Banh Tet

Name: Banh Tet
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 400 g glutinous rice; 150 g mung beans; 200 g pork belly; banana leaves for wrapping; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Banh Tet is a traditional Vietnamese dish, especially popular in the southern regions during the Tet holiday. This savory treat is made by wrapping glutinous rice, mung beans, and pork belly in banana leaves, creating a compact, cylindrical package. The dish is a staple on family tables, prepared with a generous hand of salt and fat, embodying the essence of communal sharing and celebration.

The taste of Banh Tet is a harmonious blend of rich, savory pork, creamy mung beans, and sticky rice, all subtly infused with the earthy aroma of banana leaves. Each bite offers a satisfying contrast of textures and flavors, making it a beloved dish during Vietnam's most festive time of year. It's a dish that brings families together, reflecting the warmth and generosity of Vietnamese culinary traditions.

Ingredients

400 gglutinous rice
150 gmung beans
200 gpork belly
banana leavesfor wrapping
to tastefine sea salt

Method

Start by rinsing 400 g of glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice well and set aside.
Rinse 150 g of mung beans and soak them in water for at least 2 hours or until they have softened. Drain and set aside. The soaking helps soften the beans, making them easier to cook and mash.
Cut 200 g of pork belly into strips about 1 cm thick. Season the pork belly with a generous amount of fine sea salt, ensuring each piece is well-coated. This step is crucial as it infuses the meat with flavor.
Heat a pan over medium-high heat and add a small amount of oil. Once the oil is hot, add the pork belly strips. Brown them on all sides until they develop a deep, golden-brown color. This caramelization adds depth to the flavor.
In a separate pot, steam the soaked mung beans until they are soft and can be easily mashed with a fork. This should take about 20 minutes. Once mashed, season the mung beans with a pinch of salt to enhance their flavor.
Lay out banana leaves, ensuring they are clean and pliable. Place a layer of glutinous rice on the leaf, followed by a layer of mung beans, and then a strip of browned pork belly. Top with another layer of mung beans and rice.
Carefully roll the banana leaf around the filling, ensuring it is tight and secure. Use kitchen twine to tie the roll at intervals, ensuring it holds its shape during cooking.
Place the wrapped Banh Tet in a large pot and cover with water. Bring to a boil, then reduce to a simmer. Cook for about 6 hours, ensuring the rolls are submerged in water throughout. The Banh Tet is done when the rice is tender and the flavors have melded together.
Once cooked, remove the Banh Tet from the pot and let it cool slightly before slicing. Serve the slices with additional salt if needed, and enjoy with family and friends.