Vietnamese sticky rice cakes, called banh chung, are a must-have for the Lunar New Year which falls on Thursday, February 19. Vietnamese banh chung are a cousin to Chinese zongzi (joong in Cantonese) in that they are made of sticky rice, pork and mung beans and wrapped leaves. In Vietnam, they’re wrapped in green leaves called la dong. In the States, most people use banana leaves. I also use bamboo leaves. Think of banh chung as a gigantic tamale or dumpling.
Banh chung are made with just a handful of ingredients and taste absolutely delicious – rich from the pork and mung beans and fragrant from the leaves. Many Vietnamese people buy banh chung these days but my family has always made ours. It’s part of the crafter in us.
For the low-down and a photo how-to on making banh chung, check out this post on Viet World Kitchen.