Bánh chưng – traditional Vietnamese rice cake

Recipes

15.02.2026

Bánh chưng is an iconic Vietnamese holiday dish , inextricably linked to Tết (Lunar New Year) celebrations. This square cake of glutinous rice, mung beans, and pork is wrapped in banana leaves and cooked or steamed for a long time , giving it a dense yet delicate texture and deep flavor.

The square shape symbolizes the earth , while the simple ingredients represent harmony, family, and gratitude – precisely the values that are key to Tết.

Preparation: 2 hours
Cooking/steaming: 4–6 hours
Rest: 8–12 hours
Total time: approx. 1 day
Servings: 8–10 pcs

Ingredients

Rice

1.5 kg of glutinous rice
water for soaking
2 tsp salt

ATTENTION: Use only sticky rice - regular rice is not suitable.

Mung beans

600 g peeled mung beans
1 tsp salt

Meat

800 g pork belly or neck
2 tsp salt
1½ tsp ground black pepper

Tip: The meat should be slightly fattier – the fat will add juiciness to the pie.

Packaging

20–25 banana leaves
kitchen twine or cotton string

TIP: If you don't have banana leaves, you can also use cling film + cooking foil, but the taste won't be completely authentic.

Procedure

1. Preparation of ingredients (a day in advance)

Wash the rice thoroughly and soak for 8–10 hours , then drain and mix with salt.
Soak mung beans for 6–8 hours, cook until soft, drain and mash into a smooth paste, season with salt.
Cut the meat into thicker slices and season with salt and pepper.

2. Preparing banana leaves

Wash the leaves, briefly immerse in boiling water to soften.
Dry and prepare square pieces of suitable size (approx. 25 × 25 cm).

3. Packing Banh chung

Place 2–3 layers of banana leaves on top of each other.
Layer in this order:
1. rice
2. mung bean paste
3. meat
4. mung bean paste
5. rice
Wrap in a sturdy square package and tie with twine.

CAUTION: The package must be firm, but not compressed - the rice will expand during cooking.

4. Cooking/steaming

Place the cakes in a large pot, cover with water so that they are completely submerged.
Cook on low heat for 4–6 hours , depending on size. Check the water level during cooking.

5. Cooling and resting

After cooking, remove the cakes, rinse briefly with cold water and place a weight (e.g. with a plate).
Let rest for at least 8 hours to allow the layers to bond.

Serving

Bánh chưng is cut into slices or cubes, often using a thread.
It is served warm or at room temperature , traditionally with pickled vegetables or pickled onions.