Bánh Chưng (Sticky Rice Cake)

Instructions

1. 1

   Prepare Ingredients: Drain the rice and mix with 1 tbsp salt. Drain the mung beans, steam until soft, mash lightly, and season with salt. Marinate the pork belly heavily with fish sauce and black pepper.

2. 2

   Prepare Mold: Fold the cleaned leaves and arrange them in a square wooden Bánh Chưng mold, ensuring the glossy side faces inward.

3. 3

   Layering: Pour a layer of sticky rice into the bottom of the mold. Add a layer of mashed mung beans. Place the marinated pork belly strips in the center. Cover with another layer of mung beans, and finally, top with a thick layer of sticky rice to completely encase the filling.

4. 4

   Wrap and Tie: Fold the leaves tightly over the top of the rice to form a perfect, watertight square. Remove from the mold and tie securely with bamboo strings, creating a grid pattern.

5. 5

   Boil: Place the cakes in a very large pot and cover completely with water. Bring to a boil, then simmer continuously for 10-12 hours. You must add boiling water periodically to keep the cakes fully submerged.

6. 6

   Press and Cool: Remove the cakes and plunge them into cold water to wash off the starch. Place a heavy wooden board on top of the cakes for a few hours to press out excess water and compress the rice. Slice with a string to serve.