As January unfolds, the spirit of Spring fills the air, and Tet, the Vietnamese Lunar New Year, approaches with vibrant anticipation.
This year, the Year of the Snake begins on January 29. Streets buzz with activity as families prepare for the festivities, with food taking center stage in the celebrations.
I have always been fascinated by traditional Tet delicacies and enjoy pairing them with international flavors to bring a fresh twist to these beloved dishes. Here are some modern suggestions to elevate your Tet experience.
Banh Chung and Banh Tet
These iconic Tet dishes are staples for many Vietnamese families. Banh Chung, a Northern Vietnamese specialty, features sticky rice filled with pork and mung beans. Wrapped in dong leaves to form a square shape and tied with bamboo strips, it is traditionally boiled to perfection. Northerners often pair it with pickled shallots (Dua Hanh).
In the South, Banh Tet is the equivalent. Wrapped in banana leaves (La Chuoi) and shaped into a cylinder, it is typically enjoyed with pickled scallion heads (Cu Kieu). The Southern region also offers a sweet variation, Banh Tet Chuoi, filled with mung beans and sweet bananas, a favorite in the Mekong Delta.
To enhance the savory flavors of Banh Chung and Banh Tet, consider pairing them with the slightly bitter and astringent notes of oolong tea. The sharpness of the tea cuts through the richness of the pork belly and sticky rice.
For something bolder, try a young Gewürztraminer wine from Alsace, France, or Germany. This flavorful white wine, known for its delicate sweet-and-sour profile, complements the savory pork and balances the dish’s richness with its acidity.
For the sweet Banh Tet Chuoi, an oolong-based cold milk tea makes an excellent match. The tea’s sharp, astringent flavor balances the dish’s sweetness, while the milk and sugar create a harmonious pairing with this Mekong favorite.
Nem Ran or Cha Gio
Known as Nem Ran in the North and Cha Gio in the South, Vietnamese spring rolls are a delightful blend of flavors and textures. They are filled with ground pork, wood ear mushrooms, eggs, mung bean sprouts, mung bean thread noodles, and fragrant herbs like cilantro and basil. Wrapped in rice paper and deep-fried to crispy perfection, they are traditionally served with a tangy fish sauce dip.
For a modern twist, try pairing these spring rolls with Mexican salsa. The tangy, fresh flavors of tomatoes, lime, and spices in the salsa create a vibrant contrast, enhancing the taste profile of the rolls.
For beverages, a classic Margarita cocktail makes an excellent companion. The lime juice and tequila base balance the rich, charred flavors of the fried rolls while adding a festive flair to your Tet table. If you are hosting a Tet party, these spring rolls paired with salsa and Margaritas could easily shine as a standout appetizer.
Ga Luoc (Boiled Chicken)
A simpler yet deeply symbolic dish, Ga Luoc represents virtues like strength, courage, and resilience in Vietnamese culture. It is a must-have on ancestral altars during Tet as an offering to honor loved ones.
Once the ceremony concludes, the chicken is shredded and mixed with a flavorful blend of salt, pepper, chili powder, and fresh herbs like Vietnamese coriander and lime leaves. Additions like onions, carrots, bean sprouts, and lime juice further elevate the dish’s taste.
The clean, delicate flavors of boiled chicken make it a versatile dish to pair with beverages. A neat shot of classic vodka complements the dish’s simplicity, offering a balanced pairing. If you prefer a twist, try a vodka infused with lime or orange for a citrusy touch.
For a non-alcoholic option, hot peach tea works wonderfully. Its subtle sweetness and aromatic profile meld harmoniously with the chicken’s fresh flavors, offering a comforting pairing for Tet gatherings.
Xoi Gac (Red Sticky Rice)
In Vietnamese culture, red symbolizes auspiciousness, luck, and happiness, which is why red dominates Tet décor, from the festive packets (li xi) to the vibrant hues of Xoi Gac (red sticky rice). A quintessential Tet dish, Xoi Gac is made with spiny bitter gourd, rice wine, and salt, creating a visually striking and flavorful treat.
For a creative pairing, try serving Xoi Gac with a Rosé wine or a modern pink sake. Not only do their pink hues complement the dish’s vibrant red, but their subtly tannic profiles also enhance the dish without overpowering its salty richness. Your guests will surely appreciate the thoughtfulness and creativity of this pairing!
Xoi Gac is versatile—it can be enjoyed as a snack or transformed into a complete meal by adding slices of Cha Lua (Vietnamese pork sausage), Lap Xuong (Chinese sausage), and fried peanuts, all readily available during Tet.
Canh Kho Qua (Bittergourd Soup stuffed with Mushroom and Minced Pork)
Another Tet favorite, Canh Kho Qua holds symbolic significance. Its name, Kho Qua, translates to “bitterness passing,” representing the hope to leave behind hardships and embrace a better year ahead.
This unique soup balances its slightly bitter and salty flavor profile. Small bitter gourds, chosen for their pronounced bitterness, are hollowed out and stuffed with a savory filling of ground pork, wood ear mushrooms, and herbs. Simmered to perfection, the broth is rich and briny, often garnished with fresh cilantro and served alongside steamed rice.
To elevate your experience, pair Canh Kho Qua with a hoppy India Pale Ale (IPA). The beer’s tannic bitterness and citrusy aftertaste beautifully complement the soup’s bold and earthy flavors, creating a harmonious pairing that enhances both.
We hope these food and beverage pairings inspire you to bring a modern twist to your Tet celebrations. Wishing all readers a joyous and bountiful new year filled with health, peace, and prosperity. Chuc Mung Nam Moi!
