• The unique significance of the lion dance tradition during Tet (Vietnamese New Year).
  • Spreading the law, sharing kindness and compassion during Tet.

As Tet approaches, the atmosphere is unhurried. Houses are cleaned thoroughly to welcome ancestors for family reunions. Ancestral altars are meticulously wiped clean, incense fills the air, and fresh flowers are arranged in the traditional style: yellow chrysanthemums, gladioli, and delicate, humble apricot blossoms. In the kitchen, mothers and sisters gather to make jam and wrap banh chung and banh tet (traditional Vietnamese rice cakes). In front of the gate, yellow apricot blossoms bloom profusely, their gentle fragrance carried on the cool spring breeze. All of this creates a gentle, unpretentious spring in Hue .

Thai Hoa Palace, located within the Imperial Citadel of Hue, was formerly the place where the Nguyen Dynasty emperors and officials held court. Today, it is a popular tourist destination for both domestic and international visitors. Thai Hoa Palace, located within the Imperial Citadel of Hue, was formerly the place where the Nguyen Dynasty emperors and officials held court. Today, it is a popular tourist destination for both domestic and international visitors.

When talking about spring in Hue, one cannot fail to mention Thanh Tien paper flowers, an exquisite handcrafted product of the traditional craft village. These flowers appear everywhere: on altars, shelves, corners of the house, and even decorating the five-fruit offering tray. These vibrant, handcrafted paper flower branches possess a regal beauty, adding warmth and brilliance to the Tet (Lunar New Year) atmosphere while maintaining an elegant touch.

Hue's Tet cuisine is a unique feature. Sticky rice cakes (bánh tét) with mung bean or pork filling, spicy ginger jam, coconut jam, lotus seed jam, dragon and phoenix-shaped rice cakes... The elaborate feast includes Hue-style pork sausage (chả Huế), pork head cheese (giò thủ), pickled vegetables (dưa món), pickled shallots (củ kiệu), and meat marinated in fish sauce (thịt ngâm mắm). The five-fruit platter, harmoniously arranged according to the five elements, resembles a work of art.