Vietnamese Bánh Chưng (Square Glutinous Rice Cake)

Name: Vietnamese Bánh Chưng (Square Glutinous Rice Cake)
Prep time: 1 h 30 min
Cook time: 8 h
Total time: 9 h 30 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 3 cups (600 g) Glutinous rice (sweet rice), soaked 4 hours and drained, soaked and drained; 1½ teaspoons (8 g) Salt; 1 lb (450 g) Pork shoulder or butt, cut into ¾-inch (2 cm) cubes, cubed; 1 cup (200 g) Split yellow mung beans, soaked 2 hours and cooked until tender (see before_you_start), cooked and drained; 2 medium (60 g) Shallots, peeled and thinly sliced, thinly sliced; 3 cloves (12 g) Garlic cloves, minced, minced; 3 tablespoons (45 ml) Fish sauce (nước mắm); 2 tablespoons (30 ml) Soy sauce; 1 teaspoon (5 g) Sugar; ¼ teaspoon (1.3 ml) Black pepper, freshly ground; 3 tablespoons (45 ml) Vegetable oil; 8 pieces Dried bamboo leaves, soaked and patted dry (see before_you_start), soaked and dried; 6 cups (1440 ml) Water for steaming

From the MyKitchenBank Kitchen

Bánh chưng is a traditional Vietnamese glutinous rice cake filled with seasoned pork, mung beans, and aromatics, wrapped in bamboo leaves and steamed for hours until tender and fragrant. The result is a savory, slightly chewy cake with a distinctive square shape, often served during Lunar New Year celebrations and family gatherings. Sliced and fried or eaten at room temperature, it's a symbol of family unity and earth in Vietnamese culture.

Prep: 1 hr 30 min
Cook: 8 hr
Wait: 1 hr
Total: 10 hr 30 min
Makes: 1 bánh chưng (8–12 pieces)

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Ingredients

6 servings

Cake
3 cups (600 g) Glutinous rice (sweet rice), soaked 4 hours and drained, soaked and drained
1½ teaspoons (8 g) Salt
Filling
1 lb (450 g) Pork shoulder or butt, cut into ¾-inch (2 cm) cubes, cubed
1 cup (200 g) Split yellow mung beans, soaked 2 hours and cooked until tender (see before_you_start), cooked and drained
2 medium (60 g) Shallots, peeled and thinly sliced, thinly sliced
3 cloves (12 g) Garlic cloves, minced, minced
3 tablespoons (45 ml) Fish sauce (nước mắm)
2 tablespoons (30 ml) Soy sauce
1 teaspoon (5 g) Sugar
¼ teaspoon (1.3 ml) Black pepper, freshly ground
3 tablespoons (45 ml) Vegetable oil
Wrapping
8 pieces Dried bamboo leaves, soaked and patted dry (see before_you_start), soaked and dried
Cooking
6 cups (1440 ml) Water for steaming

Equipment (8)

Large mixing bowl
Medium mixing bowl
12-inch (30 cm) heavy-bottomed pot with fitted steamer rack or bamboo steamer (8–10 inches/20–25 cm tall)
Sharp knife
Wooden spoon or spatula
Kitchen twine or string
Cutting board
Measuring cups and spoons

Steps

Before you start

Soak glutinous rice in water for 4 hours or overnight, then drain well before use.
Soak dried bamboo leaves in hot water for 1 hour until pliable, then pat dry.
Soak mung beans in water for 2 hours, then cook until just tender but still holding their shape.
Cut or tear bamboo leaves into pieces large enough to wrap the cake (at least 8×12 inches each).

