Bánh Chưng Recipe

Bánh chưng, also known as Vietnamese square sticky rice cake or Chung cake in English, is a classic treat for celebrating the Tet holiday (Lunar New Year). Ask any Vietnamese friend you know, and I’m sure they’re familiar with this delicacy.

Not only does bánh chưng taste heavenly, but it’s also a dish with significant cultural value. For the Vietnamese, no Tet holiday would be completed without a perfectly cooked sticky rice cake.

If you want a simple yet tasty Asian treat for the New Year and learn more about the tradition of Vietnam, bánh chưng is something you have to try!

The Legendary Story Of Bánh Chưng

As mentioned above, bánh chưng is a traditional Vietnamese food with a long history. But did you know it has an origin story that has been told to generations of Vietnamese children?

The legend of bánh chưng took place in the Hung Dynasty (from about 1700 to 1630 BC) when the Sixth Hung King created a competition for selecting his successor. Each prince had to bring a dish to pay tribute to their ancestors and celebrate the Tet holiday.

Lang Lieu, the eighteenth son of Hung King, decided to make two delicacies from the simple ingredients he had at hand. These two dishes, which were bánh chưng (square sticky rice cake) and bánh giày (steamed sticky rice cake), eventually won him the crown.

Since then, bánh chưng and bánh giày have become the quintessential dishes for the Vietnamese Lunar New Year. While people in Vietnam also enjoy bánh giày as a morning treat, bánh chưng is mainly reserved for the Tet holiday and special occasions, such as the Hung King’s Anniversary.

Which Tools Are Must-Have for Bánh Chưng?

Making bánh chưng is not a complicated process. Thus the tools required are fairly basic. The only thing that you might not have are the bánh chưng molds. You can also make the cakes without using the molds, but it’ll be a bit trickier.

What Are the Core Ingredients of Bánh Chưng?

Sticky rice, mung beans, and pork belly are the three main ingredients that make bánh chưng what it is. You’ll also need to prepare some Dong leaves for the wrapping.

How to Make Bánh Chưng at Home?

Here comes the fun part! Let’s learn how to make your yummy bánh chưng. Do note that you should pay great attention to the wrapping steps, especially if you’re cooking this dish for the first time.

Step 1: Prepare the Leaves and Bamboo Strings

Rinse both sides of the Dong leaves carefully and wipe them completely dry. The more thoroughly you wash these leaves, the better they will protect the cakes from mold.

Soak the bamboo strings in water to soften them. Skip this step if you use kitchen twines.

Step 2: Soak the Sticky Rice

Wash 4.4 pounds of sticky rice and soak it in water for 6 to 8 hours or overnight. You should let the rice sit in water for at least 4 hours.

Afterward, drain the rice using a sieve and place it on a flat winnowing basket. Let the rice dry completely.

Step 3: Soak the Mung Beans

Similar to sticky rice, you should rinse and soak 1.8 pounds of mung beans for at least 4 hours or overnight if you have time. Then, drain and let them dry.

Step 4: Marinate the Meat

Crush the shallots using your mortar and pestle.

Cut the pork belly into pieces of equal length. Then, season them with:

Mix well.

Step 5: Cook the Mung Beans

Cook the mung beans for 20 minutes to soften them. When the beans are tender, add 1 tablespoon of sugar and 1 teaspoon of salt. Mix until well combined and smooth.

Step 6: Stir Fry the Sticky Rice

Once the rice has dried, place it in a large mixing bowl. Then, add:

Stir everything together thoroughly. Then put the sticky rice in a pan and stir-fry it over medium heat, stirring frequently. Once the rice fully absorbs the spices, remove it from the heat and set aside.

Step 7: Wrap the Cakes

Before wrapping, trim off the Dong leaves’ midribs along their length to make them softer. Make sure that the leaves are dry. If the leaves are too crispy, you can steam them a little to soften them.

There are two ways to wrap your bánh chưng: with or without a mold. Using a square mold will make the wrapping process easier, resulting in more evenly-shaped cakes.

If you’re new to wrapping bánh chưng, I highly recommend using molds for the best result.

Wrap the Bánh Chưng Using Molds

First, arrange the leaves as shown in the photo below, and place the small mold on top of them. You should let the darker side of the leaves touch the sticky rice and the paler side face outward. Doing so will give the cake a more vivid color.

Fold the sides of the leaves together until they wrap around the mold neatly.

Flip the wrapped mold and place it inside the larger mold. Turn the molds over, then carefully take the smaller mold out. After that, use your hands to press the corners so that the leaves fit nicely into the large mold.

Spoon the sticky rice into the mold. Press and spread the rice evenly to fill the bottom of the mold.

