Banh Chung

Name: Banh Chung
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1kg glutinous rice, soaked overnight; 500g peeled split mung beans, soaked and steamed; 500g pork belly, in thick strips; Shallots, fish sauce and black pepper, for the pork; Dong leaves or banana leaves; Kitchen string

Bánh chưng/bahn CHUNG/

Also known as: Vietnamese Square Sticky Rice Cake, Lunar New Year Rice Cake

About this dish

A square sticky rice cake filled with mung beans and pork belly, wrapped in dong leaves and boiled for hours.

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Ingredients

🍚1kg glutinous rice, soaked overnight

🫘500g peeled split mung beans, soaked and steamed

🐖500g pork belly, in thick strips

🧅Shallots, fish sauce and black pepper, for the pork

🍃Dong leaves or banana leaves

🪢Kitchen string

Method

Serves 2

Marinate the pork with shallots, fish sauce, salt and lots of pepper.

Line a square mould with leaves and add a layer of rice, then mung beans.

Add the pork, cover with more mung beans and rice, and fold the leaves into a tight square parcel. Tie securely.

Boil the cakes, fully covered with water, for 8–10 hours, topping up with boiling water.

Press under a weight to firm up, then cut into wedges and serve with pickled shallots.

✓ What Makes it Authentic

Bánh chưng is the essential food of Tết; legend says a prince made the square cake to represent the earth, and families boil them overnight together.

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