Bánh tét

''Bánh tét'' is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling, then boiled. After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings.

Etymology

"Bánh tét", which is originated from Southern Vietnam, is commonly believed to be influenced by the symbol of lingam since Southern Vietnam was the descendant of Champa kingdom. Unlike Northern Vietnam where culture were heavily influenced by China, the kingdom of Champa, as well as the Khmer Empire and the other Southeast Asia countries were dominated by Ancient India's culture. This culture shaped the culture of Southern Vietnam since the territories of Southern Vietnam used to be the entire Champa kingdom and parts of the ancient Funan, which latterly became a part of Khmer Empire. The shape of lingam is found in many varieties of Southeast Asian cake, such as : Cambodian's Num ansom, Indonesian's Arem-arem, Malaysian/Indonesian's Lepet.

Process

The process of making bánh tét usually begins in preparation for Tết where the ingredients are prepared then cooked for at least six hours in a pot of boiling water. The first step is assembling the ingredients - glutinous rice, mung bean paste or soaked mung bean and pork belly. Next, the ingredients are layered on top of banana leaves before wrapped together tightly with strings. To prevent the banana leaf from coming apart during cooking, bánh tét are usually wrapped again several times with a length of plastic ribbon or rope before boiling in a large pot of water.

Traditions

''Bánh tét'' is a must-have traditional food in Vietnamese Lunar New Year. It demonstrates the importance of rice in the Vietnamese culture as well as historical value. During Vietnamese Tết, family members would gather together and enjoy feasting on bánh tét, the central food of this festive Vietnamese holiday to celebrate the coming of spring. The process of making bánh tét is time-consuming, but a tradition that many families still practice even in this modern society where pre-made ''bánh tét'' and ''bánh chưng'' are sold virtually in every Vietnamese store. It is the effort that counts and many choose to spend time with their family to create the holiday treat the traditional way. The process of making bánh tét is to provide an opportunity for family members to bond and come together to celebrate the holiday spirit.">"Banh Chung" - the soul of Vietnamese New Year!
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The cake is eaten during the Vietnamese Lunar New Year holiday, dipped in fish sauce with or without chilli, and can be eaten together with pickled scallions. The cake can also be fried.

''Bánh tét'' are traditional to and most popular in central and southern Vietnam. A similar food (though rectangular in shape) is called ''bánh chưng'' in the north.

*''Bánh tét chuối'' is a bundle of rice with banana and sweet red bean filling steamed in banana leaves. This is the typical sweet version of bánh tét.

Variety

"Bánh tét" has many varieties across Southern Vietnam. Besides the traditional "bánh tét" which is composed of sticky rice, pork belly (marinated with shallot, garlic and black peper) and mung bean paste, the most famous variety of "bánh tét" in Southwest area is "bánh tét chuối (banana bánh tét)", in Southeast region, the most well-known variety is "bánh tét bắp (corn bánh tét)". There is also a vegetarian version of "bánh tét" which contains no pork.

Cambodia

In Cambodia, ''bánh tét'' are known as ''ansom'' or ''num ansom'' ( km, នំអន្សម, ).

See also

* Bánh
* Bánh chưng
* Bánh tẻ
* Hallaca
* List of stuffed dishes
* Lo mai gai
* Lotus leaf wrap
* Mochi
* Pamonha
* Pasteles
* Tamale
* Zongzi
* Corunda

References

External links

''Bánh tét'' article

{{DEFAULTSORT:Banh tet
Vietnamese words and phrases
Stuffed dishes
Rice cakes
Bánh