Bánh Chưng is a sticky rice cake filled with beans and pork meat (just skip the meat for the veggie option). It’s traditionally eaten on the Vietnamese New Year (Tết). This is the same date as the Chinese New Year, which is not entirely lunar but also solar. The date is simply calculated each year as the second new moon after the winter solstice (21/12). Consequently the date can move in a range of 28 days, between late January and February. Hence if you want to try this cake, head to your local Asian grocery around the Vietnamese new year and it’s likely they’ll sell a few Bánh Chưng. Here in Vietnam we can find them anytime. They’re very tasty. When fresh can be consumed directly after unwrapping, otherwise just slice it then steam it or pan-fry it if the cake is already open and waiting in the fridge.
Once wrapped, it will be boiled for 12 hours straight traditionally in a big pot over a fire. This is very enjoyable to stay late at night until those 12 hours pass, kindling the fire.
If you want to read more about the legend around that cake, I found that this article closely resembles what I have been told by relatives.
I wrote I would show you how to serve it. You will just use the wrapping. Once unwrapped, use the bamboo strings and place them directly on the cake as shown below:

Then, flip it over a plate:

Finish removing the wrapping:

Then you will pull the strings together over the cake and cut with this knot:

Do the same with each string:
Enjoy your cake!

I suggest to dip in the traditional, omnipresent, homemade Vietnamese sauce: fish sauce, chili, lime juice, pressed garlic and a bit of water. Both tasty and healthy!
Wow! Reading your blogs is like a small daily holiday experience in a time where traveling abroad is not that easy.
Yes I am very lucky indeed. More food pictures to come soon!! We are now in Hải Phòng for a few days, the big port in the North.
So clever what they do with the strings!
oh yes, much better than cutting with a knife. That cake is so sticky that you would end up with more food on the knife than on your plate 🙂
Ca ressemble beaucoup aux Zongzi qu’on mange pour une fete chinoise (le 14/06 cette annee). Au debut j’avais lu “bánh cuốn” au lieu de “bánh chưng” (alors que la prononciation n’a rien a voir, hein). J’en ai parle a mon traiteur vietnamien, il m’a dit qu’il pouvait me faire des bánh cuốn si je passais une commande de 50 euros. Wait and see. I can hold, I can hold it…
ah merci je ne connaissais pas! je suis donc allé voir sur https://fr.wikipedia.org/wiki/Zongzi. Et du coup certains Zongzi ressemblent à des bánh chưng en effet, et d’autres avec le riz gluant devenu transparent et homogène se trouvent aussi au Vietnam.