For Vietnamese people, the Tet tray always has a very important meaning, so everyone tries to prepare the most sumptuous and complete tray possible. However, in each region of the country, there are differences in the Tet tray, thereby creating a unique Vietnamese culinary culture that is unmatched anywhere. Although there are big differences in the way of arranging, cooking as well as the concepts of the Tet tray in the three regions of North - Central - South, everyone wants to express their respect to their ancestors, wishing for a new year of warmth, happiness, peace and prosperity.
Northern Tet tray
Northern cuisine, especially Hanoi cuisine, has long been famous for its sophistication and delicacy with a thousand-year history. Therefore, the dishes of the people here are also considered to be the most standard and methodical in the country.
That sophistication and standard is first shown in the preparation of dishes. Next is the stage of arranging dishes on the tray. Normally, the Tet tray here is arranged in even numbers, depending on each family, they prepare the tray according to the appropriate quantity. Well-off families can arrange 8 bowls and 8 plates, accordingly, 8 bowls will usually have vermicelli with chicken gizzards, shark fin, bamboo shoots stewed with pig's feet, stewed bird, stewed chicken, skin balls, squid. The 8 plates are boiled chicken, banh chung, pork roll, cinnamon sausage, pickled onions, head cheese, braised meat... More common families can arrange the Tet tray with 4 bowls and 4 plates, or 6 bowls and 6 plates, or 6 bowls and 8 plates... symbolizing prosperity and wealth.
Not only that, the dishes must also follow specific requirements. For example, banh chung must be cut into 8 equal pieces, accompanied by a plate of pickled onions. Boiled chicken must be a whole rooster and arranged with fairy wings. As for pork sausage and country sausage, they are usually cut into 6 and arranged in the shape of a flower. In addition, a few other dishes such as lotus jam, ginger jam, sweet soup, etc. can be displayed to make the Tet tray more diverse and complete. In particular, the dishes used in the tray must also be consistent with each other, not used haphazardly, only then will the Tet tray look clean and beautiful.
In the past, Northerners used to arrange the food on a copper tray, then continue to stack 2 to 3 trays of food on top of each other like that, but over time, the Northern Tet tray has changed somewhat to be simpler but still has to ensure sophistication and harmony.
Central region Tet tray
The Central region has always had to endure many harsh natural conditions, so the Tet feasts of the people here are often prepared more simply and do not have as many strict requirements as those of the North. However, it is still necessary to fully prepare traditional local dishes. Usually, whichever locality has a specialty dish, it will definitely appear on the Tet feast. For example, in Binh Dinh, there will be nem chua or Bau Da wine, and in Hue, there will be mam tom chua and Minh Mang wine...
Tet feast in Hue
In addition, there are indispensable dishes such as banh tet with green bean and pork, boiled chicken, fried eggs, stir-fried dishes, spring rolls, white rice, pork soaked in fish sauce... and a plate of sweet and sour pickled vegetables made from carrots, pickled onions, and papaya. In particular, Central cuisine is also famous for its rice paper rolls and dipping sauces, so the Tet tray will also have boiled pork, various spring rolls and fresh vegetables.
Culinary artist Ho Thi Hoang Anh is preparing a Tet feast in Hue.
In addition, the Central region's food tray also includes special cakes such as "banh it", "banh thuan", "banh to", "banh in"... These dishes are all served on small plates or bowls and arranged next to each other in a circle, symbolizing thrift and sharing. All of this creates a sumptuous Tet meal imbued with local culture.
Southern Tet tray
Southern people have a liberal and simple personality, so they are not strict in eating. That is why the Southern Tet tray is much simpler than the Northern one, but not sloppy and still full of traditional dishes beautifully presented.
The dishes that are never absent from the Southern people's Tet meal tray are banh tet, bitter melon soup stuffed with meat and braised pork or also known as braised pork with duck eggs. Unlike the Central region's banh tet which only has green bean filling or bean filling with pork, the Southern region's banh tet has a more diverse filling, which can be meat, sometimes banana or red bean filling... depending on the taste and preference of each person. Southern people also believe that the dish of bitter melon soup stuffed with meat means sending away the unhappy things of the old year and welcoming the good luck of the new year. Or the dish of braised pork has feng shui, symbolizing the harmony of yin and yang, so when eaten, it will help balance the energy in the body.
If Northerners like to eat pickled onions, Centralers prefer pickled onions, then Southerners are addicted to pickled bean sprouts and pickles. Every time Tet approaches, every family will stock up on a big jar of pickled bean sprouts to eat with other dishes, both stimulating the taste buds and having a very effective anti-nausea effect.
In addition, some families also prepare countless other delicious dishes such as spring rolls, Chinese sausage, shredded boiled chicken, flower sausage... along with cakes and jams such as coconut jam, custard apple jam, pumpkin jam, tamarind jam... to make the Tet holiday tray more complete.
