📝 About This Recipe
Bánh Tét is the indispensable centerpiece of Tet celebrations in Southern Vietnam, symbolizing family unity and ancestral gratitude. This cylindrical masterpiece features silky glutinous rice wrapped around a heart of creamy mung bean and succulent, melt-in-your-mouth pork belly. Wrapped in fragrant banana leaves and boiled for hours, the result is a savory, aromatic cake that perfectly balances the earthiness of the land with the richness of the hearth.
🥗 Ingredients
The Rice & Beans
- 2 kg Glutinous Rice (Long-grain variety preferred)
- 500 g Peeled Split Mung Beans (Soaked for 4 hours)
- 1/2 cup Pandanus Leaf Extract (For natural green color and aroma)
- 2 tablespoons Salt (Divided for rice and beans)
- 1 cup Coconut Milk (Optional, for extra richness in the rice)
The Savory Filling
- 700 g Pork Belly (Cut into long strips about 1-inch thick)
- 3 tablespoons Shallots (Minced)
- 2 teaspoons Black Pepper (Coarsely ground)
- 2 tablespoons Fish Sauce (Premium quality)
- 1 teaspoon Sugar
Wrapping Materials
- 20-25 large pieces Banana Leaves (Washed and softened)
- 1 roll Plastic Ribbons or Kitchen Twine (For tying the logs)
👨🍳 Instructions
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1
Wash the glutinous rice thoroughly until the water runs clear. Soak the rice in water mixed with pandan extract and 1 tablespoon of salt for at least 8 hours or overnight.
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2
Soak the split mung beans for 4 hours. Drain and steam the beans until soft (about 20 minutes), then mash them into a smooth paste while still hot. Season with a pinch of salt.
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3
Marinate the pork belly strips with minced shallots, fish sauce, sugar, and plenty of black pepper. Let it sit for at least 2 hours to ensure the flavors penetrate the fat.
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4
Prepare the mung bean logs: Spread a layer of mashed mung bean onto plastic wrap, place a strip of marinated pork in the center, and roll it into a tight cylinder. Refrigerate these 'cores' to firm them up.
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5
Prepare the banana leaves by dipping them quickly in boiling water or passing them over an open flame to make them pliable. Wipe them dry with a clean cloth.
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6
Drain the rice well. If using coconut milk, toss the rice with it in a large bowl to coat the grains evenly.
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7
Lay out two large banana leaves overlapping vertically, then place a third leaf horizontally in the center. Spread about 1.5 cups of rice in a flat square on the leaves.
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8
Place a mung bean and pork core in the center of the rice. Carefully lift the edges of the banana leaves to encase the filling in rice, forming a cylinder.
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9
Fold the ends of the leaves inward to seal the log. Secure the log temporarily with a string in the middle, then use long ribbons to tie the log tightly at 1-inch intervals along its length.
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10
Line the bottom of a very large pot with leftover banana leaves. Stand the logs upright or lay them flat, ensuring they are packed snugly. Fill the pot with water until the logs are completely submerged.
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11
Bring to a boil, then reduce to a steady simmer. Cover tightly and cook for 8 to 10 hours. Check the water level every hour and replenish with boiling water to keep the cakes submerged.
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12
Once cooked, remove the logs and immediately plunge them into a basin of cold water. This prevents the leaves from darkening and cleans the exterior.
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13
Hang the logs or lay them on a rack to drain and cool completely. The rice will firm up as it cools, reaching its perfect chewy texture after about 6 hours.
💡 Chef's Tips
Always use boiling water when refilling the pot; adding cold water will cause the rice to cook unevenly. Tie the logs firmly but not excessively tight, as the rice will expand slightly during the long boiling process. To get a vibrant green color without artificial dyes, use fresh pandan leaf juice or even a bit of 'Kat' leaf water. When cutting the Bánh Tét, use the tying string itself to slice through the log for a clean, traditional cut without sticking to a knife. If the pork fat doesn't look translucent after cooking, the cake may need more time; that 'glassy' fat is the sign of a perfectly cooked Bánh Tét.
🍽️ Serving Suggestions
Serve at room temperature with a side of 'Dưa Món' (crunchy vegetables pickled in fish sauce and sugar). Pan-fry leftover slices until the exterior is crispy and golden for a delicious breakfast. Pair with a cup of hot lotus tea to balance the richness of the pork belly. Dip slices into a small bowl of premium fish sauce with fresh chili for an extra savory kick. Serve alongside 'Thịt Kho Tàu' (braised pork and eggs) for a complete Southern Tet feast.