bánh chưng — Vietnam

Bánh chưng (literally "steamed cake", a name that does not reflect the actual cooking method, see below) is a Vietnamese dish based on sticky rice. Square in shape, wrapped in dong leaves (Phrynium placentarium; lá dong in Vietnamese, from the Maranta arundinacea family), it is filled with fatty pork meat, mung beans, small onions and black pepper. It is traditionally consumed during the Tet holiday, served with heads of small white onions (Allium chinense) in vinegar, pickled vegetables dưa món. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q564567) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.