📝 About This Recipe
Bánh Chưng is the quintessential symbol of Tết, the Vietnamese Lunar New Year, representing the Earth and gratitude toward ancestors. This square-shaped masterpiece features premium glutinous rice, creamy mung bean paste, and succulent pork belly, all infused with the earthy aroma of dong leaves. Each bite offers a harmonious balance of savory, peppery, and rich flavors that have defined Vietnamese tradition for over two thousand years.
🥗 Ingredients
The Foundation
- 2 kg Long-grain glutinous rice (highest quality 'nếp cái hoa vàng' preferred)
- 2 tablespoons Salt (divided for rice and beans)
- 2 tablespoons Pandanus leaf extract (optional, for a vibrant green color)
The Heart (Filling)
- 500 grams Split hulled mung beans (soaked for 4 hours)
- 600 grams Pork belly (cut into long, thick strips)
- 2 tablespoons Whole black peppercorns (coarsely crushed)
- 3 pieces Shallots (finely minced)
- 1.5 tablespoons Fish sauce (premium quality)
- 1 teaspoon Sugar
The Wrap
- 20 pieces Dong leaves (Lá Dong) (can substitute with large banana leaves)
- 12-16 strings Bamboo strings (Lạt) (can substitute with butcher's twine)
👨🍳 Instructions
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1
Wash the glutinous rice thoroughly until the water runs clear. Soak the rice in cold water for at least 8 hours (ideally overnight). Drain well and toss with 1 tablespoon of salt and pandanus extract if using.
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2
Soak the split mung beans for 4 hours. Steam the beans for about 20-25 minutes until soft, then mash them into a smooth paste while still warm. Season with a pinch of salt and form into 4 equal-sized balls.
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3
Marinate the pork belly strips with minced shallots, crushed black pepper, fish sauce, and sugar. Let the meat sit for at least 2 hours to ensure the spices penetrate deep into the fat.
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4
Prepare the leaves by washing them carefully. Wipe them dry with a soft cloth. Use a knife to gently shave down the thick central vein of the leaf so it becomes flexible and easier to fold.
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5
If using a wooden square mold, place two bamboo strings horizontally and two vertically at the bottom. Lay the first two leaves facing down (green side out) in opposite corners, and two more leaves facing up (green side in) on top to create a cross shape.
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6
Pour about 1.5 cups of rice into the center of the leaves, spreading it evenly to cover the bottom of the mold.
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7
Take half of one mung bean ball and flatten it over the rice. Place 2-3 strips of marinated pork belly in the center, then cover with the remaining half of the mung bean ball.
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8
Add another 1.5 cups of rice on top, ensuring the rice completely covers the mung bean and pork filling, reaching into the corners of the mold.
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9
Fold the leaves over the rice tightly to form a square. Remove the mold and tie the bamboo strings firmly but not too tight, as the rice will expand during cooking.
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10
Line the bottom of a very large, deep pot with leftover leaf scraps to prevent the cakes from burning. Pack the cakes tightly into the pot in layers.
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11
Fill the pot with cold water until the cakes are completely submerged. Place a heavy object (like a clean stone or a heavy lid) on top to keep the cakes submerged.
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12
Bring to a boil, then reduce to a steady simmer. Cook for 10 to 12 hours. Keep a kettle of boiling water nearby to replenish the pot as the water evaporates—never add cold water during the process.
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13
Once cooked, remove the cakes and immediately plunge them into cold water for 2 minutes. This cleans the surface and stops the cooking process.
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14
Place the cakes on a flat surface, stack them, and place a heavy board with weights on top for 5-8 hours. This presses out excess water and ensures the cake is dense and perfectly square.
💡 Chef's Tips
Always use pork belly with a good ratio of fat; the fat melts during the long boil and moisturizes the rice and beans. If using banana leaves instead of dong leaves, blanch them quickly in boiling water to make them more pliable and prevent cracking. Don't skimp on the black pepper—it is the signature flavor profile that cuts through the richness of the pork. When tying the strings, leave a little 'breathing room'—if tied too tight, the expanding rice may burst the leaves. To preserve the cake, keep it in a cool, dry place; it can last for up to 2 weeks, or can be frozen for months.
🍽️ Serving Suggestions
Serve at room temperature with a side of 'Dưa Món' (crunchy pickled vegetables in fish sauce). Dip a slice into a small dish of premium fish sauce with a sprinkle of extra black pepper. For a delicious breakfast, pan-fry leftover slices until the exterior is crispy and golden while the inside remains soft. Pair with hot green tea to cleanse the palate after the rich, savory flavors. Serve alongside 'Giò Lụa' (Vietnamese pork sausage) for a complete Tet holiday platter.