Top 20 Essential Traditional Vietnamese Dishes for Lunar New Year

Fried Pork Pie, also known as Giò Thủ, is a traditional dish made from the pork or beef head, cooked and then frozen. This dish is popular across many countries, with variations in preparation methods. The ingredients for making this pie typically include onion, pepper, salt, and vinegar. Fried Pork Pie is enjoyed both frozen and at room temperature. This dish originates from Northern Vietnam but is now enjoyed nationwide. Its preparation method is similar in many cultures around the world. Traditionally, it’s made by families during Tet holidays and is commonly sold in shops throughout the country.

The Fried Pork Pie is a distinctive dish made from parts like the ears, nose, cheeks, and tongue of the pig, mixed with mushrooms, onions, garlic, and various seasonings. The result is a deliciously fragrant, chewy, crispy, and rich pie that is surprisingly light despite its flavor complexity. Instead of buying pre-made versions at markets or supermarkets, consider making your own to ensure fresh, healthy ingredients for your family this Lunar New Year!

In a traditional Tet meal, each dish carries its own meaning, hopes, and desires. Among them, a plate of sticky rice is a must-have, symbolizing warmth and sweetness. Sticky rice is a staple in the diet of rice-cultivating cultures. Simple ingredients like rice, beans, and peanuts are steamed or boiled to create this dish, and during Tet, the gấc sticky rice is particularly favored. Made from premium sticky rice mixed with fresh gấc fruit, it's steamed until it turns a vibrant red color, making it not only delicious but visually appealing. When served, it offers the chewy texture of sticky rice, the richness of coconut milk, and the sweetness of sugar. The bright red color symbolizes love, happiness, and a prosperous new year.

The Vietnamese belief in red as a color of luck permeates Tet celebrations, with vibrant red decorations everywhere. Gấc sticky rice, with its deep red hue, fits this tradition perfectly. Cooking gấc sticky rice is an art in itself – from choosing the right gấc and sticky rice to steaming the perfect batch. The resulting dish, with its signature red color, sweet flavor, and soft texture, is a symbol of good fortune, happiness, and harmony. Its color reflects the natural world, promoting balance and unity. That’s why gấc sticky rice is always a favorite at Tet family meals, offering both spiritual meaning and a touch of festivity for the new year.

Chinese New Year marks the beginning of a new year, a fresh start for all endeavors. It is also a time for family reunions and honoring ancestors. Despite any financial struggles, families ensure that the Tet meal to honor their forebears is prepared with care, hoping for a prosperous, happy year ahead. Among the essential dishes, boiled chicken is a must. The belief that chicken brings good luck and a prosperous start to the new year has endured over time. People carefully select fresh chickens, clean them, and then boil them with spices like star anise, ginger, and pepper. When perfectly cooked, the chicken should have a golden hue, with intact skin, and is traditionally served with a side of chili-lime salt. The sweet, fragrant taste of the chicken, complemented by the freshness of lime leaves and the zing of chili salt, creates an unforgettable flavor.

Whether it's for a wedding, a birthday, or a Tet celebration, boiled chicken is always present on the ceremonial table. It is an essential dish for families, especially in Northern Vietnam, during the Tet holiday. This simple yet significant dish has become synonymous with important celebrations, particularly Tet. The golden color of the chicken is associated with good fortune and prosperity, with many believing that the new year is a time to express hope and well wishes for health and success. Boiled chicken symbolizes a full, harmonious life. Starting the year with a beautifully golden chicken ensures a year filled with blessings and fulfilled wishes.

Pork jelly is a beloved traditional dish that the people of Northern Vietnam prepare for the Lunar New Year. This dish is made from pork trotters, pig ears, chicken, or sometimes duck, all cooked slowly to create a tender and flavorful jelly-like texture. In Northern Vietnam, pork jelly is a winter specialty that becomes even more delicious in the chilly weather. It’s traditionally prepared by simmering the meat with skin to extract the gelatin, and then cooling it to allow it to set. After cooking, the pot of pork jelly is placed outside to cool overnight, absorbing the fresh air and the cold from the environment, which enhances the taste.

