Vietnamese Rice Cake Wrapped in Banana Leaves (Bánh Tét)

Bánh tét is a Vietnamese cylindrical sticky rice cake wrapped in banana leaves, usually filled with seasoned mung beans and pork. The rice turns tender and cohesive during a long, gentle simmer, while the leaf lends a subtle aroma; fillings and seasonings vary by region and household.

Ingredients

5 cups (1 kg) glutinous rice, also called sticky rice
2 cups (400 g) peeled split mung beans
1½ lb (680 g) pork belly, cut into strips about ½ inch (1 cm) thick and 3 inches (7.5 cm) long
2 tablespoons (30 ml) fish sauce
1 tablespoon (12 g) granulated sugar
1 teaspoon (2 g) freshly ground black pepper
2 medium shallots (about 60 g), finely chopped
1 tablespoon (15 ml) neutral cooking oil
1½ teaspoons (9 g) fine salt, divided
12–16 banana leaf sheets, about 1 lb (450 g), plus a few extra pieces for patching
Kitchen twine, about 10 feet (3 m), cut into 8 lengths
Water, enough to cover the cakes in a large pot, plus extra hot water for topping up

Instructions

Soak the rice and beans. Rinse the glutinous rice in several changes of cool water until the water is less cloudy. Cover it with fresh water and soak for 6 hours. In a separate bowl, cover the mung beans with water and soak for at least 2 hours during that same period. Drain both well. The long rice soak helps the grains cook through evenly in the wrapped cake.
Season the pork. Combine the pork with fish sauce, sugar, pepper, shallots, and ½ teaspoon (3 g) of the salt. Toss until the pieces are coated, then leave for 30 minutes while you prepare the leaves and mung beans. Keep the pork refrigerated if the room is warm or the preparation takes longer.
Prepare the banana leaves. Wipe each leaf clean with a damp cloth. Briefly pass the leaves over a low gas flame or dip them in hot water until they soften and bend without cracking. Pat dry. Cut away any tough central ribs, and overlap smaller pieces to make broad, unbroken wrapping sheets. Set aside a few scraps to patch holes.
Cook and season the beans. Put the drained mung beans in a heatproof bowl or steamer basket and steam over simmering water for about 25 minutes, until completely soft. Mash them while warm with the remaining 1 teaspoon (6 g) salt and the cooking oil. The mixture should hold together when pressed; if it seems crumbly, mash more thoroughly rather than adding much water. Let it cool until comfortable to handle.
Shape the fillings. Divide the mashed mung beans into 4 portions. On a clean surface, flatten each portion into a rectangle roughly as long as the pork strips. Place pork strips down the middle and fold the bean mixture around them to form a compact log. Make 4 logs in total. This keeps the pork centered and gives each slice a clear rice, bean, and pork layer.
Season and portion the rice. Mix the drained rice with the remaining 1 teaspoon (6 g) salt. Divide it into 4 roughly equal portions. A kitchen scale helps, but exact divisions are not essential as long as each cake gets a similar amount. Keep the rice, filling logs, leaves, and twine close together for wrapping.
Wrap two cakes. For each cake, arrange two or three softened leaf sheets in overlapping layers, with the smooth side facing the rice. Spread one portion of rice into a rectangle about 8 by 10 inches (20 by 25 cm), leaving a thicker strip down the center. Set a filling log in the middle and cover it with the remaining rice portion. Fold the long sides of the leaves over the rice, then fold the ends in firmly to make a tight cylinder about 3½ inches (9 cm) thick. Add leaf patches wherever rice is exposed. Tie securely in several places with twine, but do not crush the cake. Repeat to make 2 cakes, using two filling logs in each.
Boil until tender. Put the cakes seam-side down in a large stockpot and cover completely with water. Bring to a boil, then reduce the heat to maintain a steady, gentle simmer for 6 hours. Keep the cakes submerged: top up with hot water as needed, since a falling water level can leave the outer rice unevenly cooked. Turn the cakes once or twice during cooking if they are not fully surrounded by water.
Check the pork and cool safely. Lift one cake out carefully and unwrap enough to check a pork strip in its center with a food thermometer. Whole cuts of pork must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. If it has not reached that temperature, rewrap the cake and continue simmering, then check again. Drain the cakes and let them cool for about 45 minutes, then refrigerate them to finish setting; get them into the refrigerator within 2 hours of cooking. Chill for at least 1 hour 15 minutes before slicing for neater rounds.
Slice and serve. Remove the twine and peel away the leaves. Cut each cake into 8 slices with a sharp knife, wiping the blade between cuts. If the rice sticks, lightly oil the knife. The slices should hold together, with the mung bean and pork visible in the center.

