Vietnamese New Year Sticky Rice Cake: Banh Chung

Bánh chưng is a Vietnamese square sticky rice cake traditionally served for Tết, the Lunar New Year, and made with glutinous rice, mung beans, and seasoned pork wrapped in leaves. Its long, gentle boil cooks the filling and binds the layers into a firm cake that slices neatly; recipes and wrapping styles vary by region and family.

Ingredients

4½ cups (900 g) glutinous rice, also called sweet rice or sticky rice
2 cups (400 g) hulled split mung beans
1¼ lb (570 g) pork belly, skin removed, cut into strips about ½ inch (1 cm) thick
2 tablespoons (30 ml) fish sauce
1 teaspoon (2 g) freshly ground black pepper
1 teaspoon (6 g) fine salt, divided
16–20 large lá dong leaves, if available, or 16–20 large banana leaves; allow extra in case some tear
Kitchen twine, about 12 pieces (each 30 inches/75 cm long)
Water, about 6–8 quarts (5.7–7.6 L) to start, plus boiling water for topping up

Instructions

Soak the rice and beans. Rinse the rice several times, until the water is less cloudy, then cover it with plenty of cool water. Soak for 8 hours at room temperature in a cool kitchen, or in the refrigerator if your kitchen is warm. Soak the mung beans separately for 4 hours during the final part of the rice soak. Drain both thoroughly. Stir ½ teaspoon (3 g) salt into the rice and the remaining ½ teaspoon into the drained beans. The grains should be well drained rather than sitting in water; excess water can make the cake loose.
Season the pork. While the rice is soaking, or during its final 45 minutes, combine the pork belly, fish sauce, and black pepper in a bowl. Turn the strips to coat, cover, and refrigerate for 45 minutes. Keep the raw pork separate from the rice and beans, and wash your hands and any surfaces that touch it. The pork may look lightly seasoned rather than deeply colored; that is enough for the filling.
Prepare the leaves. Wipe lá dong leaves clean with a damp cloth. If using banana leaves, wipe them clean and dip them briefly in hot water, or warm them over a low burner for a few seconds, until pliable. Trim off tough stems. Keep the leaves covered with a clean damp towel as you work so they do not dry and split. If a leaf has a small tear, overlap it with another leaf rather than relying on a damaged piece to hold the filling.
Cook the mung beans. Steam the drained beans for about 20–25 minutes, until tender enough to mash easily, or simmer them in a saucepan with fresh water until soft, then drain very well. Mash roughly with a fork or potato masher. The texture should hold together when pressed but does not need to be perfectly smooth. Divide into four equal portions, then shape each portion into a flat, compact patty. Let the patties cool until comfortable to handle.
Set up a square packet. Lay leaves on a clean work surface with their shiny sides facing the rice, if the leaves have a distinct shiny side. For each cake, arrange four leaves in an overlapping cross or square, covering the center with several layers. Leave enough overhang to fold over the top. A square cake mold is helpful but not necessary: fold one side of the leaves inward to form a pocket, then shape the other sides around it. The aim is a snug, leak-resistant wrapper, not a perfectly crisp decorative fold.
Layer the filling. Spoon one-quarter of the rice into the leaf pocket and spread it into an even base. Place one mung-bean patty on top, add half the pork strips in a single layer, then add another mung-bean patty. Cover with another quarter of the rice, distributing it over the filling and especially along the edges. Repeat for the second cake. Keep the pork centered and surrounded by rice and beans so it is enclosed rather than touching the leaves.
Fold and tie each cake. Fold the leaves firmly over the filling, one side at a time, keeping the square shape and pressing out large air pockets without crushing the rice. Fold the ends under, then tie the packet in both directions with kitchen twine. It should feel compact and secure but not so tightly bound that the rice has no room to expand. If you are using banana leaves and they seem fragile, add an outer leaf layer before tying. Trim long loose leaf ends, but leave the knots easy to find.
Boil slowly for 8 hours. Place a rack, spare leaves, or a folded clean cloth in the bottom of a large stockpot to keep the cakes from resting directly on the pot. Arrange the packets in the pot and add enough water to cover them by at least 1 inch (2.5 cm). Bring to a boil, then lower the heat to maintain a steady, gentle simmer. Cover the pot. Check the water level every 30–45 minutes and top up with boiling water so the cakes stay submerged; do not pour cold water into the pot, which interrupts the simmer. Turn or rearrange the cakes occasionally if the pot is crowded. Simmer for 8 hours.
Check doneness and cool. Lift the cakes out carefully and let them drain. To verify the filling, open one cake enough to insert a clean instant-read thermometer into the center of a pork strip. USDA FSIS guidance for whole cuts of pork is a safe minimum of 145°F (63°C), followed by a 3-minute rest; if the pork has not reached that temperature, rewrap the cake and continue simmering, then check again. Let the cakes rest for at least 30 minutes before cutting so the rice firms up. Remove the twine and leaves when ready to serve.