This winter dish is best enjoyed when the weather is cold, as the chill enhances its flavor. The surface of the pork jelly is covered with a thin, smooth layer of fat that is pale white with a golden hue, resembling a calm, icy lake. A bite of this dish, especially when paired with pickled onions, offers a rich and refreshing experience. Pork jelly is a quintessential and unique dish of Vietnamese cuisine, particularly in the North. To serve, carefully remove the jelly from its mold, slice it, and enjoy it with hot rice, dipping it in pure fish sauce mixed with lime and chili, or pairing it with pickled vegetables like onions and mustard greens. It’s a dish that brings comfort and warmth to the table during Tet.

During Tet, the pot of braised pork with eggs carries a deep emotional significance, bringing the family closer together every time spring comes around. While simple, this dish has always held an essential place at the Tet table. In the hot southern climate, where cold dishes like pork jelly are not suitable, the southerners prepare a large pot of braised pork that can last throughout the Tet holidays when markets are closed. The irresistible aroma of rich, fatty braised pork served with steaming white rice instantly brings the feeling of Tet. It’s the taste of both past and present celebrations. The sight of a pot of braised pork is immediately associated with festive family meals, and it even graces the altar during Tet ancestor worship.

The importance of this dish goes beyond just being a family meal; it carries a deep cultural meaning, a tradition passed down through generations. In Tet cuisine, braised pork is always a reminder of cherished memories. Despite its simple ingredients, making it perfectly requires skillful preparation, especially in choosing the right pork and carefully balancing the spices. The secret to a delicious pot of braised pork lies in a few tips that ensure the pork is tender and the sauce rich, with a beautiful golden-brown color.

Every Tet, no home is complete without a pot of braised pork with eggs. This dish, a hallmark of Vietnamese culinary tradition, is made with fresh, tender pork and quail eggs, combined through expert cooking to create a mouthwatering meal enjoyed by all on Tet.

On the Tet feast table, fried spring rolls are the most popular dish. Although simple and made with easily available ingredients, fried spring rolls showcase the cook's skill and creativity. Spring rolls are a familiar and beloved dish throughout Vietnam, enjoyed by people from all regions. The golden, crispy exterior and the rich filling of meat, wood ear mushrooms, and bean sprouts make fried spring rolls a unique and irresistible dish that no Tet celebration in Northern Vietnam is complete without. This dish is considered a true representation of Vietnamese culinary heritage.

While there are many variations of fried spring rolls today, such as seafood or vegetarian spring rolls, the traditional version remains the most cherished by people in the North, especially during the Lunar New Year. Northern-style spring rolls are often filled with more vegetables, mushrooms, and sometimes glass noodles. The wrapper is made from thin rice paper, and when fried, it becomes crispy on the outside while remaining tender inside. Due to cultural exchange, modern Tet feasts now feature dishes from other regions, making Tet meals even more diverse and delicious.

It's impossible to talk about Tet without mentioning bamboo shoot soup. There are many types of bamboo shoots, such as shredded or leaf bamboo, but the most common choice for Tet feasts is the pig's ear bamboo shoot. This dish, made with bamboo shoots and pig’s trotters, is an essential part of Tet celebrations, especially for people in the North and Hanoi. It reflects an ancient Vietnamese tradition of incorporating natural ingredients like bamboo shoots and root vegetables into meals. Without this dish, a Tet meal would feel incomplete. The soup is simple in terms of ingredients—just dried bamboo shoots and pig’s trotters—but it’s rich in flavor and requires careful, skillful preparation.

The key to making the perfect bamboo shoot soup lies in properly handling the bamboo shoots. They are thoroughly soaked in water, with some even soaking for several days to remove the sourness and moisture. Once the bamboo shoots are soft and white, they are boiled 2-3 times and then cleaned. The prepared bamboo shoots can be stored for a few days, and whenever needed, they are washed and cut into small pieces or shredded, depending on the type of bamboo and personal preference. The resulting soup combines the fragrant aroma of bamboo shoots with the rich, savory taste of slow-cooked pig’s trotters. The sweetness of the soup balances out the tanginess of pickled vegetables and the richness of other Tet dishes, like braised pork. When served, the soup is enjoyed hot, with the fragrant steam and aroma of bamboo shoots filling the air—a memory that lingers, no matter how far you go.

