Experience of Making Traditional Tet Cakes by Foreign Visitors

Creating banh chung and banh tet, traditional Vietnamese cakes, demands dedication and finesse, but two international guests discovered that the results were delicious and a significant part of the Tet holiday.

Jongrak, a South Korean YouTuber based in Ho Chi Minh City, shared his journey of making banh chung at a popular local shop through a video on his channel, which has over a million subscribers.

Although Jongrak has lived in Vietnam for six years, he had never attempted to make banh chung before. This year, he embraced the challenge to better understand the customs surrounding Tet.

At the shop, he was introduced to key ingredients such as dong leaves, mung beans, pork, and sticky rice.

With their enthusiastic guidance, Jongrak learned how to wrap the cake, ensuring it was both firm and visually appealing.

The shop owner from Phu Tho explained that a properly wrapped banh chung is crucial to avoid disintegration during cooking, and should be well-cooked and attractive.

Despite his initial excitement, Jongrak found the process more challenging than expected, requiring considerable skill and precision.

After several tries, he successfully made his first banh chung and vowed to improve his skills next time.

Later, he bought a cooked banh chung for 95,000 VND, and as he unwrapped it, the inviting aroma and color from the leaves thrilled him. He sliced the cake and eagerly took a bite, noting its delightful stickiness and flavor.

“Banh chung is incredibly tasty – sticky, chewy, and fragrant. I can’t wait to share some with my family in Korea,” he remarked.

Similarly, Canadian visitor Lawrence Mak enjoyed making banh tet, another popular Tet dish in the southern region of Vietnam.

He visited a family-operated shop where the owner showcased the careful techniques of wrapping cylindrical banh tet cakes.

Lawrence observed that, unlike banh chung, banh tet comes in multiple flavors and colors, with rice dyed natural hues and fillings ranging from sweet (banana, peanuts) to savory (pork, shrimp).

He actively participated in the process, successfully wrapping several cakes while relishing the experience.

After completing his creations, he sampled different banh tet varieties and was pleasantly amazed by the range of flavors and textures.

“Banh tet is fantastic – it strikes a wonderful balance of sweet, savory, and chewy. My favorite filling is the traditional mung beans with rich pork fat, paired perfectly with sticky rice,” he expressed.

Lawrence also mentioned his previous experience with banh chung, appreciating both cakes for their unique cultural meanings and tastes. He believes each cake has its own shape and flavor while reflecting the rich traditions of the Vietnamese Lunar New Year.

Photos: HanQuocBros, Beard Eats World