To begin, prepare the pork belly by seasoning with salt, black pepper, sugar, and fish sauce. Mix well to coat evenly, then set aside to marinate for 20 minutes. This will infuse the pork with flavour, adding richness to each bite of the sticky rice cake.

In a large bowl, combine the drained glutinous rice with a pinch of salt, mixing to distribute the seasoning evenly. Separately, sprinkle the soaked mung beans with a bit of salt and gently mix. Both the rice and mung beans should be lightly seasoned to complement the marinated pork.

Prepare the banana leaves by passing them over a flame briefly to soften. This makes them more pliable and easier to fold. Lay out one large leaf horizontally on your workspace, and place a second layer on top, creating a cross.

Spoon a thin layer of rice onto the centre of the leaves, spreading it to form a rectangle. Layer half of the mung beans over the rice, then place the marinated pork strips along the centre. Cover the pork with the remaining mung beans, then finish with another layer of rice.

Carefully fold the banana leaves over the filling, wrapping the rice cake tightly into a cylindrical shape. Make sure the filling is secure within the rice and leaf layers. Tie the banana leaf parcel with string or kitchen twine, wrapping it firmly but not too tightly, as the rice will expand as it cooks.

In a large pot, bring enough water to a boil to fully submerge the wrapped cakes. Place the Bánh Tét in the pot, making sure they are submerged. Reduce to a gentle simmer, cover, and cook for 4-5 hours. Check the water level occasionally and add more hot water if needed to keep the cakes fully submerged.

After cooking, remove the Bánh Tét from the water and let them rest for about 30 minutes to firm up. This resting period helps the cake hold its shape when sliced. Carefully untie and unwrap the banana leaves.

To serve, slice the Bánh Tét into rounds about 1-2 cm thick. Arrange on a serving plate and serve warm, accompanied by pickled vegetables or soy sauce for dipping. The combination of savoury pork, creamy mung beans, and sticky rice is best enjoyed in thin slices, allowing each layer’s flavour to shine.