Tet (Vietnamese New Year) arrives early in Thuy Duong village, known for its sticky rice cakes.
In the months leading up to Tet (Lunar New Year), the whole village becomes more bustling than usual. Elderly people and children diligently work with baskets of rice, bean sprouts, banana leaves, bamboo strips, pork, etc., to make the most delicious banh chung (traditional Vietnamese rice cakes) for consumers.
Thuy Duong village, famous for its centuries-old tradition of making banh chung (Vietnamese sticky rice cakes), is renowned for its unique craft. In the past, the entire village made banh chung, but today only about 20 families continue the tradition. Those who keep the craft alive are mainly middle-aged and elderly people, driven by their love and pride in the profession passed down from their ancestors. Meanwhile, fewer young people are pursuing the trade due to the arduous work and low income. Nevertheless, every Tet (Vietnamese New Year), the village bustles with activity as it prepares orders to supply banh chung to people in many regions across the country.
According to experienced villagers, making a delicious banh chung (Vietnamese sticky rice cake) requires careful attention from the selection of ingredients and wrapping to the cooking process. The main ingredients are rice, mung beans, meat, pepper, salt, and spices. The wrapping leaves are usually carefully selected and washed dong or banana leaves. The rice must be fragrant, sticky glutinous rice, washed thoroughly, and soaked in water for about 1 hour and 30 minutes. The meat filling must be pork belly with a good balance of lean and fat to create a rich, savory flavor. The mung beans must be of high quality, thoroughly washed, and cooked until tender. The villagers wrap the banh chung tightly, ensuring a square shape, and the rice, filling, and mung beans are divided according to the appropriate ratio. After wrapping, the cakes are carefully tied with bamboo strips and then simmered in a pot for 12 hours to make them soft, fragrant, and long-lasting.
Ms. Pham Thi Thoi, from Thuy Duong village, is busily wrapping banh chung (traditional Vietnamese rice cakes) to deliver to customers.
Ms. Pham Thi Thoi, from Thuy Duong village, Thuy Nguyen ward, whose family has been making banh chung (traditional Vietnamese rice cakes) for generations, said that in the days leading up to Tet (Lunar New Year), the number of orders increases many times compared to normal days. Therefore, her family has had to mobilize extra workers to meet customer demand. However, she only dares to accept orders from the beginning of December in the lunar calendar until the 25th of December for fear of not being able to finish them on time. Ms. Thoi said that the quantity of banh chung this year is lower than in previous years due to the higher price of raw materials. Each banh chung only yields a profit of 5-7 thousand dong after deducting costs.
Mr. Nguyen Tat Lo, from Thuy Duong village, Thuy Nguyen ward, shared that in his family, the ingredients for making banh chung (Vietnamese sticky rice cake) must be carefully selected. The pork must be from the hindquarters, using only the best parts and ensuring the meat is fresh. The cakes must be boiled for the correct amount of time to achieve the chewy and fragrant texture that his ancestors have passed down. All steps in making the cakes must follow tradition. The people of Thuy Duong do not use tap water, well water, or river water to boil the cakes, but only rainwater or clear, sweet village pond water. This is what gives the banh chung here its unique flavor.
Mr. Nguyen Tat Lo, from Thuy Duong village, is wrapping the cakes.
Mr. Nguyen Van Diep, a specialist at the Culture Department of Thuy Nguyen Ward, Hai Phong City, said that in previous years, the entire village, from young to old, made banh chung (traditional Vietnamese rice cakes). However, nowadays, it is mainly the elderly and middle-aged who are involved in the craft, with very few young people still practicing it. During Tet (Vietnamese New Year), the demand for banh chung increases sharply, and the local government has coordinated with relevant agencies to strengthen propaganda and inspections on food safety and hygiene. The ward has developed a plan and established inspection teams on food safety and hygiene, as well as signing commitments with banh chung producers. This Tet, in addition to the large number of customers ordering banh chung for delivery, some companies and businesses have also collaborated with producers to organize banh chung-making experience programs right at their companies, giving workers the opportunity to experience this traditional craft. The price of banh chung this year is also higher than in previous years, averaging from 80,000 to 120,000 VND per cake; many families supply thousands of banh chung to the market every day.
The wrapped dumplings are then boiled for about 12 hours.
Thuy Duong sticky rice cakes are not only famous domestically but also bring the flavor of the traditional Tet holiday to Vietnamese communities living abroad. As Tet approaches, Thuy Duong sticky rice cakes spread far and wide. The fragrant aroma and distinctive flavor of Thuy Duong sticky rice cakes, with their chewy sticky rice, nutty beans, and rich, savory meat, leave a lasting impression on those who try them. The traditional craft of making Thuy Duong sticky rice cakes not only contributes to bringing the traditional Tet flavor to every home but also carries the sentiments of the local people for a warm and happy new spring season.
Source: https://baotintuc.vn/kinh-te/tet-ve-som-o-lang-banh-chung-thuy-duong-20260122162022678.htm
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