Banh Chung

Ingredients

Banana leaves

8 large leaves

Black pepper

1 teaspoon

Fish sauce

2 tablespoons

Garlic

3 cloves, minced

Onion

1 medium, finely chopped

Ground pork

500 grams

Mung beans

1 cup, soaked overnight, drained and rinsed

Sticky (glutinous) rice

2 cups, soaked overnight, drained and rinsed

Kitchen twine

enough to secure the leaves

Instructions

1. In a large bowl, combine the ground pork, chopped onion, minced garlic, fish sauce, and black pepper. Mix until well combined.
2. Drain the soaked sticky rice and mung beans. Add to the pork mixture and mix until well incorporated.
3. Lay out two banana leaves in a cross shape on your work surface. Spoon a quarter of the rice-mung bean-pork mixture into the center of the leaves.
4. Fold the leaves over the filling, creating a square package. Secure the package with kitchen twine, making sure it's tight so the filling doesn't leak out during cooking.
5. Repeat with the remaining mixture and banana leaves until you have four packages.
6. Bring a large pot of water to a boil. Carefully lower the Banh Chung packages into the pot. Reduce the heat to low, cover the pot, and simmer for 6 hours.
7. Carefully remove the Banh Chung from the pot using tongs. Let them cool completely before unwrapping and serving.
8. Slice the cooled Banh Chung into wedges and serve as a substantial accompaniment to your main meal.