Brian Jeffrey
The Tet celebration in central Vietnam features a variety of distinct and delightful dishes, elegantly arranged on small plates atop a circular tray.
These offerings are a feast for the senses and reflect the strength and inventiveness of central Vietnamese cuisine, which has been influenced by the region’s tough climatic conditions.
Essential to any Tet gathering in central Vietnam is banh tet, a dish signifying familial harmony and hopes for a happy and prosperous new year.
Contrasting with northern Vietnam’s square banh chung, banh tet takes a cylindrical shape and is crafted from glutinous rice and pork, all wrapped in banana leaves. The rice is cooked flawlessly, and the filling, which includes mung beans and seasoned pork, adds both richness and flavor. Once cut into circular slices, the cake displays its vibrant layers, enhancing its visual appeal at the Tet meal.
Today, banh tet comes in various modern interpretations, including both savory and vegetarian options, catering to diverse family preferences.
Another essential dish during Tet is thit heo ngam mam, or pork marinated in fish sauce, along with bap bo ngam mam, or beef marinated in fish sauce.
These meats are expertly prepared, cooked to the ideal tenderness, and then immersed in a sweet and savory fish sauce blend, creating an intensely flavorful dish.
Tom chua, or fermented shrimp paste, is a further key dish at the Tet table in central Vietnam.
This delicacy is made by mixing shrimp with ingredients like galangal, garlic, chili, starfruit, fig, and fresh herbs, resulting in a tangy, spicy, and fragrant specialty.
Not only does it please the palate, but it also serves as a cultural hallmark of the region.
While northern Vietnam tends to favor gio thu, or pork head terrine, and the southern region opts for gio lua, or pork sausage, central Vietnam elevates the feast with gio bo, or beef sausage.
Gio bo presents an array of flavors and textures, combining salty, sweet, chewy, and crispy elements, enhanced by the warmth of black pepper. It’s an essential dish that captures the bold essence of the region.
Moreover, the Tet feast in central Vietnam includes an assortment of traditional cakes, each linked to specific provinces.
Some noteworthy varieties are:
Banh to (sticky rice cake with brown sugar) from Quang Nam
Banh in (molded mung bean cake) from Binh Dinh and Quang Ngai
Banh phu the (husband-and-wife cake) from Hue
These cakes not only offer delightful flavors but also possess cultural and historical importance, making them a vital part of the Tet festivities.
Despite the additions and reinventions in Tet cuisine, the traditional dishes of central Vietnam firmly maintain their roots in family ties and cultural heritage. Each dish narrates a tale of resilience, togetherness, and the aspiration for a joyful, prosperous new year.
