Banh Chung (Vietnamese Rice Cake)

Ingredients

• 200 g glutinous rice, soaked overnight
• 100-150 g mung beans, soaked overnight
• 100 g pork, cut into chunks,seasoned with
• salt and pepper
• 1/2 teaspoon salt

Directions

1. 1

   You will also need: Strings and 6 phrynium leaves or aluminum foil can be used as substitute.

2. 2

   Steam or boil mung bean with half a tsp of salt until soft, may take up to 45 minutes depending on how large your steamer is.

3. 3

   Smash bean thoroughly.

4. 4

   Place 2 leaves in one direction, slightly overlapping, then 2 perpendicular, also overlapping, and the last layer like the first.

5. 5

   If use aluminum foil, place them crossing each other.

6. 6

   Place half of the rice on the leaves, topped with half of the mung beans.

7. 7

   Lay the pork on top of the beans, and then add the last of the beans followed by last of the rice.

8. 8

   Fold the leaves/foils over the cake very tightly into a square, use string to secure the cake.

9. 9

   Place in a large pot, cover with water and boil for about 6 hours.

10. 10

    Add water every hour if necessary.

11. 11

    After 6 hours or so, remove the cake, submerge it into cold water for a few minutes.

12. 12

    The cake lasts up to 10 days on a cool dry place.

13. 13

    The easiest way to cut up the cake is to open it and use the string to cut it up into 8 portions.

14. 14

    Best served with pickled onions.