Bánh chưng is a square Vietnamese sticky rice cake traditionally made for Lunar New Year, especially in northern Vietnam. Layers of glutinous rice, mung beans, and seasoned pork are wrapped in aromatic dong leaves and simmered until the rice turns tender and cohesive; family recipes and regional styles vary.
Ingredients
- 4 cups (800 g) glutinous rice, also called sticky rice
- 10 cups (2.4 L) water for soaking the rice, plus more for rinsing
- 1½ cups (300 g) split, hulled mung beans
- 6 cups (1.4 L) water for soaking the mung beans, plus fresh water for cooking
- 1 lb (450 g) pork belly, cut into 8 strips about ¾ inch (2 cm) thick
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (20 g) finely minced shallot
- 1 teaspoon (2 g) ground black pepper
- 1½ teaspoons (9 g) fine salt, divided: 1 teaspoon (6 g) for the rice and ½ teaspoon (3 g) for the beans
- 1 teaspoon (4 g) sugar, optional, for the pork marinade
- 16 large dong leaves, roughly 12 by 16 inches (30 by 40 cm), or 16 large banana-leaf pieces of similar size
- About 12 yards (11 m) cotton kitchen twine, cut into 8 lengths of about 18 inches (45 cm)
- 6 to 8 quarts (5.7 to 7.6 L) water for boiling the cakes, plus extra boiling water for topping up the pot
Instructions
- Soak the rice, beans, and pork. Rinse the rice several times, until the water is much less cloudy, then cover it with the measured soaking water. In a separate bowl, cover the mung beans with their measured water. Refrigerate the pork with the fish sauce, shallot, black pepper, and optional sugar. Soak the rice for 8 hours, the beans for 2 hours, and marinate the pork for 45 minutes; these waits can happen at the same time. Drain the rice and beans well. Mix the rice with 1 teaspoon of the salt.
- Cook the mung beans. Put the drained beans in a saucepan and add fresh water to cover them by about 1 inch (2.5 cm). Bring to a simmer and cook for about 25 minutes, until very tender but not swimming in liquid. Drain thoroughly, stir in the remaining ½ teaspoon salt, and mash into a thick, mostly smooth paste. Let the beans cool until easy to handle. If the beans are still watery, return them to low heat and stir until the excess moisture evaporates; a dry filling is easier to layer.
- Prepare the leaves. Wipe each dong leaf clean with a damp cloth, or rinse it and dry it carefully. Trim away tough stems, then briefly dip the leaves in hot water to soften them if they crack when folded. Banana leaves are often sold frozen: thaw them fully, wipe them clean, and cut out stiff ribs. Keep the leaves covered with a clean damp towel while assembling so they stay flexible.
- Set up a square mold. A 6-inch (15 cm) square bánh chưng mold makes neat, even cakes; it is helpful but not essential. Without a mold, fold several leaves into a sturdy square frame on a clean work surface and use the twine to hold the shape. Arrange overlapping leaves with the shiny side facing the rice and enough overhang to fold across the top. Leave no gaps at the corners, where rice can escape during boiling.
- Layer the fillings. Divide the rice, bean paste, and pork into two equal portions. Put a layer of rice in the base of each leaf-lined mold, then spread on half the mung bean paste. Arrange four pork strips in the center, keeping the meat away from the edges. Cover with the remaining bean paste and finish with rice, enclosing the filling completely. Press gently to level the top without crushing the rice. Fold the leaves tightly over the filling, alternating the direction of the folds for a secure package.
- Tie the cakes. Tie each cake firmly with four lengths of twine, spacing them evenly so the cake holds its square shape. The ties should be snug but not cut through the leaves. Check the seams and add another leaf patch if any rice is exposed. A tight, fully enclosed parcel helps the rice cook evenly and keeps the filling in place.
- Boil slowly. Put a rack, spare leaves, or a few clean leaf ribs in the bottom of a large stockpot to keep the cakes from sticking. Set the wrapped cakes inside and add water to cover them by at least 2 inches (5 cm). Bring the pot to a boil, which will take about 30 minutes, then lower the heat to maintain a steady, gentle boil for 8 hours. Keep the cakes submerged; check the pot periodically and add boiling water as needed so the level does not fall. Avoid a hard, rolling boil, which can jostle the parcels and loosen the wrapping.
- Check the filling and drain. Lift the cakes carefully with tongs. Open one cake enough to reach a pork piece at its center and check it with a food thermometer. USDA FSIS sets the safe minimum for whole cuts of pork at 145°F (63°C), followed by a 3-minute rest. The long simmer should cook the pork well beyond that minimum; if the center has not reached it, rewrap the cake and boil the parcels for 30 minutes more before checking again. Drain the cakes and rinse their leaf surfaces briefly with clean water to remove starch.
- Press and rest. While the cakes are still warm, set them on a tray and place a second tray or board on top, weighted evenly with a heavy pot. Press for 1 hour to help the rice settle and give the cakes clean edges. Remove the weight and twine, then unwrap and slice with a lightly oiled knife or a length of clean kitchen twine. If you prefer tidy slices, leave the leaves on and cut through the wrapped cake with twine.
Tips
- Choose the right rice. Use glutinous rice, not ordinary long-grain or jasmine rice. Sticky rice becomes cohesive during the long simmer and gives bánh chưng its characteristic firm, sliceable texture; a different rice will not set the same way.
