Sticky rice cakes with mung beans or pork (bánh tét) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Bánh Tét is a cherished Vietnamese dish, especially during the Lunar New Year (Tết) celebrations. Wrapped in banana leaves and slow-cooked, these sticky rice cakes are traditionally enjoyed with family and friends to symbolize prosperity. Their origins trace back to ancient Vietnam, where they were crafted to honor ancestors. The harmonious combination of glutinous rice, savory pork, or earthy mung beans creates a comforting, flavorful centerpiece in Vietnamese cuisine.
Ingredients
- glutinous rice (sticky rice) – 4 cups / 800 g
- split mung beans – 2 cups / 400 g
- pork belly – 1 lb / 450 g
- banana leaves – 20 large pieces
- soy sauce – 3 tbsp / 45 ml
- salt – 1 tbsp / 15 g
- black pepper – 1 tsp / 5 g
- sugar – 2 tbsp / 30 g
- shallots – 4, finely chopped
Instructions
- 1. Soak glutinous rice overnight in water. Drain well.
- 2. Soak split mung beans for 2 hours, then steam until soft.
- 3. Marinate pork belly with soy sauce, salt, pepper, and sugar for at least 1 hour.
- 4. Layer two banana leaves. Place 1/2 cup of rice, spread evenly.
- 5. Add a layer of mung beans and marinated pork in the center.
- 6. Cover with another 1/2 cup of rice, wrap the leaves tightly, and tie with string.
- 7. Repeat to make more rolls. Boil the rolls in a large pot of water for about 6 hours.
- 8. Allow to cool, then slice and serve.
Substitutions
- pork belly -> chicken thighs
- soy sauce -> tamari or coconut aminos
Enhancements in the Next Evolution
- Add coconut milk to rice for a richer taste.
- Use a pressure cooker to reduce cooking time.
- Incorporate pandan leaves for additional aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.

Vietnam