Top 12 Dried Snacks You Must Try During the 2022 Lunar New Year

Another popular dried snack from the mountainous regions of Northern Vietnam, this dish has a unique blend of Thai Black cuisine. The dried buffalo meat is cut into thin strips, marinated with a variety of spices like lemongrass, chili, ginger, and wild leaves. The most distinctive feature of this snack is the addition of 'mắc kén' (a wild pepper that only grows in the Northwest). The meat is then skewered and hung up to dry. It is smoked over a charcoal fire until it becomes tender and flavorful, making it an essential treat during the Lunar New Year.

Once marinated, the meat is skewered, hung to dry, and smoked with charcoal to give it a delicious smoky flavor. The outside becomes slightly crispy, while the inside remains tender and flavorful. The longer the meat is dried, the more intense the seasoning becomes. The spicy kick from the chili, the fragrant spices, and the smoky aroma all blend perfectly, creating a unique taste. The dried buffalo meat can be torn into thin strips like grilled squid, dipped in spicy chili sauce, and paired with a glass of strong liquor for a perfect Lunar New Year snack. Today, grilled dried buffalo meat is not only popular among the Thai ethnic people but has spread across the country, becoming a favorite dish for men during the festive season.

A beloved snack from the mountainous regions of Northern Vietnam. The smoked sausage hails from provinces like Cao Bang, Son La, and Yen Bai. After gaining widespread popularity, this dish has become a top choice in Hanoi as well. Over time, it has evolved to suit regional tastes and preferences. The flavor of smoked sausages varies depending on the area. The casing for the sausage is made from clean pig intestines, washed thoroughly with white wine. The filling consists of finely minced pork from the tenderloin, shoulder, or buttocks—among the best cuts of the pig. The meat is seasoned with various spices, fried onions, and the key ingredient—'mắc khén,' a special pepper that adds a distinct flavor. During the Lunar New Year, it would be incomplete without the presence of smoked sausage, with its unique taste and widespread popularity among highland communities.

To prepare this smoked sausage, clean pig intestines are soaked in white wine, then filled with a mixture of finely minced pork and spices like fried onions and 'mắc khén.' After stuffing, the sausages are sun-dried for 3 to 4 days before being hung above the fireplace. During this period, the sausages are continuously smoked with charcoal and sugarcane residue, allowing them to absorb the sweet, smoky aroma. They are dried until the sausage skin is firm and turns a deep red color, with golden fat veins running through. Once dried, they can be stored for long periods, making them a year-round delicacy.

Fermented Pork is a highly popular snack and an essential dish during the Lunar New Year. The main ingredients for this delicacy include raw pork, finely minced and mixed with pork skin, seasonings like pepper, garlic, and 'đinh lăng' leaves. The unique feature of this dish is that it ferments naturally, turning sour as it ages. Many people may hesitate to try it at first due to the use of raw meat, but once they do, they are hooked on its distinct tangy taste, the subtle sweetness of the pork, the crunchy garlic, and the aromatic spiciness.

In recent times, some regions have transformed fermented pork into a new snack version: fried or grilled fermented pork. These variations are especially popular for their mouthwatering aroma. The smell of freshly fried or grilled fermented pork can be so enticing that even without seeing the vendor or the food, people walking by can already smell it. The scent is so strong that it immediately stimulates the appetite. Fermented pork can be made into fried or grilled versions, and these variations have become popular street snacks for young people as well as a favorite treat for festive gatherings during the Lunar New Year.

This dish, also known as the "long-legged beauty," dried frog has slowly become a unique and fascinating snack to pair with alcohol. The interesting part about this dish is that you can eat both the bones and the meat. Once fried, the aroma is absolutely irresistible, and the flavor is a delightful mix of sweet, spicy, salty, and savory with a crunchy texture. It's hard to describe the exquisite taste of this naturally sourced delicacy. Not only is it delicious, but it's also packed with nutrition. This dish is rich in protein and calcium while being low in fat, making it suitable for most people. It has become increasingly popular, especially during the Lunar New Year celebrations.

While dried fish is a common and easy-to-find snack, dried frog remains rare and elusive. It's this scarcity that makes the "long-legged beauty" so valuable. Anyone who has tried it will attest to the irresistible charm and unique flavor of this delicacy. Even the most discerning people will be amazed by the taste of this "long-legged" frog. The secret to its incredible appeal lies not just in the quality of the meat but also in the skilled craftsmanship involved in preparing it. Without the meticulous effort of expert artisans perfecting the drying method, we would still be left with frogs boiled into stews or curries.

