Choosing the ingredients for making Bánh Chưng is one of the crucial steps that determines whether the Bánh Chưng will be delicious for the Tet holiday. In the article below, we will share essential knowledge on selecting Dong leaves, glutinous rice, mung beans, and fresh meat.
How to Choose Ingredients for Bánh Chưng
1. Choosing Dong Leaves
Choose medium Dong leaves (not too old or too young) for easy wrapping and beautiful green color.
Dong leaves for wrapping Bánh Chưng are elliptical, with large, broad leaves that are very beautiful and bright green. They are usually preferred for wrapping Bánh Chưng as they give the cake a more eye-catching appearance compared to banana leaves.
To select fresh Dong leaves, carefully observe the outside of the leaves. The leaves should be fresh, with good elasticity and not brittle. Opt for leaves that are dark green and moderately sized to fully wrap the filling inside.
Avoid choosing wilted leaves that feel dry and stiff to the touch, as well as those that are torn or damaged in any way. Select intact leaves that are not split or ripped.
Choose medium Dong leaves (not too old or too young) for easier wrapping and a more beautiful green color. Each Bánh Chưng requires 4 leaves. Before wrapping, soak the leaves in a large bowl for about 30-45 minutes, and then use a soft cloth to clean both sides of the leaves.
When wrapping the cake, use a dry cloth to wipe the leaves clean gently to avoid tearing. Wipe until the leaves are dry, then use a sharp knife to remove the leaf veins to make wrapping easier. You can also trim the corners of the Dong leaves to avoid excess leaf material.
2. Choosing String for Tying Bánh
The string used for tying is also very important in creating an aesthetically pleasing Bánh Chưng. You can buy pre-packaged string at the market or buy bamboo sticks about 70-90 cm long, peel the outer layer, wash them, and cut them into smaller pieces as desired. Then dry them to increase their elasticity when tying. When cutting the string, ensure that it is thin for better flexibility.
The string for wrapping Bánh Chưng should be thin, soft, and flexible. Each Bánh requires approximately 2-4 pieces of string, depending on whether you want to tie it in a cross shape (2 strings) or a square shape (4 strings).
3. Choosing Quality Glutinous Rice
Choose glutinous rice with uniform grains; the best type is yellow flower glutinous rice.
Choose glutinous rice with uniform grains; the best type is yellow flower glutinous rice, which is fragrant and sticky. The glutinous rice from Dien Bien is also very fragrant and delicious.
Opt for glutinous rice that is uniformly opaque white and avoid those with unusual white colors or belly spots. If you chew a grain, good rice will have a slight sweetness and no strange taste. When smelling, the glutinous rice should have a light fragrance and no moldy odor.
The rice must be soaked for at least 8 hours before rinsing to remove dirt, allowing it to drain before wrapping. Each Bánh can use between 0.5 to 1 kg of rice, depending on your preferred size.
4. Choosing Mung Beans
When choosing mung beans, select small grains with yellow insides for better flavor.
Mung beans, also known as green beans, are commonly used to make bean sprouts. When selecting, choose small grains with yellow insides for better flavor. After purchasing, remember to soak the beans to make them soft and easy to separate from any spoiled or shriveled beans. Broken mung beans should be soaked in water for about 1-2 hours, then rinse off the green skins, steam them, and fluff them to make the filling. The usual ratio is “8 rice: 2 mung beans”. You can find quality mung beans at local markets.
5. Choosing Fresh Meat
Choose pork belly or shoulder meat for the best flavor; avoid overly lean meat. Clean the meat, cut it into long pieces about 5-7 cm long and 0.5 cm thick, and marinate with salt and pepper for about 15 minutes before wrapping.
Opt for pork belly that ranges from light pink to bright red, indicating freshness. When pressed, the meat should feel firm with good elasticity, without leaving any dents. The meat should not have a foul smell but rather the characteristic aroma of fresh pork.
One important note is not to use fish sauce for marinating the meat for Bánh Chưng, as it can cause the cake to spoil quickly.
6. Various Seasonings
For delicious Bánh Chưng, you cannot miss out on shallots and pepper; clean the shallots and chop them finely, and use freshly ground pepper or purchase it at the market.
Pepper is used to season the meat filling, while coarse salt is used for mixing with rice, mung beans, and seasoning the meat.
