Traditional Tet is an occasion for families to reunite, gather and enjoy traditional dishes with rich flavors.
Jellied meat
For many families in the North, meat jelly is an indispensable dish every Lunar New Year. Each piece of meat is soft and smooth, the wood ear mushrooms are mixed in a layer of jelly as clear as morning dew, the full flavor is just right, all creating a refreshing dish for Tet.
Ingredient
To prepare braised meat for a family of 4-5 people, you need the following ingredients: 800g ham hock, 150g pork skin, 8-10 shiitake mushrooms, 2 wood ear mushrooms, 2 shallots, 1/2 carrot, fish sauce, salt, seasoning powder, pepper.
Making
Soak pork and skin in diluted salt water, wash, cut into bite-sized pieces, and blanch to remove impurities. Then, remove and wash several times until the meat and skin are clean.
Marinate meat and skin with 1 tablespoon fish sauce, 1 teaspoon salt, 1 teaspoon seasoning powder, 1 teaspoon pepper for 20-30 minutes.
Soak wood ear mushrooms until they bloom, wash them, and cut them into long strips; soak shiitake mushrooms until they bloom, carve flowers on the caps, carve carrots into peach blossom shapes (optional); and mince shallots.
Fry 1/2 of the shallots until fragrant, add the marinated meat and skin and stir-fry until cooked. Add boiling water to cover the meat. When the water boils, reduce heat to medium low and cook for 1-1.5 hours until the meat is tender.
Fry the remaining 1/2 of the shallots until fragrant, then add the wood ear mushrooms and shiitake mushrooms. Season with a little fish sauce and seasoning powder to taste, and stir-fry for 2 minutes.
When the meat is tender, add the stir-fried wood ear mushrooms, season with fish sauce, salt, and seasoning powder to taste. Cook for 3-4 minutes, then add a little pepper and turn off the heat.
Blanch carrots and arrange at the bottom of a bowl. Gently scoop meat, skin, wood ear, and shiitake mushrooms into the bowl. Let cool completely, then wrap in plastic wrap and refrigerate for 4-6 hours until frozen.
Mixed meatball soup
Canh bong tha (or canh bong bi) is a popular dish in the old Hanoi cuisine, one of four bowls of soup on the Tet tray: Bong, fin, bamboo shoot, vermicelli... Nowadays, canh bong tha is also very popular in the meals in many places.
Ingredient
100-200g pork skin, 150-300g lean pork, 500g pork spine, 100-200g shrimp, 100-120g peas, 50g shiitake mushrooms, 10-15 quail eggs, 1 carrot, 1 cauliflower, white wine seasoning, fresh ginger, cooking oil, fish sauce...
Making
Blanch the backbone in boiling water, stir-fry and add a little fish sauce and salt, simmer well.
Soak the skin in hot water until soft, cut into 3cm cubes or pencils, then put in alum water and squeeze gently. Rinse thoroughly with cold water to clean, drain.
Peel the ginger, crush it, add half a cup of wine and half a cup of water, pour it into the skin and squeeze gently.
Wash and slice half of the meat, grind the other half into minced meat, and apply to the mushroom ears.
Soak and wash the shiitake mushrooms. Boil and peel the quail eggs. Wash and cut other foods into pieces or chunks.
Fry onion in oil until fragrant, add meat slices and meatballs and stir-fry until cooked, set aside.
Add bone broth and dried shrimp, simmer well.
Add mushrooms, (bird eggs), cauliflower, carrots, then add pork skin and meat, bring to a boil, add green onions, fish sauce and seasoning to taste.
Sweet corn chicken soup
Boiled chicken is a dish that is always present on the Tet menu of many families, so it is easy to have a surplus. Therefore, families can completely transform boiled chicken into many attractive and easy-to-make dishes during Tet such as stir-fried vermicelli with chicken gizzards, sweet and sour chicken salad or sweet corn chicken soup, which is especially suitable for the cold Tet holiday in the North.
A hot bowl of soup with tender chicken, sweet corn and fragrant mushrooms mixed in a shimmering white cloudy broth makes a delicious, nutritious dish to relieve the feeling of fullness during Tet.
Ingredient
Boiled chicken, 1 sweet corn, 10 - 15 quail eggs, 2 egg whites, 3-4 straw mushrooms (or shiitake mushrooms), 1 carrot, tapioca starch, cornstarch, shallots, fish sauce, salt, seasoning powder, pepper, chili, green onions, coriander
Making
Shred the chicken into small pieces. Boil the chicken bones to sweeten the water, filter the water to make soup.
Separate the sweet corn kernels. Peel and dice the carrots. Boil the quail eggs, soak in cold water, then peel. Soak the straw mushrooms in diluted salt water, then shred. Wash and chop the green onions and coriander.
Add sweet corn and carrots to the chicken broth and boil until soft. Add shredded chicken, shiitake mushrooms, quail eggs and season with fish sauce, salt and seasoning powder to taste.
