Bánh tét
Encyclopedia
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 meat or vegetarian filling (such as mung bean
s), then boiled.video After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings. photo
(the Vietnamese new year), the "tét" in the food's name literally means "sliced" or "split", possibly referring to the fact that it is served in slices. "Bánh" is used to refer to various baked and grilled food including small packages or "cakes", sandwiches, crepes, and spring rolls.
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 scallion
s. The cake can also be fried.
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Bánh tét are traditional to and most popular in southern Vietnam. A similar food (though rectangular in shape) called bánh chưng
in the north. According to historian Trần Quốc Vượng, bánh tét is a version of bánh chưng
derived during Vietnam's process of Nam tiến
(southward expansion) in the 17th century. According to legend, bánh chưng was first made 4,000 years ago by Prince Lang Lieu. The cakes were round and squared shape, the round Day cake symbolizing the sky and the square Chung cake symbolizing the Earth.
Glutinous rice
Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
, which is rolled in a banana leaf
Banana leaf
Banana leaf is the leaf of the Banana plant. It is used for various functions, such as for decorative elements, wrappings, plate mat, and employed in cooking method....
into a thick, log-like cylindrical shape, with a meat or vegetarian filling (such as mung bean
Mung bean
The mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
s), then boiled.video After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings. photo
Etymology
Although bánh tét are made and consumed during TếtTet
Tet can mean:*Tết or Tết Nguyên Đán, the Vietnamese new year**Tet Offensive, a military campaign that began in 1968*Têt in Roussillon, France*Equal temperament, abbreviated as 12-TET, 19-TET and so on...
(the Vietnamese new year), the "tét" in the food's name literally means "sliced" or "split", possibly referring to the fact that it is served in slices. "Bánh" is used to refer to various baked and grilled food including small packages or "cakes", sandwiches, crepes, and spring rolls.
Process
The process of making bánh tét usually begins the day before Tét 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 and mung bean paste and cooked pork fat. 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 before boiling in a large pot of water. photo
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 historical value. During Vietnamese Tét, 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 tétare 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.The cake is eaten during the Vietnamese Lunar New Year holiday, dipped in fish sauce
Fish sauce
Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Thai and Vietnamese...
with or without chilli, and can be eaten together with pickled scallion
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
s. The cake can also be fried.
Banh Chung
Bánh chưng is a traditional Vietnamese cake which is made from glutinous rice, mung bean, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the sixth Hùng Vương, who became Hùng Vương's successor thank to his creation of bánh chưng and bánh dày, which...
in the north. According to historian Trần Quốc Vượng, bánh tét is a version of bánh chưng
Banh Chung
Bánh chưng is a traditional Vietnamese cake which is made from glutinous rice, mung bean, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the sixth Hùng Vương, who became Hùng Vương's successor thank to his creation of bánh chưng and bánh dày, which...
derived during Vietnam's process of Nam tiến
Nam tiến
Nam tiến refers to the southward expansion of the territory of Vietnam from the 11th century to the mid-18th century. The territory of Vietnam was gradually expanded to the South from its original heartland in the Red River Delta...
(southward expansion) in the 17th century. According to legend, bánh chưng was first made 4,000 years ago by Prince Lang Lieu. The cakes were round and squared shape, the round Day cake symbolizing the sky and the square Chung cake symbolizing the Earth.
- Bánh tét chuối is a bundle of rice with banana and sweet red bean filling steamed in banana leaves. This is the typical sweete version of bánh tét.
See also
- Bánh chưngBanh ChungBánh chưng is a traditional Vietnamese cake which is made from glutinous rice, mung bean, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the sixth Hùng Vương, who became Hùng Vương's successor thank to his creation of bánh chưng and bánh dày, which...
- Bánh tẻ
- ZongziZongziZongzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. Laotians, Thais, and Cambodians also have similar traditional dishes. In the Western world, they are also known as rice...
- Lo mai gaiLo mai gaiLo mai gai, pronounced in Cantonese speaking regions or Nuo mi ji pronounced in Mandarin speaking regions, is a classic dim sum dish served during yum cha hours. The dish is also called steamed glutinous rice with chicken in lotus leaf wrap....
- Lotus leaf wrapLotus leaf wrapLotus leaf wrap may refer to:*Lo mai gai, a lotus leaf-wrapped Cantonese dim sum.*Zongzi, a lotus leaf wrap served in Dragon Boat Festival....
- BánhBánhBánh is a Vietnamese term, translating loosely as "cake" or "bread", that refers to a wide variety of prepared foods. With the addition of qualifying adjectives, bánh refers to a wide variety of sweet or savoury, distinct cakes, buns, pastries, sandwiches, and food items from Vietnamese cuisine,...
- Mochi
- TamaleTamaleA tamale — or more correctly tamal — is a traditional Latin American dish made of masa , which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating...
- PamonhaPamonhaPamonha is a traditional Brazilian food. It is a paste made from fresh corn and milk, boiled wrapped in corn husks. Variations may include coconut milk. Pamonhas can be savoury or sweet, the latter being the norm in north-east Brazil...
- PastelesPastelesPasteles are a traditional dish in several Latin American countries. In Puerto Rico, the Dominican Republic, Trinidad and Tobago, the Caribbean coast of Colombia, and Panama, it is similar to a tamale. In Central American cuisine, it more closely resembles a British pasty or an Italian calzone.In...
- HallacaHallacaIn Venezuelan cuisine, an hallaca typically involves a mixture of beef, pork, chicken, capers, raisins, and olives wrapped in maize , bound with string within plantain leaves, and boiled or steamed afterwards. It is typically served during the Christmas holiday...
- CorundaCorundaCorunda is a Mexican food, similar to tamales, but wrapped in a long green corn plant leaf, and folded, making a triangular shape. Eaten with cream and red salsa, filled with masa mix and usually without a meaty filling. They're steamed till golden before being eaten, and then, one unwraps the leaf...