Banh Chung (square cake) – the symbol of Vietnamese New Year

Preparing Banh Chung is a meticulous, communal process that takes nearly an entire day. It involves layering high-quality sticky rice, mung bean paste, and seasoned pork belly inside a frame made of Dong leaves, which are then tied with split bamboo ribbons (giang). The cakes are boiled in a large pot for 10 to 12 hours, a time traditionally spent by families gathering around the fire to share stories and welcome the New Year.

While both share similar ingredients (rice, beans, and pork), they represent different regions of Vietnam. Banh Chung is square-shaped and is the staple of Northern Vietnam. In contrast, Banh Tet is cylindrical or log-shaped and is primarily found in Central and Southern Vietnam. Both are wrapped in leaves, but Banh Chung usually uses Dong leaves, while Banh Tet is often wrapped in banana leaves.

Banh Chung is typically served at room temperature. To maintain its perfect shape, locals use the bamboo ribbons used for tying the cake to “cut” it into eight clean wedges. It is most delicious when paired with pickled onions (Hanh Muoi) or pickled vegetables to balance the richness of the sticky rice and pork. Many also enjoy “Banh Chung Chien”—slices of the cake fried until golden and crispy on the outside.

While it is the “Soul of Tet,” you can find Banh Chung in many traditional markets and specialty shops in Hanoi and Ho Chi Minh City throughout the year. However, the most authentic and “spiritually charged” cakes are those made during the New Year. At Golden Holiday Travel, we ensure our food tours include a stop to taste high-quality, artisanal Banh Chung so you can experience this national dish regardless of the season