- Find dong leaves or substitute thoughtfully. Dong leaves are traditional and give the rice a distinctive green, earthy aroma. They can be difficult to find outside Vietnamese or Southeast Asian markets. Banana leaves are a practical substitute and wrap well, but their aroma is milder and the finished cake will taste a little different. Do not use waxed paper as the only wrapping, because it will not provide the same sturdy, aromatic cover.
- Keep the parcels submerged. Long boiling is the main challenge. Use a pot large enough for the cakes and top up only with boiling water, which maintains the cooking temperature. If the pot is too small, cook one cake at a time rather than stacking parcels so tightly that water cannot circulate.
- Pack evenly, not loosely. Uneven layers can leave pockets of uncooked or crumbly rice, while gaps in the leaves let filling leak into the pot. Distribute the rice and beans evenly, keep pork centered, and secure the folds before tying. A square mold helps beginners, but careful overlapping leaves work too.
Serving Suggestions
Serve bánh chưng warm, cut into wedges or thick squares. It is rich and filling, so smaller pieces make a good starting portion. A classic accompaniment is pickled vegetables, such as Vietnamese pickled onions or carrot and daikon, whose sharp, lightly sour flavor contrasts with the sticky rice and pork. Add cucumber or fresh herbs if you want a crisp, fresh side, and offer chili sauce or sliced fresh chili separately for guests who like heat.
For a crisp-edged serving, cut the cake into slices and pan-fry them in a lightly oiled skillet over medium heat until browned on both sides and hot through. This is a useful way to serve chilled leftovers, which firm up in the refrigerator. At a Lunar New Year meal, bánh chưng can be part of a larger spread rather than the only dish; its compact slices are easy to share alongside vegetables, pickles, and other family favorites.
Variations
Bánh chưng is one of several regional and family styles of Vietnamese New Year food. The square bánh chưng is strongly associated with northern Vietnam, while bánh tét is a cylindrical sticky rice cake common in central and southern traditions. Bánh tét uses a similar rice, mung bean, and pork combination, but the cylindrical wrapping and slicing give it a different shape; it needs its own wrapping method and cooking arrangement.
Some cooks season the mung bean filling with a little extra pepper or use a different balance of fish sauce and shallot in the pork. For a meat-free version, omit the pork and season the mung beans more assertively; the result is a different filling, not a direct replica of the pork-centered cake. Keep the rice and bean layers enclosed and maintain the same long, gentle simmer. If you want a smaller batch, do not simply shorten the cooking time: the cake still needs to heat through at its center.
Storage and Reheating
After cooking, press the cakes and refrigerate them within 2 hours of taking them off the heat. Keep them wrapped, place them in a covered container, and refrigerate for 3 to 4 days. Because bánh chưng is dense, do not leave it on the counter for extended cooling or store it at room temperature overnight. For longer storage, wrap the cooled cakes tightly and freeze them; use within about 2 months for best texture. Thaw overnight in the refrigerator.
To reheat a whole refrigerated cake, keep it wrapped and steam it until the center is hot, usually about 30 to 45 minutes depending on its size and starting temperature. Check with a food thermometer: USDA FSIS recommends reheating leftovers to 165°F (74°C). For a frozen cake, thaw it in the refrigerator first, then steam. Individual slices can be pan-fried over medium heat until crisp on the outside and steaming hot throughout; cover the pan briefly if the center needs more time.
Frequently Asked Questions
Can I make bánh chưng without a mold?
Yes. Arrange overlapping leaves into a square parcel, fold the sides firmly over the filling, and use several lengths of twine to hold the shape. The cakes may be less uniform, but the mold is not required. Take extra care to reinforce the corners and close every seam before boiling.
Can I soak the rice overnight?
Yes. An 8-hour soak is convenient, and it can extend overnight if the rice is covered and refrigerated. Drain it well before assembling so excess soaking water does not make the layers loose. Soak the mung beans and marinate the pork in the refrigerator during the same period, but do not leave the raw pork out on the counter.
Why is my rice still hard after boiling?
The pot may have lost water, the boil may have been too gentle to stay hot, or the rice may not have soaked long enough. Keep the cakes fully submerged for the full 8 hours and add boiling water when needed. If a cake is still firm in the center, rewrap it and continue boiling, then check again before serving.
Do I have to use pork belly?
Pork belly is traditional in many versions because its fat stays tender during the long simmer and seasons the rice. A less fatty cut of pork can be used, but the center may taste leaner and drier. Keep the pieces similar in size and centered in the filling so they cook evenly.
Can I freeze bánh chưng?
Yes. Cool the cake, wrap it tightly, and freeze it for up to about 2 months for best quality. Thaw it in the refrigerator rather than on the counter, then steam until the center reaches 165°F (74°C). Freezing may soften the rice slightly, but the cake remains convenient to portion and reheat.
How do I cut bánh chưng neatly?
Let the pressed cake rest until it is firm enough to handle, then use a sharp knife wiped with a little oil between cuts. Another traditional-style approach is to remove the twine and use clean twine to slice through the cake, which avoids dragging sticky rice across the cut faces. Cut only what you plan to serve and keep the rest wrapped.
Related
- Vietnamese Food in the City: Pork Vermicelli Bowls
- Modern Vietnamese Caramelized Salmon Rice Bowl Recipe
- Vietnamese Food in Vietnam: A Traditional Pho Bo Recipe
More recipes to cook
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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