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Bánh Chưng

posted Jan 29, 2019, 6:28 PM by Quoc-Anh Vuong   [ updated Jan 30, 2019, 5:14 AM ]
Ingredients to make 4 bánh chưng, about 5" square.
  • 3lbs of sweet rice
  • 1 bag of mung bean
  • 1 bag of banana leaves
  • 1lb of pork bellies
  • 1/2 bag of shallots
Preparation the night before
  • Soak the rice 
  • Soak the mung bean 
  • Peel and slice shallots
  • Wash and cut pork bellies into 3/4" x 2" strips, add 1 tsp coarse ground black pepper, 1 tsp salt, and shallot slices.
Prepare the banana leaves
  • Cut 16 squares, 8" min - 10" max. Make sure they are square
  • Cut 8 5" x 10" rectangles.
  • Cut 4 5" squares. 
  • Wash and wipe them clean
  • Double fold the big squares into small squares
Use pressure cooker
  • Make sure the water cover the bánh chưng. We have a small pressure cooker, so we do a batch of 2. Set the pressure level of medium, and the temperature 160degree-C, and for one hour. So, in two hours we can cook 4 bánh chưng.


Notes from after eating the batch cooked in the pressure cooker:
  • Less salt in the rice, next time. I had 2 tsp, reduce down to 1.
  • The color on the rice is not as green as the batch cooked in the turkey fryer
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