- 60 Min. Prep
- 4 Hr. Cook
- 12 – 14 Servings
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.
- 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)
Season pork belly with seasoning ingredients listed.
Wash and rinse the sticky rice. Do the same with the mung beans.
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.
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.
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!