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hi guys
in the last video of TET SERIES
I had some my foreign friends try
Vietnamese traditional food for
Vietnamese lunar new year
some of them really like the food
Friends: they're so good
some don't
most of them really like the Vietnamese
square sticky rice cake aka
banh chung so today I decided to show
you guys how banh chung is made
are you guys ready let's go
Banh Chung is a traditional Vietnamese
rice cake made of glutinous rice
mung bean and pork Banh Chung is an
indispensable culinary beauty of Tet
and it was invented during the reign of
the 6th Hung emperor
according to folklore the last Hung king
held a competition
to find which son could bring him the
best dish in the world
the winner will become the new king one
son named Lang Lieu chose the local
ingredients
and created round and square cakes the
round cake symbolizes the sky
called Banh Day and the square cake
symbolizes the Earth
called Banh Chung the ingredients like
pork
mung bean and sticky rice represent
plants
animals and the wet rice civilization
these humble dishes
impressed the king who then awarded
Lang Lieu the throne
Banh Chung has since become a must-have
food during Tet
while Banh Day is served regularly at
festivals and ceremonies
in southern vietnam people eat Banh Tet
which has different shapes but similar
ingredients like Banh Chung for
Vietnamese people
the process of making Banh Chung is the
opportunity for families to come
together
all family members tell one another the
past stories
and celebrate the new year. It is
evidence of Vietnamese loyalty
and deep gratitude to ancestors
to make Banh Chung
we need three main ingredients, sticky
rice
mung bean, and pork belly
first place the dong leaves (Stachyphrynium placentarium) on a flat surface
put a small bowl of rice on it
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sprinkle half of the mung bean
place two pork slices in the middle
sprinkle on the other half of the mung
bean
then cover everything with another bowl
of rice
then fold the leaves over and wrap the
cake just like you wrap a present
finally tie the cake with bamboo strings
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now it's my turn to try it
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so the first thing I learned was that it
is important to have the greener part of
the leaf faced up
so it can give Banh Chung the green color
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sprinkling mung bean is my favorite part
since it reminds me of nostalgic time
when I was playing with play-doh when I
was a kid
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second favorite part was choosing the
meat and put it on top of the mung bean
I also learned that the meat was
marinated with shallots,
pepper, and fish sauce to give them
savory taste
wondering why the fillings taste so good
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*meme* WHAT???
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after that we place cakes in a huge pot
with dong leaf stalks
pour in enough water to submerge the
cake and boil on high heat
as the water boils off add enough water
to keep the cake submerged
boil Banh Chung for at least 8 hours we
made around 40 cakes
and I can't wait to see the result are
you guys excited too?
I am so super excited
we're done guys, after the cakes are
taken from the pot
rinse them out with cold water and press
them to remove
excess water
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cutting Banh Chung is my favorite part guys
since it is a unique way to cut it
Banh Chung is so sticky so you can't use
knives
you have to use the bamboo strings to
cut it and my mom will demonstrate it
right now
all right and then you would like stack
the strings
in order and you should remember what
order they
are
you see like six pieces
and then you would like flip it over
dang look how green it is
it looks so good
i just grab the two ends and then just
cut them
you can cut it oh dang
how genius
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show time guys so now I'm going to try
the Banh Chung that I made
I'm not sure if this one I made it but
look at this guys
this is so beautiful you can see like
the green
color from the dong leaves and the filling
oh wow look at this like with the pork
fatty pork
mung beans with the sticky rice and
I feel like it's gonna taste good. Okay I'm gonna
put some soy sauce
yep it smells really good
like the soy sauce and the Banh Chung you
can smell the
dong leaves from here actually okay I'm gonna
take the
part I that has like the fat and the lean
meat
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*oh my god, wow*
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I feel like I can eat it all day all
night
it's so good
it's really really good
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usually with Banh Chung
with like pickled onions because pickled
onions are crunchy
and Banh Chung is like smooshy so like um
they're gonna like like mixed together
and
it's gonna give it like a perfect
balance but I feel like with this
itself it's good already you know
and I just love love the filling
in here oh to be honest
I don't like the fatty meat I don't
usually eat
like fat meat but in here for some
reason maybe it's being boiled for like
more than eight hours
the fatty meat doesn't taste like fat
anymore like when you put it in your
mouth it's just like melting in your
mouth
and like with the lean meat and the
sticky rice it's just like a perfect
combination
I'm telling y'all it's so good
and I know like why I gained a lot of
weight during Tet holiday because this
has a lot of carbs and fat in it you
know
but I think it's okay right it's just
once a year so
I gotta treat myself
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oh my gosh I am so full guys. I already
ate two pieces
and I just I just couldn't fit anymore
in my stomach
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so yeah I feel like making
Banh Chung today was a success
and I am very happy about like
the whole process and just like sitting
with my family
talking to them and doing something new
today
you know especially for Tet holiday and
Banh Chung is so special for us so uh I I'm so
happy
I'm so happy to got permission to
achieve the mission
all right so I hope you guys enjoyed
this video today
uh if you have a chance to make Banh Chung
or you have eaten it before
comment down below in the comment
section so I know too
if you enjoyed this video don't forget
to drop a like and don't forget to
subscribe to my channel to watch more
interesting videos about Vietnam
okay I'll see you guys in the next
videos bye
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