Banh Chung
The Quirky Foodster Team
Ingredients
- Glutinous (sticky) rice, soaked overnight — 1 kg (2.2 lb)
- Dried mung beans, soaked and steamed until soft — 300 g (10.5 oz)
- Pork belly, cut into strips — 400 g (14 oz)
- Fish sauce — 1 tbsp
- Black pepper — 1 tsp
- Banana leaves or dong leaves, for wrapping
- Kitchen string, for tying
- Salt, — to taste
Method
- Drain the soaked rice and season with a little salt.
- Season the pork belly strips with fish sauce and black pepper, and let marinate for 20 minutes.
- Mash the steamed mung beans lightly, seasoning with a little salt.
- Lay out banana or dong leaves in a cross pattern, using a square mould as a guide if available.
- Layer a portion of rice, then a layer of mung bean paste, then the marinated pork, then another layer of mung bean paste, and top with a final layer of rice.
- Fold the leaves tightly around the filling to form a neat square shape, securing firmly with kitchen string.
- Place the wrapped cakes in a large pot, cover completely with water, and boil for 8-10 hours, topping up with hot water as needed to keep the cakes submerged.
- Remove the cakes and let cool completely before unwrapping and slicing to serve.
Introduction: Banh chung, a square cake of sticky rice, mung bean paste and pork wrapped in banana or dong leaves, is deeply symbolic of Vietnamese Lunar New Year (Tet) celebrations, representing the earth in Vietnamese folklore.
Cultural Background: Banh chung, a square cake of sticky rice, mung bean paste and pork wrapped in banana or dong leaves, is deeply symbolic of Vietnamese Lunar New Year (Tet) celebrations, representing the earth in Vietnamese folklore. Preparing and boiling these cakes together is a cherished family tradition each year.
Tips: Wrapping tightly and securely is essential to prevent water from seeping in during the long boiling process. This is traditionally a multi-person, multi-hour family activity — enlist help for wrapping and monitoring the pot. Let the cakes cool completely before slicing for the cleanest presentation.
Variations: Make a smaller batch of individual, single-serving cakes for easier preparation. Some regions use a round version called banh tet instead of the traditional square shape. Add extra pork fat to the filling for a richer, more traditional result. A vegetarian version can omit the pork and use extra mung bean paste and mushrooms, though this departs from the traditional recipe strongly associated with Tet.
Storage: Once cooled, store wrapped at room temperature for up to 3-4 days, or refrigerate for up to 2 weeks.
Reheating: Reheat by steaming for 15-20 minutes, or pan-frying slices until warmed through and lightly crisp.
FAQs:
Q: What do banh chung represent in Vietnamese culture?
A: According to folklore, the square shape represents the earth, making banh chung a deeply symbolic dish prepared specifically for Lunar New Year (Tet) celebrations.
Q: Why does this cake take so long to cook?
A: The long, slow boiling process fully cooks the dense sticky rice and melds the flavours of the filling together over many hours.
Q: Can I use a mould instead of hand-wrapping with leaves?
A: A square mould can help achieve a neater shape, though the leaves themselves are essential for both flavour and the traditional cooking method.
- Glutinous (sticky) rice, soaked overnight — 1 kg (2.2 lb)
- Dried mung beans, soaked and steamed until soft — 300 g (10.5 oz)
- Pork belly, cut into strips — 400 g (14 oz)
- Fish sauce — 1 tbsp
- Black pepper — 1 tsp
- Banana leaves or dong leaves, for wrapping
- Kitchen string, for tying
- Salt, — to taste
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