Spread the mung beans over the rice. You can use either a large spoon or a flat spatula for this step. Personally, I find the flat spatula to be a better choice.

Place a piece of pork belly on top of the mung beans.

Cover the surface of the meat with another layer of mung beans. You should leave about 0.5 inches of space between the mung beans and the edges of the mold.

Spread a layer of sticky rice over the mung beans. Gently press the rice at the corners and on the surface. For the best result, you should try to use an equal amount of rice for the first and last layers.

Place 2 small Dong leaf pieces over the cake to secure its shape.

Fold the leaves inward. You can trim off the excess leaves.

Secure the wrapping with your left hand and carefully pull the mold out in an upward motion using your right hand (see the photo or video below for a clearer illustration).

Tie the bamboo strings or kitchen twines around the cake to secure the leaves, cutting off any excess strings. You shouldn’t tie the cake too tightly as it will expand during steaming.

Wrap the Bánh Chưng Without A Mold

First, prepare 4 equally sized Dong leaves. You’ll use them to create a “mold”.

Arrange the Dong leaves so that their paler sides face up.

Fold the leaves in half lengthwise, then fold them horizontally. Use your hand to press the fold in place. 

Remove some length off the leaves, depending on how big or small you want your cake to be.

Unfold the leaves and fold them diagonally so that the two edges are at a 90-degree angle to each other. You can place a heavy object on top of the leaves to secure the fold more firmly.

Put 4 leaves together to create a “mold”. Since this step is a little complicated, I highly suggest you watch the instruction video.

Adjust the leaves as best as you can to form a square shape. Then, put the ingredients in as per instructed above.

Fold the edges of the leaves inward and secure them with bamboo strings or kitchen twines.

Gently squeeze the corners of the cake to spread the filling more evenly and create a better shape.

As you can see, wrapping the square sticky rice cake without a mold requires more skills. Here are the differences between using and not using a mold.

Step 8: Boil the Cakes

Line a boiling pot with the remaining Dong leaves. Doing this will prevent the bánh chưng from burning at the bottom and give the boiling water a nice green color.

Put the cakes in the pot vertically. Then, pour in enough water to cover the surface of the cakes and boil them continuously for 8 hours.

Bánh chưng in smaller sizes will require less boiling time. You can also cook them using a pressure cooker to save time.

Prepare an additional pot of boiling water and gradually add more water when the cakes are boiling.

At the 4-hour mark, turn the cake over and change the water. Otherwise, your bánh chưng will not cook evenly.

Step 9: Remove the Cakes from the Pot

Once the cakes are fully cooked, use your tongs to take them out of the pot.

Rinse the cakes in cold water to get rid of the sap. Drain the bánh chưng and stack them on top of each other.

Use a heavy object to press down on them. This step will help the cakes release excess liquid and have a flatter, more even shape. Plus, the texture will be firmer, and your cakes will last for longer.

Hang the sticky rice cakes up or store them in a dry place.

Step 10: Unwrap and Cut the Cakes

Partially unwrap the cake, and save the strings or twines.

If you use bamboo strings, separate them so that they have a moderate thickness. You’ll need 4 strings to cut a cake.

Arrange the strings on top of the cake as shown in the photo below. Then, place a plate on top of the cake.

Turn the whole cake with the plate upside down and remove the remaining leaves.

Hold both ends of the first string and pull them together diagonally. Doing so should give you a perfect cut. Repeat this step for the rest of the strings, following the order that you arrange them on the bánh chưng.

Secrets to Delicious Bánh Chưng

While making bánh chưng is not super complicated, the process might still be a bit challenging for first-timers. Worry not! These tips will give you an easier cooking time.

How Do Vietnamese People Enjoy Bánh Chưng?

Vietnamese people enjoy bánh chưng in various delightful ways:

How to Store and Reheat Bánh Chưng?

Bánh chưng will last for about 1 week when stored in a refrigerator and for up to 3 months frozen.

Simply pop the refrigerated cakes in a microwave for a few minutes to bring them back to life. To reheat a whole frozen cake, boil it for about 2 hours with the wrapping intact.

Enjoy Great Food And Explore Vietnamese Culture!

Bánh chưng is a must-try dish if you’re curious about the cuisine and culture of Vietnam. Through this delicacy, you’ll have a better understanding of the traditions of this beautiful Southeast Asian country. More importantly, these sticky rice cakes are always delightful to enjoy.

How did your Vietnamese square sticky rice cake turn out? Did you and your family have a great time with this delicious recipe? Please let me know in the comment, and if the answer is yes, don’t hesitate to like and share this recipe with others around you.