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Vietnamese Sticky Rice Bánh Chưng – Easy Savory Pork & Mung Bean

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A streamlined version of the classic Vietnamese Tet sticky rice cake, bánh chưng, featuring savory pork and creamy mung bean filling wrapped in banana leaves. This recipe is easier and faster than traditional methods, perfect for celebrations or cozy family meals.

Ingredients

Scale
  • 2 cups (400g) glutinous rice (sticky rice), soaked for at least 4 hours or overnight
  • 1/2 teaspoon salt (for rice)
  • 1 cup (200g) split mung beans, soaked for 2 hours, drained, and cooked until soft
  • 1/2 teaspoon salt (for mung beans)
  • 1/2 teaspoon black pepper, freshly ground
  • 8 oz (225g) pork belly, cut into 1/2-inch cubes (or boneless shoulder)
  • 1 teaspoon fish sauce (or soy sauce for allergy)
  • 1 teaspoon light soy sauce (optional)
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 8–10 large banana leaves (thawed if frozen, washed and wiped dry)
  • Kitchen string or butcher’s twine
  • Optional: scallion oil (sliced green onions sautéed in oil)
  • Optional: Vietnamese pickled vegetables (daikon and carrot)
  • Optional: chili sauce or soy sauce for dipping

Instructions

  1. Rinse glutinous rice until water runs clear. Soak in cold water for at least 4 hours or overnight. Drain and toss with 1/2 teaspoon salt.
  2. Rinse split mung beans, soak for 2 hours. Drain and boil in water for 20-25 minutes until soft and crumbly. Drain well. Mash or blend for a creamy texture. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  3. Cut pork belly into small cubes. Mix with fish sauce, light soy sauce, minced garlic, and diced shallot. Let marinate for 20 minutes.
  4. Thaw banana leaves if needed. Wipe clean with a damp towel. Trim edges and cut into squares about 10×10 inches. Steam or blanch for 1 minute if stiff.
  5. Lay two banana leaf squares, overlapping. Spoon a thin layer of sticky rice (about 1/4 cup) in the center, flatten. Add 2 tablespoons mashed mung bean, spread gently. Place a few pork cubes in the middle. Top with another 1/4 cup rice, covering the filling.
  6. Fold leaves around the filling, forming a square parcel. Tuck edges underneath. Tie securely with kitchen string.
  7. Place parcels seam-side down in steamer or large pot with rack. Add water to come halfway up the sides. Cover and steam for 90 minutes, checking water level every 30 minutes.
  8. Let bánh chưng cool for 30 minutes before slicing. Serve warm or at room temperature, optionally garnished with scallion oil, pickled vegetables, or dipping sauces.

Notes

Soak kitchen string in water before tying to prevent burning. For vegetarian/vegan, substitute pork with mushrooms or tofu and use soy sauce instead of fish sauce. Overnight soaking of rice yields best texture. Parcels can be baked at 350°F for 1 hour if no steamer is available. Let bánh chưng cool before slicing for cleaner cuts. Store tightly wrapped in fridge for up to 5 days or freeze for 1-2 months.

Nutrition

Keywords: bánh chưng, Vietnamese sticky rice cake, Tet recipe, pork mung bean, banana leaf, gluten-free, savory, traditional, easy, family, celebration

Find it online: https://blingbite.com/vietnamese-sticky-rice-b-a-nh-chung-recipe-easy-savory-pork-and-mung-bean/