Top 14 Distinctive Traditional Dishes in Northern Tet Feast

Chung Cake is an indispensable delicacy during the Vietnamese Lunar New Year (Tet) in every Vietnamese family. With a long history in Vietnamese culinary culture, Chung Cake symbolizes the earth and is a type of cake created by Prince Lang Lieu, the 16th Hung King, to express gratitude to his father and the land.

Within the Vietnamese psyche, this small square cake is not just a food item; it has become a symbol of Vietnamese identity, intricately tied to ancient folklore and carrying profound meanings related to the universe and human life. Every Tet, wherever Vietnamese people go, they never lack the presence of green Chung Cakes in their traditional Tet feasts. Each household prepares several pairs of cakes for ancestral offerings. Chung Cake, in the Vietnamese consciousness, is a tradition that embodies the saying, 'Remembering one's roots,' a dish that characterizes the nation, evoking childhood memories of sitting by the warm pot, or simply a warm family meal in the early days of the new year.

Typically, Vietnamese families have the habit of wrapping Chung Cakes on the 27th and 28th of the lunar calendar. This is the time to complete the work after a challenging year and to prepare everything for Tet. It is an occasion for grandparents, parents, and grandchildren to gather in the lively atmosphere of spring. Chung Cake holds significance not only in terms of nutrition but also as a beautiful aspect of our spiritual life. Made from nutritious ingredients such as glutinous rice, mung beans, and pork, Chung Cake provides a wealth of vitamins and essential nutrients to combat the winter cold during Tet. Specific ingredients, like mung beans, which have cooling and detoxifying properties, complement the overall flavor. Additionally, glutinous rice supplies a large amount of starch and serves as a food source beneficial for the liver.

Chung Cake has become a cultural emblem, a traditional and longstanding dish in Vietnam. This uniqueness has contributed to enhancing Vietnam's image in the eyes of international friends. No matter how far one is from home, everyone looks forward to returning to enjoy the pot of Chung Cake on the Tet eve, welcoming the new year.

The Tet feast of the Vietnamese people features a variety of dishes, ranging from sophisticated to simple, from high-end delicacies to humble local favorites. One of the modest yet special dishes that holds a distinctive place, often not missing from the Tet banquet, is the pickled onion known as 'dua hanh.' This dish is encapsulated in a folk verse: 'Fat meat, pickled onion, red parallel sentences, green square Chung cake.' Pickled onions are an indispensable part of the Tet feast, alongside square Chung cakes, gio (Vietnamese pork sausage), and bamboo shoot soup. The presence of this dish is explained by its ability to counterbalance the richness of the Tet feast, especially the square Chung cake.

On the Tet feast table, the plate of pickled onions modestly sits in one corner, perhaps because it is an economical dish. However, it is intricate and highly anticipated. Pickled onions don't need to be consumed in large quantities; a mere garnish is enough. Yet, thanks to this small touch, those savoring the Tet feast find it delightful throughout the festive days. In some instances, unexpected guests arrive, and the host hasn't prepared much, only a few simple dishes, along with the green square Chung cake and a plate of pickled onions. At such times, pickled onions serve not only as a condiment but also as a main dish. Its sour and salty flavor subtly permeates the taste buds, making the guests nod in approval.

Pickled onions are a simple, down-to-earth dish, yet they are uniquely fascinating from the fermentation process to the consumption method. According to traditional beliefs, they are not just a spice but also a significant dish that contributes to good digestion and enhanced flavor after indulging in protein-rich foods.

Although it appears simple, the process of pickling onions is an art. Onion bulbs used for pickling must be ripe without being soaked in water, displaying an ivory-white color, crisp without being fibrous, and sour but not pungent. When selecting onions for pickling, people often choose small bulbs. Large bulbs can be challenging to pickle and may not pair well with other dishes. The sour and salty taste of pickled onions, along with the fatty richness, creates a delightful experience for the palate. This seemingly humble dish, with its unique cultural significance and medicinal benefits, elevates the spirit of Tet, symbolizing the unity of the Vietnamese people.

While pickled onions are an affordable dish, their cultural and traditional value is immeasurable. They represent a connection to the past, invoking nostalgic memories of sitting around a warm pot, or simply enjoying a family meal in the early days of the new year.

