Banh La Chan: Tet 2011

When Tet comes around, you must have Banh Tet or Banh Chung, but how many of you have had Banh La Chan? Banh la chan is a variation on the banh tet, and I oh so love it. Consider the deliciousness of the original cake: soft, yellow, buttery mung bean paste mixed with a morsel of pork (oh, the delicate balance between the meat and the fat!) nestled in a mold of glutinous rice so sticky that you have to lick your fingers clean. Now, add to that some tiny, oval quail eggs, and Vietnamese sausage, and you have heaven wrapped in banana leaves. Delicious! Banh la chan is originally from the northern parts of Viet Nam, with a history as rich and complex as the cake itself.

Home made Banh La Chan taste better than anything store-bought!