Banh Tet Recipe

Sticky rice: This is a type of rice that becomes very sticky when cooked, perfect for creating the dense texture of Banh Tet.

Mung beans: These beans are soaked overnight to soften them, providing a creamy layer within the cake.

Pork belly: Cut into strips, this adds a rich and savory flavor to the dish.

Salt: Used to season the sticky rice, enhancing its natural flavors.

Black pepper: Adds a subtle heat and depth to the overall taste of the dish.

When preparing banana leaves for wrapping, soften them by briefly passing them over an open flame or dipping them in hot water. This makes them more pliable and less likely to tear, ensuring a tight and secure wrap for the banh tet.

• sticky rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for sticky rice in Banh Tet.

• mung beans - Substitute with split yellow peas: Split yellow peas have a similar texture and flavor profile when cooked, making them a suitable replacement for mung beans.

• pork belly - Substitute with pork shoulder: Pork shoulder has a similar fat content and flavor, making it a good alternative for pork belly in Banh Tet.

• salt - Substitute with soy sauce: Soy sauce can provide the necessary saltiness along with an added depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, making it a suitable substitute for black pepper.

• Allow the banh tet to cool completely at room temperature before storing. This helps maintain its texture and flavor.
• Wrap each banh tet tightly in plastic wrap or aluminum foil to prevent moisture loss and protect it from absorbing other odors in the fridge.
• Place the wrapped banh tet in an airtight container or a resealable plastic bag to ensure it stays fresh.
• Store the banh tet in the refrigerator for up to one week. This keeps the pork belly and mung beans from spoiling.
• For longer storage, freeze the banh tet. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and place it in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness.
• When ready to eat, thaw the banh tet in the refrigerator overnight.
• Reheat by steaming or microwaving until warm. Steaming helps retain the original texture, while microwaving is quicker but may slightly alter the texture.
• Slice the banh tet only when ready to serve to maintain its shape and prevent it from drying out.

• Steaming Method: Place the banh tet slices in a steamer basket over boiling water. Steam for about 10-15 minutes until heated through. This method retains the moist and chewy texture of the sticky rice.

• Microwave Method: Arrange the banh tet slices on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 2-3 minutes, checking halfway to ensure even heating.

• Pan-Frying Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter. Fry the banh tet slices for 2-3 minutes on each side until they are golden brown and crispy. This method adds a delightful crunch to the exterior.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the banh tet slices in aluminum foil to keep them moist. Bake for about 15-20 minutes, or until heated through. This method is great for reheating larger quantities.

• Air Fryer Method: Preheat the air fryer to 350°F (175°C). Place the banh tet slices in the basket in a single layer. Air fry for 5-7 minutes, flipping halfway through, until they are crispy and heated through. This method combines the benefits of frying and baking.

• Large pot: Used to boil the wrapped cakes for an extended period, ensuring they cook thoroughly.

• Banana leaves: Essential for wrapping the ingredients, imparting a unique flavor and aroma to the cake.

• String: Used to secure the banana leaves tightly around the cake, preventing it from unraveling during boiling.

• Flat surface: Needed to spread out the banana leaves and assemble the layers of rice, mung beans, and pork belly.

• Large bowl: Used for soaking the sticky rice and mung beans overnight.

• Knife: Necessary for cutting the pork belly into strips.

• Colander: Used to drain the soaked sticky rice before mixing it with salt.

• Measuring spoons: Used to measure out the salt and black pepper accurately.

• Tongs: Helpful for handling the hot wrapped cakes when removing them from the boiling water.

• Cutting board: Provides a stable surface for cutting the pork belly into strips.

Soak rice overnight: Soaking sticky rice overnight ensures it's ready for use the next day, saving you prep time.

Pre-cut pork belly: Have your pork belly pre-cut into strips to streamline the assembly process.

Use a rice cooker: Cook the mung beans in a rice cooker to save time and effort.

Prepare banana leaves in advance: Clean and cut the banana leaves ahead of time to speed up the wrapping process.

Batch cooking: Make multiple banh tet at once and freeze extras for future use.