We are no strangers to the image of a meticulously prepared boiled chicken gracing the festive tables. On Tet, the chicken is often presented with a rose in its mouth, symbolizing various positive attributes according to traditional folk beliefs. In the Chinese zodiac, the chicken represents resilience and strength. In literature, the chicken is associated with five major virtues: literature, martial arts, courage, humanity, and trustworthiness.

When boiling chicken, the initial steps are crucial. Placing the chicken in boiling water causes the skin to rapidly peel off and disintegrate due to the sudden high temperature. Therefore, the chicken should be placed in the pot when the water is still cold, ensuring the entire chicken is submerged (remember to position the abdomen facing downward). This method allows the chicken to cook evenly from the inside without developing dark spots during the boiling process. Once the chicken is in the pot, pour cold water over the chicken until fully submerged. Bring to a rolling boil without letting it bubble too vigorously, as excessive boiling can cause the skin to crack. At this point, skim off any impurities and let it simmer for about 7-8 minutes.

Roast a piece of ginger and an onion, crush them, and add to the pot of boiling chicken. Continue boiling (this step can be skipped if you prefer the chicken without ginger and onion). If it's a young or medium-aged chicken, boil for an additional 5 minutes; for an older chicken, boil for an extra 10 minutes. Then, turn off the heat, cover the pot, and let the chicken soak in the water for another 5 minutes.

The first crucial step in presenting an appealing plate of boiled chicken with intact and beautiful pieces is to have a large, sharp meat cleaver. Start by using the cleaver to cut the chicken thighs along the armpits toward the back, creating rectangular thigh pieces. Cut the wings along the armpits, slightly encroaching on the breast to enhance the flavor. Then, proceed to cut the neck, dividing the boiled chicken into two. To ensure the chicken meat remains intact and appealing, remember to cut decisively, creating rectangular or parallelogram-shaped pieces, which are the most aesthetically pleasing.

Fried spring rolls are an indispensable traditional dish in the Tet feast of the Vietnamese people, especially in the northern region. The filling of northern spring rolls includes a variety of vegetables, even mushrooms, wood ear mushrooms, and sometimes glass noodles. Particularly, northern spring rolls are wrapped in thin, sticky rice paper, creating multiple layers that turn crispy when fried, yet remain soft when bitten into. Clean and finely chop or grind lean pork shoulder. Soak wood ear mushrooms until soft, then rinse and cut into small strips. Briefly soak the glass noodles in cold water to soften, drain, and cut into 1.5-2cm sections. Peel and clean the carrots, slice them thinly, and then cut into matchsticks. Rinse and drain the bean sprouts, squeeze to remove excess water, and crush by hand to reduce moisture and prevent the filling from being watery when wrapped. Cut the green onions, rinse, and chop finely. To make delicious spring rolls with a firm texture, avoid cutting the ingredients too small, and vary the lengths of different ingredients.

Place all the ingredients in a large bowl, mix well with some spices and pepper to taste, let the filling marinate for about 5 minutes, then add the beaten eggs and mix well. If the rice paper for spring rolls is dry, you can brush a mixture of water and vinegar over it. This water-vinegar mixture not only softens the rice paper but also enhances the crispiness of the spring rolls when fried. Place the rice paper on a clean surface, scoop about 1 to 1.5 tablespoons of the mixed filling, spread and shape the filling into rolls, then roll it tightly with your hands. Use your fingers to adjust both ends of the spring roll to make it even, and fold the two edges of the rice paper in before rolling it round. Repeat this process until all the ingredients are used.

After rolling all the spring rolls, heat the oil in a pan. It doesn't need to be fully submerged, but at least half of the spring roll should be submerged. Heat the cooking oil and then place the spring rolls in to fry. Place each spring roll in the pan, and use chopsticks to roll the rolls around the pan to shape them and maintain a round appearance before arranging them properly. If you put the spring rolls in the pan and just leave them until one side is golden before flipping, the rolls will become flat and not visually appealing.

When enjoying spring rolls on the Tet feast, a dipping sauce with a sweet and sour taste is a must, along with fresh vegetables. Each person should take what they can eat since the spring rolls are best enjoyed immediately to preserve the crispiness of the rice paper.

