Cherry & Dennis Helper Habitat

Vietnamese Savoury Bánh Tét

越南鹹味圓筒糯米粽 Bánh Tét

Vietnamese Savoury Bánh Tét — finished dish

Total time: 360 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Savoury bánh tét wraps glutinous rice, mung bean and pork belly in banana leaf and boils the log until firm.

01

Ingredients

Main ingredients

800 g glutinous rice
350 g split mung beans
500 g pork belly
8 leaves banana leaves
250 ml coconut milk

Rice seasoning

2 tsp salt
1 tsp sugar

Pork seasoning

2 tbsp fish sauce
1 tsp white pepper
2 stalks spring onion

Vietnamese Savoury Bánh Tét — ingredients

02

Tools

large bowl
steamer
banana leaves
kitchen twine
deep pot

Vietnamese Savoury Bánh Tét — tools

03

Steps

Vietnamese Savoury Bánh Tét — Soak rice and mung beans separately for at least six hours, then drain

Step 1

Soak rice and mung beans separately for at least six hours, then drain

Soak rice and mung beans separately for at least six hours, then drain.

Vietnamese Savoury Bánh Tét — Cut pork into strips and marinate with fish sauce, pepper and spring onion for 30 minutes

Step 2

Cut pork into strips and marinate with fish sauce, pepper and spring onion for 30 minutes

Cut pork into strips and marinate with fish sauce, pepper and spring onion for 30 minutes.

Vietnamese Savoury Bánh Tét — Steam mung beans for 20 minutes and mash coarsely

Step 3

Steam mung beans for 20 minutes and mash coarsely

Steam mung beans for 20 minutes and mash coarsely.

Vietnamese Savoury Bánh Tét — Mix glutinous rice with coconut milk, salt and sugar

Step 4

Mix glutinous rice with coconut milk, salt and sugar

Mix glutinous rice with coconut milk, salt and sugar.

Vietnamese Savoury Bánh Tét — Wash and dry banana leaves, then warm briefly until pliable

Step 5

Wash and dry banana leaves, then warm briefly until pliable

Wash and dry banana leaves, then warm briefly until pliable.

Vietnamese Savoury Bánh Tét — Spread half the rice in a rectangle over two layers of banana leaf

Step 6

Spread half the rice in a rectangle over two layers of banana leaf

Spread half the rice in a rectangle over two layers of banana leaf.

Vietnamese Savoury Bánh Tét — Layer mung bean, pork and remaining mung bean down the centre

Step 7

Layer mung bean, pork and remaining mung bean down the centre

Layer mung bean, pork and remaining mung bean down the centre.

Vietnamese Savoury Bánh Tét — Cover with remaining rice, roll into a firm cylinder and fold the ends

Step 8

Cover with remaining rice, roll into a firm cylinder and fold the ends

Cover with remaining rice, roll into a firm cylinder and fold the ends.

Vietnamese Savoury Bánh Tét — Tie the entire log evenly and firmly with kitchen twine

Step 9

Tie the entire log evenly and firmly with kitchen twine

Tie the entire log evenly and firmly with kitchen twine.

Vietnamese Savoury Bánh Tét — Keep the log submerged and simmer for five hours, topping up with hot water

Step 10

Keep the log submerged and simmer for five hours, topping up with hot water

Keep the log submerged and simmer for five hours, topping up with hot water.

Vietnamese Savoury Bánh Tét — Remove, press flat while cooling and confirm the centre pork is fully cooked

Step 11

Remove, press flat while cooling and confirm the centre pork is fully cooked

Remove, press flat while cooling and confirm the centre pork is fully cooked.

Vietnamese Savoury Bánh Tét — Once completely cool, untie, slice thickly and serve

Step 12

Once completely cool, untie, slice thickly and serve

Once completely cool, untie, slice thickly and serve.

Common mistakes

Do not skip the doneness check or rush with excessive heat, which can burn the outside while leaving the centre undercooked.

Tips

Measure first and keep raw and cooked utensils separate; debone, reduce chilli and cut smaller for children or older adults.