Bánh Tét is a traditional Vietnamese rice cake that shares many similarities with its square cousin, Bánh Chưng, but takes on a distinctive cylindrical shape. This hearty delicacy consists of glutinous rice wrapped around a filling of fatty pork and mung beans, all encased in banana leaves, which impart a subtle, natural fragrance to the cake during cooking.

While Bánh Chưng is more commonly found in Northern Vietnam, Bánh Tét is the Southern Vietnamese variation of this ceremonial food. Its cylindrical shape is said to represent a log of wood, symbolizing the tools and materials that sustained ancient Vietnamese farming communities. Like Bánh Chưng, it plays a crucial role during Tết (Lunar New Year) celebrations.

The preparation process requires skill and patience. Glutinous rice is soaked overnight, while mung beans are split, cooked, and mashed into a paste. Pork belly is cut into long strips and seasoned with black pepper and fish sauce. The ingredients are carefully layered and wrapped in banana leaves, tied securely with bamboo strings, and boiled for about 10 hours until fully cooked.

Modern variations of Bánh Tét include versions filled with banana, black beans, or even durian for those who prefer sweet flavors. Some regions make vegetarian versions by omitting the pork, while others might include salted egg yolks for added richness. The size can vary from small individual portions to longer rolls meant for sharing.

In Southern Vietnam, Bánh Tét is traditionally served sliced into thick rounds, revealing a beautiful spiral pattern of rice, mung beans, and pork. Like Bánh Chưng, it can be enjoyed at room temperature or pan-fried until crispy. It's often served with dưa món (pickled vegetables) to cut through the richness of the glutinous rice and fatty pork.

While delicious, Bánh Tét is quite caloric due to its glutinous rice and fatty pork content. Those watching their caloric intake should enjoy it in moderation. The cake is naturally gluten-free but contains pork and may not be suitable for those with specific dietary restrictions. When properly wrapped and cooked, Bánh Tét can last up to two weeks at room temperature, making it a practical food for the extended Tết celebrations.