Món ngon ngày Tết – Special food in Tet of Vietnamese people

Món ngon ngày Tết – Special food in Tet of Vietnamese people.

MÓN NGON NGÀY TẾT – Special food in Tet of Vietnamese people

Posted on 05/12/2009 by tailieudulich

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Banh Chưng and bánh Tét (Boiled rice and pork cakes)

Boiled rice and pork cakes are usually cooked 2-3 days before Tet Both can be kept for about two weeks in cool temperature However, after this time they become hard and must be re-boiled.

Soak some green beans overnight in water to soften Drain, rub and clean to remove the skin, and leave to dry Next, cook the beans in a steamer and grind Form into balls the size of tennis balls.

Soak some glutinous rice overnight Clean and rinse Mix with a little salt Cut fresh porkmeat (lean or fat, according to personal taste) into 2cm strips Mix with salt, fish sauce and pepper, and leave for about one hour.

Clean dong leaves (leaves from arrowroot) and place them over each other to form a cross Place an amount of rice in the centre of the leaves Shape into a square (the southern version is in a circle) Press a “ball” of green bean on top Then, add 1-2 pieces of marinated pork, then more green bean, and finally rice Press firmly into a compact square and wrap the leaves over to cover the cake completely Tie with bamboo strings Place in a large pot of boiling water and boil overnight Squeeze the moisture out by placing it in a colander with a heavy object on top.

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 Măng (Dried bamboo shoot soup)

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.

Hành Muối (Pickled Onions)

You should make this dish about two weeks before Tet Clean onions Dissolve some saltand sugar in warm water Add onions, cover and keep in a clean, dry place for two weeks

Miến (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 serve.

Gà rán hoặc luộc(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.Cá kho riềng (Carp with galangal)

Scale carp, cut into steaks and fry Add finely sliced galangal, fish sauce, salt, burnt sugarand water (this makes the fish turn dark brown) Cook over a low heat until the fish is hard and little liquid remains.

Bò kho (beef with cinnamon)

Tie up beef muscle firmly with several strips of bamboo Break cinnamon into small pieces, rub into beef Sear.

Add fish sauce and salt, and cook over a low heat Only cut beef when about to serve The meat should be firm but not tough.

Xôi gấc (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 chicken 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.

If using a kumquat, a traditional Tet fruit, use white sugar to keep the natural orange colour of the fruit You must also keep the stalk in to keep the shape You must also carefully press juice out after piercing skin

Last, but not least

After indulging in all the above, remember that you cannot throw out any leftovers until the fourth day of Tet It would also be highly inauspicious to sweep the rubbish from the house as all the good luck you have been working hard at will disappear with it