The duck offering tray of the Hanoian mother makes many people admire and proud of the beauty of Vietnamese cuisine.

GĐXH - During the recent traditional festival of the 5th of the 5th lunar month, there was a duck feast prepared by Ms. Thu Huong (Hanoi) with lotus duck meat, lotus root salad, lotus sweet soup, su se cake, sticky rice wine... that delighted many people. Not only imbued with traditional features, her feast also exuded a creative spirit, attentive to every detail, making viewers admire and proud of the beauty of Vietnamese cuisine.

Ms. Thu Huong's lotus duck tray ( Hanoi ) stands out with boiled duck wrapped in soft pink lotus petals. Accompanying dishes such as lotus root salad, duck intestines mixed with vegetables, blood pudding, fresh vermicelli, ginger and chili dipping sauce are all delicately and harmoniously arranged in a space decorated with artistic lotus flowers. An overall feeling that is both cozy and luxurious, while showing respect for the tradition of early summer worship.

The highlight of the feast is the whole boiled duck, placed solemnly in the middle of the table and wrapped in fresh lotus petals. Lotus is not only a decoration, but also used to marinate the duck, making the meat fragrant, eliminating the fishy smell and creating a characteristic mild flavor. The duck is chosen to be a medium-fat, firm duck, boiled with ginger, lemongrass, lotus and left to cool naturally.

Surrounding the main dish is a series of side dishes that are harmonious in color - taste - atmosphere:

Fresh duck blood pudding, beautifully presented with a few slices of red chili and basil leaves. Lotus root salad mixed with duck gizzards, sprinkled with roasted peanuts, garnished with carrots and Vietnamese coriander. Bamboo shoot soup with duck, refreshing and fragrant, served with white noodles and raw vegetables. Ginger, garlic and chili fish sauce, mixed with Northern flavor, both spicy and rich.

Boiled duck is the "soul" of the Doan Ngo Tet offering tray, skillfully placed by Ms. Thu Huong in the center of a blooming pink lotus flower, creating a unique combination of traditional dishes and modern presentation art. The boiled duck meat is tender and sweet, the skin is smooth and shiny but not smelly, neatly cut, arranged symmetrically, highlighting the purity and solemnity. The gentle lotus scent makes the duck dish even more sophisticated, true to Hanoi: pure but strong, simple but deep.

Fresh duck blood pudding, beautifully presented with a few slices of red chili and basil leaves.

Scented lotus tea - a pure low note in the culinary symphony.

Not stopping there, the offering tray also has sticky rice, lotus seed sweet soup with longan, lotus seed jam and traditional cakes, creating a fullness for the first offering tray of the season.

Behind the altar is a vibrant lotus backdrop including lotus leaves, lotus pods, young leaves, interspersed with snapdragon and white baby's breath flowers. Ms. Huong skillfully combined them into an arch like the roof of an ancient communal house, reminiscent of the traditional religious space of the Northern people.

Rice wine and sticky rice wine on the tray.

The pyramid-shaped, clear golden brown cake wrapped in dong leaves is an indispensable dish during the Doan Ngo Festival.

The pink lotus duck tray with its pure pink lotus color, its gentle fragrance spreading in the wind, and each dish being carefully prepared makes people feel that it is not only an offering tray, but also a part of Hanoi's memories being recreated.

Ms. Huong said: "Making offerings is not to show off, but to slow down and remember our parents and ancestors. Each lotus flower, each piece of duck is the sincerity of the descendants."

It is known that Ms. Thu Huong is not a professional chef, but she has many years of research on Northern culinary culture. For her, each holiday season is an opportunity to connect generations, passing on family traditions through seemingly small tasks: cleaning the altar, cooking a feast, arranging beautiful flowers.

Each dish on the Doan Ngo Festival offering tray is not only delicious but also has meanings of feng shui, health and family bonding - showing the care, love of tradition and elegant aesthetic taste of Hanoi women.

Each dish on the Doan Ngo duck tray not only brings delicious taste, but also carries the breath of heaven and earth, of tradition and family ties. Each bowl, each lotus leaf, each flower petal, each drop of fish sauce is a story about a dedicated housewife, about the affectionate homeland of Vietnam, about a summer that begins not only with sunshine but also with the scent of memories.

Source: https://giadinh.suckhoedoisong.vn/mam-co-vit-cung-le-cua-me-dam-ha-thanh-khien-bao-nguoi-tram-tro-va-tu-hao-ve-ve-ve-dep-am-thuc-viet-172250604171404641.htm