Special Foods for Tet Celebrations

Vietnam Overview

Special Foods for Tet Celebrations

vietnam visa   Special Foods for Tet Celebrations

The Lunar new year of Vietnamese people, 2011 is going to come. Every one are eager to wait for Tet. Tet means people have to clean and decorate the house, pay off the debts, pay respects to their family and friends and most importantly — eat better than other normal days. Vietnamese Tet is always a good occasion for foreigners to know more about Vietnam culture as well as enjoy traditional Tet food. Please apply Vietnam visa about 1 month and welcome Tet with us, you  will have a wonderful holiday. Here are some special food for you.

Banh Chung (Chung cake) –  It’s a square shaped rice package of sticky rice, mung bean puree and seasoned pork. It’s wrapped in banana leaf and when you buy it at Vietnamese markets, it should also be wrapped in plastic and perhaps, tied with a little red ribbon for good luck. Banh chung looks like a small adobe brick. It takes us about 6-8 hours to boil them. To serve, untie and open the leaves. Invert on a plate and cut into pieces using the bamboo strings, not a knife. Serve cold.

Canh Mang (Dried bamboo shoot soup): – It is one kind of soup that made of dried bamboo shoots. Soak dried bamboo shoots in water for 2-3 days to soften. Boil 2-3 times if necessary. Cut into 5cm strips. Fry with pig trotters and salt. Add water, bring to boil and simmer until meat is tender. Garnish with green onion.

Hanh Muoi (Pickled Onions): – The main ingredient is onion. You should make this dish about two weeks before Tet. Clean onions. Dissolve some salt and sugar in warm water. Add onions, cover and keep in a clean, dry place for two weeks. Please pickled Onions with Chung cake and Jelly.

Mien (Vermicelli noodles): – Cut mien into lengths and pre-soak for 10-15 minutes in water. Boil chicken innards (liver, heart, etc), salt and green onions in a fresh chicken stock. Mix with mien and ?noy.

Fried or boiled chicken: – Fried version: marinate raw chicken in salt, sugar, garlic, fish sauce and burnt sugar. Fry chicken and marinade in oil.
Boiled version: served with julienne lemon grass.

Xoi gac (Steamed momordica glutinous rice): – Soak glutinous rice in water overnight. Drain. Cut open the momordica (qua gac). Remove flesh and large black/red seeds. Mix this with a small cup of rice alcohol. Mix rice with salt and qua gac mixture.
Steam in a rice steamer. During steaming, add some pork fat and stir through. When steamed, add a little sugar and stir through with chopsticks. Mound onto a plate and decorate with the black seeds from the fruit.

Mut (Preserved fruit): – Prepare a week before Tet. The most important thing is to maintain the shape of the fruit. Use apple, potato, tomato, plum, ginger, mandarin, or gourd.Apple: Pierce skin lengthwise, but don’t cut too deep. Place in a bowl of cold water and lime. Soak overnight. Wash carefully and dry. Cover in red sugar. Stir very carefully in a dry pan over low heat until sugar melts and solidifies. Take off heat. Press down carefully on top of apple to make into shape evocative of a seashell.
        At last, Happy new year to you and have a good holiday in Vietnam with delicious food.

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