Bánh Chưng
A traditional Vietnamese savory cake prepared for the Lunar New Year, known as Tết. This dense, satisfying parcel contains glutinous rice, savory mung bean paste, and rich pork belly, all wrapped in banana leaves and boiled for several hours.
An original recipe by Forkin
- Total time
- 17 hr 30 min
- Serves
- 6
- Difficulty
- Hard
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gglutinous rice
- 250 gpeeled split mung bean
- 250 gpork belly, cut into 2-inch (5.1 cm) thick pieces
- 500 gbanana leaf, thawed if frozen
for rice
- 1 tspsalt
for mung beans
- 0.5 tspsalt
marinade
- 2 tbspfish sauce
- 1 tspblack pepper, ground
- 1 pcsshallot, finely chopped
Equipment
square mold · steamer · mixing bowls · cutting board · knife · kitchen twine · large stockpot
The method
Step by step
- 1
Rinse the glutinous rice and mung beans separately in cold water until the water runs clear.
About 5 min
- 2
Place the rice and beans in separate bowls, cover generously with water, and let soak. The rice needs at least 8 hours or overnight; the beans need at least 4 hours.
Cook’s note: Soaking is crucial for the correct texture, so don't skip this long rest.
- 3
In a bowl, combine the fish sauce, ground black pepper, and finely chopped shallot. Add the pork belly pieces and toss to coat evenly. Let marinate for at least 30 minutes.
About 30 min
- 4
Drain the soaked mung beans. Place them in a steamer basket over boiling water, cover, and steam for 20-30 minutes until they are very soft and easily mashed.
About 30 min
- 5
Transfer the steamed beans to a bowl and mash into a coarse paste. Mix in the salt designated for the mung beans.
About 5 min
Cook’s note: A fork or potato masher works well for this.
- 6
Thoroughly drain the soaked rice and mix it with the salt designated for the rice.
About 5 min
- 7
Wipe the banana leaves clean. To make them pliable, briefly pass them over a gas flame or dip them in hot water for a few seconds.
About 5 min
Cook’s note: Pliable leaves are less likely to tear when you are folding the cake.
- 8
On a flat surface, layer several pieces of banana leaf to form a square base. Place a layer of rice, then a layer of mung bean paste.
About 5 min
Cook’s note: Using a square cake mold can help to keep the shape neat during assembly.
- 9
Arrange the marinated pork pieces in the center, then cover with the remaining mung bean paste, followed by the remaining rice. Ensure the filling is fully enclosed.
About 5 min
- 10
Carefully fold the banana leaves up and over the filling to form a tight, square package.
About 5 min
- 11
Secure the parcel firmly with kitchen twine, wrapping it horizontally and vertically like a gift.
About 5 min
Cook’s note: The twine should be tight enough to hold the shape but not so tight that it cuts into the leaves.
- 12
Place the wrapped cake in a large stockpot. Add enough water to cover the cake by at least 2 inches.
About 2 min
Cook’s note: You can place a small, heavy plate on top of the cake to keep it submerged.
- 13
Bring the water to a boil, then reduce the heat to maintain a steady simmer for 4 to 5 hours.
About 4 hr
Cook’s note: Check the water level every hour and add more boiling water as needed to ensure the cake remains fully submerged.
- 14
Carefully remove the cake from the pot. Place it on a tray and put a flat board or plate on top, then add a heavy weight to press it.
About 5 min
Cook’s note: Use heavy cans, a cast iron skillet, or books as a weight.
- 15
Let the cake press for at least 4 hours, or overnight, to expel excess water and become firm.
About 4 hr
- 16
To serve, unwrap the cake, slice it into portions, and enjoy at room temperature or pan-fried until crispy.
About 3 min
Keep it good
Store the fully wrapped cake in the refrigerator.
Pan-fry slices in a little oil until golden and crispy, or steam them for 5-10 minutes until warmed through.
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