This dish originates from the beautiful country of Russia. It’s the perfect snack to enjoy during the early days of the Lunar New Year. Smoked cheese is a traditional and widely popular dish in Russia. The cheese's shape resembles a Russian girl’s braid, full of grace and charm. Made from cow, goat, or sheep milk, it’s curdled and fermented before being smoked, creating a mouthwatering delicacy.

One of the best dry snacks for the Lunar New Year is smoked cheese strands from Russia. It’s an ideal treat for sipping drinks on the first days of the year. The cheese’s shape, reminiscent of a beautiful Russian girl’s braided hair, adds a touch of elegance. Made from milk of cows, goats, or sheep, the cheese is curdled and fermented before being smoked, resulting in a deliciously smoky flavor.

When it comes to a delicious and easy-to-make dried snack, dried stingray is certainly a top contender. Stingray meat is abundant, so you can simply cut it into small pieces, soak it in salt, and then sun-dry it for 2 to 3 days. Dried stingray is the thinly sliced meat of the stingray, soaked in brine and dried under the sun. The meat has a strong aroma but is packed with nutrients and has an indescribable flavor, often served in seafood restaurants and bars. The fins and bones of the stingray can also be used to create other dishes, which are equally popular among food lovers.

One important note when drying the fish is to avoid drying it in areas with dampness or shade, as this could cause the fish to spoil. Dishes made with dried stingray are especially loved by gourmet enthusiasts. Dried stingray can be grilled, made into salads, fried with fish sauce, or stir-fried with sugar and pepper. A delicious treat made from dried stingray includes grilled stingray served with tamarind dipping sauce; just soak it for a while, grill it to perfection (even with some charred edges), and enjoy. You can also hammer the dried pieces to make them more tender, shred them, and dip them in a sweet-and-sour tamarind sauce—absolutely delicious. Dried stingray can also be simmered with pepper and sugar for a savory dish, perfect for pairing with vegetable soups. These dishes are perfect for enjoying during the New Year celebrations.

Next up, Mytour would like to introduce the delicious dried lù đù fish. This dish may be unfamiliar to many, but once you try it, you’ll find it hard to resist its distinctive flavor. Dried lù đù offers a unique experience, starting with its name and extending to its flavor profile. The saying ‘lù đù carrying a jar’ is quite fitting here, as the fish may sound unassuming but is anything but ordinary. The name may imply something simple, yet the dish matures beautifully, offering a deep, savory taste. Every time you enjoy dried lù đù, it somehow feels like the rice is missing, but the dried fish is never enough. The salty flavor of the sea, the tender sweetness of the meat, and a touch of local spices come together to create an unforgettable taste.

Dried lù đù is a humble, down-to-earth dish made from the lù đù fish, also known as the 'đù' fish in coastal areas. This small fish is so common that its economic value makes it an affordable meal for many households. People often buy it at the market to cook with stews and enjoy with rice or vegetable soups. Over time, however, the humble lù đù has gained prestige as dried lù đù, a simple yet delicious and sweet dish. When fried, the skin of the fish puffs up, giving the dish a crispy texture, while the meat remains tender and chewy. Eating it, you can savor the soft and nutty taste of the fish’s flesh, making it a truly unique snack compared to other dried fish dishes.

Alongside dried beef, dried squid, and smoked buffalo meat, dried chicken with kaffir lime leaves introduces a new and exciting flavor. During Tết, serving spicy shredded dried chicken with kaffir lime leaves instead of traditional sweets is sure to surprise and delight your guests. Plus, if you make it yourself, you can ensure the quality and avoid buying questionable products. The key ingredients for this dish are chicken breast, ginger, lemongrass, garlic, chili, pepper, and, of course, kaffir lime leaves.

Dried chicken with kaffir lime leaves has a beautiful golden-brown color and the unmistakable fragrance of spices. The chicken is dry but tender, offering a natural sweetness that blends perfectly with the salty, sweet, spicy, chewy, and crispy textures. The aromatic kaffir lime leaves add an unforgettable fragrance that will make each bite memorable. There are many variations of this dish to choose from, including non-spicy, mildly spicy, super spicy, spicy with kaffir lime leaves, and a special version of thick-cut spicy chicken strips, which is a fan favorite.

