👨‍🍳 Instructions

1. 1

   Prepare the rice and mung beans: Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Soak the rice in a large bowl of water for at least 8 hours, or preferably overnight. Drain well. Rinse the split mung beans and soak them in a separate bowl for at least 4 hours, or until softened. Drain well.

   ⏱️ 8-12 hours (soaking)
2. 2

   Prepare the pork filling: Cut the pork belly into small cubes (about 1-1.5 cm). In a bowl, combine the pork with minced shallots, fish sauce, salt, sugar, and black pepper. Mix well and let it marinate for at least 30 minutes. Heat 2 tbsp of cooking oil in a pan over medium heat. Add the marinated pork and sauté until lightly browned and cooked through, about 5-7 minutes. Set aside to cool.

   ⏱️ 45 minutes (including marinating)
3. 3

   Season the rice: In a large bowl, combine the drained glutinous rice with 1 tbsp salt and 1 tbsp sugar. Mix well. If the rice seems dry, add a little more water. The rice should be moist but not swimming.

   ⏱️ 10 minutes
4. 4

   Prepare the banana leaves: Ensure your banana leaves are clean and pliable. If using fresh leaves, wipe them down with a damp cloth. If they are stiff, briefly blanch them in boiling water or pass them over an open flame until they soften and become more flexible. Cut them into appropriate sizes for wrapping.

   ⏱️ 15 minutes
5. 5

   Assemble the Bánh Tét: Lay out two layers of banana leaves, shiny side down, overlapping slightly to form a large rectangle. Place a smaller piece of banana leaf (or parchment paper) in the center, shiny side up, to form the inner lining. Spoon about 1/4 of the seasoned glutinous rice onto the inner leaf, spreading it evenly into a rectangular shape, leaving a 2-3 cm border. Make a slight indentation along the center of the rice. Place about 1/4 of the cooked pork filling and 1/4 of the drained mung beans into the indentation. Top with another layer of about 1/4 of the seasoned glutinous rice, pressing gently to seal the filling. Ensure the rice covers the filling completely.

   ⏱️ 30 minutes
6. 6

   Wrap the cakes: Fold the long sides of the banana leaves over the filling to meet in the middle, creating a tight cylinder. Fold the two ends inwards, creating neat triangular or squared-off ends, tucking in any excess leaf. The goal is to create a very compact, sealed log. Wrap the entire log tightly with another layer of banana leaves for extra security. Secure the shape by tying it firmly with kitchen twine at intervals along its length, ensuring it holds its cylindrical form.

   ⏱️ 30 minutes
7. 7

   Cook the Bánh Tét: Prepare a large pot with enough water to fully submerge the cakes. Bring the water to a rolling boil over high heat. Carefully place the wrapped Bánh Tét into the boiling water. Ensure the cakes are completely submerged. Reduce the heat to medium-high and maintain a steady boil. Cook for 8 to 10 hours, adding more boiling water as needed to keep the cakes submerged. The long cooking time is crucial for the rice to become tender and sticky, and for the flavors to meld.

   ⏱️ 8-10 hours
8. 8

   Cool and serve: Once cooked, carefully remove the Bánh Tét from the pot. Let them cool completely on a wire rack for at least a few hours, or preferably overnight. This allows the cakes to firm up, making them easier to slice. To serve, unwrap the banana leaves. Slice the Bánh Tét into 1-2 cm thick rounds using a sharp knife. Serve with pickled vegetables (like pickled daikon and carrots), Vietnamese dipping sauce, or simply enjoy on its own.

   ⏱️ 4+ hours (cooling)