Vietnamese Sweet Rice Squares
Indulge in the traditional flavors of Vietnam with these savory and aromatic Vietnamese Sweet Rice Squares (Bánh Chưng or Bánh Tét). This recipe combines sticky rice, creamy mung beans, and tender marinated pork belly, all wrapped in fragrant banana leaves and slowly simmered to perfection for six hours. The result is a rich, satisfying dish with layers of flavor and texture that make it a beloved staple at Vietnamese celebrations, especially during Lunar New Year. The use of banana leaves not only enhances the aroma but also imparts a rustic charm, though foil can be substituted if needed. Perfect as a festive centerpiece or a hearty snack, these squares are best enjoyed warm or at room temperature. With its intricate preparation and distinctive blend of ingredients, this recipe is a true labor of love, sure to transport your taste buds straight to the heart of Vietnam.
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Ingredients
- 4 cups sticky rice (glutinous rice)
- 1 cup mung beans (hulled and split)
- 1 pound pork belly
- 2 tablespoons shallots (minced)
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 10 sheets banana leaves (or foil, if unavailable)
- 1 spool cotton kitchen twine
- 1 tablespoon vegetable oil
- 12 cups water (for steaming)
Directions
Step 1
Rinse the sticky rice thoroughly until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain and lightly season with 1/2 teaspoon of salt.
Step 2
Rinse the mung beans until the water runs clear. Soak the beans for at least 2 hours or overnight. Drain the beans, steam for 20 minutes, and mash into a rough paste with 1/2 teaspoon of salt.
Step 3
Slice the pork belly into 2-inch strips. Marinate with minced shallots, fish sauce, pepper, and a pinch of salt. Set aside for 30 minutes.
Step 4
Rinse the banana leaves carefully and pat dry. If using frozen banana leaves, thaw them beforehand. Briefly heat the leaves over an open flame or boiling water to make them more pliable.
Step 5
To assemble, lay out two banana leaves on a flat surface, placing them in a cross shape. Scoop 1/2 cup of seasoned sticky rice onto the center of the leaves. Spread 2 tablespoons of mung bean paste over the rice, followed by a piece of marinated pork belly, and another 2 tablespoons of mung bean paste. Top with another 1/2 cup of rice, ensuring the filling is fully covered.
Step 6
Fold the banana leaves tightly around the filling to create a square or rectangular package. Secure with kitchen twine by tying firmly around the package to hold it in shape. Repeat with the remaining ingredients to make all the squares.
Step 7
Fill a large pot with water and bring to a boil. Place the banana leaf-wrapped squares into the pot, ensuring they are fully submerged. Cover and simmer gently for 6 hours, checking periodically to add more hot water as needed.
Step 8
Once cooked, carefully remove the sweet rice squares from the pot and let them cool slightly. Unwrap the banana leaves before serving.
Step 9
Slice the sweet rice squares into smaller pieces and enjoy as a savory snack or festive meal. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (4984.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3947.1 |
| Total Fat 257.5g | 0% |
| Saturated Fat 90.0g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 326.6mg | 0% |
| Sodium 3985.8mg | 0% |
| Total Carbohydrate 297.8g | 0% |
| Dietary Fiber 34.7g | 0% |
| Total Sugars 14.2g | |
| Protein 107.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 315.0mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 3228.2mg | 0% |
Source of Calories