📝 About This Recipe
Banh Chung is the quintessential centerpiece of Tet, the Vietnamese Lunar New Year, representing the earth through its square shape and lush green color. This iconic cake features layers of fragrant glutinous rice, creamy mung bean paste, and succulent pork belly seasoned with plenty of black pepper, all bundled tightly in banana leaves. When slow-boiled for hours, the ingredients meld into a rich, buttery, and comforting delicacy that celebrates tradition, family, and the harvest.
🥗 Ingredients
The Rice and Beans
- 2 kg Long-grain glutinous rice (sticky rice) (high quality, Thai or Vietnamese variety)
- 500 grams Split peeled mung beans (yellow variety)
- 2 tablespoons Salt (divided for rice and beans)
The Pork Filling
- 600 grams Pork belly (cut into long, thick strips)
- 2 teaspoons Black pepper (freshly cracked for heat)
- 3 tablespoons Shallots (finely minced)
- 1 tablespoon Fish sauce (premium quality)
Wrapping and Flavoring
- 20-25 pieces Banana leaves (cleaned, softened, and cut into 20x20cm squares)
- 10 pieces Dong leaves (optional) (for a deeper green color if available)
- 12-16 strands Bamboo strings (Lạt) or kitchen twine (long enough to wrap around the cake twice)
- 1 teaspoon Pandan leaf extract (optional, for extra green color and aroma)
👨🍳 Instructions
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1
Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in plenty of water for at least 8 hours (preferably overnight). Drain well and toss with 1 tablespoon of salt and optional pandan extract.
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2
In a separate bowl, soak the split mung beans for 4 hours. Drain and steam the beans for 20-25 minutes until soft. Mash the beans into a smooth paste while still hot, then form into 4 equal-sized balls.
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3
Marinate the pork belly strips with fish sauce, minced shallots, and a generous amount of black pepper. Let it sit for at least 1 hour to absorb the flavors.
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4
Prepare the banana leaves by wiping them with a damp cloth. If they are stiff, briefly blanch them in boiling water or hold them over a gas flame for a few seconds to make them pliable.
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5
To assemble using a square mold (approx. 12x12cm): Place two bamboo strings horizontally and two vertically across the mold. Line the mold with 4 layers of banana leaves, ensuring the dark green side faces out for the exterior and in for the interior.
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6
Pour about 1.5 cups of the soaked rice into the mold and spread it evenly, creating a well in the center.
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7
Flatten half of one mung bean ball over the rice. Place a few strips of marinated pork belly in the center, then cover with the remaining half of the mung bean paste.
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8
Add another 1.5 cups of rice on top, ensuring the filling is completely covered. Press down firmly to compact the cake.
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9
Fold the banana leaves neatly over the top. Tie the bamboo strings or kitchen twine firmly but not too tight, as the rice will expand during cooking.
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10
Place a layer of extra banana leaf scraps at the bottom of a large, deep pot to prevent the cakes from scorching.
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11
Arrange the cakes vertically in the pot and fill with enough water to completely submerge them. Place a heavy weight (like a plate) on top to keep them submerged.
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12
Bring to a boil, then reduce to a steady simmer. Cook for 10-12 hours. Check the water level every hour and replenish with boiling water as needed—never use cold water or the rice will become tough.
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13
Once cooked, remove the cakes and plunge them into a basin of cold water for 2 minutes. This cleans the surface and helps the leaves retain a better color.
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14
Place the cakes on a flat surface, put a heavy board on top, and weigh it down for 5-8 hours. This squeezes out excess water and ensures the cake is firm and perfectly square.
💡 Chef's Tips
Always use boiling water when refilling the pot to maintain a consistent temperature for the rice starch. Ensure the pork belly has a good amount of fat; the fat renders into the mung beans and rice during the long boil, creating a melt-in-your-mouth texture. Wrapping the cake tightly is key to preventing water from seeping in, which would make the cake soggy. If you don't have a mold, you can wrap them freehand, but using a wooden frame ensures a professional, uniform look. Leftover Banh Chung can be sliced and pan-fried until crispy on the outside for a delicious breakfast.
🍽️ Serving Suggestions
Serve at room temperature with a side of 'Dua Mon' (Vietnamese pickled daikon and carrots in fish sauce). Pair with a few slices of Vietnamese ham (Gio Lua) for a complete festive plate. Enjoy with a cup of hot green tea to balance the richness of the pork and sticky rice. Dip slices into a small dish of premium fish sauce with a touch of fresh chili. For a modern twist, serve with a side of spicy kimchi to cut through the starchiness.