Tips

Find the right rice. Use glutinous or sweet rice, not ordinary long-grain rice. Despite the name, glutinous rice contains no gluten; its starch is what gives the cooked cake its cohesive, sliceable texture.
Choose leaves for practicality. Lá dong gives the traditional green wrapper and a distinctive leafy aroma, but it can be hard to find outside Vietnamese grocery stores. Banana leaves are a workable substitute and wrap easily when warmed; their aroma and color are different, and they may need more layers to prevent leaks.
Keep the water simmering and high. A hard rolling boil can jostle the packets and tear the leaves, while a low level can leave the upper cake undercooked. Use a large pot, check it regularly, and add boiling water whenever needed.
Do not cut it hot. A freshly boiled cake can seem soft or sticky in the middle. Give it the full 30-minute rest, then use a sharp knife wiped clean between cuts for tidy portions.

Serving Suggestions

Serve bánh chưng warm or at room temperature, cut into wedges or thick squares. A common accompaniment is pickled vegetables, such as pickled shallots or crunchy pickled mustard greens, which bring a sharp, tangy contrast to the rich pork and dense rice. A small dish of fish sauce with sliced chili is another option for diners who like a salty, spicy dip. Fresh cucumber or lightly dressed greens can make a simple side when pickles are unavailable.

For a crisp-edged serving, slice a cooled piece and pan-fry it in a little neutral oil over medium heat, turning until the outside is golden and the center is hot. This is a serving method, not a substitute for cooking the original cake thoroughly. Bánh chưng is substantial, so modest slices work well alongside other Tết dishes or as a filling snack.

Variations

There are regional and household variations in both shape and filling. Bánh chưng is the familiar square style associated especially with northern Vietnam; bánh tét is a related cylindrical sticky rice cake commonly associated with central and southern Vietnam. This recipe keeps the square format, but home cooks may adjust the seasoning or proportions to suit their preferences.

For a meat-free version, omit the pork and add a little extra mung bean, or use seasoned mushrooms in its place. Cook mushrooms first to drive off excess moisture, then cool them before layering; they will give a more earthy filling and will not reproduce the richness of pork belly. For a less rich cake, use pork shoulder with some visible fat instead of belly, though the filling will be leaner and less silky.

Some cooks add a small amount of pandan leaf or use leaves available locally, but extra flavorings are optional. Avoid adding wet sauces directly to the rice layers: too much liquid can make the cake difficult to bind. If using banana leaves, a double outer layer and careful tying are more useful than trying to force a traditional leaf fold with brittle or undersized leaves.

Storage and Reheating

Do not leave cooked cakes at room temperature for more than 2 hours. Once they have cooled enough to handle, refrigerate them promptly, wrapped in clean leaves or airtight wrap. Refrigerated bánh chưng keeps for 3–4 days. For longer storage, wrap the whole cake tightly and freeze it for up to 2–3 months for best quality; thaw it in the refrigerator before reheating when possible.

To reheat a refrigerated whole cake, steam it for about 30–45 minutes, until hot through. Individual slices can be steamed for roughly 10–15 minutes or pan-fried until heated throughout. A frozen whole cake may take about 60–90 minutes to steam, depending on its size; check the center rather than relying only on the timer. USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. Refrigerate any reheated portions that are not eaten within 2 hours, and avoid repeatedly warming and cooling the whole cake.

Frequently Asked Questions

Can I make bánh chưng without a square mold?

Yes. A mold can help make the corners even, but overlapping leaves can be folded around the filling by hand. Work on a flat surface, keep the filling compact, fold the sides in firmly, and tie the packet in two directions. A slightly irregular cake still cooks well if the leaves stay sealed and the rice layer is even.

Can I soak the rice overnight?

Yes. An 8-hour soak is convenient, and soaking overnight is also common. If the room is warm or you need to soak longer, put the covered rice and beans in the refrigerator. Drain them well before assembling; rice that is still dripping can make the layers softer and less cohesive.

Why did my cake come out loose or fall apart?

Common causes include using ordinary rice instead of glutinous rice, failing to drain the soaked grains, leaving large gaps in the layers, or cutting the cake while it is still very hot. Use sticky rice, drain it thoroughly, pack the filling evenly, tie the leaves securely, and allow the cake to rest before slicing.

Do I have to use lá dong leaves?

No. Lá dong is traditional and contributes a particular aroma, but it may be difficult to find. Banana leaves are a practical alternative; warm them briefly so they bend without cracking, and use extra overlapping layers if they are thin. The wrapper will smell and look somewhat different, but the rice cake can still be shaped and cooked in the same way.

Can I prepare the components ahead of time?

You can soak the rice and mung beans in advance, keeping them covered in the refrigerator if they will wait beyond the scheduled soaking period. Drain them before storing. Season the pork and keep it refrigerated, separate from the other ingredients. Assemble and begin boiling the cakes when you are ready to cook; do not leave raw pork or assembled cakes sitting out for hours.

How do I know the rice cake is cooked through?

The long simmer gives the rice time to soften and bind, but the safest check for the pork filling is a thermometer. Open one cake carefully and check the center of a pork strip for at least 145°F (63°C), then let it rest for at least 3 minutes. If it is below that temperature, rewrap and continue simmering before checking again.

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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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