Why is there a custom of "killing insects" in the Duanwu festival?

Doan Ngo Festival is on the 5th day of the 5th lunar month. In Vietnamese culture, "Doan" means beginning, "Ngo" means noon, this day is often associated with the time of the strongest yang energy of the year.

Vì sao có tục — Sticky rice wine, purple sticky rice wine and many kinds of fruit are eaten early in the morning to "kill insects" in the body.

This is considered the time when people believe that it is necessary to "kill pests" - not only pests in the fields, but also "pests" in the body, in the soul, to drive away evil spirits and diseases. A day when people actively purify, bathe, take medicine, eat hot foods to balance yin and yang, and prepare mentally and physically for the harsh summer days ahead.

On this day, families often eat sticky rice wine or purple sticky rice wine early in the morning to "kill insects" in the body. Fruits such as plums, lychees, mangoes, and rambutans are used for offerings and eaten, symbolizing abundance. Traditional banh gio (ash cake), made from sticky rice soaked in ash water, is refreshing and cooling.

In some regions, duck meat is eaten on this day because duck is believed to have a cooling effect, helping to balance the body in hot weather. The custom of eating duck meat on the occasion of the Duanwu Festival is popular in the Central and Southern regions, and has unique cultural and folk medicinal significance.

Many places also have the custom of bathing in water with old coriander leaves or other aromatic leaves to purify the body and pray for health.

Journalist Vinh Quyen, in the workshop "Tet Doan Ngo: Customs and philosophy of Vietnamese people" recently held in Hanoi , shared many rich and profound traditional customs that have been preserved by Vietnamese people for many generations during Tet Doan Ngo.

With the desire to bring diners not only delicious dishes but also a complete culinary cultural experience with fascinating stories about the inherent appeal of food, from May 27, Quan An Ngon brings diners a true Doan Ngo Tet feast with traditional dishes such as sticky rice wine, gio cake, early season fruits, especially attractively prepared duck dishes.

"Food is not only for enjoyment but also for telling, for loving and for remembering. More than anything, we want to bring stories about each dish, to help diners understand more about Vietnamese culture and customs. I believe that when enjoying delicious dishes and understanding interesting cultural stories, diners will find it more meaningful and delicious, because they have had a complete culinary experience" - Ms. Hanh Pham, owner of the Ngon Restaurant chain, expressed.

Ms. Hanh Pham also added that her wish is to conduct a series of regular monthly workshops to introduce Vietnamese culture and cuisine to a wide range of people, not only during the Doan Ngo festival but also during the Mid-Autumn festival, Lunar New Year, etc., in many different locations.

"We chose the Duanwu Festival to open the show because it is also a time of new beginnings. Cuisine is an inseparable part of culture. It is not just a story about eating and drinking, but also a symbol of the identity, history, beliefs, and philosophy of life of a nation. For example, sticky rice wine during the Duanwu Festival is not only a breakfast dish, but it is also believed to help "kill insects" in the body, meaning purification and praying for health. When understanding this, diners will feel the specialness of the dish, from its flavor to its cultural significance" - Ms. Hanh Pham said.

According to Ms. Hanh Pham, it was the young people she met that inspired her to conduct this series of workshops introducing culinary culture.

"I believe that culinary culture stories not only help young people understand their roots more deeply, but also make food more delicious and meaningful thanks to the connection with culture and emotions," said Ms. Hanh Pham.

Source: https://nld.com.vn/vi-sao-co-tuc-diet-sau-bo-trong-tet-doan-ngo-196250527232419301.htm