Traditional Boiled Pork is one of the distinctive and delicious dishes in Northern Vietnamese cuisine, served to guests during Tet, accompanied by pickled radishes and salted onions in the family meal. Each family has its own taste, so the way of boiling pork varies. This dish is made from pork belly, sometimes with chicken, combined with a layer of pork skin. All are simmered. After cooking, let it cool and then put it in the refrigerator. A piece of boiled pork with pickled radishes and a salted onion is truly a Northern Tet tradition.

Traditional Boiled Pork is one of the delicious and distinctive recipes in Northern Vietnamese cuisine, used to treat guests during Tet, or served with pickled radishes and salted onions in the family meal. Each family has its own taste, so the way of boiling pork varies. According to tradition, traditionally boiled pork is often served with hot rice, salted onions, and pickled radishes to balance and harmonize the flavors. Pork skin is the main component that makes the traditional boiled pork. If you want the traditional style to be softer, you can add a little pork skin. But if you want it harder and crispy, then increase the amount of pork skin.

Interestingly, this dish is also a common delicacy in Eastern Europe and Western Europe cuisine. Although it takes a considerable amount of time to prepare, especially in the stage of processing raw meat carefully, this traditionally boiled pork has a very attractive taste thanks to the contrasting texture. The broth is soft and refreshing like a dessert, while the meat and mushrooms are chewy and crispy. All blend together to create a characteristic highlight that few dishes can achieve.

Over time, the traditional boiled pork dish in Northern Vietnam still maintains the basic, standard ingredients from the past. Depending on each family's taste, the dish will have many more delicious variations. In addition, to make the boiled pork dish more diverse, you can also take advantage of many diverse sources of ingredients beyond mushrooms and pork leg meat as above. Such as using chicken, beans, ground meat, etc. Wish you a successful cooking of boiled pork to enjoy the unique taste of Tet cuisine!

Amidst the array of delectable choices during the festive season, there's a craving for the fragrant and crispy slice of pork sausage, the corner of green square Chung cake, or a bowl of delicious and sweet bamboo shoot and pork knuckle soup... A pot of bamboo shoot soup cooked with pork knuckle is an indispensable dish for the people of the Northern region and Hanoi during every Tet holiday. It represents a cultural tradition of the Vietnamese people, expressing the habit of enjoying dishes rooted in nature, such as bamboo shoots, sweet potatoes, etc. Without this dish, the festive meal loses its distinctive Tet features.

The Tet bowl of bamboo shoot soup is not intricate in terms of ingredients, only the combination of dried bamboo shoots and pork knuckles, yet it is exceptionally aromatic, delicious, and requires meticulous preparation. The most important step is bamboo shoot processing. Dried bamboo shoots are soaked thoroughly in water; some people carefully soak them for a few days to remove the sour taste and moisture. Once the bamboo shoots are soft and turn white, they are boiled with water (about 2 - 3 times) and then rinsed thoroughly. These boiled bamboo shoots can be stored for a few days; each time you use them, just rinse and cut them into square or small pieces, depending on the type of bamboo shoots, taste preferences, and the habits of each family.

The bowl of soup is a perfect combination of the fragrant taste of bamboo shoots and the richness of well-cooked pork knuckles. The sweet and clear taste of the bamboo shoot soup also soothes the sourness of pickled mustard greens, shallots, and reduces the greasiness of the flavorful braised pork in the Tet meal. When enjoying it, the bamboo shoots must be tender and crispy while retaining their distinctive aroma. Scooping up a bowl of bamboo shoot soup and inhaling the hot steam mixed with the intense aroma of bamboo shoots is an unforgettable experience, no matter how far one may travel.

Vietnamese Pork Sausage is a traditional dish enjoyed by the people of Vietnam, especially during Tet holidays. In the festive spread, this dish holds an irreplaceable spot. Whether called giò lụa in the North or chả lụa in the South, this popular dish is present in daily meals and plays a significant role in the Tet feast and important offerings.

