According to legend, banh chung was invented when the sixth Hung Emperor ordered a cooking competition for his 21 sons, with the prize being succession to the throne. All the emperor's sons set off in search of exotic ingredients to impress their father, except the 18th son, Prince Lang Lieu, who was the poorest. In a dream, a fairy appeared, offering Lang Lieu two recipes: a round banh day, which would represent the sky, or a square banh chung, which would represent the earth. The emperor was so impressed with Lang Lieu's banh chung that he crowned Lang Lieu his successor. Both dishes continue to symbolize Tết (Vietnamese New Year) and family love.
Recipe Servings: 4
+ 8 hours resting
Ingredients
- 2 cups sticky rice
- ½ cup split mung beans
- 1 tsp salt
- 1½ cups ground pork
- 2 large shallots, chopped
- ½ tsp ground black
- 1 Tbsp rice wine
- 2 Tbsp peanut oil
- 2 square banana leaves
Directions
- Rinse sticky rice until water turns clear. Cover with 2 inches of water and soak for 8 hours.
- Rinse and soak beans for 5 hours. Steam for 10 minutes to soften.
- Mix ground pork, shallots, pepper, and rice wine. Set aside to marinate for 30 minutes.
- Heat oil over medium-high heat. Brown meat for 5 minutes.
- Lay one piece of plastic on a flat surface. Top with foil and arrange banana leaves in a crosswise pattern.
- Spread half the rice within a 6-inch square on the banana leaves. Add half the mung beans, then the pork. Top with remaining mung beans and rice.
- Wrap securely into a square. Cover with the second piece of plastic. Secure with twine into a tight package.
- Bring water to a rolling boil in a wok. Partially submerge a colander, then lay the package on it with a heavy plate on top.
- Simmer, uncovered, over low heat for 6 hours. Add hot water as needed to prevent drying.
- Cool for 60 minutes. Cut into ½-inch slices before unwrapping.
- Serve warm.
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