Mix tapioca starch and cornstarch together, add a little water, stir well until dissolved. Then, slowly pour into the chicken soup pot, stirring clockwise to avoid lumps. Adjust the thinness and thickness to your liking by increasing the amount of tapioca starch and cornstarch. When the chicken soup is shimmering and turns clear white as desired, stop, reduce heat to low and simmer for a few more minutes. Beat egg whites and add to the soup pot, stirring clockwise to create beautiful white cloud-like patterns. Add coriander and green onions, stir well and turn off the heat, scoop out a little pepper and enjoy hot.
Sour shrimp rolls
Rolled dishes are a unique cultural beauty of Vietnamese cuisine, including Hue sour shrimp rolls. This dish is very simple to prepare, delicious, light on the stomach, helps you add more fiber and vitamins to your body, prevents boredom and adds color to your Tet meal.
Ingredient
1 jar of sour shrimp, 1 package of rice paper rolls, 500g pork belly, 1 carrot, 1 cucumber, 1/2 pineapple, 300g fresh vermicelli, 1 lettuce, shallots, perilla, basil, salt, sugar, fish sauce
Making
Wash the pork belly with diluted salt water, then scrape and pluck out any remaining hard hair on the skin. Finally, rinse with cold water and drain.
Take 1-2 shallots, peel, wash and crush. Put a pot of water on the stove over medium heat, add the crushed shallots and 1 teaspoon of salt. When the water boils, add the pork to the pot, cover, boil for 10 minutes and turn off the heat. Soak the meat like this until it is slowly cooked until it is time to eat, then take it out, soak it in ice water and slice it. This will help the meat not dry out.
Take the pickled shrimp out of the jar and peel it.
Peel and stem the carrots and wash them. Cut off the ends of the cucumbers, you can peel them or not, wash them and cut them in half, use a spoon to scoop out the seeds.
Carrots and cucumbers split into 1-finger long pieces or julienned and put on a plate.
Wash the pre-peeled pineapple with cold water to clean it, then drain. Chop a small amount to make fish sauce, and cut the rest into small strips to roll.
Pick and clean lettuce and herbs, soak in diluted salt water for about 10 minutes, then rinse thoroughly with cold water, drain in a basket, and cut into bite-sized pieces.
Put the pan on the stove, saute chili and garlic, then add chopped pineapple and stir-fry. Add 2 tablespoons of fish sauce, 5 teaspoons of sugar, 100ml of filtered water and boil the mixture for about 10 minutes, let it cool, then puree, pour into a bowl and it's done.
Arrange the boiled meat, pineapple, shredded carrots and cucumbers, pickled shrimp, fresh vermicelli, and side vegetables on a plate. When eating, take a piece of rice paper and use a damp towel to soften the rice paper, making it easier to roll. Add the vegetables, boiled meat, and pickled shrimp, then roll it up and dip it in fish sauce.
Sour shrimp rolls are rich in the characteristic fish sauce flavor, the sweet and sour shrimp stimulates the taste buds, the boiled meat is soft and juicy, and the fresh vegetables help make the Tet meal more flavorful and delicious.
Fruit tea
During the Lunar New Year, the family has enjoyed a lot of meat dishes and banh chung, so these delicious and refreshing desserts will be very effective in preventing boredom.
Ingredient
100g tapioca flour, 20g pandan leaves, 200ml coconut milk, 50g palm sugar, fresh fruit: watermelon, mango, pear, dragon fruit, persimmon... depending on preference.
Making
Wash pandan leaves, leave about 3 leaves to cook coconut milk, chop the rest, put in blender and puree with a little filtered water. Then filter out pandan leaves to get the juice. Rinse tapioca pearls with water.
Pour water, tapioca starch and pandan juice into the pot and bring to a boil. When the water boils, reduce the heat and continue cooking until the tapioca starch is cooked.
Scoop out the tapioca flour and pour into small molds to solidify into cakes. Add coconut milk, palm sugar and remaining pandan leaves to the pot and bring to a boil. Stir the coconut milk mixture well until the palm sugar dissolves, then turn off the heat.
Wash the fruit, peel it and use a spoon to scoop it into small round balls. If you don't have a spoon, you can cut the fruit into small bite-sized pieces.
Pour tapioca flour into the middle of the bowl, then arrange fruit around it, finally drizzle coconut milk on top and the fruit dessert is complete.
In addition to the above dishes, to make Tet meals more delicious, nutritionists recommend that people can combine them according to the following formula: fat goes with sour (banh chung eaten with pickled onions, fatty meat eaten with pickled cabbage), protein goes with spicy (chicken with salt and pepper), cold goes with hot (meat soup cooked with a little ginger). It is also important to note that cold, cold or cool foods and drinks will also increase intestinal motility and increase digestive secretions, so they should not be eaten together.
In addition, families also need to pay attention to eating in harmony; eating enough food groups, not just eating meat and fish, need to eat vegetables in meals... to ensure health, and feel the taste of Tet in each delicious dish with the unique characteristics of Vietnamese culinary culture.
Source: https://giadinhonline.vn/tet-viet-ven-tron-sac-vi-nho-5-mon-an-nha-nao-cung-lam-d204299.html
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