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Bánh Chưng
Vietnamese Square Sticky Rice Cake
A traditional Northern Vietnamese square sticky rice cake, essential for Lunar New Year (Tết). It features layers of glutinous rice, savory mung bean paste, and seasoned pork belly, all wrapped in dong leaves and boiled for an extended period. The square shape symbolizes the Earth.
🧂 Ainekset
- 1 kg Glutinous rice (sweet rice)
- 400 g Mung beans (split, husked)
- 500 g Pork belly
- approx. 20-24 large leaves Dong leaves (lá dong) or banana leaves
- approx. 1 meter per cake Bamboo strings or kitchen twine
- 1 tsp Salt(For seasoning mung beans)
- 1/2 tsp Black pepper(For seasoning pork)
- 1 tsp Fish sauce(For seasoning pork)
👨🍳 Ohjeet
- 1
Prepare the fillings: Drain the soaked mung beans. In a bowl, mix the drained mung beans with 1 tsp salt and 1/2 tsp black pepper. Mix the marinated pork belly cubes. Prepare the leaves by cleaning and softening them as described in the ingredients. Cut the bamboo strings to size and soak them.
⏱️ 30 minutes (active prep after soaking) - 2
Assemble the cakes: Lay out two layers of dong leaves on a flat surface, shiny side down, with the wider end overlapping. Place a smaller leaf or a folded leaf at the bottom corner to form a mold. Add a layer of drained glutinous rice (about 1/2 inch thick), pressing it down firmly. Create a shallow well in the center. Place a portion of the mung bean mixture in the well, followed by a few pieces of seasoned pork belly. Cover the filling with another layer of glutinous rice, ensuring it reaches the edges. Fold the leaves neatly to form a square package, tucking in the corners tightly. Use bamboo strings to tie the cake securely in a cross pattern, ensuring it holds its shape without being too tight to allow heat penetration.
⏱️ 15-20 minutes per cake - 3
Boil the cakes: Prepare a large stockpot or a dedicated Banh Chung pot. Fill it with enough water to completely submerge the cakes. Bring the water to a rolling boil over high heat. Carefully place the wrapped cakes into the boiling water. Ensure they are fully submerged. Maintain a vigorous boil for 10-12 hours. Check the water level periodically and add more boiling water if necessary to keep the cakes covered. The long boiling time is crucial for cooking the rice and beans thoroughly and tenderizing the pork.
⏱️ 10-12 hours - 4
Drain and press: After boiling, carefully remove the Banh Chung from the pot using tongs. Let them drain for about 15-30 minutes. While still warm, place the cakes between two flat boards or heavy objects. Apply significant weight (e.g., heavy books, bricks wrapped in plastic) on top. This pressing step removes excess water and helps compact the cake, giving it a firm texture. Let them press for at least 2-3 hours, or until cool and firm.
⏱️ 2-5 hours (including draining) - 5
Serve: Unwrap the Banh Chung. The leaves should peel away easily. Slice the cake into thick portions, typically about 1-inch thick. Banh Chung is traditionally served warm or at room temperature, often accompanied by Vietnamese pickles (dưa chua) or a dipping sauce. It can be pan-fried to achieve a crispy exterior, which is a popular way to reheat leftovers.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓The square shape of Banh Chung symbolizes the Earth, contrasting with Banh Tet's cylindrical shape which symbolizes the sky.
- ✓Banh Chung is deeply rooted in the legend of Lang Lieu, a prince who created the cake to win his father's favor.
- ✓This cake is a central element of Tết (Lunar New Year) celebrations in Vietnam, representing gratitude and family reunion.
- ✓Ensure the leaves are well-cleaned and blanched/soaked to prevent them from tearing during the long boiling process.
- ✓Don't skimp on the soaking time for the rice and beans; it's essential for proper texture.
- ✓Pressing the cakes after boiling is key to achieving the characteristic dense and firm texture.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Banh Chung can be made in various sizes, from small individual portions to large family-sized cakes.
- Vegetarian versions can be made by omitting the pork and using only mung beans and rice, sometimes with added mushrooms or other vegetables.
- Some regions add a pinch of turmeric to the rice for a yellow hue.