Tips

Use the right rice. Glutinous rice is essential for the characteristic sticky, sliceable texture; ordinary jasmine or long-grain rice will stay separate and will not form the same cake. Glutinous rice is sometimes labeled sweet rice, though it is not sweetened.
Soften leaves before wrapping. Brittle leaves split at the folds and let rice escape. Warm them until flexible, dry them well, and overlap extra pieces over any holes. If banana leaves are unavailable, use parchment directly around the cake with a snug outer layer of foil; the result will lack the leaves’ aroma.
Keep the water simmering, not violently boiling. A hard boil can loosen the ties or damage the wrapping. Use hot water for top-ups so the pot does not repeatedly lose its simmer.
Wrap tightly and evenly. Gaps around the filling can leave loose pockets in the finished rice. Shape the rice into an even layer and secure the twine at regular intervals. If one cake leaks, patch it with an extra leaf and continue cooking.

Serving Suggestions

Serve bánh tét warm or at room temperature, sliced into rounds. It is filling enough to be a light meal, or serve one or two slices alongside pickled daikon and carrot, cucumber, or a small dish of Vietnamese dipping sauce. The tang and crunch of pickles balance the rich pork and dense sticky rice especially well. For a simple table, offer fresh herbs and sliced scallions on the side rather than covering the cake’s layered filling.

For a crisp-edged serving, pan-fry slices in a lightly oiled skillet over medium heat until golden on both sides and hot through. Use a nonstick or well-seasoned pan, and let each slice form a crust before turning so it is less likely to break. This is a way to use freshly cooked slices as well as refrigerated leftovers.

Variations

For a vegetarian version, omit the pork and make a larger, well-seasoned mung bean center. Add sautéed mushrooms for a savory note, keeping the filling fairly dry so it does not make the rice wet. The texture and flavor will differ from the pork-filled version, but the wrapping and cooking method remain the same.

Some versions use pork belly for its richness, while others choose a less fatty cut such as pork shoulder. You can also season the rice with a little ground black pepper or use a modest amount of coconut milk in the rice for a richer variation; coconut milk changes the aroma and can make the rice softer, so avoid adding enough to make it wet. Regional and family recipes vary in shape, filling, and seasoning, so these are practical options rather than a single required formula.

Storage and Reheating

Refrigerate cooked cakes within 2 hours, wrapped or stored in an airtight container. They keep for 3–4 days in the refrigerator. For longer storage, wrap individual portions well and freeze for up to 2 months for best quality. Thaw frozen portions overnight in the refrigerator rather than leaving them out at room temperature.

Reheat slices in a covered skillet with a spoonful of water, or steam them until hot throughout. For a whole chilled cake, steam it until the center is hot before cutting. When reheating leftovers, bring them to 165°F (74°C), checking the center with a food thermometer. Pan-frying is also suitable for thawed slices; heat them through before serving. Do not leave cooked rice cakes at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make bánh tét without banana leaves?

Yes. Parchment paper with a close outer wrap of foil can hold the rice and filling in shape. It is a useful substitute, but it will not contribute the mild, grassy aroma of banana leaves. Avoid using foil alone as the inner surface if parchment is available.

Why did my rice cake turn out loose or crumbly?

The rice may not have soaked long enough, or the wrapping may have left gaps around the grains. Soak for the full 6 hours, drain the rice well, and wrap each cake snugly with overlapping leaves. Also check that the pot stayed at a gentle simmer for the full cooking time.

Can I prepare the cakes ahead?

Yes. Cook them completely, cool them safely, and refrigerate within 2 hours. Chilling makes the rice easier to slice, and the cakes can be reheated when needed. You can also freeze wrapped portions for longer storage.

How do I know when bánh tét is done?

After the long simmer, the rice should be soft and cohesive rather than chalky or firm in the center. Check a pork strip in the center with a thermometer as directed; it must reach 145°F (63°C) and rest for 3 minutes. If either the rice or pork is not ready, rewrap and continue cooking.

Can I use whole mung beans?

Peeled split mung beans are the convenient choice because they soften quickly and mash into a smooth filling. Whole mung beans take longer to cook and have a firmer, more noticeable skin; if using them, soak and cook until fully tender, then mash as well as possible. The filling may be less smooth.

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

Spotted an error? Tell us and we will correct it (corrections policy).