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Banh Tet, pronounced "bun tet," is a cherished Vietnamese delicacy with deep-rooted significance in Lunar New Year celebrations. Translating to "cylindrical glutinous rice cake," it embodies the spirit of family unity and prosperity. This traditional treat is meticulously prepared by layering sticky rice, mung bean paste, and succulent pork or other fillings. The assembled ingredients are then skillfully wrapped in banana leaves, imparting a distinct aroma and flavour. As the Lunar New Year approaches, households across Vietnam come together to make Banh Tet, symbolising hopes for a bountiful and joyous year ahead while honouring age-old customs and cultural heritage.
Banh Tet's origins and cultural significance can be traced back to ancient Vietnam, where it played a pivotal role in Lunar New Year festivities. One popular legend attributes its creation to the Jade Emperor, who sought a delicacy that could satisfy both the heavens and the earth. Impressed by Banh Tet's delightful taste and harmonious cylindrical shape, he bestowed blessings upon it for the upcoming celebration of Tet, the Vietnamese New Year.
Over the centuries, the tradition of making Banh Tet evolved, becoming an inseparable part of Vietnamese customs during Tet. The cake's cylindrical form symbolises continuity and unity, reflecting the hope for a prosperous and unbroken future. Today, Banh Tet remains an integral element of family reunions, ancestral worship, and cultural preservation, fostering a strong sense of identity and heritage among the Vietnamese people.
Regional Variations
1. Northern Banh Tet: In Northern Vietnam, Banh Tet is often larger in size and wrapped with green banana leaves. The filling typically consists of mung beans, pork, and sometimes black pepper for added flavour.
2. Southern Banh Tet: In the South, the cake is smaller, wrapped in coconut leaves, and features a sweeter taste. The filling includes mung beans, but it may also incorporate sweet ingredients like coconut, sugarcane, and even durian.
3. Central Banh Tet: Central Vietnam offers a unique version called "Banh Chung," which is similar to Banh Tet but square-shaped. The filling usually consists of mung beans, pork, and other regional ingredients like shrimp or sautéed mushrooms.
4. Highland Banh Tet: In the mountainous regions, Banh Tet can be found with fillings made from wild game or local herbs, providing a distinctive and earthy taste. The cakes may also be wrapped in different types of indigenous leaves.
Recipe For Banh Tet
Ingredients:
For the sticky rice layer:
2 cups of glutinous rice
1/4 teaspoon salt
1 tablespoon of vegetable oil
For the mung bean filling:
1 cup mung beans
2 cups of water
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon of vegetable oil
For the pork filling:
1/2 pound pork belly or pork shoulder, thinly sliced
2 cloves of garlic, minced
1 tablespoon of fish sauce
1/2 teaspoon ground black pepper
1 tablespoon of vegetable oil
Other:
Banana leaves or aluminium foil (if banana leaves are not available)
Instructions:
Sticky Rice Preparation:
Rinse the glutinous rice under cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or overnight.
Drain the soaked rice and mix it with 1/4 teaspoon of salt and 1 tablespoon of vegetable oil.
Mung Bean Filling:
Rinse the mung beans thoroughly and place them in a saucepan with 2 cups of water.
Bring to a boil over medium heat, then reduce the heat to low and simmer until the mung beans are soft and fully cooked (about 20–25 minutes).
Add salt, sugar, and vegetable oil to the cooked mung beans, then mash them into a smooth paste. Set aside.
Pork Filling:
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
Add the sliced pork, fish sauce, and black pepper. Cook until the pork is well-done and slightly caramelised. Remove from heat and set aside.
Assembling the Banh Tet:
Cut banana leaves into rectangular pieces, about 8 inches wide and 10 inches long. If using aluminium foil, cut it into similar-sized rectangles.
Take two pieces of rectangular banana leaf or aluminium foil and overlap them to form a larger sheet. This will be the wrap for the Banh Tet.
On the centre of the wrap, layer the soaked sticky rice, forming a rectangular shape about 1 inch thick.
Next, add a layer of mung bean filling on top of the sticky rice, spreading it evenly.
Add the cooked pork on top of the mung bean layer.
Cover the filling with another layer of sticky rice.
Wrapping the Banh Tet:
Fold the banana leaves or aluminium foil over the sticky rice layers, ensuring they are tightly wrapped and sealed.
Secure the ends by folding and tying them with kitchen twine.
Cooking the Banh Tet:
In a large pot, bring water to a boil and carefully add the wrapped Banh Tet.
Simmer on low heat for about 6–8 hours, making sure the Banh Tet is fully submerged in water. Keep adding water as needed to maintain the water level.
Once cooked, remove the Banh Tet from the pot and let them cool before unwrapping.
Serving:
Slice the Banh Tet into thick pieces and serve warm. You can enjoy it on its own or with a side of pickled vegetables or Vietnamese dipping sauce (Nuoc Cham).
Now you have a delicious Banh Tet, ready to be shared with family and friends during Lunar New Year celebrations or any other special occasions. Enjoy!
