Top 10 Traditional Tet Dishes from Northern Vietnam

During the chilly Tet days, after indulging in oily dishes that leave you feeling full, a warm bowl of chicken and bamboo shoot vermicelli soup is sure to refresh your appetite. It's easy to prepare and perfect for the festive season. The chicken is tender, the dried bamboo shoots add a delightful chewiness, and the broth is a beautiful balance of sweetness, richness, and a subtle spicy kick. This traditional soup is a favorite in the Tet feasts of Northern Vietnam. The combination of juicy chicken, perfectly cooked ribs, and the fresh, slightly sweet, and chewy bamboo shoots will leave you with a memorable taste.

Chicken and Bamboo Shoot Vermicelli is a Tet dish loved by Northerners for its delicate flavors and lightness, making it easy to enjoy without feeling overwhelmed. To make the perfect soup, you'll need ingredients like chicken, vermicelli noodles, wood ear mushrooms, bamboo shoots, onions, and carrots. The recipe is simple: cook the chicken, then add the bamboo shoots (either fresh or dried), season to taste, and finally add the vermicelli, cooking it for just a minute or two. There's nothing better than sipping a bowl of hot, flavorful broth, with a hint of spice from chili, on a cool Tet day!

Fried Spring Rolls, or Nem Rán, have become a beloved dish not just for Tet but in everyday family meals. A traditional dish from Northern Vietnam, it is often served during important occasions, especially the Tet holiday. The crispy golden exterior paired with the rich filling of lean pork, crab, shrimp, wood ear mushrooms, and other ingredients creates a delightful combination that’s sure to please everyone. The dish is best enjoyed with a tangy garlic-lime dipping sauce, which enhances all the flavors and elevates the entire experience.

The process is simple: mix the ingredients, wrap them in thin rice paper, and fry until golden and crispy in hot oil. The rice paper should be thin and elastic, which helps the spring rolls maintain their crispiness without falling apart. A delicious dipping sauce is essential to complete the dish. Fried Spring Rolls are a must-have on the Tet feast table in Northern Vietnam, and their ease of preparation makes them a popular choice for home cooks looking to prepare a traditional dish for the holiday celebrations, while wishing for a joyful and prosperous year ahead.

Pork Sausage (Giò Lụa) is a dish commonly found on the Tet feast table, not only in Northern Vietnam but also in the South. To make this dish, the pork must be pounded finely in a stone mortar, then wrapped into a cylindrical shape with banana leaves (or in a metal mold today), tied with bamboo strings, and boiled. However, steaming the sausage results in a better texture. The sausage appears smooth and white, sometimes with small holes caused by steam bubbles escaping during the steaming process. There are different types of pork sausage, such as Giò Lụa and Giò Bò, and the preparation steps are mostly the same.

Additionally, Northern Vietnam has its own special version of sausage called Giò Xào, also known as fried sausage or mixed pork sausage. This type of sausage is made from various parts of the pig's head, like the ears, nose, tongue, and cheeks, making it a popular dish during Tet. The skin of the pig’s head, when stir-fried, becomes gelatinous, allowing the sausage to have a firm texture without being greasy. What makes fried sausage so delicious is the combination of the cartilage from the ears, wood ear mushrooms, and shiitake mushrooms, along with aromatic spices and the perfectly stir-fried pork. On cold Tet days in Northern Vietnam, nothing beats the crunchy texture of fried sausage served with pickled onions or shredded vegetables.

Floating Meatball Soup is a traditional dish that often graces the Tet feast table in Northern Vietnam. This dish is light yet nourishing, perfect for the cold weather during Tet. Pig skin, known for its blood-nourishing and skin-smoothing properties, is an essential ingredient in this unique soup. During the chilly Northern winter, where the skin tends to crack, dishes like cold jelly and floating meatball soup, rich in pig skin, offer a natural remedy to balance the body.

When served hot, floating meatball soup is absolutely delightful. The pig skin absorbs the broth's flavor, becoming sweet and tender. The soup is topped with an array of colorful vegetables, while the floating meatballs and crispy pig skin stand out, making it easily distinguishable from other dishes in the Tet feast. The refreshing, sweet taste of the broth, combined with the chewy texture of the meatballs and pig skin, the earthy aroma of mushrooms, and the winter vegetables, create a perfect harmony of flavors. For an extra touch, fry some quail eggs until golden and add them to the soup, adding a burst of color and flavor to the dish.

