Name: Bánh chưng: Northern Vietnamese Sticky Rice Cake
Prep time: 50 min
Cook time: 690 min
Total time: 1130 min
Cuisine: Vietnam
Ingredients: 500 g uncooked glutinous rice; 4 g fine salt; 200 g hulled split mung beans; 2 g fine salt; 250 g pork belly with distinct fat and lean layers; 20 g shallot, finely minced; 3 g fine salt; 1 g ground black pepper; At least 4 large fresh lá dong leaves, plus extra if any tear; Clean cotton kitchen twine, as needed; Cool water for soaking and enough water to cover the cake in the pot; Boiling water for topping up the pot during cooking

A wide view of wrapped bánh chưng and a cut wedge, with the layered rice, mung bean and pork filling visible.

Yield 1 cake; 8 servings

Cook time 11 hours 30 minutes

Passive time 6 hours 30 minutes

Total time 18 hours 50 minutes

Calories About 440 kcal per serving

Ingredients ↓

Overview

Bánh chưng: Northern Vietnamese Sticky Rice Cake

Bánh chưng is a square Vietnamese sticky-rice cake closely associated with Tết, the Lunar New Year. Its familiar northern-style filling layers glutinous rice around mung bean and pork, all folded into lá dong leaves and slowly boiled. The finished cake is compact enough to slice cleanly, with a green leaf wrapper and a savory center.

This home version makes one cake of about 1 kg before wrapping. The rice and split mung beans soak separately, the beans are steamed and mashed, and pork belly is seasoned simply with shallot, salt and black pepper. Some households use different seasonings or leave the beans uncooked before wrapping; this recipe chooses a cooked mung-bean layer because it is straightforward to shape evenly.

A long, steady boil softens the rice and joins the layers into a cohesive cake. After boiling, the packet is rinsed and pressed briefly so it firms for slicing. Lá dong gives the cake its characteristic aroma and appearance; banana leaves can wrap a cake when dong leaves are unavailable, but the flavor and color will differ. The cake is filling, so thin wedges with pickled vegetables make a balanced serving.

Practical

Keys to successDrain the soaked rice and beans well so the layers hold their shape instead of turning wet. Fold the leaves tightly and check for holes before tying; water must not enter the filling. Keep the packet fully submerged for the entire gentle boil and top up only with boiling water. Let the wrapped cake drain and press evenly for 30 minutes before slicing.

Ingredients

Rice layer

500 g uncooked glutinous rice
4 g fine salt

Mung-bean layer

200 g hulled split mung beans
2 g fine salt

Pork filling

250 g pork belly with distinct fat and lean layers
20 g shallot, finely minced
3 g fine salt
1 g ground black pepper

Wrapping and cooking

At least 4 large fresh lá dong leaves, plus extra if any tear
Clean cotton kitchen twine, as needed
Cool water for soaking and enough water to cover the cake in the pot
Boiling water for topping up the pot during cooking

Method

Rinse the glutinous rice until the water runs mostly clear. Cover it with plenty of cool water and soak for 6 hours. In a separate bowl, rinse and soak the mung beans for 6 hours. Drain each thoroughly; do not combine them.
Season the drained rice with 4 g salt. Steam the drained mung beans until fully soft, about 25–35 minutes. Mash with 2 g salt into a thick, cohesive paste, then cool until easy to handle.
Cut the pork belly into batons about 8–10 cm long. Mix with the shallot, 3 g salt and black pepper. Keep refrigerated while preparing the leaves.
Wash both sides of the lá dong leaves and dry them completely. If they feel stiff, soften them briefly over steam. Overlap the leaves in a cross inside a square mold or on a clean work surface, glossy side outward, leaving enough overhang to fold a tight packet.
Spread half the rice into an even base. Shape half the mung bean into a layer over it, leaving a clear border. Arrange the pork in the center, cover it with the remaining mung bean, then the remaining rice. Fold the leaves firmly into a square and tie in both directions. Check every fold for gaps or tears; add another leaf if needed.
Line the bottom of a large stockpot with spare leaf pieces. Place the packet seam-side down in the pot and cover fully with cool water. Bring to a boil, then reduce to a steady gentle simmer. Cook for 11 hours, keeping the cake submerged; add boiling water as needed and never let the pot boil dry.
Lift the hot cake with sturdy utensils. Rinse the outside under clean water and drain it. Set it between clean, stable trays and press evenly with a moderate weight for 30 minutes. Let steam escape. Serve warm, or cool promptly for storage.
For leftovers, remove the leaves and cut the cake into shallow portions after the brief press. Refrigerate in shallow covered containers at or below 4°C within 2 hours. Use within 3 days. Reheat portions until the center reaches 74°C. Discard the whole cake if any mold appears; do not trim the visible spot.