Floating Ball Soup is a traditional dish commonly served in Northern Vietnam during Tet. This dish is both light and nutritious, perfect for the cold Tet weather. Pig skin, which is known for its blood-building properties and skin-softening benefits, plays a key role in this dish. The tradition of making floating ball soup dates back to Northern feasts, where it was valued for both its health benefits and flavor. The soup is made with a rich bone broth and a variety of fresh vegetables, creating a perfect balance of flavors for the Tet feast. While the dish requires careful preparation and some time to prepare, the result is truly rewarding! So, why not try making this intricate yet delicious soup for your Tet celebrations?

The main ingredients in floating ball soup include meat, pork sausage, cabbage, mushrooms, and most notably, the pig skin balls. These are made by soaking pig skin until soft and marinating it with rice wine and ginger, giving it a golden hue. Pig skin is also used in various other dishes like stir-fried with beef, seafood rolls, or stuffed with meat. The cold northern weather often leads to dry, cracked skin, so dishes like this soup, which uses pig skin, are naturally a way to balance and nourish the body. Served hot, the soup is incredibly flavorful. The pig skin balls soak up the broth, absorbing its delicious flavor, and when served with a variety of fresh vegetables on top, it stands out as a distinctive dish among other Tet foods.

Kho Che is made from peeled mung beans, glutinous rice, red sugar, a bit of dried cardamom, and finely ground roasted white sesame seeds. This traditional dish is often offered in religious ceremonies and to ancestors. It’s also a popular treat to serve guests during Tet. A familiar sight for many is Kho Che molded into the shape of a flower and served alongside a pot of lotus tea. This sweet, fragrant dessert is a staple during Tet in Northern Vietnam. Kho Che has a delicate sweetness and a fragrant aroma that pairs perfectly with hot tea, making it an ideal dish for the chilly weather of Tet. The rich flavor and distinctive scent of Kho Che make it irresistible and leave a lasting impression on those who taste it.

Making Kho Che requires patience and attention to detail. The mung beans and sugar need to be carefully blended to prevent sticking and burning in the pot. The bubbling pot releases a delightful fragrance, and when the mixture reaches the right consistency, the dessert is poured into shallow dishes, spread evenly, and topped with toasted sesame seeds. The finished Kho Che should be smooth and firm, yet not sticky. The golden color and the subtle aroma of cardamom make it not only delicious but also visually appealing. Every family has its own variation of Kho Che, with some adding vanilla or jasmine flowers to enhance the flavor. Many believe that Kho Che brings good fortune and prosperity in the new year, which is why it’s often made at the start of Tet.

For a long time, people in Thanh Hoa have regarded fermented pork rolls (Nem Chua) as a meaningful and convenient gift to offer during Tet to express sincere affection. Some believe that this dish is used for ancestor worship, symbolizing good luck and prosperity, as it was once prepared as a royal offering during Tet. Others argue that its mild taste and ease of consumption make it the perfect accompaniment to the heavy dishes of Tet, like sticky rice and fried food. Fermented pork rolls are wrapped in neat bundles, making them easy to carry and an ideal gift. If you visit Central Vietnam during Tet, you may be treated to a few drinks with a side of grilled nem chua, a local delicacy made from pork. The pork is seasoned and wrapped in guava or chùm ruột leaves, fermented for a few days until it achieves a refreshing sour taste with a crispy, spicy kick.