This dish is quick to prepare and makes use of ingredients you likely already have at home. While it may not always be the most visually appealing, its flavor is certainly delicious. With a variety of ingredients combined, stir-fried vermicelli with mixed ingredients offers a truly unique and irresistible taste. It’s a popular choice among families during Tet, and the rich, savory flavor of the stir-fried vermicelli will surely make your holiday meals more enjoyable.

Stir-fried vermicelli with mixed ingredients is especially delicious when the vermicelli is soft and chewy, paired with crispy, sweet vegetables that are perfectly cooked. The noodles should be fluffy and not sticky, avoiding clumps or dryness. This dish is best served hot, and adding a little pepper enhances its fragrance. Stir-fried vermicelli with mixed ingredients is a great way to make your Tet meal not only nutritious but also beautiful and flavorful.

One of the beloved dishes of the Vietnamese people during Tet is sausage, with beef sausage being the most elegant version. Originating in the 18th century during the Le Trung Hung era, sausage was considered a luxury food, traditionally reserved for royalty during special occasions. Today, due to the sophistication of Vietnamese cuisine, sausage has become both a common, rustic dish and a symbol of hospitality, elegance, and prosperity. A simple-looking piece of sausage carries with it the spirit of wealth, comfort, and blessings for the home.

To make a delicious beef sausage, finely ground beef is seasoned with rich spices, then steamed or boiled in banana leaves, filling the air with the tantalizing aroma of both meat and leaves. The sausage is beautifully colored and has a firm, yet tender texture that’s satisfying to the bite. Not only does it symbolize completeness and family unity during Tet, but it also delivers a flavor that is hard to resist. Why not try making this delightful dish at home for the upcoming Tet celebration?

During Tet feasts, it is common to see a vibrant, pinkish red slice of beef sausage on the table. With a perfect balance of salty, sweet, crispy, chewy, and spicy flavors, all complemented by the distinctive aroma of black pepper, this dish is an essential part of the holiday spread. The rich flavor of the beef, coupled with the subtle fattiness of the pork, makes for an irresistible treat.

For centuries, the Vietnamese have believed that the color red brings luck and prosperity to everyone and every household. That's why Tet celebrations are filled with vibrant red hues. Red symbolizes blessings, the beauty of spring, and a representation of love and happiness. Among the foods that carry this red symbolism, red sticky rice with gac is a popular dish, especially during important celebrations like New Year's Eve and birthdays. The gac fruit’s natural red color symbolizes harmony in life and marriage, making it the perfect addition to any festive meal.

Making red sticky rice with gac is an art form, starting with selecting the right gac fruit and sticky rice. The finished dish should have a rich red color from the fruit, a sweet, nutty taste, and a soft, sticky texture from the perfectly cooked rice. Crafting this dish requires skill, patience, and a heartfelt wish for prosperity and happiness for loved ones. When preparing this dish, the cook’s care and good intentions are conveyed through every step—from choosing ingredients to cooking it with love and hope for a joyful future.

The gac fruit used for the rice must be fresh, round, with evenly spaced spines, and a vibrant orange-red skin. The rice should be high-quality golden sticky rice, carefully washed and soaked overnight with a pinch of salt. The gac fruit is split open to remove the seeds, then mashed with some rice wine to release the fruit’s color and fragrance, creating a beautiful red paste.

Red sticky rice with gac is highly nutritious, beneficial for those with poor eyesight, and rich in other essential nutrients. It is particularly loved in the North of Vietnam, where it is often served to celebrate Tet with friends and family. As the new year begins and the spring festival arrives, it’s a perfect time to reconnect with loved ones and enjoy the delicious, healthful flavors of this traditional dish.

Every Tet holiday, no Vietnamese family is ever without the iconic green square cake (Banh Chung) on their ancestral altars. Regardless of where they are, this traditional dish is a must-have on the Tet table. The green square cake holds deep cultural significance for the Vietnamese people, symbolizing respect for ancestors and the concept of "drinking water, remembering the source." It evokes fond memories of childhood, waiting beside the pot of steaming cakes or simply enjoying a warm family meal on the first days of the new year. The humble square shape of Banh Chung is not just a food item but a representation of Vietnamese values, intertwined with the ancient myths of the nation's origins, carrying profound meanings about the universe and life.

