How to make dishes on Tet holiday in the North for a special tray of rice

The dishes on Tet holiday in the North are always a question that many brides are interested in. How to have a beautiful tray of rice to worship the ancestors, showing respect? How to prepare dishes so delicious, full of flavor? These are probably the questions that countless bridesmaids are interested in. And today, the bridesmaids, let’s go with Dung Ha Dry Food to learn how to make dishes on Tet holiday in the North to make the tray of rice more special. Very simple, not as difficult as you think.

1. How to make dishes on Tet holiday in the North

Tet is the most beautiful time of the year for every person. This is the time for all family members to gather around the tray of rice to eat and drink, to talk about what they have done over the years and to orient the future for the new year. The tray of rice on Tet holiday is the rope that connects all family members close together. So do you know how to make dishes on Tet holiday in the North to make the tray of rice more delicious? Let’s go to the kitchen together!

See more: Making delicious and unique Western New Year dishes

1.1 Banh Chung

Preparation materials:

• Sticky rice: 650gr
• Pork belly: 400gr
• Green beans without shell: 500gr
• Ground pepper: 2 tablespoons
• Pandan leaves: 3 leaves
• Seasoning: 2 tablespoons
• Dandelion leaves: 5-7 leaves

Implementation steps:

• Sticky rice you soak overnight to make the rice soft and easy to process
• Put pandan leaves or coriander leaves and soak them with glutinous rice to make the rice green
• Pick up the glutinous rice, drain it, sprinkle a little salt on it and stir well
• Chickpeas are soaked in warm water for about 4 hours to make the beans soft and easy to process
• Pick up the green beans to drain the water, sprinkle a little salt and stir well
• Pork washed, cut into large pieces, marinated with fine pepper and salt
• Put 4 dong leaves in the cake mold
• Pour glutinous rice into the cake mold one by one, creating a recess in the middle. That recess you pour green beans into. Spread 1 piece of marinated pork evenly on top
• Wrap the cake, wrap it tightly and tie it up and put it on a tray to wait for it to boil
• Banh chung needs to be boiled overnight for 12 hours to be the most delicious

1.2 Mango bamboo shoot soup

Preparation materials:

• Ham: 1 pc
• Dried bamboo shoots: 500gr
• Purple onion: 2 pieces
• Spice
• Salt
• Ground pepper
• Fish sauce
• MSG
• Seasoning seeds
• Cooking oil

Implementation steps:

• Dried bamboo shoots are washed, soaked with warm water overnight to soften bamboo shoots and easy to process. If you want delicious bamboo shoots, you can soak for 3-5 days and change the water for bamboo shoots continuously. Pick up the bamboo shoots, wash them with water
• Put the pot of water on the stove, put the bamboo shoots in and boil them and change the water 2-3 times so that the bamboo shoots are not bitter
• Take out the bamboo shoots, let them cool, strip them into small fibers
• Red onion peeled, washed, cut in half
• Pork legs washed, can be shaved to remove the fluff
• Mix a basin of diluted salt water, soak the pork leg with salt water to cover the bad smell. Pick up to drain
• Chop pork leg into small enough pieces
• Put the pot of water on the stove, put the hock in and boil it, then take it out
• Put 2 tablespoons of cooking oil in the pot, wait until the oil is hot, then add the red onion and fry it until fragrant
• Put 1 liter of water + 2 spoons of fish sauce + 1 spoon of pepper + 1 spoon of spices in a pot and bring to a boil. Boiling water, put bamboo shoots in to simmer, season to taste to see if it suits your mouth
• The water is just mouth-watering, you pour the pork leg into the pot and simmer on low heat for 40 minutes to let the pork leg cook and soak up the salted fish sauce
• Scoop the stewed pork leg into a bowl, sprinkle scallions on top and you’re good to go
• This dish is best served with hot rice

1.3 Boiled chicken

Preparation materials:

• Chicken: half a chicken
• Spice
• Main noodles
• Ground pepper
• Fresh lemon leaves
• Salt

Implementation steps:

