Bánh chưng
This is one of traditional foods in Vietnam. "Banh chung" has come into existence for a long time and is said to originate from a Vietnamese legend under the dynasty of the 16th Hung King. Legend has it that in order to express his gratitude to his ancestor, the Sky and the Earth, Lang Lieu prince created banh chung as the symbol of earth surface. This is also the only kind of cake in long existence in Vietnam culinary culture. The ingredients of this cake comprise glutinous rice, pork and mung beans. Glutinous rice as the main ingredient of "banh chung" is the expression of the pride of Vietnamese rice farming and the emphasis on the importance of nature, especially rice. In addition, banh chung is wrapped by lá dong so that it is in square shape and boiled for hours.
Giò lụa or chả lụa (Vietnamese pork roll)
"Giò lụa" is considered one of the luxurious meals of Vietnamese people. "Giò lụa" is made of well-kneaded lean meat combined with fish sauce and then it is wrapped in green banana leaves before brought to the boil. "Giò lụa" owns the flavour of ground meat. This dish also has many variants like "chả bì", "chả bò", "chả chiên", "chả quế", etc.
Xôi (glutinous rice)
"Xôi" is made from glutinous rice and one of the foods bringing the national character and a typical representatives of rice cultivation society. This is a popular dish with main constituent of rice, beans or peanut. "Xôi" becomes delicious when rice is cooked to a turn so that it keeps scented flavour. In Vietnam, there are various kinds of xôi such as "xôi gấc", "xôi bắp", "xối đậu đen", "xôi đậu phộng", "xôi vò", "xôi xéo", etc. In the thought of Vietnamese people, red colour is the symbol of luck and prosperity. Vietnamese people usually cook "xôi gấc" on Tet holiday with a view to attaining more lucks in the new year. People will mix Gac fruit and glutinous rice together aimed at turning white rice into red colour.
Nem rán or chả giò (fried sausage)
Crispy "nem ran" accompanied by nuoc cham created by lemon juice or vinegar, water, sugar, garlic and chili pepper is incresingly prefered by foreign tourists. Ingredients of this food include ground pork, chicken or duck egg, some fruits and vegetables like kohlrabi or carrot, "miến", "mộc nhĩ"; all of them are mixed with spice and then rolled up in a sheet of rice paper; the last step is that these rolls are deep fried so that they turn crispy and golden brown.
Dưa Hành
“Thịt mỡ, dưa hành, câu đối đỏ.
Cây nêu, tràng pháo, bánh chưng xanh”
(Rich meats, Pickled onions, red couplets.
Nêu tree, firecracker, green bánh chưng)
This is a popular Vietnamese folk song on the occasion of Tet. "Dua hanh" contains three flavor including sour, salty and spicy. The recipe for dua hanh becomes very familiar to every Vietnamese family. First of all, it is necessary to collect old and hard onions; then keep their roots and cut their tails. Next, onions are soaked into the lye water containing borax for two days two nights. After that, the onions are taken from the box of water; their roots will be cut so that their size is only five centimeter. The next step is putting the onions into a large glazed earthenware jar; sprinkling the dish with salt and adding a layer of split sugar cane. After two weeks, you can move the onions from the jar to a glass container which is then poured vinegar with sugar into.
Thịt đông
"Thịt đông" is a special food in the North Vietnam in cold weather. This dish is made of pork side or sometimes chicken and a piece of pork skin; all of which are then well-simmered. After this stage, you put the pot of pork outside so that it will take all the dew and wind from the cold weather. As a result, you will have a pot of "thịt đông" in the next early morning. On the surface is a white layer of oily film. In addition, traditionally, in the North Vietnam, "thịt đông" is served with the dish of "dưa hành".
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