10 Essential Traditional Vietnamese Dishes You Must Try During Tet Festival

The Lunar New Year, known as Tet, is the most significant and sacred festival in Vietnamese culture. Central to the celebrations is the concept of 'ăn Tết' (eating Tet), which highlights the vital role that culinary traditions play in welcoming the New Year. A traditional Tet feast is not just a meal; it is a beautiful, symbolic display of gratitude toward ancestors and a wish for prosperity, luck, and happiness. Here are the 10 essential traditional dishes that define the Vietnamese New Year feast across the country.

First and foremost is Banh Chung (bánh chưng), the iconic square sticky rice cake of the North, made of glutinous rice, mung beans, and pork wrapped in green dong leaves. In the South, this is mirrored by Banh Tet (bánh tét), a cylindrical version wrapped in banana leaves, which can be made with savory or sweet fillings. No altar is complete without Ga Luoc (gà luộc), a whole boiled golden chicken symbolizing purity, prosperity, and a fresh start. Alongside the chicken, families serve Xoi Gac (xôi gấc), a bright red sticky rice colored naturally with baby jackfruit, representing good fortune and luck.

To balance the rich meats, traditional soups like Canh Bong (canh bóng), a delicate pig skin soup cooked with nutrient-rich vegetables like broccoli, carrots, and mushrooms, are served. Another beloved comfort food is Thit Kho Trung (thịt kho trứng), a southern specialty of caramelized pork belly slow-cooked with whole eggs in sweet coconut water. In the chilly northern winter, Thit Dong (thịt đông), a savory jellied pork dish made with wood ear mushrooms, is a staple that can be preserved easily throughout the three days of Tet.

No feast is complete without the necessary side dishes to cut through the richness. Hanh Muoi and Kieu Muoi (pickled onions and shallots) are essential; their crisp, tangy flavor not only delights the palate but also aids in digestion, helping the stomach process the heavy holiday meals. Nem Ran (nem rán), crispy golden fried spring rolls filled with minced pork, glass noodles, and vegetables, remain a universal favorite. Finally, Gio Lua (giò lụa), the classic Vietnamese pork sausage wrapped in banana leaves, is sliced and served as a quick, delicious offering. Together, these ten dishes represent the rich cultural tapestry and warm family spirit of the Vietnamese Tet holiday.

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