Special food in Tet of Vietnamese people

  Special food in Tet of Vietnamese people

 
 (Boiled rice and pork cakes)


Bánh chưng - Boiled rice
Boiled rice and pork cakes are usually cooked 2-3 days before Tet. Both can be kept for about two weeks in cool temperature. However, after this time they become hard and must be re-boiled.
Soak some green beans overnight in water to soften. Drain, rub and clean to remove the skin, and leave to dry. Next, cook the beans in a steamer and grind. Form into balls the size of tennis balls.


Bánh tét - pork cakes
Soak some glutinous rice overnight. Clean and rinse. Mix with a little salt. Cut fresh pork meat (lean or fat, according to personal taste) into 2cm strips. Mix with salt, fish sauce and pepper, and leave for about one hour.
Clean dong leaves (leaves from arrowroot) and place them over each other to form a cross. Place an amount of rice in the centre of the leaves. Shape into a square (the southern version is in a circle). Press a “ball” of green bean on top. Then, add 1-2 pieces of marinated pork, then more green bean, and finally rice. Press firmly into a compact square and wrap the leaves over to cover the cake completely. Tie with bamboo strings. Place in a large pot of boiling water and boil overnight. Squeeze the moisture out by placing it in a colander with a heavy object on top.
To serve, untie and open the leaves. Invert on a plate and cut into pieces using the bamboo strings, not a knife. Serve cold.
Canh Măng (Dried bamboo shoot soup)

Soak dried bamboo shoots in water for 2-3 days to soften. Boil 2-3 times if necessary. Cut into 5cm strips. Fry with pig trotters and salt. Add water, bring to boil and simmer until meat is tender. Garnish with green onion.
Hành Muối (Pickled Onions)

có ng còn gọi nó là củ kiệu
You should make this dish about two weeks before Tet. Clean onions. Dissolve some salt and sugar in warm water. Add onions, cover and keep in a clean, dry place for two weeks.
Miến (Vermicelli noodles)
Cut mien into lengths and pre-soak for 10-15 minutes in water. Boil chicken innards (liver, heart, etc), salt and green onions in a fresh chicken stock. Mix with mien and serve.
Gà rán hoặc luộc(Fried or boiled chicken)
Fried version: marinate raw chicken in salt, sugar, garlic, fish sauce and burnt sugar. Fry chicken and marinade in oil.
Boiled version: served with julienne lemon grass.
Cá kho riềng (Carp with galangal)
Scale carp, cut into steaks and fry. Add finely sliced galangal, fish sauce, salt, burnt sugar and water (this makes the fish turn dark brown). Cook over a low heat until the fish is hard and little liquid remains.
Bò kho (beef with cinnamon)

( hình như cái mình ăn nó ko có giống dzị lém )
Tie up beef muscle firmly with several strips of bamboo. Break cinnamon into small pieces, rub into beef. Sear.
Add fish sauce and salt, and cook over a low heat. Only cut beef when about to serve. The meat should be firm but not tough.
Xôi gấc (Steamed momordica glutinous rice)

Soak glutinous rice in water overnight. Drain. Cut open the momordica (qua gac). Remove flesh and large black/red seeds. Mix this with a small cup of rice alcohol. Mix rice with salt and qua gac mixture.
Steam in a rice steamer. During steaming, add some chicken fat and stir through. When steamed, add a little sugar and stir through with chopsticks. Mound onto a plate and decorate with the black seeds from the fruit.
Mứt (Preserved fruit)

cái này thì đủ loại - hình ảnh chỉ mang tính chất minh họa cho sản phẩm
Prepare a week before Tet. The most important thing is to maintain the shape of the fruit. Use apple, potato, tomato, plum, ginger, mandarin, or gourd.
Apple: Pierce skin lengthwise, but don’t cut too deep. Place in a bowl of cold water and lime. Soak overnight. Wash carefully and dry. Cover in red sugar. Stir very carefully in a dry pan over low heat until sugar melts and solidifies. Take off heat. Press down carefully on top of apple to make into shape evocative of a seashell.
If using a kumquat, a traditional Tet fruit, use white sugar to keep the natural orange colour of the fruit. You must also keep the stalk in to keep the shape. You must also carefully press juice out after piercing skin.
Last, but not least
After indulging in all the above, remember that you cannot throw out any leftovers until the fourth day of Tet. It would also be highly inauspicious to sweep the rubbish from the house as all the good luck you have been working hard at will disappear with it. 

(from myopera.com)