Dried snake is a premium specialty from the western region, especially popular as a festive snack during Tết. Although snake meat is abundant in the western regions, it's not cheap. Dried snake is usually made from water snakes or water cobras, which are most abundant during the rainy season in areas like An Giang and Đồng Tháp. The sweet and fragrant taste of this humble yet sophisticated dish is unforgettable. Dried snake can be prepared in simple, delicious ways, much like other dried fish or dried meats from the Mekong region. Typically, people from the west either grill or fry it to serve to guests, as it's quick and easy to prepare.

When grilling dried snake, the heat from the charcoal should be just right, ensuring that the meat is cooked evenly, with a slightly charred outside and naturally sweet, tender meat on the inside. Shred the golden-brown, grilled pieces and slowly chew to savor the unique sweetness and aroma that spreads across your senses. Alternatively, dried snake can be deep-fried, with its rich flavor pairing wonderfully with sour green mango or tamarind. Not only is dried snake a favorite snack for men, but it's also a delicacy that appeals to women. This Tết, why not try serving dried snake to your family and friends for a truly special treat?

Dried beef is made from lean beef that is marinated with a mix of savory and sweet spices, then dried at low temperatures (around 70°C). Sometimes, the beef is salted or sun-dried. This results in a long-lasting snack that doesn’t need refrigeration. Dried beef is a beloved treat, especially for those who enjoy a good drink. A few pieces of dried beef paired with a cold beer and some other appetizers will surely enhance any year-end celebration. The best dried beef comes from the rear leg of the cow, and it is flavored with a blend of spices such as cinnamon, star anise, licorice, cloves, cardamom, orange peel, chili, sugar, rice wine, garlic, ginger, black pepper, and shallots.

The meat, after going through multiple stages of preparation, becomes richer and more flavorful. Dried beef is a delightful combination of the sweet taste of the beef and the fragrant spices. To elevate the taste even more, add a squeeze of lime for a tangy kick. During Tết, when people are tired of traditional sweets, dried beef offers a refreshing and exciting alternative. It has a deep reddish-brown color, a rich aroma, and a perfect balance of sweetness and saltiness. The texture is chewy but not tough. Though it’s great with alcohol, dried beef also makes a wonderful ingredient for salads, like a green papaya salad with roasted peanuts and dried beef.

When it comes to dried snacks for the Tết holiday, one dish that cannot be missed is dried venison. This dish, a specialty from the Central Highlands and Northwest regions of Vietnam, is made from the meat of deer, either wild or farm-raised. While farm-raised deer are used, they still retain the lean texture, with less fat and tendons compared to beef. The meat has a distinct, rich sweetness that makes it stand out. The venison used for drying comes from parts with minimal tendons and a whiter fat, making it even more tender than veal. Because of its unique characteristics, dried venison is often more expensive than dried beef.

Beyond selecting the finest cuts of meat, the spices and marinating process play a crucial role in bringing out the distinct flavor of the dish. To mask the natural odor of raw meat, locals use wild herbs and spices from the forest to marinate the venison. Dried venison takes on a vibrant, appealing color from ingredients like annatto seeds and turmeric, and its aroma is both unique and incredibly natural. The flavor of dried venison is a delightful balance of sweetness and spiciness, making it addictive to anyone who tries it. You can enjoy it as a snack on its own, or pair it with sour fruits like green mango or tamarind, turning it into a perfect Tết snack that will be loved by both men and women alike.

Anyone who has visited the sunny, windy lands of Central Vietnam, whether in bustling Da Nang or picturesque Quy Nhon, has likely tried two local specialties: spicy dried squid with chili and seasoned dried squid. Both of these dishes are popular choices for a delicious, savory snack, especially for men during Tết. When you taste these dishes, you'll immediately feel the heat from the chili, the salty ocean flavor, the sweetness from sugar and honey, and the signature aroma of dried squid. These irresistible dishes hail from the central region of Vietnam, where the sun is strong and the winds are warm.

As you eat, the combination of the chili’s spice, the ocean’s saltiness, and the sweetness of honey and sugar comes together in a flavor profile that's hard to resist. You can enjoy them as a quick snack with no preparation needed, or pair them with instant noodles or rice. The spicy dried squid glistening with chili or the seasoned squid strips will undoubtedly spice up any social gathering. Ready-to-eat, these squid can be enjoyed on their own, with noodles, rice, or even as a key ingredient in a refreshing green mango salad.