Bánh Chưng is an indispensable part of Vietnam’s Lunar New Year celebrations. This traditional square cake is made from glutinous rice, mung beans, pork, and a blend of simple seasonings. All the ingredients are carefully wrapped in dong leaves and boiled for many hours until the cake becomes soft, fragrant, and fully cooked.

To keep bánh chưng fresh for a longer time, there are several important tips you should keep in mind.

If bánh chưng is not stored or transported properly, it can spoil quite quickly. Because the cake contains meat, beans, pepper, and onions, it is especially prone to mold growth. This often happens when the cake is exposed to steam, kept in humid conditions, or stored in places with high temperatures.

To ensure a longer shelf life, the dong leaves used for wrapping must be thoroughly cleaned and completely drained of water. Some people even blanch the leaves briefly in boiling water, which helps the cake last longer. It is also best to choose mature dong leaves—neither too young nor too old. In addition, all other ingredients should be fresh, well-preserved, and carefully prepared before wrapping.

After boiling, the cakes should be pressed or hung in a well-ventilated area. Allow them to cool completely before storing. Never place warm or hot cakes in sealed containers, as trapped heat and moisture can accelerate spoilage.

If you need to transport bánh chưng over a long distance, let the cakes cool fully first, then seal them in vacuum bags. This method helps preserve their aroma, flavor, and nutritional value more effectively.

Washing the cakes after boiling

One especially important step in keeping bánh chưng fresh and delicious for a longer time is washing the cakes after they are fully cooked.

Once removed from the pot, the cakes should be rinsed with clean water to remove any sticky residue on the leaf surface. Ideally, use boiled water that has cooled to a warm temperature. Wash each cake carefully to eliminate all outer slime, then hang them up or place them on a large basket to drain completely.

To make the cakes firmer and more elastic, excess water should also be pressed out. Stack the cakes in layers and place a heavy object on top. Under pressure, the water inside the cake will gradually drain away, resulting in a denser and smoother texture—often described as a more “refined” cake. This traditional method, commonly used by earlier generations, allows bánh chưng to be stored at room temperature for up to a week without spoiling.

When properly wrapped and boiled under suitable conditions, bánh chưng can last around 20 days in cool, cold-weather environments. In contrast, during summer or hot weather, the storage time is shorter—usually about 10 days. If stored in the refrigerator, bánh chưng can last up to two months.

In the northern midland and mountainous regions of Vietnam, besides the square-shaped bánh chưng, people also make a cylindrical version known as bánh tày. These cakes are wrapped very tightly and can be boiled for up to 48 hours to ensure thorough cooking. In cold and dry weather, bánh tày can be preserved for as long as six months. However, over time, the cake becomes very dry and hard, requiring a knife to cut. The rice dries out, and locals often reheat the cake by burying it in hot charcoal before eating.

Storing bánh chưng today

Nowadays, storing bánh chưng in the refrigerator is the most common method. The cool, dry environment helps slow down the growth of bacteria and mold. To preserve the original flavor and prevent the cake from drying out, it is recommended to wrap it tightly in plastic wrap before placing it in the fridge. For even longer storage, vacuum-sealed bags are an excellent option.

For convenience, you can also remove the leaves and cut the cake into bite-sized pieces. Chilling the cake in the refrigerator for a few hours beforehand will make it firmer and easier to cut without sticking. Wrap each piece individually with plastic wrap, place them in an airtight container, and store them in the freezer. When needed, simply thaw the cake and steam or pan-fry it according to your preference. Using this method, bánh chưng can be stored for up to a month without losing quality or developing an unpleasant odor.