Bánh Chưng
Bánh Chưng is a Vietnamese classic for good reason — mung beans does most of the work, and the method is rewarding enough for a weeknight. It sits firmly in the Vietnamese tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 18h
- Total 18h
- Serves 255
- Level Medium
Ingredients
- 10 ½ cup Mung beans, washed and soaked in water for 4 hours, or better overnight
- 500 g Pork belly (both lean pork and pork fat), cut in large cubes
- 20 ½ tsp Salt
- 20 ½ tsp Freshly ground black pepper
- 3 tbsp Fried shallot
- 1 tbsp Vegetable Oil
- 3 Shallots, minced
- 2 tbsp Fish Sauce
- 1 kg Banana Leaves, fresh or thawed
- 50 ½ cup Sticky rice, washed and soaked in water overnight
Method
- Place the mung beans in a pot, cover with water, and bring to a boil.
- Reduce to a simmer, and cook for about 20 minutes until the beans are soft and easily mashable.
- Mash the beans into a paste. Season to taste with 1 tsp salt, fried shallots, 1 tsp pepper and vegetable oil.
- Season the meat with ½ tsp salt and 1½ tsp pepper, and combine with the shallots and fish sauce. Mix well and let it marinate for a few hours.
- Spread about 1 cup of mashed mung bean onto plastic wrap, add a few pieces of lean pork and pork fat, and shape it into a round or squared piece.
- Tear the banana leaves into very large pieces(around 18–20 inches).
- Season the soaked rice with a pinch of salt.
- Lay out two sheets of partially overlapping banana leaves on a flat surface. Place 1 cup of sticky rice at the center of the leaves. Place the fillings on top of the rice and then cover it up with another cup of sticky rice. Fold the leaves and wrap it up tightly like a present.
- To prevent water penetrating into the cake during the boiling process, it is important to wrap up the cake a second time. For the inner layer, make sure that the darker side of the banana leaf faces the rice so that it can tint the cake with a nice subtle green color later on. However, for the outer layer, the darker side of the banana leaf should face outside to give it a beautiful green package.
- After wrapping, tie the cake tightly with twines.
- Arrange the cakes tightly in a large stockpot and fill with water. Bring the stockpot to a boil and let it simmer for about 6 to 8 hours until the cakes feel plump and the rice is congealed.
- To serve, untie and unwrap the cakes, and cut into pieces with a thread or dental floss.
Tips for the best Bánh Chưng
- This is a 12-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the pork come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the pork for chicken thigh or tempeh — keep the cooking time similar and check for doneness.
Serving ideas
Pair with plain rice or noodles and a crisp cucumber salad.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Bánh Chưng ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Bánh Chưng recipe hard to make?
It is rated hard: 10 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
How long does Bánh Chưng take to make?
About 18 hours in total — roughly under an hour of preparation and 18 hours of cooking.
What can I substitute for mung beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Bánh Chưng recipe serve?
As written it serves 255. The quantities scale up or down in a straight line, so double everything for 255×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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