Vietnamese
Bánh tét
A compact cylinder of sticky rice wrapped in banana leaves, with creamy mung bean and peppery pork belly at the center. It is boiled slowly until the rice turns tender, glossy, and fragrant from the leaves.
Watch it madeCô Ba Bình Dương · 14:55
Ingredients
- Glutinous rice1 cup
- Peeled split mung beans1/3 cup
- Pork belly, skin removed, cut into a long strip120g
- Banana leaves, thawed if frozen4 large pieces
- Coconut milk3 tbsp
- Fish sauce1 tbsp
- Shallot, minced1 small
- Ground black pepper1 tsp
- Salt1 1/4 tsp
- Sugar1/2 tsp
- Vegetable oil1 tsp
- Kitchen twine or dried bamboo stringsas needed
Method
- Rinse the glutinous rice until the water runs mostly clear, then soak it in plenty of water for 6 to 8 hours or overnight.
- Rinse the mung beans and soak them in water for 4 hours.
- Drain the rice well, then mix it with coconut milk, 3/4 tsp salt, and vegetable oil.
- Drain the mung beans, steam them for 20 to 25 minutes until soft, then mash lightly with 1/4 tsp salt while still warm.
- Marinate the pork belly with fish sauce, shallot, black pepper, sugar, and the remaining 1/4 tsp salt for at least 30 minutes.
- Wipe the banana leaves clean, pass them briefly over a flame or dip in hot water to soften, then pat dry.
- Lay 2 banana leaf pieces slightly overlapping, shiny side down, with the veins running lengthwise.
- Spread half of the seasoned rice into a rectangle about 15 cm long, leaving a border around the leaves.
- Spread the mung bean down the center of the rice, place the marinated pork belly on top, then cover with the remaining mung bean and rice.
- Fold the banana leaves tightly around the filling to form a firm cylinder, tuck in both ends, and tie securely with twine at 2 cm intervals.
- Place the wrapped bánh tét in a pot, cover fully with water, and weigh it down with a small plate so it stays submerged.
- Boil gently for 4 to 4 1/2 hours, adding boiling water as needed to keep the bánh tét covered.
- Remove the bánh tét, rinse briefly with warm water, and let it cool completely under a light weight so the log firms up.
- To serve, unwrap the banana leaves and slice the bánh tét with a taut piece of string into thick rounds.
Common questions
Can I substitute the pork belly in bánh tét with another filling?
Yes. For a leaner version, use pork shoulder, but keep some fat so the cake stays juicy. For vegetarian bánh tét, replace pork with sautéed mushrooms, mung beans, and salted peanuts or fried tofu.
How far ahead can I prep bánh tét, and how long does it take to cook?
Soak the rice overnight and the mung beans for about 4 hours. Once wrapped, steam or boil the cakes for about 4 to 6 hours depending on size, then let them cool completely before cutting.
What are the most common mistakes when wrapping bánh tét?
The biggest mistakes are under-softening the banana leaves, wrapping too loosely, and using too much filling. Compress the cake firmly and evenly, or it may split during cooking and the rice can cook unevenly.
How should I store bánh tét after making it?
Keep whole, cooled bánh tét wrapped in the banana leaves in the refrigerator for up to 5 days. For longer storage, freeze tightly wrapped cakes for up to 2 months. Reheat by steaming until hot through.
What is the best way to serve bánh tét?
Slice with a sharp knife wiped with oil or water to keep the cuts clean. Serve at room temperature or lightly warmed, often with pickled vegetables, scallion oil, or fish sauce for dipping.