The Tet feast in central Vietnam is a culinary showcase of unique, flavorful dishes arranged on small plates and beautifully presented on a round tray.

These dishes not only delight the palate but also reflect the resilience and creativity of central Vietnamese cuisine, shaped by the region’s harsh weather conditions.

The symbolic centerpiece: Banh tet

No Tet feast in central Vietnam is complete without banh tet, a dish that symbolizes family unity and wishes for a prosperous, happy new year.

Unlike the square-shaped banh chung of northern Vietnam, banh tet is cylindrical, made with glutinous rice and pork filling, wrapped in banana leaves. The glutinous rice is cooked to perfection, and the filling of mung beans and seasoned pork adds richness and depth. When sliced into circular pieces, the cake reveals its vibrant layers, making it a visually appealing and flavorful addition to the Tet table.

Modern variations of banh tet include both savory and vegetarian fillings, offering a diverse range of choices for today’s families.

Flavorful cured meats: Pork and beef in fish sauce

A staple of Tet in central Vietnam is thit heo ngam mam (pork cured in fish sauce) and bap bo ngam mam (beef cured in fish sauce).

These dishes are prepared by carefully cooking pork or beef to just the right doneness before soaking the meat in a sweet and salty fish sauce mixture. The result is a deeply flavorful dish that pairs

The tangy delight: Fermented shrimp paste

Tom chua (fermented shrimp paste) is another essential dish on the Tet table in central Vietnam.

To create the perfect tom chua, ingredients such as shrimp, galangal, garlic, chili, starfruit, fig, and fresh herbs are combined to produce a tangy, spicy, and aromatic dish.

This delicacy is not only a treat for the taste buds but also a cultural signature of the region.

The regional twist on sausage: Beef sausage

While the north favors gio thu (pork head terrine) and the south prefers gio lua (pork sausage), central Vietnam’s Tet feast highlights gio bo (beef sausage).

Gio bo offers a harmonious combination of salty, sweet, chewy, and crispy textures, accented by the warming spice of black pepper. It’s a must-have dish that embodies the region’s bold flavors.

A variety of traditional cakes

Central Vietnam’s Tet feast also features a wide selection of traditional cakes, each tied to specific provinces.

Notable examples include:

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 are not only delicious but also hold cultural and historical significance, making them integral to the region’s Tet celebrations.

While Tet cuisine has evolved with new additions and innovations, the traditional dishes of central Vietnam remain deeply rooted in family and cultural values. Each dish tells a story of resilience, unity, and the wish for a joyous and prosperous year ahead.

Ngoc Lai