Preserving the nation's cultural identity through the Tet feast.

(PLVN) - A distinctive feature of Vietnamese Tet (Lunar New Year) culinary culture is the Tet feast. Spanning from North to South, despite differences in ingredients, preparation methods, and presentation, the Tet feasts of the three regions share a common core value: the spirit of reunion and the moral obligation to honor one's roots. In this era of globalization, preserving the Tet feast is not simply about preserving a traditional culinary culture, but also about safeguarding the nation's "cultural identity."

The unique yet shared characteristics of the feast in the three regions of Vietnam.

For generations, the Lunar New Year has been remembered not only for its vibrant spring colors and red couplets displayed in front of houses, but also for the feast on the first day of the year. During the New Year's Eve and the morning of the first day – the most sacred moments of the new year – the New Year's feast is respectfully offered to the ancestral altar as a way of expressing reverence. After the incense-lighting ceremony, family members gather around the feast, sharing the joy of reunion and a peaceful start to the new year. Therefore, the New Year's feast plays a crucial role, serving both as an offering to ancestors and as a family reunion meal.

Because of its crucial role, the Tet feast is usually prepared elaborately and meticulously, both in appearance and flavor, with many traditional dishes that are rarely available on ordinary days. Each dish is arranged harmoniously with the green of the banh chung (rice cake), the red of the gac fruit sticky rice, the golden yellow of bamboo shoot soup, the vibrant pink of the pork sausage… all blending together to create a culinary masterpiece rich in Vietnamese cultural identity. However, within this general culinary picture, there are still distinct characteristics of the Tet feast in the three regions of Vietnam, differences stemming from the natural conditions, customs, and eating habits of each area.

Northern Vietnam, the cradle of rice-based civilization with a rich cultural and historical tradition, always emphasizes solemnity, balance, and harmony in every detail. Despite numerous changes, the Tet feast here retains its familiar traditional features, such as four bowls and four plates, or six or eight bowls and eight plates for larger feasts. The dishes are prepared meticulously, balancing soups and dry dishes, meat and vegetables, ensuring harmony in both appearance and flavor. In the cool weather of early spring, the Tet feast in Northern Vietnam tends to feature rich, nutritious dishes, suitable for the weather and creating a feeling of warmth and fullness.

At the center of the Tet feast is the square-shaped banh chung (sticky rice cake) served with pickled onions, carefully wrapped to represent completeness and reverence for ancestors. Beside it are a plate of vibrant red sticky rice with gac fruit, symbolizing wishes for good fortune in the new year; a golden boiled chicken; a rich bamboo shoot soup; crispy fried spring rolls; refreshing kohlrabi or papaya salad; and delicious pork sausage and stir-fried pork... All are arranged symmetrically, harmoniously in color, aroma, and taste, reflecting the distinctive characteristics of Northern Vietnamese culinary culture.

While the traditional New Year's feast in Northern Vietnam emphasizes formality, balance, and harmony, the Central region showcases sophistication, meticulousness, and cultural depth. As the former capital of the Nguyen Dynasty – a hub of imperial culinary excellence – the Central Vietnamese New Year's feast is typically rich in meticulously prepared cakes and pastries. Instead of the square-shaped banh chung (square sticky rice cake), Central Vietnamese people often wrap cylindrical banh tet (cylindrical sticky rice cake), symbolizing completeness and perfection. These are accompanied by traditional cakes such as banh in (printed rice cake), banh to (rice cake), banh thuan (rice cake with filling), banh phu the (husband and wife cake); along with nem chua (fermented pork sausage), tre (fermented pork sausage), tom chua thit phay (sour shrimp and pork), nem bo lui (grilled beef skewers), cha tom (shrimp cake)… creating a unique and unmistakable flavor.

The traditional Hue vegetarian feast reflects the depth of royal court culture.

