Spring fragrance

QTO - When the golden apricot blossoms and vibrant pink peach blossoms begin to bloom amidst the gentle chill of late winter, it's also the moment when spring softly arrives. At that moment, simply taking a deep breath allows us to feel the "fragrance of spring," a scent difficult to name but powerful enough to awaken a whole realm of memories, evoking cherished nostalgia.

The essence of spring lies in the magical interplay between earth and sky, most notably in the gentle drizzle carrying the rich moisture from the soil. It is thanks to these tiny droplets that branches that were bare throughout the winter gently begin to sprout, offering the world vibrant green shoots.

For those living far from home, the most profound and unforgettable scent is the aroma emanating from the warm kitchen – where mother lovingly gathered and prepared all her affection to bring a truly warm and meaningful Tet (Lunar New Year) celebration to the whole family. It's the rich fragrance from the pot of fragrant water mother used to clean the altar and the kitchen hearth. In that swirling smoke is the essence of lime leaves, lemongrass, basil, and pomelo peel – simple herbs from the home garden.

Mango cake - one of the delicious treats for Tet (Lunar New Year) - Photo: Nh.V

My mother meticulously sliced ​​thin strips of tangerine and pomelo peels, then roasted them until golden brown, mixed them with roasted soapnuts, and brewed them into a fragrant hair wash. People in my hometown have always believed that bathing in this fragrant water is a way to shed all the dust and worries of the old year and welcome new days filled with joy and hope.

The essence of Tet (Vietnamese Lunar New Year) is not only present in the colors of flowers and leaves, but also embodied in the rich and comforting treats of the homeland. The most familiar is the aroma of candied ginger. Just the touch of that pungent scent stirs a deep longing for home, urging those far away to return quickly to find that peaceful feeling of nestled in their mother's embrace.

Amidst that warm aroma is the chewy, sweet, and fragrant taste of coconut jam—the most anticipated treat for children every spring. Through the skillful hands of women, the pristine white coconut strands are transformed into vibrant colors, carefully selected from the essence of plants and herbs. There's the lush green of pandan leaves, the radiant orange of carrots, the deep pink of beetroot, the red of gac fruit, and the bright yellow of passion fruit... The grandmothers and mothers skillfully wrap each coconut strand into colorful rose blossoms, making the Tet jam tray not only rich in flavor but also a beautiful work of art filled with heartfelt dedication.

That world of springtime flavors becomes even more vibrant and diverse thanks to the presence of all kinds of treats from the home garden. There's crunchy carrot jam, delicate winter melon jam, fragrant mango jam… All of them combine to create a rich tapestry of colors and flavors, with sour, spicy, refreshing, and sweet tastes interwoven, embodying all the ups and downs of life. In the harmonious moment of the new year, each jam is not only a delicious treat to enjoy with a cup of tea, but also conveys wishes for good fortune and hopes for a fulfilling and prosperous journey ahead.

While Tet jam brings sweetness, the aroma of green banh chung (traditional Vietnamese rice cake) is the warmest lingering taste of Tet reunion. That's why the couplet: "Fatty pork, pickled onions, red couplets / New Year's pole, firecrackers, green banh chung" has become an integral part of the soul, deeply ingrained in the hearts of generations of Vietnamese people. Happiness is sometimes simply the feeling of gathering around a warm fire on the thirtieth night of the lunar year, inhaling the scent of cooked banana leaves mingled with the fragrant aroma of freshly cooked sticky rice in the hazy smoke. The most exciting moment is when the hot cakes are taken out of the pot. Each pair of perfectly square, vibrant green cakes is not only the result of meticulous care, but also a heartfelt offering to ancestors, conveying gratitude and wishes for a peaceful and happy new year.

Adding a distinctive flavor to the Tet holiday in my hometown is mango cake—a simple treat made from arrowroot flour, eggs, and white sugar. When cooked perfectly over a charcoal fire, these golden-brown cakes emit an irresistible, rich, and fragrant aroma. Although nowadays, home cooks skillfully add many new flavors such as orange or young rice, the rustic, crispy texture of traditional mango cake remains a cherished taste that evokes nostalgia in those far from home.

Amidst the hustle and bustle of life, Tet (Lunar New Year) always offers a special moment of quiet reflection, allowing us to slow down and find inner peace. In the sacred space of each family's ancestral altar, the scent of incense has long been an indispensable part of the tradition. As the ethereal smoke swirls around the ancestral altar, a magical connection between the present and our roots is suddenly forged. This gentle fragrance acts like a spiritual balm, bringing a sense of peace after a long year filled with the worries and anxieties of life. For every Vietnamese person, incense is not only the scent of memories but also a bridge of gratitude, a sacred reverence that descendants respectfully offer to their ancestors at the beginning of the new year.

Even as time passes and everything changes with the rhythm of modern life, the essence of spring and the fragrance of Tet (Vietnamese New Year) always retain their unique spirit. It's a flavor woven from the breath of nature, from the diligent hands of mothers, from the warm glow of the kitchen fire, and from the traditional beauty of our homeland. This fragrance is the anchor of our souls, reminding each of us that: No matter where we go, as long as we return to our roots, Tet will always be present, warm and complete.

Nh.V

Source: https://baoquangtri.vn/van-hoa/202603/huong-xuan-56b6548/