The cylindrical glutinous-rice cake traditionally eaten at Tết in central and southern Vietnam is bánh tét. It is made primarily from sticky rice, wrapped in banana leaves, and boiled into a thick log-shaped cake.
A traditional savory version contains mung bean paste and pork belly, although vegetarian and sweet varieties are also widespread. After cooking, the banana leaves are removed and the log is cut into round wheel-like slices, often served with pickled scallions or fried after slicing.
Bánh tét is strongly associated with family preparation before Tết. Making it requires soaking and layering the rice and fillings, wrapping the bundle tightly, and boiling it for several hours. The labor reflects both the importance of rice and the festival’s emphasis on family gathering.
The most important comparison is bánh chưng. Bánh chưng is the northern counterpart and is typically square, while bánh tét is cylindrical and especially associated with central and southern Vietnam. The two cakes share the same broad sticky-rice tradition but differ in shape and regional identity.