Mini Bánh Chưng Recipe by Bòn Bon
This recipe is translated from Cookpad Vietnam. See original: Bánh Chưng Mini Cooking Instructions 8 hours 1 The night before, wash and dry the leaves. Soak the mung beans. In the morning, remove the skins from the beans. You can use the beans raw or steam them first, as you prefer. 2 Wash the pork belly thoroughly, pat dry, and cut into pieces about the width of two fingers together. Season with a little salt and ground black pepper. 3 Arrange the leaves for wrapping: place one leaf with the green side up, and another with the green side down. Add a handful of rice, then mung beans, then pork, then more mung beans, and finally a layer of rice on top. Wrap into a square shape and tie securely with string. 4 For small bánh chưng, boil for 1 hour after the water comes to a boil, then remove. Press the cakes with a heavy object to make them firmer. 5 For detailed wrapping instructions, you can find many helpful videos on YouTube. 1 The night before, wash and dry the leaves. Soak the mung beans. In the morning, remove the skins from the beans. You can use the beans raw or steam them first, as you prefer. 1 The night before, wash and dry the leaves. Soak the mung beans. In the morning, remove the skins from the beans. You can use the beans raw or steam them first, as you prefer. 2 Wash the pork belly thoroughly, pat dry, and cut into pieces about the width of two fingers together. Season with a little salt and ground black pepper. 2 Wash the pork belly thoroughly, pat dry, and cut into pieces about the width of two fingers together. Season with a little salt and ground black pepper. 3 Arrange the leaves for wrapping: place one leaf with the green side up, and another with the green side down. Add a handful of rice, then mung beans, then pork, then more mung beans, and finally a layer of rice on top. Wrap into a square shape and tie securely with string. 3 Arrange the leaves for wrapping: place one leaf with the green side up, and another with the green side down. Add a handful of rice, then mung beans, then pork, then more mung beans, and finally a layer of rice on top. Wrap into a square shape and tie securely with string. 4 For small bánh chưng, boil for 1 hour after the water comes to a boil, then remove. Press the cakes with a heavy object to make them firmer. 4 For small bánh chưng, boil for 1 hour after the water comes to a boil, then remove. Press the cakes with a heavy object to make them firmer. 5 For detailed wrapping instructions, you can find many helpful videos on YouTube. 5 For detailed wrapping instructions, you can find many helpful videos on YouTube. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp 🍤 Fra Diavolo Eggy bagels Banana nut bread Greek Giant Beans (Gigantes Plaki) 🇬🇷 California Farm Hungarian Aspic with Buffalo Meat Shrimp 🍤 Fra Diavolo Eggy bagels Banana nut bread Greek Giant Beans (Gigantes Plaki) 🇬🇷 California Farm Hungarian Aspic with Buffalo Meat Basbousa - Middle Eastern Semolina coconut cake Quick Sloppy Cheeseburger 🍔 Bites Roast Pork Shoulder Red wine braised venison Barnyard Millet veggie Noodles Banana nut bread Einkorn maple roll cake Shrimp 🍤 Fra Diavolo Besan Halwa Breakfast Confetti Scramble Basbousa - Middle Eastern Semolina coconut cake Quick Sloppy Cheeseburger 🍔 Bites Roast Pork Shoulder Red wine braised venison Barnyard Millet veggie Noodles Banana nut bread Einkorn maple roll cake Shrimp 🍤 Fra Diavolo Besan Halwa Breakfast Confetti Scramble