- State President pays pre-Tet visit to Security Guard Command
- Environmental Police Force requested to renovate thinking, perception and actions in environmental crime prevention and control
The traditional Tet feast of Hanoi exemplifies culinary artistry and cultural heritage, reflecting the devotion of descendants offering their best to ancestors during the Lunar New Year.
Beyond its aesthetic elegance, the feast conveys wishes for prosperity and fulfillment in the coming year.Highlights of Hanoi’s Tet feast are signature dishes, such as neatly wrapped spring rolls, diamond-shaped slices of cha que (cinnamon pork rolls), a tender boiled chicken adorned with a rose, and perfectly cut squares of green Chung cake (glutinous sticky rice).
Complementing these are bowls of bamboo shoot soup, and pork skin vegetable soup, and other delicacies.Culinary artisan Pham Thi Anh Tuyet highlights the meticulous preparation of these dishes.Traditionally, a Hanoi Tet feast includes either four bowls and six plates or four bowls and eight plates, depending on the family’s means. Bamboo shoot soup, for example, is slow-cooked with pork hocks and garnished with scallions.
The soup’s flavour balances the sweetness and richness of the pork without being overwhelming.Another iconic dish, pork skin broth, is enriched with mushrooms, tenderloin, and delicately carved garnishes. Compared to other regions, Hanoi's Tet dishes are served on smaller plates, emphasising refinement and distinction.
For Tran Trung Hieu, a Hanoian native, the Tet feast symbolises familial traditions passed down through generations. Featuring essential items like boiled chicken, spring rolls, and pork rolls, the table is a microcosm of togetherness.
Hieu underscores the feast's harmony in flavour and presentation: chicken is arranged with intact skin, pork rolls are cut into symmetrical floral patterns, and pickled vegetables are beautifully carved.
All dishes are served on compact Bat Trang porcelain plates, ensuring an elegant yet modest display.
The feast is a vibrant tapestry of colours—green chung cake, red glutinous rice, golden chicken, and white pickled onions—representing the essence of nature. Hieu’s favourite dish, pork skin broth, combines chicken stock with dried shrimp and mushrooms for a savoury yet delicate flavour.
Despite the passage of time, Hanoi’s Tet feast retains its intricate traditions, serving as a bridge between the past and present while strengthening family bonds. It remains a testament to the city's rich culinary heritage and the enduring spirit of Tet celebrations.
