Remembering Tet Dishes from the Three Regions of North, Central, and South Vietnam

The Tet feast across the three regions in our country reflects the rich culinary traditions of each area. On the first day of spring, gathering around the Tet table is the time when grandparents, parents, children, and grandchildren come together joyfully, celebrating the arrival of a new spring. Therefore, each family meticulously prepares their Tet feast. Join Mytour to explore traditional Tet dishes from all three regions.

Explore more:

>> Welcoming the Year of the Tiger, embracing luck with Mytour

>> Tips to avoid overcrowding during Tet

>> The whole country buzzing with excitement for the Year of the Tiger

1. Northern Region

In the Northern region, green square sticky rice cake embodies the essence of the traditional Tet, representing the harmony of earth and sky through the skillful hands of the people. For generations, the Tet ancestral altar in Northern homes is incomplete without a pair of green square sticky rice cakes. The chewy and rich cake, accompanied by pickled onions and crispy pork skin, enhances the dining experience, making it more delightful. Other delicious Tet dishes include bamboo shoot and pig tongue soup, pork sausage, pork head terrine, fried spring rolls, and caramelized sweet soup.

Another dish that Northern housewives often prepare during Tet is claypot braised fish with galangal. The fish, braised to perfection, has a fragrant aroma, firm texture, and rich flavor, creating a unique taste when paired with green square sticky rice cake and pickled onions.

2. Northwest Region

The H'mong people

Rice is cooked into a sticky consistency and skillfully molded into beautiful round cakes resembling the moon and sun in ancient tales. The host always offers a new pair of cakes on the altar, inviting ancestral spirits to bless and protect the family, ensuring a healthy, prosperous, and joyful new year.

Thai People

In addition to square sticky rice cakes, the Thai people highly favor multicolored sticky rice during the Tet season. This serves as a festive gift to welcome visitors during the pilgrimage back to the ethnic roots.

3. Central Region

On the Tet feast table of the people in Hue, alongside these dishes, there is always a small bowl of pickled shrimp.

4. Southern Region

Additionally, there are many other unique garden specialties such as bitter melon soup, stir-fried pea eggplants with meat, and fried Chinese sausage eaten with pickled mustard greens.

***

Source: Mytour Travel Guide