The green square cake is square-shaped, with a vibrant green color, representing the Earth and the feminine, while the round white rice cake (Banh Giay) symbolizes the sky and the masculine, reflecting the duality of Yin and Yang in Eastern philosophy, and the concept of the Square and the Circle in Vietnamese thought. The square cake is offered to Mother Earth, while the round cake is for Father Heaven. Together, they serve as the most sacred offerings to honor the ancestors, symbolizing the profound respect and gratitude for the parents' nurturing love, which is as vast and eternal as the earth and sky.

In the northern regions of Vietnam, the green square cake is a must-have for Tet, embodying the essence of heaven and earth. While making Banh Chung is simple, it requires skill and precision to create the perfect shape and balance. The sticky rice used must be of the highest quality, sticky and fragrant, so that it doesn’t become hard over time. The filling typically includes pork, green beans, and black pepper. When wrapping, it must be done tightly, and the cake is boiled for about 8-10 hours. After cooking, the cakes are rinsed in cold water and pressed with weights to remove excess moisture, ensuring that they are firm and won't fall apart when sliced.

“Fatty pork, pickled onions, red couplets - New Year's tree, firecrackers, green square cakes” is a popular Tet couplet that beautifully captures the essence of the Vietnamese traditional New Year. As the new year begins, everyone wishes for abundance and joy: a happy heart, a prosperous life. During Tet, we get to enjoy more elaborate dishes, and immerse ourselves in the festive, lively atmosphere of the season. Pickled onions, or Pickled Onion, is a must-have accompaniment for Tet in the North. It pairs perfectly with Banh Chung or fatty meats like braised pork or cold cuts, cutting through the richness and adding a burst of flavor, while also aiding digestion.

Pickled Onion is a beloved dish in Northern Vietnam, traditionally prepared in the winter when fresh onions are harvested. The onions are carefully pickled until they reach the right level of sourness, making them the ideal addition to the Tet feast. Although it appears simple, pickling onions is an art. This humble dish has been a part of Vietnamese culinary culture for generations, especially in Hanoi. The crispy, tangy taste of pickled onions, paired with rich, fatty pork, awakens the senses and brings the Tet spirit to life. It's a flavor that lingers and a true representation of Vietnamese tradition.

To make a perfect jar of Pickled Onion, it's essential to choose the right onions. They should be mature and firm. Start by cutting off the ends, leaving only the bulbs and roots, then soak them in a lye solution mixed with borax for about two days. After soaking, peel off the outer skin, place the onions in a jar, sprinkle with salt, add thinly sliced sugar cane for fragrance and sweetness, then pack them tightly with ice. Pour warm water over the onions and seal the jar. After about three weeks, they are ready to eat. Before serving, you can peel off some layers, cut the ends, and mix with a bit of chili powder for a more vibrant look. For extra flavor, add a dash of fish sauce and let it sit for a few minutes before serving.

No traditional Tet feast in the North is complete without frozen pork. This dish has been a staple for generations, especially during the cold season when the weather allows the meat to solidify and preserve itself for several days without spoiling. It is a dish that signifies both practicality and tradition, and its origins date back to a time when winter and early spring were the only moments when the temperature was low enough for such preservation methods to work.

Frozen pork is a popular Tet dish, known for its rich protein content yet light and easy to eat. It is considered a festive treat that provides a refreshing contrast to other heavier meals during the holidays. This dish is often enjoyed with hot rice, paired with fish sauce, lime, and chili, or served alongside pickled vegetables, kimchi, or pickled onions. It is both a comforting and flavorful addition to any Tet gathering.

This traditional dish is made by simmering cuts of pork belly, hocks, or even chicken, often with added pork skin, wood ear mushrooms, dried bamboo shoots, and a variety of spices. After cooking, the dish is left to cool and set, and as it solidifies, it forms a jelly-like texture, resembling a savory jelly. If temperatures rise, you can refrigerate it to ensure it holds its form. When served, frozen pork has a smooth, cool texture that offers a refreshing contrast to the hearty flavors of the dish. The translucent white color of the meat symbolizes luck, purity, and the fresh start of the new year. The harmony between the ingredients makes this dish not only a treat for the palate but also a gentle, festive wish for all those celebrating Tet.