It’s Lunar New Year 2018, Year of the Dog!
Laotian’s don’t celebrate New Year until April, but my husband’s side of the family is Vietnamese. So in celebration of the new year, I decided to make Khao Tom. Translated, “Khao” and “Tom” means to boil. This dish is sticky rice, pork belly and yellow mung beans, wrapped in banana leaf and boiled. It is a common dish in South East Asia with slight variations per country. Vietnamese people make them big and square and many prepare it to enjoy for the Lunar New Year. I decided to make the Lao version which is smaller and rectangle. This recipe is one I learned from my auntie who learned it from her mom. She makes the best Khao Tom. I just love family recipes and I’m so happy to be able to share this recipe with everyone.
To make khao tom is quite simple. The pork is marinated with salt and pepper. Then mix in some fresh chopped shallots, fried shallots and chopped onions. Pork belly really doesn’t need much. The mung beans are also seasoned with black pepper. This dish has simple ingredients and is packed with flavor!
It’s a fun dish to make with friends and family. You create an assembly line and before you know it, they will be wrapped and ready to be boiled.
Every bite of this sticky rice goodness is amazing. Sticky rice on it’s own is yummy. Sticky rice wrapped around pork belly and mung bean is so filling and tasty.
It is a great snack that will keep you full and satisfied. These also keep well in the freezer and when you’re ready to eat, just steam and it’s perfect for lunch on the go. You don’t need a new year celebration to make this!
Laotian boiled sticky rice with pork and yellow mung beans.
- 10 C sticky rice soaked overnight
- 2 T MSG optional
- 14 oz yellow mung bean soaked overnight
- 1/2 T black pepper
- 1/2 T MSG optional
- 2 T Vegetable Oil
- 2.5 lbs pork belly ~ 1 slab
- 2 T salt
- 2 T MSG optional
- 1/2 T black pepper
- 1/4 C fried shallots
- 1 large shallot chopped finely
- 1/2 yellow onion chopped finely
- 1 package banana leaf thawed, washed and dried
- kitchen twine
- aluminum foil
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Wash and soak the sticky rice over night or at least 4 hours
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Drain the rice into a bowl, add 2T MSG and mix well.
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Wash and soak the yellow mung beans over night or at least 4 hours
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Drain the yellow mung beans into a bowl. Add the black pepper, msg and vegetable oil. Mix well.
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Slice the pork belly into 1/2 inch thick. One slab should get you about 20 pieces.
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Add chopped and fried shallots, chopped onion, black pepper, salt and msg. Mix all the ingredients well. You can also marinate the pork belly ahead of time.
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Thaw the banana leaves if using frozen ones. Fill a container with warm water and let the banana leaf sit in it for a few minutes. Remove from the water and use a kitchen towel to dry.
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Cut the banana leaf into 8x11 inch. Also cut aluminum foil slightly bigger than the banana leaf.
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Put a banana leaf on a piece of foil. Add 1/4 C of sticky rice on the banana leaf.
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Add 2T of the yellow mung bean on top.
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Next add a slice of the pork belly.
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Top it with another layer of yellow mung bean.
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Add another 1/4C of sticky rice.
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Bring the edges of the foil together lengthwise. Fold the edges down until it's tight.
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Fold the ends down.
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Use kitchen twine to wrap it tight.
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Making sure the ends where the foil and banana leaf is folded down is wrapped tight to prevent water from entering.
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Put them in a big pot and cover with water. Put the pot on high heat and bring to a boil. Boil for 4 hours and then remove from the water.
