After spending over two decades in Poland, Hang finds herself yearning for Vietnam each spring.
“The Vietnamese community in Poland celebrates Tet, but it lacks the warmth of home. For the last ten years, my husband and I have made it a point to book our flights early so we can return to Vietnam for the holiday,” said Hang.
The journey itself has become a cherished time together. From whispers among passengers discussing family visits to the soft embroidery of peach blossoms on a child’s traditional dress, each element captures the celebratory essence. Yet, it’s the Tet dishes served on the flight that truly stir her memories.
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“Just seeing banh chung (square sticky rice cake) or bamboo shoot soup immediately takes me back to my childhood. I get to celebrate Tet early on the flight, enjoying these dishes while soaring in the sky, which is always a unique experience,” Hang expressed.
Though traditional Tet meals are simple, they embody the richness of Vietnamese cuisine. Aware of this, local airlines have made efforts to include these flavors in their onboard offerings.
A spokesperson from Vietnam Airlines shared that their festive flight menu is carefully designed to celebrate the season.
“We highlight Tet favorites like banh chung, xoi gac (sticky rice with gac fruit), gio lua (Vietnamese pork sausage), cha (Vietnamese meatloaf), and various soups. We also feature lesser-known traditional dishes like moc van am (five-color meatball soup), a Hanoi specialty that is gradually fading from memory,” the spokesperson noted.
Alongside these classics, they also offer modern dishes to suit a wide variety of passengers, including children and international visitors,” they added.
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Nguyen Thanh Vu, a chef with 29 years of experience in airline catering at Vietnam Air Caterers (VACS), explains that preparing the Tet menu is a detailed task, taking three months to complete.
“The process involves brainstorming, testing recipes, and getting feedback from crews before finalizing the menu. Every dish design goes through several evaluations,” Vu explained.
Traditional dishes are given a festive makeover, showcasing bright colors like reds and yellows for luck. Some items are even shaped or embossed with phrases like Phúc – Lộc – Thọ (Happiness – Prosperity – Longevity).
“This year, we’re emphasizing light, easy-to-eat Vietnamese dishes, like mien (glass noodles) and sticky rice, appealing to both Asian and European guests.
We balance carbohydrates, proteins, and vitamins, featuring various vegetables to enhance taste and health. Additionally, we cater to dietary needs, offering vegetarian, low-sodium, gluten-free, and Halal options, as well as kid-friendly meals,” Vu elaborated.
The meals are also fine-tuned based on when flights take off, ensuring passengers enjoy balanced dishes regardless of flight time,” he said.
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Retaining the flavors after reheating is another significant challenge. Chefs choose premium ingredients and devise recipes suitable for the reheating methods used during flights.
Strict protocols are in place to ensure safety from the selection of ingredients to the final preparation, maintaining high catering standards.
“We develop standardized recipes with detailed ingredient lists, exact measurements, and cooking techniques. Stringent guidelines regulate temperature control, portion sizes, and presentation for consistency.
After cooking, the meals are chilled rapidly in four hours before portioning them meticulously,” Vu described.
Despite creating the same Tet recipes yearly, Vu finds continuous inspiration in his work.
“After 29 years designing Tet menus, I’ve never felt fatigued. Each year, I look forward to reinventing traditional flavors,” he shared with enthusiasm.