The lean pork is traditionally manually pounded to make the raw sausage. The meat, preferably from the buttock or thigh, freshly slaughtered, is used while still warm, without washing, quickly filtered to remove fat, tendons, and fibers. It is then cut into square pieces and placed in a stone mortar, approximately 400 - 500g per batch. A wooden pestle (traditionally made of jackfruit wood) is used to pound the meat. The person pounding, often with strong hands, continuously wields two pestles, creating a rhythmic sound like the bounce of a mattress. The raw sausage is completed and wrapped in banana leaves. The outer layer consists of old banana leaves, and the innermost layer is made of light yellow silk-like young banana leaves. The sausage is tightly tied with bamboo strings and rolled gently to give it a round and sharp appearance.

The sausage is boiled in water. The boiling process is crucial; the water in the pot must be boiling before immersing the sausage vertically, completely submerged. The sausage should be boiled to just the right tenderness, neither too soft nor too firm. A good sausage is evaluated by specific criteria: the sausage ring has an off-white color slightly leaning towards pale pink, a smooth surface, not dry, tough, or fibrous. A delicious pork sausage has the distinctive aroma of boiled meat and fresh banana leaves, offering a sweet and rich taste when eaten.

Alongside the rich and hearty dishes like spring rolls and pork sausage during Tet, the festive table is complemented by the refreshing presence of herb salad. Known as 'rau nộm' in the North and 'gỏi' in the South, this dish not only enhances the visual appeal of the feast but also provides a delightful break from the abundance of meat and sticky rice cakes.

Herb salad is a medley of crisp and tangy vegetables, a dish that varies across regions with unique preparations. In Northern Tet feasts, you can find a variety of herb salads, including ones made with water spinach, banana flowers, jicama, papaya with shrimp and meat, banana blossoms, and lotus stems. Despite the diversity, the recipes share simplicity, ease of preparation, and a universally beloved taste, making them a staple during Tet.

Among the delectable Tet dishes in the North, mien soup with bamboo shoots stands out mysteriously. In the array of traditional Northern soups, the bowl of mien soup with dried bamboo shoots, chicken giblets, or young ribs is an essential experience. The rich flavor of ribs or chicken blends with the earthy aroma of bamboo shoots, creating a uniquely enticing allure for the mien soup.

Mien soup with bamboo shoots and ribs is beloved for its delicious aroma and its excellent ability to counteract the richness of other dishes. It is an indispensable part of the Tet feast. Mien soup is one of the four traditional soups served in the Tet feast of Hanoi residents. The four dishes represent the four seasons in the belief system of Hanoi people. On Tet days, when the weather is often chilly, a steaming bowl of mien soup with bamboo shoots and ribs is sure to warm the hearts of those who indulge in it.

Similar to those in the Central region, people in the North enjoy pairing soup with rice. Therefore, preparing a bowl of fragrant and nutritious soup will add vibrancy and warmth to the Tet table.

For many generations of Hanoians, candied mung bean soup has become a familiar dish, always present in the ancestral altar on New Year's Eve. Candied mung bean soup used to be a special treat for guests on the first day of Tet in old Hanoi. When guests visited to wish New Year greetings, the host would cut pieces of candied mung bean soup and invite them to enjoy with lotus tea.

Candied mung bean soup is made from dried green beans, not fresh ones. The green beans are soaked in water overnight (about 12 hours), then peeled and spread on trays to dry thoroughly. After that, they are roasted over medium heat until the beans are fully cooked, cooled, and ground into a fine powder. This is the type of green bean powder used to make candied mung bean soup. It is often confused with the type of green bean powder that is cooked and mashed.

Preparing candied mung bean soup is a meticulous process. The ingredients come not only from green beans and sugar but also from the fragrance of pomelo blossoms. When cooking beans with sugar, add ginger-infused water to thin it out while stirring in the bean powder evenly to prevent lumps. Continue simmering over low heat, stirring vigorously and constantly to achieve a smooth consistency and evaporate all the water vapor, avoiding the pot from burning. Though it may sound simple, creating a delicious and visually appealing plate of candied mung bean soup requires considerable skill to avoid lumps and achieve beautiful colors.

Although not a luxurious dish, it is eagerly anticipated every Tet. The flavor of candied mung bean soup is truly unique, offering a refreshing and chewy texture, smoothness, and the delightful aroma of green beans, complemented by the faint fragrance of pomelo blossoms. Nowadays, the Tet ancestral altar no longer sees candied mung bean soup; it has been replaced by various candies and cakes. This Tet, why not surprise your family with a dish of candied mung bean soup.