Practical

Practical tips

A mold helps keep the sides square, but careful folding by hand works. Do not overfill the packet; leave room to fold the leaves snugly. The pot must be large enough that the cake remains underwater without crowding. Keep a kettle of boiling water nearby for topping up. Cut the cooked cake with clean kitchen twine for tidy edges, or use a clean sharp knife wiped between cuts. Serve it plain or with pickled vegetables. These additions are optional and are not included in the nutrition estimate.

Troubleshooting

The wrapper opens during boiling: The packet was loose or a leaf tore. Use extra overlapping leaves and tie in both directions before cooking; keep the seam facing up if a small gap appears. The rice is firm in the center: The cake may have been too large, not kept submerged, or boiled too gently. For this size, maintain a steady simmer for the full 11 hours and use boiling water to top up. The cake crumbles when sliced: It may not have been pressed long enough or the rice was not drained. Press evenly for 30 minutes and allow it to settle before cutting.

Frequently asked questions

Can I use banana leaves instead of lá dong? Yes, if lá dong is unavailable, but the cake will have a different aroma and greener color. Use several overlapping banana-leaf layers because they can be more delicate when folded. Can I prepare the cake ahead? The long soak, cooking and pressing are part of the process, so plan a day ahead. Once cooked, cool and refrigerate portions promptly; reheat only what you plan to serve. How should I cut bánh chưng? Use clean cotton twine looped under the cake and pull the ends through, or use a clean knife. Cut into eight wedges or slices and wipe the blade between cuts.

How to serve

Cut into eight slices or wedges and serve warm or at room temperature on the day it is made. Pickled vegetables or a little black pepper are common accompaniments, but the cake is also served on its own. Do not leave it at room temperature for more than 2 hours.

Nutrition per serving (estimate)

Serving sizeOne eighth of the cake
Calories440 kcal
Carbohydrate67 g
Protein15 g
Fat12 g
Fibre6 g
Sodium460 mg

Allergens and food safety

No major regulated allergen is inherent in the listed ingredients. Check labels and prevent cross-contact if serving someone with a food allergy. The recipe contains pork and is not vegetarian, vegan, halal or kosher. Keep raw pork refrigerated at or below 4°C and clean hands, boards and utensils after handling it. Maintain a gentle boil for the full cooking time and keep the wrapped cake submerged. After the brief press, remove the leaves and portion leftovers into shallow containers; refrigerate at or below 4°C within 2 hours, use within 3 days and reheat to 74°C in the center. If mold appears anywhere on the cake, discard the whole cake.

Closing

The key to a cohesive bánh chưng is a tight leaf fold, a full steady boil and an even press.
Slice only what you plan to eat; refrigerate the rest promptly in shallow portions.

Bánh chưng: Northern Vietnamese Sticky Rice Cake

Practical

Ingredients

Rice layer

Mung-bean layer

Pork filling

Wrapping and cooking

Method

Practical

Practical tips

Troubleshooting

Frequently asked questions

How to serve

Nutrition per serving (estimate)

Allergens and food safety

Closing

Vietnamese National Dishes

Bánh tét: Southern Vietnamese Sticky-Rice Cake

Xôi xéo: Hanoi Turmeric Sticky Rice with Mung Bean

Cháo lòng: Vietnamese Pork-Offal Rice Porridge