Exploring the Unique Characteristics of Tet Feasts Across the North, Central, and South Regions

Each region in the S-shaped country has its own unique cultural traits and customs, reflected distinctly in Tet feasts through the diversity of dishes, presentation styles, and customs.

Exploring the Unique Characteristics of Tet Feasts Across the North, Central, and South Regions

Tet Feast in Northern Vietnam

Tet feasts in Northern Vietnam are strictly adhered to by mothers, sisters, and sisters-in-law according to the rule: 4 bowls, 4 plates (excluding condiments, pickles, and sticky rice) symbolizing the four pillars (4 seasons, 4 directions). Wealthier households may prepare more (4 bowls, 6 plates or 8 bowls, 8 plates), sometimes necessitating multi-tiered arrangements. The essence of the Tet meal is green Chung cake, followed by jellied meat, pickled onions. And indispensable boiled chicken with lemongrass leaves served with sticky rice; accompanying dishes include silk sausage, fried spring rolls, pickled mustard greens, salads, etc. Additionally, representative beverages include stewed pork with bamboo shoots and pork tongue, chicken heart vermicelli soup, etc. The Tet feast in the North is sophisticated, harmonious in colors and arrangements. The dishes are rich in traditional Vietnamese flavors, embodying a long-standing tradition cherished by the people.

Desserts on the ancestral altar in Northern Vietnam are also diverse with various Tet jams and fruits such as kumquat jam (persimmon jam), ginger jam, lotus seed jam, dried apricots, dried apricots, etc. Particularly, fragrant sweet bean pudding is meticulously cooked from green beans and sugar, becoming an indispensable dessert.

Tet Feast of Central Vietnam

The Tet feast in Central Vietnam presents a unique difference compared to the Northern and Southern regions. Due to the harsh weather and distinctive climate, Central Vietnam's culinary culture reflects the spirit of thriftiness and sharing among the locals. This is evident in the practice of serving small portions of various dishes on round trays. Additionally, there is an emphasis on preservation, with some opting for savory dishes such as braised pork, simmered shrimp, fried chicken, spring rolls, and marinated meat in fish sauce.

Particularly, people in Central Vietnam have a fondness for rolled dishes, hence the inclusion of items such as boiled meat, steamed fish rolled in rice paper, and grilled skewered meat.

Tet Feast of Southern Vietnam

Differing from the feasts of the Northern and Central regions, the Tet feast in Southern Vietnam offers a diverse array of dishes, harboring unique flavors and specialties. The Tet feast in the South cannot be without braised pork with eggs served with pickled vegetables, sour soup with bamboo shoots, and bitter melon soup. Additionally, Southern Vietnam favors 'banh tet' over 'banh chung' (especially in the Mekong Delta provinces). Furthermore, delicacies such as lotus stem salad, braised offal, spring rolls, head cheese, pickled vegetables, preserved onions, dried shrimp, and pickled pig's ears are also prevalent. To signify abundance and prosperity, the Tet feast in Southern Vietnam may also feature exotic dishes.

According to Mytour

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Reference: Travel Guide by Mytour