Bánh tét
Bánh tét is a traditional Vietnamese rice cake primarily made from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean or mung bean and pork fillings, then boiled. After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings.
Etymology[edit | edit source]
The name "bánh tét" is derived from the Vietnamese words "bánh" (cake) and "tét" (sliced). The word "tét" is a Sino-Vietnamese word for "sliced", which refers to the serving method of the cake - sliced into wheel-shaped pieces.
History[edit | edit source]
Bánh tét is a traditional Vietnamese dish that is believed to have been originated from the south of Vietnam. It is often associated with the Tết holiday (Vietnamese New Year), hence its name. The cake is considered a variant of bánh chưng, another traditional Vietnamese rice cake which is square-shaped and is more commonly found in the northern regions of the country.
Preparation[edit | edit source]
The preparation of bánh tét involves soaking glutinous rice and mung beans in water before they are cooked. The mung beans are then mashed into a paste, while the glutinous rice is left as is. The rice and mung bean paste are then layered with pork belly in the center, and the entire assembly is wrapped tightly in banana leaves and tied with bamboo strings. The wrapped cakes are then boiled for several hours until they are cooked through.
Cultural significance[edit | edit source]
Bánh tét is not only a popular food item in Vietnam, but it also holds cultural significance. It is traditionally made during the Tết holiday as a way to show respect to ancestors and heaven and earth. The process of making bánh tét is often a family activity, where family members gather to prepare the cake together, strengthening family bonds.
Variations[edit | edit source]
There are several variations of bánh tét throughout Vietnam, with different fillings such as banana, black bean, and even durian. The most common type is bánh tét lá cẩm, which is made with magenta leaves that give the rice a purple color.
See also[edit | edit source]
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