Buzz
Tet Cylinder Cake
If Chung Cake is the hallmark of Tet cuisine in the North, Tet Cylinder Cake takes center stage in the Tet celebrations of Central Vietnam. Depending on the region, Tet Cylinder Cakes come in various sizes, shapes, and with different fillings. Unconstrained by color norms and sometimes lacking fillings, a few cans of sticky rice, some green banana leaves, a dash of salt, and a sprinkle of pepper are sufficient to create the Tet flavor.
While the North has Chung Cake wrapped in dong leaves, the Central region features Tet Cylinder Cake elegantly encased in banana leaves, forming a distinctive elongated shape
Caramelized Beef with Sugarcane
Originating from Nghệ province, Caramelized Beef with Sugarcane typically uses the beef shank. The addition of sugarcane not only enhances the visual appeal of the dish but also provides a rich, sweet flavor without being overpowering. The beef shank, simmered with a harmonious blend of ginger, lemongrass, cinnamon, pepper, and chili, offers a delightful combination of gentle sweetness and a hint of spiciness.
The dish of Caramelized Beef with Sugarcane graces the Tet feast in Central Vietnam
Bamboo Shoots
Tré, a special dish with a unique appearance, name, and unforgettable flavor. It is crafted from pork head, a bit of pork skin, and a small portion of pork belly, mixed with various spices. For the people of Binh Dinh, this dish encapsulates the rustic and familiar taste.
Tré is a traditional dish often served to guests during the festive transition from Tet to the arrival of spring.
Fermented pork rolls
Nem chua is made from pork meat, fermented with shiso leaves. The flavor of fermented meat, combined with the aromatic spiciness of garlic and chili, reduces the richness for the Tet feast. Nem chua is usually enjoyed with chili sauce, either with rice or as a delightful appetizer.
Nem chua, a renowned specialty echoing far and wide from Thanh Hoa.
Sour shrimp
Sour shrimp serves as a delightful condiment for boiled meat, perfect for pairing with vermicelli or wrapping in fresh spring rolls. When sun-dried, the shrimp turns redder, enhancing its deliciousness and quickening its sourness. In cold and humid weather, it can be stored in a dry place, preferably near a heater. The sweet richness of shrimp, the succulence of meat, the spiciness and aroma of ginger, garlic, the sourness of star fruit, the bitterness of figs, and the fragrance of various herbs, all combine to create an enticing flavor that lingers in the memory of anyone who has savored it once.
Sour shrimp, a delicacy from Hue that you should include in the Central Vietnamese Tet feast.
Mooncake
Mooncake, also known as pillow cake in some places, resembles sponge cake. These petite cakes, with various charming shapes, exude the fragrant aroma of eggs and flour, adorned in a luscious golden hue. The cakes are molded in special molds made of copper or aluminum. Each cake mold typically produces 6 to 8 small cakes with beautiful flower and rabbit shapes, resembling delightful golden bars.
Despite its humble origins, mooncake is incredibly aromatic and delicious.
Printed cake
Printed cake originates from Hue, made with tapioca flour, glutinous rice flour, mung beans, sugar, and other ingredients. The cake is often imprinted with the characters for Blessings, Prosperity, and Longevity, then wrapped in colorful paper. Due to its affordability and delightful flavor, printed cake is highly favored during the Tet festival.
With simple ingredients and preparation, mooncake is a distinctive treat on the Central Vietnamese Tet dinner table.
Rolling cake
Rolling cake is a specialty from the land of Quang Nam. The main component of this dish is fragrant sticky rice selected from the previous season. The sticky rice is carefully roasted, ground, or finely mashed into powder, then combined with ingredients like tomatoes, kumquats, carrots, winter melon, bananas, ginger, and coconut slices. All of these are thinly sliced, sautéed with a small flame until the mixture thickens, compressed into a long cylindrical shape. When served, it is cut into small slices.
Rolling cake is wonderfully soft and elastic, perfect for indulging during the festive days of Tet.
Exploding cake
Alongside rolling cake, exploding cake is another distinctive dish of the people of Quang. The ingredients for making exploding cake are quite simple, consisting of sticky rice, sugar, and ginger. To achieve the best exploding cake, the selection of sticky rice is crucial. It must be the finest glutinous rice, often reserved for royal occasions.
Exploding cake
The reason this dish is called exploding cake is because during roasting, the glutinous rice bursts into beautiful, pristine grains resembling popped rice, accompanied by the delightful sound of crackling. After bursting, the rice grains are pressed into a rectangular wooden frame. A sugar solution, mixed with a hint of ginger, is brushed around the cake. Thus, the cake has the aromatic flavor of glutinous rice, ginger, the sweet goodness of sugar, and when eaten, it crisps delightfully in the mouth.
Marinated pork in fish sauce
For the people of Central Vietnam, alongside Tet cakes and pickled vegetables, a jar of marinated pork in fish sauce is a must. The main ingredient can be pork or beef, after preliminary processing, it is soaked in fish sauce mixed with sugar in a specific ratio. This meat dish has a salty, sweet taste and is often enjoyed with pickled vegetables, sweet and sour papaya, and fresh herbs.
Marinated pork in fish sauce is considered a specialty in the Tet feast of Central Vietnam.
The dishes in the Tet feast of Central Vietnam reflect the profound values of the local culture and beliefs. If you are intrigued by Central Vietnamese cuisine, contact the hotline 1900.2280. The restaurant reservation and food delivery system from PATO will assist you in booking for free at various Central Vietnamese cuisine restaurants.
Posted by: Bao Han
Keywords: Famous traditional dishes in the Central Vietnamese Tet feast
