Banh Tet

Banh Tet Recipe

0 Rating

About Banh Tet Recipe:

The cake is made of rice, minced pork wrapped in banana leaf, and then boiled. Vegetarian Banh Tet is prepared with mung bean instead of minced pork. While Banh Chung is rectangular in shape, Banh Tet is cylindrical. It can be eaten by dipping in the Vietnamese fish sauce and with pickled spring onions.

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  • 4 Hr 40 mins
  • 9 Ingredients
Adjust Servings :

Ingredients for Banh Tet Recipe

  • 5.50 cup sticky rice
  • 2 cup peeled split mung beans
  • 300 gram pork belly
  • 2 teaspoon salt
  • 2 teaspoon ground black pepper
  • 3 tablespoon fried shallots
  • 1 tablespoon vegetable oil
  • 2 shallots minced
  • 1 kilogram banana leaves
  • 61g Fat(3.78%)
  • 209g Protein(12.89%)
  • 1245g Carbs(76.84%)
  • 99g Fiber(6.13%)
  • Other(0.36%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Banh Tet Recipe


Wash and soak the sticky rice and leguminous plant beans for four hours. Also, wash, wipe, clean, and tear the banana leaves into 18-20 inches sheets.


Place the leguminous plant beans in a very pot stuffed with merely enough water to hide. Waken a boil medium heat, then scale back to a simmer and cook, stirring sometimes, till mashable, regarding 20-30 minutes.


Mash into a paste with a potato masher or spoon. Season with one tsp salt, one tsp pepper, cooked shallot, and edible fat.


Season the pork with fish sauce, one tsp pepper, and shallots. Take a few cups of the mashed leguminous plant beans, opened up on a cling film, place a chunk of pork on high and wrap it up shaping into a log with the banana sheets.


To assemble, lay out six sheets of part overlapping banana leaves so the spinal veins of the leaves square measure parallel (you will replace a number of the center sheets with tin foil.) the darker facet of the top sheets faces up. Place a few cups of rice on the length of the leaves. Place the filling on high of the rice. Then cowl it up with another cup of rice.


Lift up the edges of the wrapper and allow them to meet, then fold to form the cake into a log. Tie a knot right within the middle of the log. Roughly fold one finish and stand it up. Fold {the end|the high|the tip} on top to seal and canopy with some items of banana leaves. Then tie another knot nearer to the tip. Do constant with the opposite finish. Then tie the cake with a lot of strings to create certain the banana leaves won


Stand the cakes in a very giant pot stuffed with enough water to hide. Simmer till the cakes feel plump and also the rice is jellied for 8-10 hours. Keep a watch on the pot and add a lot of predicament as necessary to stay the cakes coated.


When roasted, take away the cakes and rinse beneath cold water. Then suspend them up to air dry. To serve, expose the cake and delve wheel-shaped slices mistreatment thread or floss. Bánh tet is commonly served with preserved onions (dua hanh), preserved vegetables in fish sauce (dua mon), or lordotic in sugar for a sweet treat. They will even be fried till golden brown and served with sweet chili fish sauce.