• Chickens pick up fluff, wash them under clean running water
• Mix a basin of diluted salt water, wash the chicken with salt water to cover the fishy smell. Let the chicken dry
• Lemon leaves, washed and cut into small pieces
• Put the pot of water on the stove, put the chicken in and bring to a boil over medium heat
• Use a ladle to scoop out the foam floating on the surface of the chicken broth
• Use chopsticks or a sharp object to poke the chicken to check if the chicken is cooked
• When the chicken is cooked, take it out on a plate, wait for the chicken to cool, then cut it into small pieces and put it on a plate
• Thinly sliced lemon leaves half sprinkled on a plate of chicken half to sprinkle into the dipping sauce
• You can use chicken broth to cook vermicelli, so don’t throw it away
• Put the seasoning on a plate with ground pepper and noodles, squeeze half a lemon to make a chicken dipping sauce

1.4 Frozen meat

Preparation materials:

• Boneless pork leg: 300gr
• Pig ears: 400g
• Carrot: 1 piece
• Corn: 1 corn
• Shiitake mushrooms: 50gr
• Wood ear: 50gr
• Purple onion: 2 pieces
• Ginger: 3 branches
• Garlic: 3 branches
• Spices: Sugar, monosodium glutamate, seasoning, black pepper, skullcap, cooking oil, fish sauce

Implementation steps:

• Red onion peeled, washed and finely chopped
• Peeled ginger, washed, thinly sliced
• Garlic peeled, washed, minced
• Peeled carrots, washed, diced
• Corn kernels. wash
• Pork feet + pig ears bought and washed under running water
• Mix two pots of diluted salt water, soak pork legs + pig ears in salt water for about 5-7 minutes. Pick up to drain
• Wood ear + shiitake mushrooms are soaked in warm water for easy processing
• Put a pot of boiling water on the stove, put the pork leg + pig’s ear in it and bring it to a boil
• Soak the pig’s ear + pork leg in the prepared ice water bowl
• Picked up to drain, cut pork ears + pork legs into small pieces to eat
• Wood ear + shiitake mushrooms picked up and drained. Shiitake mushrooms cut off the base of the mushroom. Wood ear + shiitake mushrooms cut into thin strips
• Put 2 kinds of pork in a bowl with sugar + seasoning + monosodium glutamate + salt + pepper + skullcap. Mix well together
• Cover the bowl of meat, put it in the freezer for storage
• Put the pan on the stove, add cooking oil, hot oil for the garlic to fry up
• Pour the bowl of meat in the refrigerator into the pan and stir-fry so that the ingredients are cooked evenly
• Put the pot of water on the stove to boil, pour the stir-fried meat in and boil the water
• Add mushrooms to the island with the meat and you’re done

1.5 Fried spring rolls

Preparation materials:

• Rice paper rolls: 1 bag
• Lean pork shoulder: 200gr
• Vermicelli: 150gr
• Chicken eggs: 3 eggs
• Bean sprouts: 15gr
• Onion: 1 piece
• Carrot: 1 piece
• Wood ear: 15gr
• Garlic: 3 branches
• Chili: 5 pieces
• Coriander: 1 handful
• Lemon juice: 2 tablespoons
• Seasoning: seasoning, ground pepper, main noodles, sugar

Implementation steps:

• Purchased pork is washed under running water
• Mix in a pot of salted water, put the pork in it and soak it in warm water for about 5 minutes so that the pork can mask the smell
• Bean sprouts washed, drained
• Carrot + onion peeled, washed, thinly sliced. Chopped Onions
• Wood ear mushrooms soak in warm water for about 15 minutes until soft. Wash and chop
• Soak the vermicelli in water for 10 minutes to make the vermicelli soft, cut into small enough pieces to eat
• Put the vermicelli in a bowl with carrot + onion + egg yolk + sugar + seasoning + ground pepper + oyster sauce. Mix them together
• Spread the spring rolls on a cutting board, use a damp cloth to wipe the surface of the rice paper rolls so that the rolls are soft and easy to roll without being crispy.
• Load the ingredients on top of the cake, then wrap the cake, wrap it until the ingredients are gone, then stop
• Put the pan on the stove, add cooking oil, wait for the oil to heat up, then fry the rice paper rolls over medium heat
• When the spring rolls are golden on all sides, pick them up and wait for the oil to drain
• Divide spring rolls into small portions, store the rest in the refrigerator for later use
• When you use it, you can fry it with cooking oil and you can use it

1.6 Gac sticky rice

Preparation materials:

• Gac fruit: 1 fruit
• Peeled green beans: 150gr
• Sticky rice: 2 bowls
• Sugar: 100g
• Coconut milk: 150ml
• Salt: 1 teaspoon
• White wine: 5ml
• Cooking oil: 3 tablespoons

Implementation steps:

• Soak the glutinous rice overnight to make it soft and easy to process. Then, pick up the rice to drain, sprinkle a little salt on and mix well
• Soak the green beans for about 4-6 hours to soften the beans. Reach up, drain
• Gac halves, scrape out the guts of gac, remove seeds
• Mix the rice with the grated Gac intestine, add 1 cup of wine, stir well to infuse the rice evenly
• Pour 1/3 of the water into the sticky rice bowl. Pour the mixed rice mixture into the pot. Steamed sticky rice within 30 minutes is okay
• When the sticky rice is soft and the smoke is fragrant, you add the coconut milk and stir it up. Sticky rice for 10 more minutes
• During the above time, you add sugar to the sticky rice to create sweetness
• Cook for another 10 minutes to let the sugar dissolve deep into each grain of rice
• Put green beans in a pot and boil until the water runs out
• When the beans are cooked, add 30g of white sugar and beat with a spoon to make the beans smooth and soft
• Beat until the beans are thick enough to form a mass
• Prepare a cake mold, put sticky rice + green beans + sticky rice gac into the mold, press firmly with your hands
• Finally, put the finished product on a plate, sprinkle a little grated coconut on top and you can enjoy

1.7 Beef jerky

Preparation materials:

• Beef: 1kg
• Pork fat: 200g
• Dill: 1 tablespoon
• Garlic: 1 bulb
• Flour: 1 teaspoon
• Cornstarch: 2 tbsp
• Ice cubes: 5 pieces
• Seasoning: fish sauce, sugar, pepper powder

Implementation steps:

• Beef washed under running water
• Put it in the freezer for 2 hours
• Pork fat divided into 2 parts. 1 part cut into small pieces, put in the freezer for 2 hours. 1 portion, whole piece
• Put a pot of boiling water on the stove, put the whole piece of pork fat in and bring to a boil. Remove to cool, cut into small pieces
• Add 1 tablespoon of sugar to the pork fat, mix well, leave the pork fat for about 2 hours so that the fat will shrink and harden
• Frozen beef, take it out and cut it into small pieces
• Place the minced beef in the blender and puree until smooth. After grinding, you put it back in the freezer
• Frozen raw pork fat, you take it out, put it in the blender, puree it
• Frozen ground beef, take it out and grind it with pork fat
• Add 1 spoon of fish sauce + 1 sugar + MSG and continue to puree to infuse the spices
• Dill is washed, cut into small pieces. Onion peeled, washed, diced
• Put these 2 ingredients into the pureed mixture, stir them together
• Wash the banana leaves, put the finished mixture on top of the banana leaves, wrap them together, tie them tightly with a string
• Put the pot of boiling water on the stove, put the beef in the steaming for about 1 hour, until the beef is cooked
• Delicious, supple beef spring rolls, with the main sweet flavor from beef, the greasy taste from pork fat

2. Conclusion

Above are all the ways to make delicious Northern New Year dishes that brides can make at home. In addition, if the recipes above are difficult for you, you can buy ready-made foods from the stores and then process them yourself and rearrange them to make the tray more beautiful. The best nutrients! In order to be able to make the above dishes yourself, the input ingredients you need to be purchased at reputable business establishments in your area!

Thank you ladies for reading this post. Follow us to update many more delicious Tet dishes of other regions!

See more: Modern New Year dishes of each region you should know

3. Contact Information

1. Address No. 1 (National General Warehouse): No. 11 Kim Dong – Giap Bat Street – Hoang Mai District – Hanoi
2. Address 2 in Hanoi: A10 – Alley 100 – Trung Kinh Street – Yen Hoa Ward – Cau Giay District – Hanoi
3. Address 3 in Ho Chi Minh: No. 02/B Quarter 3 – Trung My Tay Street 13 – District 12 – Ho Chi Minh City

REFERENCES MANY OTHER ORIGINAL Culinary Readings HERE: https://thucphamkho.vn/tin-tuc-su-kien/