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As the winter winds turn chilly and the spirit of Tet arrives, a familiar ritual begins in every Vietnamese home - making a type of Vietnamese sticky rice cake. Banh Chung is more than just a dish; it is a story told through the most rustic ingredients: fragrant sticky rice, earthy mung beans, and a slice of fatty pork belly. A Vietnamese far from home doesn't miss its intricate taste, because Banh Chung's magic isn't in a complex flavor profile. He will miss the moments when the whole family gathers to wash the rice, rinse the beans, wrap the cakes, and stay up all night to tend to the pot as the cakes cook. The scent of dong leaves and fresh rice fills the air, carrying with it the warmth of family bonds and the quiet hope for a peaceful new year.
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The origin of Banh Chung
The story of Banh Chung is as old as the nation itself. According to legend, over two millennia ago, the youngest son of the Hung kings, Prince Lang Lieu, was tasked with creating a dish that would honor the Earth and Sky. He crafted the iconic square cake to symbolize the Earth, using the simplest and purest ingredients: sticky rice for abundance, creamy mung beans for prosperity, and rich pork for wealth.
Wrapped meticulously in deep green dong leaves, the cake also represents the beautiful harmony between nature and humanity. The king was so impressed by this dish, not just for its flavor, but for its profound meaning that he chose it as the most sacred offering for the Tet. Since then, Banh Chung has become a timeless symbol of gratitude towards ancestors and a powerful connection to Vietnamese heritage.
Banh Chung's ingredients
To make a traditional Banh Chung, you need simple but carefully selected ingredients.
Sticky rice: The white and shiny sticky rice must be of superior quality to ensure a tender and sticky texture. It is mixed with a pinch of salt and soaked for 6 to 8 hours.
Mung beans: The hulled and bright yellow mung beans are soaked in water for at least 2 hours.
Pork: The pork, often pork belly with a good balance of meat and fat, is marinated with salt and freshly ground black pepper.
Dong leaves: Large, fresh, and thoroughly washed dong leaves are used to wrap the cake.
Bamboo strings: Pre-soaked bamboo strings are used to tie the cake firmly.
How to make Banh Chung?
First, two or three large dong leaves are arranged in a cross shape, with the veins facing outward. A shiny, white layer of slightly salted sticky rice is spread in the center, followed by a generous layer of sweet mung bean paste and tender, spiced marinated pork. A second layer of beans is added, and finally, a last layer of rice covers the filling. The leaves are carefully folded, forming a perfectly regular square package before being tied securely with thin bamboo strings. A square mold can also be used to make the wrapping process easier and to create a more aesthetic cake.
Vietnamese families gather to fold the leaves, fill the molds with rice, meat, and beans, and shape the Banh Chung together in a warm, friendly atmosphere. This is an opportunity to pass on traditions, strengthen intergenerational bonds, and share the joy of Tet preparations.
The final step is boiling the Banh Chung. The cakes are placed in large pots filled with boiling water and cooked slowly for 8 to 12 hours, releasing a fragrant, savory aroma. During this time, the carefully tended wood fire crackles gently, providing a comforting warmth. Family members gather around the pot, talking, laughing, and sharing stories, creating an intimate and joyful atmosphere. In the dry, cold winter of Tet, this vigil around the pot becomes a precious moment where the warmth of the flames blends with the warmth of family ties. Once cooked, the cakes are removed from the water, pressed to remove excess moisture, and left to rest before being enjoyed.
How to enjoy Banh Chung
Banh Chung is best enjoyed after being gently steamed to restore its tenderness, or lightly pan-fried to give it a thin, golden, and crispy crust. When cut into pieces, it reveals its harmonious layers: the whiteness of the soft sticky rice, the smooth sweetness of the mung bean paste, and the savory flavor of the seasoned pork. Each bite offers a perfect balance of textures and flavors.
Traditionally, it is served with pickled vegetables or thin slices of pickled onions, which add a refreshing and palate-cleansing touch. During Tet, Banh Chung is placed at the center of the table and shared among loved ones as a symbol of prosperity and family harmony. For travelers, tasting this iconic cake is a way to dive into the heart of Vietnamese culture and discover the richness in a single bite.
For busy city dwellers, there are also smaller Banh Chung that are easy to cook and enjoy in individual portions. As a result, they are not only enjoyed during the Tet festival but have also become a common everyday food, or even a popular afternoon snack.
Varieties of Vietnamese sticky rice cakes
Besides the traditional Banh Chung, there are many variants that demonstrate the richness and culinary diversity of Vietnam, making them delicious desserts in Hanoi and beyond:
Banh Tet: Cylindrical in shape, this variety is more common in the South and can be cut into thick slices. It can be savory or sweet.
Sweetened Banh Chung: Filled with red beans, shredded coconut, and sugar, offering a sweet and fragrant flavor.
Vegetarian Banh Chung: Adapted for vegetarians, it replaces the meat with mushrooms, vegetables, and sometimes tofu.
Banh Chung Gu: A specialty of the Tay and Thai ethnic groups, distinguished by its slightly humped shape resembling a hunched back. In Ha Giang, it is made with green-dyed sticky rice, while in Bac Ha, the Tay use black-colored rice, creating a unique and attractive appearance.
These variants, despite differences in shape or ingredients, all retain the soul and symbolism of Banh Chung: a dish that brings families together and celebrates Vietnamese cultural heritage.
Today, Banh Chung is not only a traditional Tet dish but also a true culinary experience that spans generations. Warmly shared among family members, it embodies Vietnamese memory and identity. And as winter monsoon approaches, nothing compares to the pleasure of enjoying pan-fried pieces of Banh Chung, golden and crispy on the outside, soft and slightly sticky on the inside. A simple dish that, nonetheless, evokes the nostalgia of winter vigils and the warmth of Vietnamese homes as the Lunar New Year approaches.
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