During Tet, visitors to homes are often welcomed with seeds, tea, sweets, and of course, fermented pork rolls from Thanh Hoa. This is a favorite snack for those who enjoy pairing it with a few glasses of wine during the spring celebration. Wrapped in green banana leaves, the nem chua is a delightful sight, with its pink pork, white pork skin, and black pepper specks making it truly appetizing. To enjoy it, take a bite of the roll, wrap it in a fresh kaffir lime leaf, add a bit of guava leaf, and enjoy with a crispy rice cracker. Even the pickiest guests can't help but praise the combination of flavors. The fresh kaffir lime adds a zesty touch, while the guava leaf brings a delightful aroma. Together with the sweet pork, the sourness of lime, the saltiness of salt, and the mild heat of pepper and garlic, it creates a symphony of flavors that linger long after. The tender, slightly chewy pork combined with the crispness of pork skin, garlic, and the crunch of rice crackers makes each bite of nem chua a mouthwatering experience.

During the Tet holiday, if you ever visit Central Vietnam, you'll be drawn in by the enticing aroma of simmering fish sauce on the stove. This rich fish sauce is a key ingredient in creating the signature dish of pickled pork in fish sauce. For the people of Central Vietnam, this dish is as essential to the Tet feast as sticky rice cakes and braised pork. Without the perfect balance of savory and sweet from this dish, a Tet meal would feel incomplete. Though the preparation of pickled pork is simple, achieving the perfect texture and flavor requires expertise that only those deeply rooted in Central Vietnam can truly master.

Nowadays, this pickled pork is popular all over Vietnam, not just during Tet. It has become a go-to dish to break the monotony of oily foods. A few slices of pickled pork, served with fresh herbs and crispy rice paper, make for a delightful and satisfying snack—no need for lavish dishes when you have such simple, yet flavorful food. The savory-sweet taste of the pork pairs beautifully with fresh vegetables, rice noodles, or simply with a bowl of hot steamed rice. If you're feeling adventurous, you can even stir-fry the pickled pork with vegetables for a delicious variation.

While the traditional Northern Tet meal always includes a dish of tangy, crispy pickled onions, people from the South can't do without their jar of white pickled shallots or a plate of dried shrimp mixed with pickled shallots that balances sweet and sour flavors. Though a simple dish, it encapsulates the essence of Southern cuisine: a mix of sharp, sweet, and crunchy. Unlike the Central region, where pickled shallots are traditionally served with sticky rice cakes, in the South they are paired with dried shrimp to form a standalone dish. The pickled shallots, combined with dried shrimp and a sprinkle of sugar, create a delightful contrast of textures and flavors—crispy, chewy, tangy, salty, and sweet—a perfect snack for those enjoying their drink.

Shallots, a signature ingredient of the Mekong Delta, are commonly grown in provinces like Dong Thap, Bac Lieu, and Soc Trang, particularly during late fall and early spring. The shallots resemble small onions but are milder in flavor. During Tet, while sticky rice cakes remain the centerpiece, pickled shallots are a must-have in every household. Their crunchy, sweet-sour taste pairs wonderfully with the rich braised pork and offers a refreshing break from heavier dishes. But why limit such a flavorful dish to Tet? With its distinct taste and versatility, it quickly became a regular dish for daily enjoyment. Using the famous dried shrimp from the region and adding preserved duck eggs to the mix, the dish pickled shallots with dried shrimp is born—savory, rich, and a perfect combination of textures and flavors.

Tet Sticky Rice Cake, or bánh chưng xanh, is not just a traditional New Year's dish, but also a cultural symbol during Vietnam's Tet festival. Year after year, these cylindrical sticky rice cakes are a constant presence on the altars of Southern Vietnamese families during the Lunar New Year. The largest and most delicious cakes are used for offerings to ancestors and gods during the midnight of New Year's Eve, and are also served to guests throughout the Tet holiday. Around the 28th or 29th of Tet, every household becomes busy preparing ingredients like banana leaves, twine, coconut, and glutinous rice to wrap the cakes. By the 30th, everyone gathers together to wrap the cakes, sharing laughter and stories, and staying up late to watch over the pots of boiling cakes as they ring in the new year.

Tet Sticky Rice Cake takes a long time to cook, often requiring up to 10 hours to be fully done, with careful attention to the fire needed to ensure the cakes are perfectly cooked. In the past, there were only two types of fillings: mung bean paste with pork fat or banana. Over time, as living standards rose and people's palates became more refined, the fillings of the sticky rice cakes evolved. Today, there are many variations including mixed fillings, Chinese sausage, and even ginseng. The presentation has also become more elaborate, with cakes now featuring vibrant colors from ingredients like pandan leaves, lotus petals, or even butterfly pea flowers.

