CÁCH GÓI BÁNH CHƯNG BẰNG LÁ DONG TỪ A TỚI Z

Summary

This video provides a comprehensive guide to making bánh chưng for Tet using rong leaves. It covers the selection of fresh, wide, and green rong leaves, the preparation of ingredients like sticky rice, mung beans, and pork, and step-by-step instructions on how to wrap and cook the bánh chưng. The video emphasizes tips for perfecting the wrapping technique, including using a simple mold, and shares crucial cooking tips like boiling with dry wood and ensuring the bánh chưng cooks evenly. Lastly, it includes tips on proper storage to preserve the bánh's flavor and texture.

Takeaways

• 😀 Choose fresh and wide green rong leaves with no cracks or dryness for wrapping bánh chưng.
• 😀 For a visually appealing bánh chưng, use green leaves that are not too young or too old.
• 😀 You will need about 4 rong leaves for each bánh chưng, ensuring they are of sufficient length to fit the mold.
• 😀 Prepare ingredients in advance: soak glutinous rice (2-3 hours), soak mung beans (2 hours), and marinate pork belly (15 minutes).
• 😀 The rong leaves should be cleaned and dried, then folded in half lengthwise and cut to fit the mold.
• 😀 The bánh chưng mold should be lined with rong leaves, ensuring the darker side is facing inward for a better green color.
• 😀 For filling, layer rice, mung beans, pork belly, and onions, ensuring an even distribution before wrapping.
• 😀 Use a firm grip to close the bánh chưng tightly and secure it with two strings of lạt to hold its shape.
• 😀 Boil the bánh chưng in water for approximately 11 hours, turning the bánh regularly to ensure even cooking.
• 😀 Once cooked, cool the bánh in cold water, then press them with a heavy object to ensure they firm up and do not become soggy.
• 😀 Proper storage is essential to keep bánh chưng fresh and flavorful, especially when making a large batch for Tết.

Q & A

What is the advantage of using rong leaves instead of banana leaves for wrapping bánh chưng?

Rong leaves give bánh chưng a brighter, more vibrant green color compared to banana leaves, which makes the finished bánh look more attractive. The texture of rong leaves also makes the wrapping process easier and more secure.

How should you choose rong leaves for wrapping bánh chưng?

When selecting rong leaves, choose ones that are fresh, with broad, large leaves that are still flexible. Avoid leaves that are dry, brittle, or too old. The leaves should have a deep green color, as these will give the bánh chưng a more vibrant and appealing appearance.

What is the role of soaking the sticky rice and mung beans before cooking?

Soaking the sticky rice for 2-3 hours and the mung beans for 2 hours ensures they soften and become evenly hydrated, which results in a better texture when cooked. The rice will also absorb the flavors from the fillings more effectively.

Why should you marinate the pork belly before wrapping it in the bánh chưng?

Marinating the pork belly with salt, pepper, and seasoning powder helps to infuse the meat with flavor, ensuring it tastes delicious when combined with the rice and mung beans. The marination also ensures the pork becomes tender during cooking.

What should you do if the rong leaves are too large or too small for the bánh chưng mold?

If the rong leaves are too large, you can trim the excess before using them. If they are too small, you can overlap multiple leaves to ensure full coverage of the mold. It's essential to ensure that the leaves completely cover the mold to prevent the filling from spilling out.

How do you check if the bánh chưng is fully cooked?

After boiling for about 11 hours, check the bánh chưng by gently pressing it. If it feels firm and the rice has softened completely, it's ready. Also, ensure that the water level remains high enough throughout the cooking process to cook the bánh evenly.

Why is it important to cook bánh chưng over firewood rather than a gas stove?

Cooking with firewood enhances the flavor of the bánh chưng, giving it a unique smoky aroma that cannot be achieved with a gas stove. Additionally, firewood provides a more consistent heat, which helps the bánh cook evenly over a longer period.

What is the purpose of pressing the bánh chưng after it's cooked?

Pressing the bánh chưng after it's cooked helps to compact it, giving it a firm texture. This ensures the bánh doesn’t become mushy and keeps its shape well, which is especially important if you're making a large quantity for storage.

How can you store bánh chưng to keep it fresh for several days?

To store bánh chưng for a longer period, ensure it cools completely before wrapping it tightly in plastic wrap or storing it in an airtight container. Keep it in a cool, dry place. If you plan to store it for several days, refrigerate or freeze the bánh chưng.

How much sticky rice and pork do you need for one bánh chưng?

For each bánh chưng, you will need about 600 grams of sticky rice and 150 grams of pork belly. Adjust the amount based on how many bánh chưng you plan to make.