The Vietnamese cylindrical sticky-rice cake strongly associated with southern Vietnam and Tết celebrations is bánh tét.
Bánh tét is made from glutinous rice and is commonly filled with mung beans and savory pork, although sweet versions with bananas or mung-bean sugar fillings also exist. The mixture is wrapped in banana leaves and boiled until firm.
Its cylinder contrasts with bánh chưng, the square sticky-rice cake traditionally associated with northern Vietnam. Both cakes use glutinous rice and commonly appear during Tết, Vietnam’s Lunar New Year celebration, but their shapes reflect regional culinary traditions.
Families often slice bánh tét into round discs before serving. In southern Vietnam, it may be eaten with pickled vegetables, braised dishes, or savory fish-based foods. Regional recipes vary substantially, so not every bánh tét contains pork.