Friendship Kitchen founder Trang Nguyen Tan has fond memories of making and eating bánh tét, a savory glutinous rice roll, during her childhood in Vietnam. The night before Lunar New Year, Nguyen Tan’s family and neighbors would gather to make the dish together in a time-consuming process: They would soak mung beans overnight, layer them with pieces of pork belly and glutinous rice, and roll the whole thing together inside banana leaves. The crowd would bind the little banana leaf parcels tightly with a deft series of knots, then boil them for several hours. “We would cook it outside in a giant pot over a big fire,” Nguyen Tan
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