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Celebrate Tết or Lunar New Year in style with this authentic and traditional bánh chưng! These Vietnamese sticky rice cakes are wrapped with banana leaves & filled with savory yellow mung beans & umami-flavored fatty pork belly.

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This savory umami treat is perfect khổng lồ ring in the Lunar New Year!

Chúc mừng năm mới! Happy Lunar New Year! This year is the year of the Tiger which represents strength và courage. That means it is the best time lớn face your fears in the kitchen & tackle this seemingly daunting yet quintessential Vietnamese Lunar New Year recipe. For my family, there is no tết without bánh chưng, red envelopes, & a little fun gambling. Every year, I look forward to these beautiful light green sticky rice cakes that are filled with savory mung beans & marinated pork belly. I usually eat them every day for about a week straight with a side of phụ vương lua (Vietnamese cold cuts) và pickled vegetables. YUM.

If you want to check out my other Lunar New Year recipes, make sure to kiểm tra out my Thit Kho (Vietnamese Caramelized Braised Pork Ribs and Eggs) and my pineapple tarts! This recipe will guide you step-by-step on how to lớn prepare the ingredients, how khổng lồ wrap the banh chung & how lớn cook it. I laid out all of my tips & tricks below!

Table of Contents
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The fresh banana leaf wrapping gives Banh chưng its iconic look.

What is Banh Chung?

Banh chưng (pronounced baan chuhng) is the most traditional cake in the Vietnamese food culture. They are normally available all year but during Tet or Lunar New Year they are seen in every family gathering.

Bánh Chưng represents the earth. In ancient times, they believed the earth was a square & created banh tầm thường to reflect the earth’s shape.

This Vietnamese sticky rice cake is wrapped in layers of fresh banana leaves which gives the rice its green-tinted color. When you take a bite into the sticky rice you are greeted with mashed seasoned mung beans và umami flavored pork belly.

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An unwrapped Banh chưng (Vietnamese sticky rice cake) ready khổng lồ be enjoyed.

🍽 Kitchen Equipment For This Recipe

Square Molds: You will need khổng lồ make or buy 4x4 inches wide & 2 inches deep square molds that are holo on both ends . I made mine out of cardboard and tape.Banana Leaves: you will use banana leaves to lớn assemble the banh chung. They are also used khổng lồ line the bottom of your pan lớn prevent them from burning. You can find banana leaves in the frozen section of your local Chinese or Vietnamese grocery store.Tape and String: you will need tape and string to assemble the sticky rice cakes to lớn to keep them from falling apart when you boil them. You will remove the tape after you tie on the string.

🛒 Ingredients For This Recipe

This recipe does not require any difficult or hard-to-find ingredients. You can find everything below at your local Vietnamese or Chinese grocery store.

Pork Belly: the protein in this dish. The pork belly fat & juices seep into the mung bean & sticky rice giving this banh tầm thường a delicious moist texture & flavor.Salt và Pepper: seasons the rice, mung beans và pork belly.Sugar: the sugar balances out all the salty components of the dish by giving it a subtle sweetness.Shallots: the shallots are used to marinate the pork belly & season the mung beans.

📝 How to lớn Make This Recipe

This recipe for bánh chưng may seem lengthy và difficult but it is rather simple. All you need to vì is prepare the rice, mung beans, & pork belly, assemble and boil.

Day Before

Make a square mold out of cardboard: Create a mold out of cardboard. I made mine about 4x4 inches wide và 2 inches high.

Xem thêm: Quy Trình Sản Xuất Tinh Bột Nghệ, Nguyên Chất

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Expert tip: If using cardboard, completely wrap the carboard in tape to prevent it from getting soggy.Soak sticky rice. Wash the sticky rice until the water turns clear.Soak the sweet rice with salt & enough water to lớn cover the rice over night.
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Important: Sticky rice MUST be soaked overnight lớn fully hydrate it.Marinate the pork belly. Slice the pork belly into about ¼ inch thick slices. Marinate the pork with salt, sugar, chicken powder, pepper, fish sauce & shallots in the refrigerator overnight.
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Expert tip: Marinating the pork belly instead of leaving it plain maximized the Banh chưng flavor.Soak the mung beans. Wash the mung beans until the water turns clear.Soak the mung beans with ¼ teaspoon of salt & enough water to lớn cover the rice in the refrigerator overnight.
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The mung beans need lớn soak prior to lớn cooking them for this recipe.

Day Of

Prepare the Rice và Mung BeansStrain the rice. Strain the water from the rice. Mix aside.Boil the mung beans. Strain the mung beans. In a medium pot, fill halfway with water, add 1 teaspoon of salt and mung beans. Heat on high until it boils. When the water boils, turn the heat down to simmer. Cover the pot and simmer for 15 minutes or until softened. Then strain the water and mash the mung beans.Saute the shallots. In a large skillet or wok, heat 3-4 tablespoons of vegetable on high heat. địa chỉ cửa hàng the shallots & saute for 2 minutes on high và then reduce the heat lớn low and continue cooking until caramelized and tender about 10-15 minutes.Mix together. In a medium mixing bowl, set together the salt, sugar, pepper, chicken powder, caramelized shallots và mashed mung beans. Mix aside.

🎥 How lớn fold video