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Banh Chung是用绿叶包裹的方形糯米粽，是越南Tet春节餐桌上不可或缺的主角。本文介绍它的制作原料与吃法。
Last updated · May 19, 2026 · independently researched, never sponsored.
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Banh Chung是越南农历新年祭桌上不可缺少的核心供品。方形、厚实、绿叶包裹，内填糯米、绿豆与猪肉——如果你家过Tet连一对都没有，那就说不过去了。"Chung"这个字意为蒸，但实际上要在水中煮好几个小时，有时长达10至12小时。方形象征大地，圆形的Banh Giay象征苍天。两者合在一起，既是对祖先的敬奉，也是对滋养越南稻作文明的自然世界的礼赞。
Banh Chung的起源故事是越南为数不多、家喻户晓的饮食传说之一，每个孩子在学校都会学到。郎僚王子是第六代雄王的第十八子，家境贫寒——母亲早逝，家中人丁稀少。雄王宣布以献给祖先的最佳供品来选定继承人，郎僚的二十一位兄长纷纷出猎经商，搜罗各种珍馐异味，郎僚却囊中羞涩，无力效仿。
一夜，他梦见一位神灵告诉他："天下没有什么比稻米更珍贵。将糯米舂成圆饼献于天，用叶子裹成方饼献于地，内填咸香馅料——如此方能彰显孝道。"郎僚醒后即刻动手，精选上好糯米，以绿叶包裹绿豆猪肉馅，煮成方形粽子（Banh Chung），又将糯米舂制成圆饼（Banh Giay）。
众王子献上供品，雄王品尝了郎僚朴素的粽饼，认为其胜过一切山珍海味，以之祭祀祖先，并颁令越南各家每逢Tet均应制作此饼，同时将王位传于郎僚。这个节日甚至曾因他而得名"Tet Lieu"。
图片来源：Cheong。原始上传者为英文维基百科用户 Cheong Kok Chun，经 Wikimedia Commons 发布（CC BY-SA）
包叶： 新鲜的"La Dong"（Phrynium叶）是标准用料，要选叶片宽大、色泽翠绿、质地均匀、无破损的嫩叶。部分地区在La Dong难以取得时，会改用"La Chit"、芭蕉叶或"La Bang"。
捆绳： 用盐水浸泡或蒸软的细竹篾条"Lat Giang"。捆绑需要相当的腕力——将Banh Chung扎紧到足以撑过10小时水煮而不变形，是一门真正的手艺。
糯米： 选用当季收获的糯米，以"Nep Cai Hoa Vang"品种或高地糯米为佳。米粒应饱满圆润、黏性均匀，新米尤为清香。
绿豆： 以产自Thanh Hoa、Nghe An、Ha Tinh、Phu Tho丘陵地带的绿豆品质最佳，煮熟后香糯粉软。收获后经日晒、风选，存入陶罐保存。
猪肉： 选用传统"Lon I"猪的五花肉（Thit Ba Chi），这种猪以天然麸皮和蔬菜饲养，不使用生长激素。肥瘦相间的比例使馅料丰腴润口。腌制猪肉切勿用鱼露，否则会加速粽子变质。只需盐和黑胡椒即可。
调料： 黑胡椒、盐。旧时Hanoi部分家庭会在馅料中加入豆蔻或"Ca Cuong"精油，但现在已十分罕见。
色泽： 绿色来自将La Dong叶较深的一面贴着糯米放置。部分厨师会添加班兰叶或高良姜汁，以增添香气并呈现翡翠般的碧绿色。市面上有商贩在煮粽水中加入电池酸液以强行增色——切勿效仿。据家庭厨师反映，使用镀锌铁锅（而非铝锅）能安全地获得较好的色泽。
图片来源：CEphoto, Uwe Aranas，经 Wikimedia Commons 发布（CC BY-SA）
Tet祭桌上，Banh Chung与Banh Giay成对摆放。部分家庭会将外层叶子剥去，以新鲜叶子重新包裹，用红绳扎好再供奉。到了开吃的时候，用捆粽子的竹篾条斜切——这样每块都能均匀带到馅料。也可横切，中间几片馅料会更丰厚。
搭配腌洋葱（Dua Hanh）、鱼露，或加少许胡椒的酱油一同食用。Tet之后粽子变硬，可切片用油煎至两面金黄酥脆，配腌菜和Gio Lua（越南猪肉肠）同食，解腻爽口。
在Thanh Hoa、Nghe An、Ha Tinh一带，人们习惯将Banh Chung蘸糖蜜食用。有民谣为证："剥开Banh Chung，请先生蘸糖蜜。"
在Phu Tho、Vinh Phuc、Bac Ninh、Bac Giang以及Hanoi部分地区等中部和山地省份，方形Banh Chung多用于祭祀场合。日常食用更偏爱长筒形的"Banh Chung Dai"（又称"Banh Tay"）。原料相同，形状不同，横切成片，称为"Dong Banh"。