1
Prepare and season the pork fillingOven 375°F / 190°C
- Heat 3 tablespoons (45 ml) vegetable oil in a large skillet over medium-high heat (375°F/190°C).
- Add the sliced shallots and cook for 2–3 minutes, stirring often, until fragrant and beginning to soften.
- Add the minced garlic and cook for another 30 seconds until aromatic.
- Add the cubed pork and cook, stirring frequently, for 5–7 minutes until the pork begins to brown on all sides and has lost most of its raw pink color but is not fully cooked through.
- Reduce the heat to medium, then add the fish sauce, soy sauce, sugar, and black pepper.
- Stir well and cook for 2 more minutes.
- Remove from heat and let cool to room temperature (about 10 minutes).
- The pork should still be slightly warm and moist, not dry.
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Ready when: Pork begins to brown but remains slightly moist and is not fully cooked through
Tip: Do not fully cook the pork; it will finish cooking during the long steaming process. If overcooked now, it will become tough and dry.
2
Mix the rice and salt
- In a large mixing bowl, combine the drained soaked glutinous rice with 1.5 teaspoons (8 g) salt.
- Use a wooden spoon or your hand to toss until the salt is evenly distributed.
- The rice should feel very slightly gritty.
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Ready when: Salt is evenly mixed throughout the rice
Tip: Do not rinse the rice after soaking; the surface starch helps the cake hold together.
3
Assemble the bánh chưng: first layer
- Arrange 2 large softened bamboo leaves on a clean work surface, overlapping them to form a cross or large square base, with the shiny side facing down.
- Spread about 1 cup (200 g) of the salted glutinous rice evenly over the leaves in a ¾-inch-thick layer, leaving about 2 inches (5 cm) clear on all edges.
- Pat the rice gently to compact it slightly.
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Ready when: Rice is evenly spread and lightly compacted
Tip: Keep the bamboo leaves pliable by keeping them away from direct heat. If they dry out, briefly re-dip the unused leaves in warm water.
4
Add the filling
- Spread half of the cooled pork and shallot filling evenly over the rice layer (about ¾ cup/180 ml).
- Top with half of the cooked mung beans (about ½ cup/100 g), spreading them in an even layer.
- The filling should not come all the way to the edges.
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Ready when: Filling and beans are evenly layered
Tip: Keep the filling slightly away from the edges so it doesn't spill out when wrapped.
5
Add the second rice layer
- Spread another layer of salted glutinous rice (about 1 cup/200 g) evenly over the filling, again leaving about 2 inches (5 cm) clear on all edges.
- Pat gently to compact.
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Ready when: Rice layer is even and compact
Tip: This middle layer should be slightly thinner than the bottom layer to ensure the cake steams evenly.
6
Add second layer of filling
- Spread the remaining pork and shallot filling over the second rice layer (about ¾ cup/180 ml), then top with the remaining cooked mung beans (about ½ cup/100 g).
- Again, keep the filling about 2 inches (5 cm) from the edges.
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Ready when: Second layer of filling is evenly distributed
7
Top with final rice layer
- Spread the remaining salted glutinous rice (about 1 cup/200 g) over the top layer of filling and beans, spreading it all the way to the edges and patting down gently to seal the filling completely inside.
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Ready when: Rice completely covers the filling and reaches the edges
Tip: This top layer is important for keeping the filling enclosed during steaming.
8
Wrap with bamboo leaves
- Fold the 4 edges of the bamboo leaves up and over the cake to completely enclose it in a rectangular or square package.
- Use additional bamboo leaves if needed to cover any gaps; the entire cake should be completely wrapped with no rice visible.
- Tie the package securely with kitchen twine in two directions (like wrapping a present) to hold the leaves in place.
- Make sure the twine is not so tight that it causes the leaves to crack, but tight enough that the package stays intact during cooking.
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Ready when: Cake is completely wrapped and tied securely
Tip: If leaves tear or crack, rewrap that section with an additional leaf piece. A loose package will fall apart in the steam.
9
Prepare the steamerOven 212°F / 100°C
- Fill a 12-inch (30 cm) heavy pot with 6 cups (1440 ml) water and bring it to a rolling boil over high heat (212°F/100°C).
- Place a steamer rack or bamboo steamer inside the pot so the water is just below the steaming surface.
- If using a steamer rack, place the wrapped bánh chưng seam-side up on the rack.
- If using a bamboo steamer, place it on the pot and set the bánh chưng inside, seam-side up.
- Cover the pot or steamer with a tight-fitting lid.
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Ready when: Water is at a rolling boil and steam is visibly rising
Tip: Use a lid that creates a good seal to prevent heat and moisture loss. You may place a clean kitchen towel under the lid to trap extra steam.
10
Steam the bánh chưng for 8 hours
- Reduce the heat to medium or medium-low (so the water maintains a gentle but steady simmer, not a rolling boil) and steam for 8 hours.
- Check the water level every 2 hours and add more boiling water if needed to keep the water level consistent.
- The water should never fully evaporate or fall below the steamer rack.
- After 8 hours, the rice should be very tender, the leaves will have darkened to olive-green or brownish, and the cake should feel firm but slightly yielding when pressed (it will firm up further as it cools).
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Ready when: Rice is very soft and tender; leaves have darkened; the package feels firm but slightly yielding; pork is fully cooked through with no pink when cut open
Tip: Maintain a gentle, consistent simmer rather than a rolling boil to prevent the rice from becoming mushy. The long, slow cooking allows the flavors to meld and the pork to become tender.
11
Cool and set the cake
- Using tongs or a slotted spatula, carefully transfer the hot wrapped bánh chưng to a clean cutting board or serving plate.
- Let it rest at room temperature for at least 1 hour (the cake will firm up significantly as it cools).
- You can leave the bamboo leaf wrapper on during cooling and serving if desired, or unwrap it once cool enough to handle.
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Ready when: Cake is cool to the touch and feels firm when pressed; it should hold its shape when sliced
Tip: Do not slice the hot cake; it will fall apart. Cooling is essential for slicing into neat pieces.
12
Slice and serve
- Unwrap the cooled bánh chưng carefully and place it on a cutting board.
- Using a sharp, damp knife (re-dampening between cuts), slice the cake into 8–12 equal pieces.
- The cake can be served at room temperature, fried in a skillet with a little oil until the edges are crispy and golden, or even grilled.
- Traditionally, bánh chưng is eaten during family meals around Lunar New Year, often with pickled vegetables or a simple dipping sauce of fish sauce and fresh chilies.
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Ready when: Cake slices cleanly and neatly without crumbling
Tip: Dip your knife in water between cuts to prevent the sticky rice from clinging to the blade. Pork and mung beans should be evenly distributed in each slice.
13
Optional: Pan-fry for crispier textureOven 375°F / 190°C
- If desired, heat a large skillet or wok over medium-high heat (375°F/190°C) and add a thin film of oil.
- Pan-fry the bánh chưng slices for 2–3 minutes per side until the edges are lightly golden and crispy.
- This brings out a deeper, nutty flavor and contrasts nicely with the soft, chewy center.
- Serve immediately.
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Ready when: Edges are golden-brown and slightly crispy; interior is warm and soft
Tip: This step is optional but highly recommended for improved texture and flavor. It also helps reheat any cooled slices.
14
Internal temperature check (food safety)
- If you prefer to verify that the pork is fully cooked, insert an instant-read thermometer into the center of the bánh chưng (specifically into a piece containing pork) once it has cooled slightly.
- The temperature should reach a minimum of 145°F (63°C) for safely cooked pork.
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Ready when: Internal pork temperature is 145°F (63°C) or higher
Tip: This is a safety confirmation, not a flavor check. The long steaming process ensures thorough cooking.
15
Slice and serve
- Unwrap the cooled bánh chưng carefully and place it on a cutting board.
- Using a sharp, damp knife (re-dampening between cuts), slice the cake into 8–12 equal pieces.
- The cake can be served at room temperature, fried in a skillet with a little oil until the edges are crispy and golden, or even grilled.
- Traditionally, bánh chưng is eaten during family meals around Lunar New Year, often with pickled vegetables or a simple dipping sauce of fish sauce and fresh chilies.
+ Show details− Hide details
Ready when: Cake slices cleanly and neatly without crumbling
Tip: Dip your knife in water between cuts to prevent the sticky rice from clinging to the blade. Pork and mung beans should be evenly distributed in each slice.