One of the most popular dishes in the South that everyone is familiar with is the sausage. Every year when Tet comes around, it’s impossible to not find sausage on the Southern Vietnamese family’s Tet meal table. With various kinds of sausage such as fresh, dried, lean, shrimp, and fish... Sausage is a dish originating from China that is loved by many Vietnamese. It is made by grinding lean pork and pork fat, mixing it with alcohol and sugar, and then stuffing the mixture into a dry pork intestine to ferment naturally. This fermentation process gives the sausage a slightly sweet taste. For many families, a Tet feast wouldn’t be complete without a few slices of fresh sausage.

For every Southern family, stuffed bitter melon soup is a familiar everyday dish. It is also served during Tet as a way to symbolically push past hardships and welcome a new year. Not only that, but it is a nutritious dish that helps cool the body during Tet celebrations. The reason why bitter melon is chosen for the Tet feast is that its name, 'khổ qua,' means a wish that all hardships and difficulties will pass, leaving behind a smooth and prosperous new year. This fruit is not rare, and any housewife can buy it year-round, but during Tet, it takes on a special significance. Having a bowl of stuffed bitter melon soup on the Tet table gives a comforting sense that the old troubles will pass, and the new year will bring positive changes.

More than just a lucky dish, stuffed bitter melon soup is refreshing and healthy. The bitter taste of the melon serves as a natural remedy for detoxification, cooling the body, and effectively treating skin issues such as rashes and pimples. Although it’s a traditional dish, bitter melon soup remains a timeless presence on modern Tet tables, as its health benefits and cooling properties are highly valued. It is especially chosen during Tet to balance out the excess calories from the rich, oily foods typically consumed during this festive season.

Another traditional dish that’s a must-have on the Tet table in Central Vietnam is sour shrimp, a specialty from Hue. The sweet, rich taste of shrimp, the savory pork, the spicy and aromatic ginger, garlic, and chili, the sourness of starfruit, the bitterness of fig, and the fragrant herbs all come together to create a burst of flavors. A thin slice of pork, a piece of sour shrimp, a little bit of green herbs, and a bowl of white noodles—all wrapped up, the ginger’s warmth, the spice of chili, and the tang of shrimp... It’s a harmonious flavor symphony that will stay with you after just one bite.

Sour shrimp from Hue has long been a well-known delicacy. Visitors to Hue are often advised to bring back a jar of this delicious treat for their family. Although sour shrimp can now be found in supermarkets across the country, there's nothing quite like buying it fresh in Hue, carefully packed and shipped back home. This Hue specialty is not for everyone, as it’s a mix of spicy, sour, salty, and sweet, but once you try it, you’ll crave it and want more. Sour shrimp is great with noodles, or wrapped in rice paper, but it’s best when paired with thin slices of pork belly and a little fresh herbs to really capture the full taste.

Alongside rich, oily dishes like meat, sausage, and other Tet treats, lighter vegetarian dishes like stir-fried glass noodles provide a necessary balance, offering a refreshing and delicious break for the whole family. Vegetarian stir-fried glass noodles are not only tasty but also incredibly easy to prepare with simple ingredients that are easy to find. With a variety of vegetables, stir-fried mixed glass noodles offer a unique and irresistible flavor that will captivate everyone. This dish is especially popular in many households during Tet, as its delightful taste and diverse ingredients make it a perfect meal for the holiday table.

Stir-fried mixed glass noodles are wonderfully delicious with the chewy texture of the noodles and the crisp sweetness of stir-fried vegetables. The ingredients are cooked just right, not overcooked or too dry, maintaining a nice, fluffy texture. This dish is best enjoyed hot, and adding a little black pepper will give it an aromatic kick. Stir-fried mixed glass noodles will not only provide your family with a nutritious meal for Tet, but it will also be visually appealing and utterly satisfying. Glass noodles are a traditional dish that can't be missed on the Tet table, offering a unique and tasty flavor without being overwhelming. Plus, unlike sticky rice or cakes, this dish is light and won't cause weight gain, making it perfect for those looking to enjoy the festivities without worrying about extra calories.

