Wash the banana leaves, pat dry, and chill in the refrigerator for about 20 minutes to soften. Soak the mung beans for 2 hours, then drain. Add just enough water to cover and cook until soft, then mash and cook until dry. Soak the glutinous rice for 6 hours, then drain. Blend the pandan leaves and squeeze out the juice, then mix it into the rice for color and fragrance, along with 1 tablespoon salt. Mix well. Rinse the pork belly with salt, then slice into long, thin pieces. Marinate with 1 tablespoon fish sauce, 1 teaspoon seasoning powder, 1 teaspoon salt, 1 tablespoon finely chopped shallots, ground black pepper, and whole peppercorns. Mix well and let marinate for a few hours.

Heat oil and sauté shallots, then add the marinated pork and cook on both sides. Add 1 bowl of cold water, cover, and simmer until the pork is tender.

Once the pork is tender, remove it and add more whole peppercorns. Pour the coconut milk into the pan with the remaining pork juices, bring to a boil, then add the glutinous rice. Stir until the rice absorbs the liquid.

When the rice is soft and the liquid has evaporated, turn off the heat.

To assemble the bánh tét, there are two ways to wrap: Use plastic wrap to spread the mung bean paste evenly, place the pork in the center, and roll it up. Then, use another piece of plastic wrap to spread the glutinous rice, place the mung bean filling in the center, and roll it up.

Once the roll is long and round like a traditional bánh tét, place it on the banana leaves with the shiny side down. Add a second layer of banana leaves, then place the roll on top and wrap tightly. Alternatively, you can skip the plastic wrap and wrap the rice and filling directly in the banana leaves.

Place all the wrapped bánh tét in a pot, cover with water, and boil for about 2 hours. Remove and stand the bánh upright to drain.

The bánh tét is soft, fragrant with pandan leaves, the pork is tender, the rice is rich with coconut flavor, and the seasoning is just right to enjoy with pickled vegetables.