#9 🧧HOW TO EASILY MAKE VIETNAMESE NEW YEAR RICE CAKE I GÓI VÀ NẤU BÁNH CHƯNG VỚI NỒI INSTANT POT #tết #vietnamculture #recipe

#9 🧧VIETNAMESE TRADITIONAL NEW YEAR RICE CAKE EASY WITH INSTANT POT I GÓI BÁNH CHƯNG ĐẸP VÀ CHUẨN VỊ MIỀN BẮC

🌿 Ingredients (for the rice cake)

Mold 12cmx5cm (3 cakes I about 1kg weight)

Banana leaves: 6 long sheets I 2 fitted square sheets (for top and bottom) I 4 small sheets (for 4 corners)

750gr. glutinous rice
200-220gr. mung beans
250-270gr. pork belly (cut in 9 slices)

Seasoning

1Tbs salt (for rice)
1/2Tbs salt + 1/2Tbs pepper + 2Tbs roasted shallots (for mung beans)
1Tsp salt + 1/2Tsp chicken powder + 1Tbs pepper + 2Tbs roasted shallots (for the meat)

Ingredients (for pickled carrots and radish)

1.5kg carrots + white radish (medium thick strips).
Soak carrots and radish in 100gr. unrefined salt for an hour.
Rinse well so that radish and carrots are not salty anymore, squeeze out excess water, lrt it drain and dry.

Soak dried radish and carrots in 2 cups (400gr.) of brown sugar, shake it gently, place sorm weight on top and let it sit overnight (10-12hrs).

Extract the sugary juice from carrots and radish, measure to have 2 cups, then add in 1 cup (250ml) of fish sauce (alternative, 1/2 cup of fish sauce + 1/2 cup if soy sauce, or 100% soy sauce for vegetarian version). Cook the mixture on low heat till all well melted (no need to boil!)

Let the sauce completely cool down before pouring in a jar filled with carrots and radish.

Close the lid tight and it can be served the day after.

Enjoy cooking!
Thoa I VIETNAM STREETFOOD