Vietnamese New Year’s foods: A list of traditional dishes in the 3 regions

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The customary banquet on the Tet Holiday (Source: Collected)

Encompassing cultural customs and traditions, the Vietnamese New Year offers both profound spiritual significance and an opportunity to enjoy distinctive traditional delicacies. These Vietnamese New Year’s foods not only bring about exquisite flavors but also foster unity, familial bond, and togetherness. With a refined combination of rich tastes, varied cooking techniques, and a distinctive cultural essence, Tet foods provide an extraordinary cultural journey.

1. Essential traditional Vietnamese New Year’s foods

The Vietnamese New Year stands as the most crucial festival among the country’s traditional celebrations, signifying the passage from the old year to the new year, representing the cyclic nature of the universe. The preparation of customary foods for the Tet feast is a vital custom deeply rooted in Vietnamese culture.

1.1. Ga luoc (Boiled chicken)

Regarding traditional Vietnamese New Year’s foods, boiled chicken is a beloved dish among Vietnamese people. It is a staple not only during the Vietnamese New Year’s Eve but also at various gatherings like festivals, birthdays, and weddings. This celebratory delicacy represents wholeness. On this occasion, a whole chicken is boiled and enjoyed with lime leaves, salt, and pepper.

Boiled chicken is essential for the ancestral offering tray (Source: Collected)

1.2. Xoi (Sticky rice)

As one of the most important Vietnamese Lunar New Year’s foods, Vietnamese sticky rice plays a crucial part in the country’s culinary tradition. This delight is a beloved across all regions of Vietnam, consistently captivating diners with its irresistible flavors. Xoi typically uses glutinous rice as its base ingredient, with variations incorporating pandan leaves, turmeric, or vegetable broth, creating a vibrant spectrum of colors. Additional ingredients like green beans, corn, meat, fish, and fruits contribute to the diverse range of options. 

Xoi – a traditional dish boasting a vibrant array of colors (Source: Collected)

1.3. Gio cha – A popular Vietnamese New Year’s food in the three regions

Gio cha is an essential component of the Tet feast, representing the deep respect of Vietnamese people for their ancestors in the new year. This classic delicacy is often presented on an appropriate plate, with some families intricately shaping it into floral shapes for a more striking appearance. With sweet pork and aromatic spices, gio cha can be savored on its own or accompanied by salt, lime pepper, and pickled onions.

Gio cha embodies the wish for prosperity (Source: Collected)

1.4. Nem ran (Vietnamese spring rolls)

Vietnamese spring rolls offer a delightfully crunchy texture beloved by many. They are not just a must-have Vietnamese Lunar New Year’s food but also a common dish in daily family meals. With a combination of sweet, sour, and savory flavors, fried spring rolls feature essential ingredients like pork, wood ear mushrooms, vermicelli, vegetables, and bean sprouts, representing a hallmark of Vietnamese culinary heritage.

Nem ran – a special dish beloved by families (Source: Collected)

1.5. Vietnamese New Year’s cake

Chung cake is deeply cherished by Vietnamese people. The Tet Holiday will surely be lacking without this traditional delicacy. It symbolizes a heartfelt gift and an essential offering on the family altar. Crafted from familiar ingredients like phrynium leaves, glutinous rice, mung beans, pork belly, salt, and freshly ground black pepper, chung cake embodies the perfect fusion of earthly and celestial elements.

Each chung cake exhibits a distinctive vibrant green hue

1.6. Dua mon (Pickles)

Vietnamese pickled vegetables are a common dish on Vietnamese dining tables, particularly during Tet. Alongside chung cake, boiled chicken, nem ran, and gio cha, pickles are crucial for the Tet feast, balancing the richness of the meals and aiding digestion. In Vietnamese cuisine, pickles are often made from various types of vegetables, combining sour, spicy, salty, bitter, and sweet flavors. They will enhance the overall dining experience when enjoyed with other dishes.

Dua mon can enhance other Vietnamese New Year’s foods (Source: Collected)

1.7. Dried candied fruits (Mut)

During the Tet festivities, mut serves not only as a delightful Vietnamese Lunar New Year’s food but also as a representation of luck and prosperity for the upcoming year. It embodies a delightful blend of fresh fruits and sugar, resulting in an alluringly sweet taste. Popular types of candied fruits include coconut, ginger, lotus seed, tomato, and various other fruits processed carefully to retain their natural flavors and nutritional benefits.

Mut is a Tet gift that children adore (Source: Collected)

1.8. Five-fruit tray (Mam ngu qua)

Mam ngu qua represents the household’s aspirations for the upcoming year. This customary five-fruit tray typically consists of five fruit types, each symbolizing various facets of life. From the North to the South, the fruit assortment for mam ngu qua differs, mirroring the family’s aspirations. Common hues are green (representing balance and peace), red and orange (representing good luck), and yellow (representing prosperity).

Mam ngu qua is a staple in any list of Vietnamese Lunar New Year’s foods (Source: Collected)

2. Special Vietnamese New Year’s foods across the three regions

The Vietnamese New Year’s food menu in the three regions of Vietnam (North, Central, and South) each exhibits distinctive features. In the Northern region, feasts are usually simple. The Central region is known for diverse feasts that often incorporate fresh seafood. The Southern region’s feasts are typically more abundant, showcasing a variety of dishes.

