Fastest Banh Tet recipe for Vietnamese New Year | Vuong Anh's Cooking Journey

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Lentils provide similar texture and nutrition.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken offers leaner protein, while tofu is a plant-based option.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more affordable.

banana leaves

💰Cheaper: parchment paper

Parchment paper can be used for steaming as a substitute.

Marinate pork belly with shallot, pepper, sugar, and fish sauce.

Cook green beans and season with salt, pepper, and a little bit of spring onion.

Soak sticky rice in half coconut milk and half water instead of overnight soaking in water.

Cook sticky rice in a pan over medium heat, stirring to prevent burning.

When the rice absorbs the liquid and starts to expel, it's ready.

Flatten the green bean mixture into a rectangle shape.

Layer the marinated pork belly and salted egg yolks on top of the green bean paste.

Roll the mixture into a cylinder shape.

Prepare banana leaves by drying them under the sun to soften.

Lay down two banana leaves with the green side facing down and one on top with the green side facing up.

Place the rolled filling on the banana leaves and fold them over the filling to form a cylinder shape.

Tie the banana leaves tightly, first making a knot in the middle to secure everything together.

Fill the top with more sticky rice and trim any excess banana leaves if too long.

Fold the ends of the banana leaves over the top and tie securely again.

Cooking Techniques

Spice Level:

Allergens