During Tet, no matter where they go, Vietnamese people can never be without square rice cakes on their traditional Tet offerings. Every household prepares a few pairs of these cakes for their ancestor worship. Square rice cakes are deeply embedded in the Vietnamese cultural identity, symbolizing the tradition of "remembering the roots while drinking the water." It is a typical dish enjoyed by families during the Lunar New Year. The words "square rice cake" are synonymous with Tet celebrations in Vietnam. Therefore, no Vietnamese family’s ancestral altar is complete without these green square rice cakes. Square rice cakes are considered the soul of Tet, and they have a long history in Vietnam’s culinary culture. Made from high-quality glutinous rice, pork, green beans, and wrapped in dong leaves, the cakes are boiled for 8-10 hours until they are fully cooked. They are chewy, fragrant with the smell of glutinous rice, and have a vibrant green color from the dong leaves.

When talking about Tet, we cannot forget square rice cakes. These neatly wrapped cakes represent the harmony between heaven and earth and are a symbol of traditional Vietnamese Tet cuisine. Whether you make them yourself, buy them, or receive them as gifts, square rice cakes are a must-have in every home. In the North, as early as mid-December, families begin preparing the ingredients—green beans, dong leaves, glutinous rice, and bamboo strips to wrap the cakes. Everyone tries to ensure the best ingredients to make the most delicious square rice cakes for Tet. Square rice cakes are not just a traditional Tet food; they are also an occasion for families to gather around the warm stove, sharing stories about the past, future plans, and countless other memories.

Pickled shallots or pickled onions are a popular traditional side dish made by fermenting shallots in brine. Alongside fatty pork and square rice cakes, pickled shallots are a must-have during Vietnam's Tet celebrations. While there are many dishes served during Tet, from rich delicacies to simple fare, one of the most beloved yet humble dishes, especially in northern Vietnam, is pickled shallots. This tangy side dish is often paired with fatty foods to balance the richness and aid digestion, making it a perfect complement to the greasy foods typical of Tet. Square rice cakes simply aren't complete without pickled shallots.

Pickled shallots have a spicy, slightly sour taste and are commonly eaten with square rice cakes or chilled meats like jellied pork. They enhance the flavors of the Tet meal and help ease digestion after a heavy feast. This dish is an essential counterbalance to the heavier dishes of Tet, providing a refreshing contrast. Though times change, as long as Tet is celebrated in Vietnam, square rice cakes and pickled shallots will continue to be enjoyed together. To prepare pickled shallots, select firm, mature shallots, cut off the tops, and soak them in a solution of lime water with borax for two days. Afterward, peel and trim the shallots before pickling them in a mixture of vinegar and sugar. Let them sit for a few days, and they're ready to eat.

Vietnamese Pork Sausage, also known as gio lua, is a traditional dish made from finely ground lean pork, seasoned with quality fish sauce, wrapped in banana leaves, and then boiled to perfection. This dish has become a staple throughout Vietnam, from the north to the south, and is often seen as both a common and a luxurious food. The smooth texture and fragrant aroma of the sausage, combined with the distinctive scent of the banana leaves, make it a beloved dish, especially during Tet celebrations. Made from just three simple ingredients—finely minced pork, fish sauce, and banana leaves—gio lua is a must-have during the New Year's feast. Sliced into neat rounds, it looks elegant and is easy to serve.

Vietnamese Pork Sausage is made by grinding pork into a fine paste, mixing it with high-quality fish sauce, then wrapping it in banana leaves and boiling or steaming it. The result is a smooth, white sausage with small holes on the surface. While pork is most commonly used, beef can also be used to make this dish. This dish symbolizes prosperity and harmony, making it a crucial part of Vietnamese culinary culture. Gio lua is not just a flavorful treat but a symbol of good fortune. Whether homemade or gifted, it is a special dish to share with family during Tet.