Vietnamese Lunar New Year Feast
A vibrant and flavorful dish symbolizing prosperity and unity, featuring marinated pork, sticky rice, and creamy mashed mung beans—perfect for festive gatherings.
Ingredients
Meat and Marinade
- 500 grams Diced Pork
- 4 tablespoons Soy Sauce Can use tamari for gluten-free option
- 3 cloves Minced Garlic
- 1 medium Chopped Onion
- 2 tablespoons Vegetable Oil For sautéing
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Pepper
Grains and Legumes
- 300 grams Sticky Rice Soaked in water for several hours
- 200 grams Mung Beans Cooked and mashed
Instructions
Preparation
- Gather all your ingredients. Dice the pork into bite-sized pieces and set aside. Mince the garlic and chop the onion.
- In a bowl, combine the diced pork with soy sauce, minced garlic, chopped onion, sugar, salt, and pepper. Mix well and let marinate for at least 30 minutes.
- While the pork is marinating, soak the sticky rice in water for several hours.
- Cook mung beans in water until soft, about 30 minutes. Drain and mash, adding a pinch of salt for flavor.
Cooking
- Drain the soaked sticky rice and place it in a steaming basket lined with cheesecloth or banana leaves. Steam over boiling water for about 20-25 minutes or until fully cooked.
- In a pan, heat vegetable oil over medium heat. Sauté the marinated pork until cooked through and slightly caramelized, about 8-10 minutes.
Assembly and Serving
- In a serving dish, layer the components: start with sticky rice, followed by the sautéed pork, and top with mashed mung beans.
- Serve the dish warm for the best flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for longer storage. When reheating, add a splash of water to the rice to prevent drying out.