In Vietnamese culture, the color red symbolizes happiness, the vividness of spring, and represents good luck and fortune. Moreover, the red hue of gac fruit is the natural color of the earth and sky, believed to bring harmony and favor for the new year. During the New Year's Eve feast or the family altar on the first day of the new year, Vietnamese people often prepare a plate of gac sticky rice as a symbol of prosperity and luck for the entire year.

There are many types of sticky rice in Vietnamese cuisine, ranging from common morning dishes like xoi xeo, xoi lac, xoi khuc, and xoi dau xanh to special occasion treats such as xoi ngu sac and xoi thap cam. However, gac sticky rice is the traditional choice for the Vietnamese Tet feast.

As a festive dish, gac sticky rice is meticulously prepared. The gac fruit is carefully selected for its redness, fragrance, and taste. The rice is expertly cooked and shaped, placed on the ancestral altar with great care. Gac sticky rice has a deliciously chewy texture from the glutinous rice, a vibrant red color, and a unique combination of nutty, rich, and creamy flavors from the gac fruit. This dish not only offers a delightful and unique taste during Tet but also carries significant cultural value in the Vietnamese Lunar New Year celebration.

Additionally, on traditional Tet days, Vietnamese people use gac fruit to make candied treats or use the fruit to color banh chung (square glutinous rice cake) to bring good luck and fortune into the new year.

12. Assorted Ingredients Stir-Fried Glass Noodles

Assorted Ingredients Stir-Fried Glass Noodles is a familiar yet irresistibly enticing dish. This dish frequently graces the daily meals of the Vietnamese people and is especially indispensable during Tet feasts in many households. With a variety of ingredients, this stir-fried glass noodles dish offers a uniquely delicious and captivating flavor profile. Families often favor this dish during the Tet festival for its delightful aroma and rich variety of stir-fried glass noodles.

Assorted Ingredients Stir-Fried Glass Noodles are exceptionally tasty, featuring the soft and chewy texture of glass noodles. The sautéed vegetables are crisp and sweet, perfectly cooked alongside the glass noodles. The dish ensures the noodles are soft but not mushy, avoiding stickiness from being too finely ground or dry and hard due to insufficient water. Best enjoyed hot, a sprinkle of pepper enhances the aroma. This dish will make your Tet feast not only nutritious but also visually appealing and delicious.

13. Floating Dumplings Soup

Floating Dumplings Soup is a frequent guest on Tet feasts in Northern Vietnam, offering a refreshing, mildly sweet broth paired with crispy and fragrant floating dumplings, creating a wholesome and distinctive flavor. This dish, both light and nutritious, suits the chilly weather perfectly.

Pork skin contributes to blood enrichment and smooth skin. Traditionally in Northern Vietnam, where the cold weather can cause skin to dry and crack, dishes like floating dumplings soup, featuring pork skin, act as a natural balancing remedy. To eliminate the characteristic odor of pork skin (which has been puffed), it is soaked in ginger water, squeezed with rice wine, and rinsed with clean water.

Served hot, the soup is incredibly flavorful. The sweet taste of the floating dumplings is enhanced by absorbing the broth. When ladled over a variety of winter vegetables and floating dumplings, the soup becomes visually appealing and enticing.

14. Savory Vietnamese Pork Sausage

Savory Stir-fried Pork Head Sausage is an indispensable dish during Tet. Among the Tet dishes in the Northern region, pork head sausage is a dish with finely ground meat, wrapped in banana leaves into cylindrical shapes, tied neatly, and then steamed or boiled. The sliced sausage is elegantly arranged on a plate for easy serving. Typically, it is enjoyed with pickled sweet and sour vegetables, creating an irresistible flavor.

Pork head sausage is made from pork head meat, shiitake mushrooms, onions, garlic, and various spices. The mixture is wrapped and tightly compressed. Symbolizing warmth and abundance, households wish for a prosperous and harmonious new year with a plate of sausage in their Tet feast, signifying good luck and peace in the coming year.

This dish can be enjoyed straight from the refrigerator without reheating. Hence, a generous amount of black pepper is added to create a spicy and warming sensation. Pork head sausage comes in various preparations and names, reflecting regional differences. However, the characteristic ingredients remain the ears, tongue, heart, pork leg meat, and peppercorns.