Good to know

Tips

Bánh chưng is a labor of love that requires patience. The 8-hour steaming time cannot be rushed; it is essential for achieving the correct tender texture and for the filling to cook through properly and safely. Plan accordingly.
Maintain a consistent gentle simmer during steaming, not a rolling boil. A rolling boil can cause the rice to become mushy and the cake to fall apart. Check the water level every 2 hours and top up with boiling water as needed.
If you cannot find fresh or dried bamboo leaves, soak dried leaves in hot water for 1 hour to fully soften them. You can also order them online from Asian grocery suppliers. Banana leaves or grape leaves work as a backup but produce a different flavor profile.
This recipe makes one large bánh chưng, traditionally served sliced to 8–12 people. For smaller households, you can halve the recipe and use a smaller 6–8-inch (15–20 cm) steamer, reducing the steaming time by 1–2 hours. The pork mixture can also be frozen for up to 3 months before assembling and steaming.

Make ahead

Bánh chưng is traditionally made 1–2 days ahead and is actually better after a day of resting, as the flavors deepen. It can also be frozen for up to 3 months and reheated without any loss of quality. This makes it an excellent make-ahead dish for holiday planning.

Storage & reheating

Room temperature: up to 2 days, covered with plastic wrap or in an airtight container. Refrigerator: up to 7 days, covered. Freezer: up to 3 months, wrapped tightly in plastic wrap and aluminum foil. To reheat: Pan-fry slices over medium heat with a little oil until heated through and edges are crispy (2–3 minutes per side), or microwave individual slices at 50% power for 1–2 minutes. Thaw frozen bánh chưng in the refrigerator overnight before reheating.

Substitutions

Split yellow mung beans, soaked 2 hours and cooked until tender (see before_you_start) → Split peas or dried white beans (soaked and cooked until tender). These offer a similar earthiness and texture. Split peas will be slightly earthier; white beans slightly creamier.
Fish sauce (nước mắm) → Soy sauce (use 4 tablespoons/60 ml total instead of 2 tablespoons), or a pinch of salt. Fish sauce is essential for authentic flavor, but soy sauce provides umami as a substitute if fish sauce is unavailable. The result will be less distinctly Vietnamese but still delicious.
Pork shoulder or butt, cut into ¾-inch (2 cm) cubes → Chicken thighs (cut into ¾-inch/2 cm cubes) or shiitake mushrooms (diced). Chicken will be lighter and more delicate; mushrooms offer a vegetarian option with deep umami. Chicken requires the same cooking time; mushrooms may be slightly firmer.
Dried bamboo leaves, soaked and patted dry (see before_you_start) → Large grape leaves, banana leaves, or parchment paper (though the traditional flavor will be lost with parchment). Banana leaves impart a subtle flavor; grape leaves are more neutral. Parchment lacks the fragrant quality of bamboo but works structurally. If using parchment, the cake will look and taste less traditional.