Bánh chưng is a square Vietnamese sticky-rice cake filled with mung beans and seasoned pork, traditionally wrapped in leaves and simmered for hours for Tết, the Vietnamese Lunar New Year. This home-sized version follows that familiar combination while explaining how to wrap, cook, and serve it without special equipment; family and regional versions vary in their fillings and wrapping styles.
Ingredients
- 5 cups (900 g) glutinous rice, also called sweet or sticky rice
- 2 cups (400 g) dried split mung beans, hulled
- 1½ lb (680 g) pork belly, skin removed, cut into strips about ½ inch (1.25 cm) thick
- 12 large dong leaves, if available, or 16–20 large banana leaves
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (20 g) finely minced shallot, about 2 medium shallots
- 1 teaspoon (2 g) ground black pepper
- 1½ teaspoons (9 g) fine salt, divided
- 2 quarts (1.9 L) cool water for soaking, plus more as needed
- About 5 quarts (4.7 L) water for the cooking pot, plus boiling water for topping it up
- 8–10 lengths kitchen twine, each about 30 inches (75 cm)
Instructions
- Soak the rice and beans. Rinse the rice in several changes of cool water until the water is mostly clear. Cover it with fresh water and soak for 8 hours or overnight. In a separate bowl, rinse the mung beans and cover them with water; soak for at least 3 hours. Drain both well before using. Keeping the bowls separate helps the rice and beans retain their distinct textures.
- Season the pork. While the rice and beans soak, mix the pork with the fish sauce, shallot, pepper, and ½ teaspoon (3 g) of the salt. Cover and refrigerate for at least 1 hour, turning the pieces once if convenient. Keep raw pork and its marinade away from the drained rice, leaves, and other ready-to-eat ingredients.
- Prepare the leaves. Rinse each leaf under cool running water, wiping both sides clean, and trim away tough stems. If using banana leaves, briefly dip them in boiling water or warm them over a low flame until flexible; this helps prevent cracking as you fold. If using dong leaves, blanch them for about 1 minute if they feel stiff. Pat the leaves dry. Set aside a few extra pieces to patch any tears.
- Cook the mung beans. Steam the drained beans over simmering water for 25–35 minutes, until completely tender and easy to crush between your fingers. Alternatively, simmer them in a saucepan with fresh water just to cover, stirring occasionally, until soft; drain thoroughly. Mash the hot beans with the remaining 1 teaspoon (6 g) salt into a thick, fairly smooth paste. Let them cool enough to handle, then divide into four portions and shape each into a flat, compact patty.
- Line a square mold or make a guide. A square bánh chưng mold about 8 inches (20 cm) wide and 3 inches (7.5 cm) deep makes neat cakes, but it is optional. For a mold-free version, arrange the leaves on a clean work surface in a cross, with the shiny sides facing inward. Use overlapping leaves in the center and let the ends extend well beyond the edges. A square piece of stiff cardboard wrapped in food-safe plastic can help you judge the size, but remove it before cooking.
- Fill the cake. Put a layer of drained rice in the center, spreading it into a square roughly ½ inch (1.25 cm) thick. Set one mung-bean patty on top, then arrange half the pork strips evenly over it, leaving a small border. Add a second mung-bean patty, then cover with enough rice to enclose the filling fully. If your mold is deeper or your filling portions are larger, distribute the ingredients in even layers rather than forcing them into a fixed order. Press gently so there are no large gaps, but do not pack the rice so tightly that it cannot expand as it cooks.
- Wrap and tie. Fold the leaf ends over the filling one side at a time, pulling them snug to form a compact square parcel. Add more leaves around the cake if any section is thin or torn. Tie the parcel in both directions with kitchen twine, using enough ties to hold the leaves firmly without cutting through them. The package should be secure and square, with no visible openings where rice could escape. Repeat for a second cake only if you have enough filling and a pot large enough to keep both submerged.
- Simmer until cooked through. Place the wrapped cake in a large stockpot and add water to cover it by at least 2 inches (5 cm). Bring the water to a boil, then lower the heat to maintain a steady, gentle simmer for 9 hours. Keep the cake submerged: check the water level about every 45–60 minutes and add boiling water as needed. Avoid a hard boil, which can loosen the wrapping or make the cake move around excessively. Do not let the pot boil dry.
- Check the filling and rest the cake. Lift the cake carefully from the pot and let excess water drain. Open a small section of the wrapping at the center and use a food thermometer to check a thick pork piece. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; the long simmer should take the filling well beyond that point. Rewrap the cake, place it between two trays or boards, and weigh the top lightly with a clean heavy pan for 1 hour. This presses out excess water and helps the rice set into slices. Let it cool until comfortable to handle before cutting.
- Slice for serving. Remove the twine and leaves. For tidy portions, cut with a knife wiped clean between cuts, or use a length of clean kitchen twine pulled through the cake. Cut into 8–10 wedges or squares, making sure each piece includes rice, mung bean, and pork.
Tips
- Choose the right rice. Glutinous rice is essential for the cohesive, chewy texture; ordinary long-grain or jasmine rice will not bind into the same cake. Despite its name, glutinous rice contains no gluten.