2.1. In Northern Vietnam

In Northern Vietnam, traditional Vietnamese New Year’s foods are meticulously prepared, featuring bold flavors with freshwater ingredients, showcasing the region’s love for hearty dishes.

2.1.1. Thit dong (Jellied meat)

Jellied meat is one of the distinctive Tet dishes of the locals in Northern Vietnam. In the new year, the cold weather in the North is ideal for making thit dong, which can be preserved for a long time. It has a tender texture similar to jelly. When eating, you can enjoy the chewy texture of meat, the crispiness of wood ear mushrooms, and the intense aroma of spices, together creating an appealing combination that pairs well with rice.

The delicious thit dong (Source: Collected)

2.1.2. Canh bong bi lon

Among various savory Vietnamese New Year’s food recipes, canh bong bi lon is an essential part of the traditional New Year’s feast in Hanoi. The refreshing sweetness of the broth, the fragrant fatty meat, the crispy shredded pork rinds, and the aroma of vegetables combine to create a complete flavor for this dish.

2.1.3. Canh mang kho (Dried bamboo shoot soup)

In the Northern region, canh mang kho is an indispensable dish in any Vietnamese New Year’s meal. Dried bamboo shoot soup is often cooked with torn bamboo shoots, bamboo shoot leaves, and other kinds of bamboo. The refreshingly sweet taste of the broth, the flavorful fatty meat, and the chewy bamboo shoots together bring about a distinctive flavor.

Dried bamboo shoot soup is often paired with pork trotters (Source: Collected)

2.2. In Central Vietnam

The Tet feast in Central Vietnam is abundant, reflecting the region’s cultural diversity and distinctive cuisine with delicious fresh seafood.

2.2.1. Tom chua (Pickled shrimps)

Tom chua is a special Vietnamese Lunar New Year’s food that cannot be missed out on in the Tet feast of the Central region. Packed in a jar of sour shrimp are numerous ingredients, including galangal, garlic, chili, star fruit, bitter melon, and an assortment of herbs. The resulting flavor is a harmonious blend of richness, sweetness, spiciness, and sourness, crafting a distinctive sour shrimp dish.

2.2.2. Nem chua (Fermented pork rolls)

Crafted from minced pork with cooked rice powder, garlic, and an assortment of spices, nem chua is formed into small rolls. These fermented pork rolls are left to ferment for a few days, allowing the flavors to intermingle and produce a unique tangy essence. Commonly served as an appetizer, nem chua is cherished for its harmonious blend of savory, sour, and subtly sweet notes, solidifying its esteemed position in Central Vietnamese cuisine.

Nem chua is a specialty of Thanh Hoa Province (Source: Collected)

2.2.3. Ba chi ngam mam (Pork belly marinated in fish sauce)

Usually pork belly or pork hock, the marinated pork is cut into rectangular shapes and boiled until tender. It is then immersed in a blend of Vietnamese fish sauce, vinegar, and sugar for a minimum of three days. This dish is commonly enjoyed during Tet by the locals in the Central region, although it is widely favored in the Southern region also.

2.2.4. Salad rolls

Vietnamese salad rolls are a healthy and tasty light snack that showcases the essence of national flavors. This famous Vietnamese Lunar New Year’s food is a culinary masterpiece that embodies the harmonic interplay of textures and tastes. Wrapped in delicate rice paper, these delectable rolls are generously filled with a medley of crisp vegetables, fragrant herbs, succulent shrimp, and smooth vermicelli. This dish is not just appetizing but also aids digestion by offering a range of nutrients.

Salad rolls are a favorite among international visitors (Source: Collected)

2.3. In Southern Vietnam

The traditional Tet feast in Southern Vietnam is often a delicate combination of local specialties, creating a diverse meal. Essential dishes include canh kho qua, lap xuong, and thit kho tau.

2.3.1. Canh kho qua (Stuffed bitter melon soup)

The key component of stuffed bitter melon soup is kho qua – a vegetable known for its unique bitter flavor. Typically prepared with either meat or seafood, this dish results in a balanced and flavorful combination. The soup is popular for its unique taste and nutritional value, especially during winter as it has the ability to warm the body and boost immunity.

2.3.2. Lap xuong (Vietnamese sausage)

Despite its Chinese origins, lap xuong or Vietnamese sausage has become an integral component of Vietnamese cuisine, particularly during the customary Tet celebration. It is made from pork and spices, fermented and dried to create its distinctively delicious flavor. With a perfect blend of fat and meat, lap xuong boasts an aromatic taste, making it an essential traditional dish in many Vietnamese households.

Lap xuong has a unique flavor and can be preserved for a long time (Source: Collected)

2.3.3. Thit kho tau (Braised pork belly)

Braised pork belly is a popular dish during family meals in the Tet celebration. This dish fosters a sense of harmony and togetherness – a testament to a prosperous new year. Thit kho tau combines eggs, pork belly, and coconut milk, creating a delectable combination. Braised pork belly is commonly enjoyed with white rice and pickled vegetables, creating a richly flavored ensemble of Vietnamese foods.

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With a rich tapestry of flavors, Vietnamese New Year’s foods not only tantalize the taste buds but also embody the joy of the country’s most cherished festival, creating lasting memories for all who partake in the delights. When planning your trip to Vietnam, don’t miss the opportunity to savor these savory treats and indulge in the essence of Vietnamese cuisine.