Prepared for Vietnam's Tet new year celebration, bánh chưng wraps sticky rice, mung bean paste and seasoned minced chicken tightly in banana leaves before a long boil. A pressure cooker cuts the traditionally hours-long boiling time down considerably.
Boil the overnight-soaked mung beans and mash them, then mix with salt and form into a block.
Heat the oil and sauté the onion, then add the minced chicken and cook it with the fish sauce and pepper.
Using the banana leaves as a square mould, layer sticky rice on the base, then bean paste, the chicken filling, more bean paste and a final layer of rice; wrap the leaves tightly and tie with string.
Place the wrapped parcels in the pressure cooker, cover with water, seal the lid and simmer on low heat for 70 minutes.
If the banana leaf parcels are tied too loosely, water can seep in during boiling and make the rice soggy, so tie the string tightly. Do not unwrap the parcels right after boiling; letting them cool first helps them hold their shape. Allergens: contains fish (fish sauce).
Paketleri iple gevşek bağlamışım, düdüklü tencerede haşlanırken su içeri girdi ve pirinç bir yandan lapa gibi oldu; tarifte yazan sıkıca bağlama uyarısını daha ciddiye almalıymışım, bir dahaki sefere dikkat edeceğim.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.