Bánh tét has a filling of pork in the middle, then mung beans and the exterior is made of rice. All this is wrapped in banana leaves and steamed. The only difference between bánh tét and bánh chưng is their shape; the former is cyclindrical and the latter is square.
Even though you can eat this simply heated, I like it best fried. The edges get crispy. I like to eat it with dưa món (Vietnamese pickles in fish sauce). This time, my mom had some pickled papaya, which was dried by my aunt in Vietnam and smuggled into the US via my grandmother. If you’re looking for a recipe, you will have to wait for Tết. Meanwhile, you can just enjoy these pictures!
The crispy and salty papaya.