The taste of home in Vietnamese Tet

Going to the market in the days leading up to Tet allows you to experience the aroma and allure of local specialties; at the same time, traditional bakeries still burn brightly every December, showing the value of hometown flavors in preserving the traditional Tet traditions.

Trading and shopping activities at Con Market.

Going to the market in the days leading up to Tet allows you to experience the aroma and allure of local specialties; at the same time, traditional bakeries still burn brightly every December, showing the value of hometown flavors in preserving the traditional Tet traditions.

The mark of local products

Although today's market boasts numerous supermarkets and shopping malls, the number of people visiting traditional Tet markets remains high. These markets still hold their own unique appeal, catering to everyone, whether they come to experience the spring atmosphere or to purchase local specialties.

Going to the market in the days leading up to Tet (Lunar New Year), you can smell the fragrant aroma of traditional ginger and coconut jams, made on the spot without bleaching agents. This year, we're witnessing the influx of traditional sweets and snacks that are specialties of Quang Nam and Quang Ngai provinces, such as puffed rice cakes, glutinous rice cakes, printed rice cakes, lung sugar, rock sugar, Tra River goby fish, Ly Son garlic, Ly Son fish cakes, etc., being sold in abundance at markets throughout the area.

These are traditional specialties of the people of Quang Nam in general, which are indispensable and regularly sold in many markets throughout the city every time Tet (Lunar New Year) comes around.

The Cam Le Market Management Board inspects goods to ensure clear origin and source during the Tet holiday. Photo: KH

During these days at the market, shoppers not only fully experience the traditional Tet atmosphere from the calls of vendors, the diverse colors of cakes, jams, yellow apricot blossoms, and red lucky money envelopes, but also exchange experiences on how to choose delicious and safe Tet treats, including dried seafood, cakes and jams at the market, or sausages and fermented pork rolls made by the shop owners themselves.

This year, at Cho Moi Market, a market on the extended Hoang Dieu street, many shoppers are attracted by the local specialty: smoked buffalo meat from the Northwest region.

Visiting the Tet market in the days leading up to Tet reveals that this is the ideal space to preserve the unique characteristics of traditional Vietnamese Tet. Therefore, the food sold is not limited to any particular region or locality.

For many years, markets throughout the city have been abundant with famous agricultural specialties from farmers across the country, brought in and sold from Hue , Binh Dinh, Phu Yen, Quang Binh, etc., such as tre (fermented pork sausage), ram (fried spring rolls), nem chua (fermented pork sausage), and various kinds of dried fish specialties from coastal regions.

Tet markets are also a convergence of the flavors of the three regions of Vietnam, with ready-made treats and dishes such as various types of fermented fish paste, a specialty of coastal communities, being sold in abundance. From the fermented fish paste of Aunt Can from Da Nang , to pickled cucumbers and sour shrimp... meticulously and skillfully prepared by people from Hue and Binh Dinh, each with its own distinct flavor.

People take advantage of the early morning hours to go to the market and buy cakes and sweets in preparation for Tet (Lunar New Year). Photo: Provided

Going to traditional markets in the days leading up to Tet (Lunar New Year) has been a long-standing tradition for many people. There, it's not just about buying and selling, but also about experiencing the excitement of the people as they prepare to welcome a new spring, with new hopes looming…

When regional specialties become popular in traditional markets during Tet (Lunar New Year), many items produced by the vendors themselves, such as various types of cakes and candies, are always in high demand, even selling out completely. The appeal of regional specialties remains undeniable, even though the market for imported goods is always vibrant and diverse.

Many people share that they enjoy the feeling of breathing in the traditional Tet atmosphere at traditional markets in the last week before New Year's Eve. They also make sure to buy delicious local specialties to make the Tet celebration warm and fulfilling. The traditional Tet flavor thus becomes even richer and more authentic.

Tam My's specialties attract tourists.

During the twelfth lunar month, the rice cake production facility of Ms. Nguyen Thi Nhien (Nam Nhien) in Trung Luong village, Tam My commune (Da Nang city) is bustling with activity, focusing its workforce on producing products in time to meet consumer demand for the Lunar New Year of the Horse 2026.

Tam My's "Banh Khao Khao" is a famous and long-standing specialty product. Among them, the family of Ms. Nguyen Thi Nhien (Trung Luong village) has preserved the traditional craft through many generations, and their products are so popular that customers come directly to buy them, and they can't produce them fast enough to meet demand.

The Năm Nhiên rice cake production facility during the Tet holiday season. Photo: VP

According to Ms. Nhien, making a high-quality "khao khao" cake requires a lot of effort and strict adherence to the production process. The ingredients include rice, sesame seeds, sugar, ginger, turmeric, and lemon. The rice used must be the Khang Dan variety, ensuring a dry, non-sticky flour.

To ensure product quality, Nam Nhien bakery follows a very meticulous production process at every stage. First, dried glutinous rice is ground into flour, then the flour is sifted, pressed into molds, cut into cakes, and steamed until cooked.

Next, they are grilled until crispy over charcoal fire. The crispy grilled pieces are then dipped into a syrup made with ginger, turmeric, and lemon. Following this, the cakes are coated with sesame seeds (which have been cleaned and roasted). The finished product is stored and packaged in a way that ensures food safety.

This year, even before the beginning of the twelfth lunar month, dozens of customers have already placed orders for Tam My rice flour cakes from Nam Nhien bakery. Many are ordering them to send to relatives living abroad as a way of remembering their homeland.

Mr. Chau Hai Khieu from Trung Luong village, Tam My commune, said: "The Khao Khao cakes made by Nam Nhien are sold as soon as they are produced. This shows the appeal of traditional cakes and pastries in the Vietnamese Tet holiday."

This year, the Nam Nhien facility used about 200kg of raw rice to produce approximately 300 bags of rice cakes for customers. Last year, the facility used over 300kg of raw rice to produce more than 450 bags of rice cakes. Although they only focused on production for a few dozen days in the twelfth lunar month, Ms. Nhien and her 3 or 4 helpers each earned about 10 million VND.

Ms. Nhien shared: "I am very happy to have preserved my family's traditional cake-making craft during Tet (Lunar New Year) and I am very pleased that Tam My's 'khao khao' cakes are trusted and chosen by customers. This is the motivation for me to continue maintaining my family's traditional cake-making craft every spring."

Source: https://baodanang.vn/vi-que-trong-tet-viet-3323814.html