Bánh Tét - Traditional Vietnamese Rice Cake

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 pound (450g) pork belly, thinly sliced 1 pound (450g) pork belly, thinly sliced
• 1 cup (200g) mung beans, soaked overnight 1 cup (200g) mung beans, soaked overnight
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 10-12 banana leaves, cut into rectangular pieces and blanched 10-12 banana leaves, cut into rectangular pieces and blanched

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   In a bowl, combine the pork belly slices with fish sauce, soy sauce, sugar, black pepper, and salt. Mix well and let it marinate for 30 minutes.
3. 3.
   Drain the soaked mung beans and steam them for 15-20 minutes until they are soft and cooked through.
4. 4.
   Drain the glutinous rice and mix it with the steamed mung beans.
5. 5.
   Take a rectangular piece of banana leaf and place a layer of the rice and mung bean mixture on it. Top it with a few slices of marinated pork belly.
6. 6.
   Fold the banana leaf over the filling, creating a tight cylinder. Secure the ends with kitchen twine.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Place the wrapped Bánh Tét in a steamer and steam for 4-5 hours until the rice is fully cooked and the flavors have melded together.
9. 9.
   Remove the Bánh Tét from the steamer and let it cool slightly before slicing into thick rounds.
10. 10.
    Serve warm and enjoy the authentic flavors of Bánh Tét.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of fat and meat for the best flavor and texture. Slice it thinly to ensure even cooking throughout the Bánh Tét.

Tips & Tricks

• Soaking the glutinous rice overnight helps achieve a sticky and chewy texture.
• Blanching the banana leaves before wrapping the Bánh Tét makes them more pliable and easier to handle.
• To add extra flavor, you can incorporate minced garlic and shallots into the marinade for the pork belly.
• Serve Bánh Tét with a side of pickled vegetables or a spicy dipping sauce for a burst of tanginess and heat.
• Leftover Bánh Tét can be refrigerated and reheated by steaming or pan-frying for a delicious snack or meal.

Serving advice

Serve Bánh Tét warm as a main dish or as part of a festive spread. Garnish with fresh herbs such as cilantro or Thai basil for added freshness and color.

Presentation advice

Arrange the sliced Bánh Tét on a platter, showcasing the beautiful layers and the vibrant green of the banana leaves. Decorate the platter with edible flowers or sliced chili peppers for an eye-catching presentation.