Instant Pot Banh Tet
Delicious and savory Instant Pot Banh Tet Recipe that is quicky and easy to make at home. This is an authentic Vietnamese recipe for the savory rice cake that is often used to celebrate the Lunar New Year called Tet.
- Prep time
- 24 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cups glutinous sticky rice, soaked in water for 8 hours
- 2 2/3 cup dried, hulled, and split yellow mung beans, soaked in water for 8 hours
- 1 shallot, diced
- 1 1/4 pounds of pork belly, sliced into 2 x 3 x 1.5 inch lengths
- 1/2 tablespoon of fish sauce
- 3 tablespoons of sea salt
- 3 teaspoons black pepper, freshly ground
- 1/2 teaspoon of vegetable oil
- 12 banana leaves
- Cooking twine
- Food Saver bags
Instructions
- 1
Phase 1: Day Before Preparation for the Banh Tet FillingSoak glutinous rice and mung beans 8 hours prior to assembling. Mix together the fish sauce, sea salt, and black pepper. Rub the pork belly and marinate it overnight in the refridgerator. Phase 2: Second Preparation of IngredientsDrain the mung beans. Use a food processor to whip the mung beans into a consistent texture. In a small pan, heat up vegetable oil. Cook the shallots until transparent and tender. Allow to cool. Next, add the shallots and mung beans together in a bowl. Mix thoroughly and set aside. Clean the banana leaves. Warm the banana leaves over an open fire, careful not to char them. Set aside. Phase 3: Assembling the Banh TetLayer banana leaves together. Add a cup of rice parallel to the banana leaves. Layer on mung beans and the pork belly. Wrap the long ends of the banana leaves together. Tap to remove air. Roll and tuck the cylinder. Flip, and add more rice. Enclose the ends and add another banana leaf. Tie with cooking twine. Fllip again and repeat previous step on the second side to enclose. Cooking Banh Tet in a Pressure CookerUsing a Foodsaver bag, add in the Banh Tet along with crushed ice. Vacuum seal the banh tet. Set the pressure cooker on soup mode for 45 minutes. Allow to natural release. Serve!