Traditional Glutinous Rice Cake for Vietnamese New Year

Soak glutinous rice in water for at least 8 hours or overnight. Soak mung beans in water for 4 hours. Drain both thoroughly before use.

Slice pork belly into thick strips (about 2-3 cm wide). Mince shallots. In a bowl, marinate pork with minced shallots, fish sauce, 1 tsp salt, and black pepper. Mix well and let it sit for at least 30 minutes.

Clean banana leaves thoroughly. Briefly blanch them in boiling water for 1 minute or pass them over a flame to make them pliable and easier to fold without tearing.

Assemble the Bánh Chưng: Lay 2-4 layers of banana leaves on a clean surface to form a square. Spread a layer of drained glutinous rice, then a layer of mung beans. Place a strip of marinated pork belly in the center, cover with more mung beans, and top with another layer of glutinous rice.

Carefully fold the banana leaves to form a tight square package. Use cooking twine to secure the package firmly, ensuring no rice escapes during boiling. Repeat for all cakes.

Place the wrapped cakes in a very large pot. Fill the pot with water, ensuring the cakes are fully submerged. Bring to a boil, then reduce heat and simmer for 8-10 hours. Replenish with hot water as needed to keep the cakes submerged.

Once cooked, carefully remove the Bánh Chưng from the pot. Place them on a flat surface, cover with a heavy board or weight, and press for 6-8 hours to squeeze out excess water and compact the cakes. This helps them achieve their characteristic dense texture and prolongs their shelf life.