Bánh Chưng
Square sticky rice cake filled with pork and mung beans, a traditional Vietnamese breakfast and festival dish.
Ingredients
- 3 cups sticky rice, soaked 2 hours
- 1 cup dried mung beans, soaked 2 hours, cooked until tender
- 6 oz pork shoulder, cubed
- 4 small shallots, minced
- 4 cloves garlic, minced
- 1 tsp fish sauce
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 tsp vegetable oil
- 6 banana leaves, softened over flame, cut into squares
- 4 cups water for cooking
Instructions
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1
Heat 2 tsp vegetable oil in a pan and sauté 4 cloves minced garlic and 4 small minced shallots until fragrant.
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2
Add 6 oz cubed pork shoulder and cook until no longer pink (about 8 minutes). Season with 1 tsp fish sauce, 1/2 tsp salt, and 1/8 tsp black pepper. Set aside to cool.
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3
Drain the soaked 2 hours sticky rice and cook it in boiling 4 cups water for cooking for 5-7 minutes, then drain.
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4
Drain the soaked 2 hours, cooked until tender dried mung beans.
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5
On each softened over flame, cut into squares banana leaves, layer the cooked sticky rice to form a square base (about 1 inch thick).
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6
In the center, place a small portion of pork shoulder mixture, then cover with dried mung beans, then top with more sticky rice.
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7
Fold the banana leaves into a square package, securing the edges with kitchen twine.
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8
Place all packages in a pot and fill with water for cooking to cover. Bring to a boil, then simmer for 3-4 hours, keeping the water level constant.
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9
Remove the bánh chưng and let cool. Serve sliced, at room temperature or reheated.