The unique culinary traditions of Tet across the three regions of Vietnam

The Tet cuisine in the North, Central, and South regions of Vietnam varies greatly, yet shares common features that reflect the rich cultural heritage of each area.

Tet, the traditional lunar new year festival, is a deeply sacred and meaningful occasion for the Vietnamese people. During this time, families come together to reflect on the past year and joyfully celebrate the arrival of the new one. An essential part of Tet is the festive meal, filled with traditional dishes that embody the essence of Vietnamese culture. The Tet cuisine in the North, Central, and South regions is distinct, yet each brings its own intriguing flavors and customs.

The North

Square Rice Cake (Bánh Chưng)

For many people in the North, a traditional Tet meal would be incomplete without the iconic bánh chưng, pickled onions, braised pork, boiled chicken, bamboo shoot soup, fried spring rolls, and various types of cold cuts. Among these, bánh chưng holds a special place. This square-shaped rice cake, made with sticky rice, pork, and mung beans, symbolizes the Earth. Families often gather together to wrap the cakes, sharing a warm and joyful atmosphere.

Jellied Pork (Thịt Đông)

The cold weather of the North makes jellied pork a favored dish during Tet. The pork, typically made from pig's trotters, is simmered with wood ear mushrooms and pig skin. Skilled cooks then let it cool and solidify, allowing it to be eaten throughout the Tet holiday.

Vietnamese Pork Roll (Giò Lụa)

Another staple in Northern Tet cuisine is giò lụa. This dish is made from finely ground pork, tightly wrapped in fresh banana leaves. The rolls are boiled until fully cooked, absorbing the fragrant aroma of the banana leaves, and offering a sweet, savory taste that defines Tet.

Picked Onions (Dưa Hành)

No Tet meal in the North would be complete without dưa hành. These pickled onions have a tangy, spicy, and fragrant flavor with a satisfying crunch. Often served alongside bánh chưng and jellied pork, they provide a refreshing contrast to the heavier dishes, balancing out the richness of the meal.

Bamboo Shoot Soup (Canh Măng)

Bamboo shoot soup is a perfect balance, a great remedy for richness, and rich in traditional flavors. The long bamboo shoots symbolize longevity, abundance, and the connection between generations in a family. The shoots are cooked with pig's trotters, creating a fragrant soup ideal for the chilly weather of Northern Vietnam.

The Central Region

Sticky Rice Cake (Bánh Tét)

Tet celebrations in Central Vietnam wouldn't be complete without bánh tét, along with other specialties like beef sausages (chả bò), pickled vegetables (dưa món), salted pork with fish sauce (thịt muối mắm), steamed rice cakes (bánh tổ), and fermented pork rolls (nem chua). The people of Central Vietnam favor bánh tét during Tet because its long shape allows for easy slicing and long-lasting consumption. Its ingredients are similar to bánh chưng, but the rice cake is rolled into a cylinder. When guests visit during Tet, it is common for Central families to quickly slice a few pieces of bánh tét to serve their visitors. The convenience and practicality of this dish mean that most families prepare dozens of cakes for the holiday.

Salted Pork with Fish Sauce (Thịt Muối Mắm)

Salted pork with fish sauce is another traditional dish from the Central region. As December arrives, families begin marinating large cuts of pork in fish sauce. The pork absorbs the flavors, becoming deliciously seasoned, and is then sliced thinly to be served alongside pickled vegetables and fresh herbs.

Pickled Vegetables (Dưa Món)

Bánh tét or salted pork with fish sauce is best enjoyed when paired with dưa món, a mix of pickled vegetables such as pickled onions, carrots, and papaya. This dish embodies the spirit of Tet in the Central region. Housewives carefully clean the vegetables and soak them in a brine made of salt, sugar, and fish sauce. The result is a salty, crunchy, and flavorful dish that provides a refreshing balance to the heavier foods often found during the Tet holiday.

Beef Sausage (Chả Bò)

While the North has giò lụa, the Central region has chả bò. This traditional beef sausage is made from minced beef and flavored with black pepper, offering a savory and aromatic treat perfect for Tet.

Sour Shrimp (Tôm Chua)

Sour shrimp (tôm chua) also adds a flavorful depth to the Tet meal in Central Vietnam. It combines the sweet, tangy, and spicy flavors of shrimp with seasonings like galangal, chili, garlic, and fish sauce. People from Central Vietnam, especially from Huế, often enjoy sour shrimp with hot rice, in fresh spring rolls, or alongside boiled pork.

The South

Tet cuisine in the South offers a complete feast, including dishes like bánh tét, stuffed bitter melon soup (canh khổ qua nhồi thịt), braised pork with salted eggs, pickled onions with dried shrimp, and more. Although Southern cuisine is simpler, it remains rich with tradition and offers a variety of delicious, rustic flavors that capture the essence of the region.

Sticky Rice Cake (Bánh Tét)

During Tet in the South, bánh tét is a must-have dish, often featuring a wide range of vibrant colors. Each variety of bánh tét is shaped and made with different ingredients and colors, symbolizing unity and togetherness. These soft and chewy rice cakes are wrapped in banana leaves and hold a special meaning during the holiday season.

Bitter Melon Soup (Canh Khổ Qua)

In the South, bitter melon soup (canh khổ qua) is traditionally eaten during Tet with the hope for a prosperous new year, where all hardships fade away and harmony prevails. The bitter melon is cleaned and hollowed out, then stuffed with minced pork and finely chopped wood ear mushrooms, cooked until tender. The dish offers a slight bitterness, balanced by the sweetness of the meat and the savory broth.

Braised Pork with Eggs (Thịt Kho Tàu)

A quintessential dish of Southern Tet cuisine is braised pork with eggs. The pork and duck eggs are slow-cooked in coconut water until soft. The sauce turns a rich, dark brown, and the pork and eggs soak up the flavors. The duck eggs remain whole, symbolizing completeness and a wish for a full and prosperous new year.

Pickled Onion with Dried Shrimp (Củ Kiệu Tôm Khô)

While Central Vietnam enjoys pickled onions with vegetables, in the South, they have pickled onion with dried shrimp. This dish is typically paired with braised pork or boiled chicken to provide a refreshing contrast to richer dishes.

If you get the chance, experience the Tet meals from all three regions to develop a deeper appreciation for Vietnam's rich cultural heritage.

Source: Mytour.vn

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Reference: Mytour.vn Travel Guide