"You made this from scratch? Can I order five?" (a friend, already planning their Tết)

Bánh Chưng Photos

My Bánh Chưng with cha lua, veggies and spring rolls