Central Vietnamese cuisine is characterized by its rich, harmonious blend of flavors: the saltiness of sea salt, the spiciness of chili peppers, the sweetness of sugar, and especially the refreshing sourness of pickled vegetables. While Northern Vietnam boasts pickled onions, Central Vietnam proudly presents its pickled carrots, papayas, and shallots. Perhaps because they have endured the hardships of Mother Nature, these harmonious elements of heaven and earth are clearly reflected on the Tet (Lunar New Year) feast, carrying the Central Vietnamese people's wish for a year of favorable weather and abundant harvests.

Meanwhile, the Tet feast in the South reveals a more liberal, abundant, and vibrant atmosphere. The cultural exchange between various communities has contributed to a diverse and open culinary landscape. Sticky rice cake (Banh Tet) continues to hold a central position but is transformed into many varieties such as savory, vegetarian, and sweet versions. Braised pork with eggs and coconut milk symbolizes abundance and prosperity; while bitter melon soup stuffed with meat conveys the belief that all the hardships and difficulties of the old year will pass with the arrival of the new year.

In addition, a typical Tet feast in Southern Vietnam often includes pickled shallots with dried shrimp, Chinese sausage, boiled pork, shrimp and pork salad, spring rolls, fried spring rolls, pickled vegetables, etc. Due to the hot weather, the Tet feast in Southern Vietnam usually features many cold dishes, which are convenient for preservation and enjoyment. The harmonious combination of flavors and vibrant colors creates a lively culinary feast in the early days of spring, clearly reflecting the open and generous nature of the people of Southern Vietnam.

In summary, the Tet feast in Northern Vietnam harmoniously balances soups and dry dishes, meat and vegetables; the Tet feast in Central Vietnam is elaborate and meticulous, while the Tet feast in Southern Vietnam, though simple, is extremely delicious. Although each region has its own unique characteristics and tastes, the Tet feasts of the three regions share a common core value: the spirit of reunion and the moral obligation to honor one's roots.

Preserving the nation's "cultural identity".

Amidst the threat of many traditional customs and cultural values ​​fading away, the Tet feast remains an indispensable part of Vietnamese life. Although modern life has led many families to simplify the number of dishes, the meaning and spirit of the Tet feast at the beginning of the year remain undiminished. Each complete feast is the result of the whole family participating, from selecting ingredients, preparing them, cooking, to arranging them. This process helps connect generations, allowing children and grandchildren to better understand and appreciate the customs and meanings embedded in each traditional dish.

Therefore, the Tet feast is not simply about food, but also about family memories, the diligent hands of the mother, the care of the father, and the joyful laughter of children and grandchildren. Whether the feast is lavish or simple, the essence of the Tet feast remains the moment of reunion, the respectful offering of incense to ancestors, and the warm meal that marks the beginning of the new year. It is this sacred connection that gives the Tet feast its enduring vitality – a miniature cultural space where customs, traditions, and cultural values ​​are preserved and passed down through generations.

The Tet feast in Southern Vietnam reveals a spirit of generosity, abundance, and vibrancy.

Today, the Tet feast is not only present in family settings but is also gradually becoming a cultural and tourism product rich in identity. Many localities organize programs to introduce traditional cuisine, demonstrate the making of banh chung and banh tet (traditional Vietnamese rice cakes), recreate the atmosphere of Tet in the past, etc., thereby promoting the cultural value of Vietnamese cuisine to international friends.

Notably, the convergence of Tet feasts from all three regions of Vietnam in a single cultural space demonstrates the unity in diversity of Vietnamese culture. Despite differences in ingredients, preparation methods, and presentation, the feasts all share a common aspiration for positive values. This convergence creates a strong bond between regions, forming the cultural identity of a nation rich in tradition.

In this era of globalization, preserving the Tet feast is not simply about preserving a traditional culinary culture, but also about safeguarding the nation's "cultural identity." The Tet feast, therefore, is not just the flavor of spring, but becomes a vibrant symbol of Vietnamese cultural identity and the aspiration to build and develop a sustainable culture within the modern context.

Source: https://baophapluat.vn/gin-giu-can-cuoc-van-hoa-dan-toc-qua-mam-co-tet.html