Bánh Tét
  • 60 Min. Prep
  • 4 Hr. Cook
  • 12 – 14 Servings
  • 2,656 Calories

Bánh Tét is a classic Vietnamese dish that will instantly transport you back home. This savory rice cake is filled with mung beans and pork marinated with Knorr Chicken Powder for a deep, rich flavor and rolled in banana leaf to cook. It’s a staple for any Tết (Lunar New Year) celebration that will be enjoyed by all.

Ingredients
  • Filling:
  • 3 cups mung beans 
  • 1 tsp sea salt
  • 1 tsp sugar 

 

     

    • Sweet Rice:
    • 5 cups sweet rice 
    • 1 tsp salt
    • 1/4 cup coconut milk/li>
    • Salt to taste 

     

       

      • Pork Belly:
      • 1 lb pork belly (cut into 1/2 inch strips)
      • 1/2 tsp salt
      • 1 tsp sweetener 
      • 2 tbsp garlic pepper paste 
      • 1/2 tbsp oyster sauce (optional) 
      • 1/2 tbsp Knorr Chicken Powder 

       

         

        • Other Ingredients:
        • 1 package (16 oz) banana leaves
        • Cooking twine
        • Large pot (8 quarts pot at minimum)

         

           

          Directions
          1

          Season pork belly with seasoning ingredients listed.

          2

          Wash and rinse the sticky rice. Do the same with the mung beans.

          3

          Thaw the banana leaves if frozen and gently unfold to separate. Cut out (12)10×10-inch sheets. Use (2) sheets of banana leaves per cake. Rinse sheets with hot water to clean. 

          4

          Boil the cakes on the stovetop in a large, covered stockpot on a medium-low simmer. Make sure cakes are always submerged in water to ensure even cooking. Stove-top cooking will take about 3-4 hours . Check the water level occasionally and add water as needed.

          5

          Carefully remove cakes from the hot water and dry. Allow them to cool to room temperature. Enjoy at room temperature or cut into smaller pieces and pan-fry. Serve and enjoy!