- Use a practical leaf substitute. Dong leaves are traditional and give the cake a distinctive aroma, but they can be difficult to find outside Vietnamese or Asian groceries. Banana leaves work well for wrapping and keeping the cake contained, though their fragrance is milder and the finished cake will taste a little less leaf-scented.
- Do not skimp on tying or water checks. A loose seam can let rice escape, while a pot that boils dry can scorch the cake and damage the pot. Tie the parcel firmly, keep it below the waterline, and use boiling water—not cold water—for top-ups to keep the simmer steady.
- Plan ahead and keep things clean. The long soak and simmer make this a project for a day when you can check the pot periodically. Wash hands, boards, and utensils after handling raw pork, and do not reuse its marinade as a sauce unless you bring it to a full boil.
Serving Suggestions
Serve bánh chưng warm or at room temperature, cut into small wedges or squares. Its rice, mung bean, and savory pork filling make each portion substantial, so it is often part of a larger Tết spread rather than a stand-alone meal. Pickled onions or other lightly tart Vietnamese pickles are a classic counterpoint to the rich pork and dense sticky rice. A small dish of fish sauce with sliced chile can be offered on the side for diners who want extra salt and heat.
For a simple plate, add cucumber or a crisp green vegetable and let the cake remain the centerpiece. If serving it as part of a holiday meal, cut the cake shortly before guests eat so the cut surfaces stay moist. The leaf wrapping is removed before serving; it is there to shape and perfume the cake, not to be eaten.
Variations
One well-known alternative is bánh tét, a cylindrical sticky-rice cake associated especially with southern Vietnam. It uses a similar rice, mung-bean, and pork filling but is wrapped into a log rather than a square, then sliced into rounds. Cooking time depends on the log’s thickness, so use a recipe scaled specifically for that shape rather than assuming this square cake’s timing will apply.
For a vegetarian version, omit the pork and season the mung beans with salt, pepper, and minced shallot. You can add sautéed mushrooms for a savory note, though this changes the traditional filling and adds moisture, so cook the mushrooms first and let them cool before wrapping. Another family-style variation uses a little more black pepper or changes the balance of pork and mung bean. Keep the rice-to-filling proportions manageable and wrap the cake tightly so it holds together.
Some cooks make smaller cakes, which cook faster than a large parcel, while others prepare one oversized cake for a gathering. Leaf choice and seasoning also vary by region and household. For this recipe, use the stated simmer time for a cake about 8 inches (20 cm) square; a substantially different size needs a different cooking plan and a careful check that the rice and filling are cooked through.
Storage and Reheating
Refrigerate cooked bánh chưng within 2 hours of cooking or serving. Keep it wrapped or place it in an airtight container; it will keep for 3–4 days in the refrigerator. For longer storage, wrap individual portions tightly and freeze them for up to 2 months for best quality. Thaw frozen pieces overnight in the refrigerator rather than leaving them on the counter.
Steam refrigerated slices until hot throughout, usually about 20–30 minutes depending on thickness, or microwave a covered slice in short intervals with a spoonful of water to prevent drying. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. A whole chilled cake takes considerably longer to reheat than slices, so cutting it into portions first is more practical. You can also pan-fry slices in a lightly oiled skillet over medium heat until browned and crisp on both sides, then check that the center is steaming hot.
Frequently Asked Questions
Can I make bánh chưng without a mold?
Yes. Arrange flexible leaves in overlapping layers, add the filling in the center, and fold the leaves tightly into a square parcel. Twine holds the shape while the cake cooks. A mold makes the sides more even, but it is not required; take extra care to close the corners so rice cannot leak out.
Can I prepare the ingredients the day before?
Yes. Soak the rice and beans separately, drain them, and refrigerate them in covered containers if you are not assembling the cake right away. Marinate the pork covered in the refrigerator. For best wrapping, let excess liquid drain from the rice and beans before assembling, and keep all prepared ingredients chilled until needed.
Why did my cake turn out loose or crumbly?
Common causes include using ordinary rice instead of glutinous rice, not soaking the rice long enough, leaving too much water in the filling, or tying the parcel loosely. A full simmer and the hour of pressing after cooking also help the grains settle. Let the cake rest before slicing; cutting it piping hot can make the layers less tidy.
How do I know when the cake is done?
Use the stated 9-hour gentle simmer for a cake about 8 inches square, keep it covered with water, and check the pork with a thermometer as directed. The rice should be soft and cohesive throughout, not chalky or hard in the center. If the center rice is still firm, rewrap the cake and continue simmering, keeping the water level up.
Can I use banana leaves instead of dong leaves?
Yes. Banana leaves are a useful, widely available substitute and are pliable after warming or blanching. They protect the rice and help hold the parcel together, but they have a milder aroma than dong leaves, so the cake’s leaf fragrance will be less pronounced.
Related
- Popular Northern Vietnamese Food Names: Hanoi Bun Cha
- Vietnamese Chicken Pho: A Fragrant Noodle Soup
- Traditional Vietnamese Wedding Food: Xôi Gấc
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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