Preparing delicious and unique Western New Year dishes


Western New Year dishes are causing a lot of curiosity for people elsewhere. The West River is a place where there are many specialties and dishes. The dishes here are prepared very strangely unlike other places. Many people still wonder what the Western New Year dishes will be like? So today, let’s learn with Dung Ha Dry Food how to make delicious and unique Western New Year dishes!

1. Preparing delicious and exotic Western New Year dishes


Each region will have its own cultural beauty. With the west of the river, the way they celebrate Tet is also very unique and not like other places. The fact that people here celebrate Tet always makes other people feel curious and excited. Western dishes are almost always associated with the river. They and water are like close friends. Today, I will introduce to you what will be included in the Tet tray of Westerners!

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

1.1 Banh Tet in the West


  • Sticky rice: 1kg
  • Red or black beans of your choice: 500gr
  • Coconut milk: 100ml
  • Ripe porcelain banana: 12 fruits
  • Wrapping cake
  • Salt: 2 tablespoons
  • Sugar: 3 tablespoons
  • Wine: 1 spoon
  • Pandan leaves: 3 leaves
  • Banana leaves: 8 leaves


  • You wash the glutinous rice about 3-5 times until the water is clear
  • Soak glutinous rice for about 6 hours to soften the rice. Pick up to drain
  • Red beans (black beans) washed, removed deep, damaged seeds. Bring to a boil. Remove the water, take the female part
  • Peeled ripe porcelain banana, sprinkle with a little salt + sugar + wine to marinate
  • Pineapple leaves washed, put in a blender, puree, make sure to filter out the juice
  • Put the pan on the stove, wait for the pan to be hot, then add the glutinous rice + red beans and stir fry until cooked
  • Sticky rice + cooked beans, add coconut milk + pandan leaf juice and mix well
  • Banana leaves are cleaned of dust, dried in the sun so that the banana leaves are slightly yellowed
  • Put banana leaves on a large tray, put glutinous rice and red beans on top of banana leaves, place banana filling in the middle of the sticky rice
  • Wrapping the cake like a dumpling package
  • Put the pot of boiling water on the stove, put the banh tet in the pot and cook for about 6-8 hours until the cake is cooked
  • When the cake is cooked, take it out into a bowl of ice water to wash the cake and let it dry

1.2 Dried imitation An Giang

Preparation materials:

  • Fake: 1kg
  • Salt: 1 teaspoon
  • Sugar: 2 tablespoons
  • Chili powder: 1 teaspoon
  • MSG: 1 tablespoon
  • Satay: 1 spoon
  • Ground pepper: 1 teaspoon

Implementation steps:

  • Buy a pre-prepared copy, wash it under clean water about 3 times to clean it. Let the water dry
  • Put the imitation meat in a large bowl, add 1 teaspoon of salt + 2 teaspoons of sugar + 1 teaspoon of chili powder + 1 teaspoon of MSG + 1 teaspoon of satay + 1 teaspoon of ground pepper. Wear gloves and mix them all together
  • Wrap the food in cling film, marinate the imitation meat for 30 minutes so that the imitation meat can absorb the salt and fish sauce
  • Line the oven with parchment paper, preheat the oven to 150 degrees Celsius for 7 minutes
  • Open the oven door, put the clones inside the oven, arrange them neatly
  • Bake imitation meat at a temperature of 170 degrees Celsius for 10 minutes, the imitation meat is cooked
  • Arrange the clones on a plate, dip them in delicious chili sauce

1.3 Stuffed bitter melon soup

Preparation materials:

  • Bitter melon (Bitter melon): 3 fruits
  • Minced meat: 200g
  • Mushrooms: 50gr
  • Duck eggs: 1 egg
  • Pork broth: 800ml
  • Purple onion: 1 piece
  • Garlic: 2 cloves
  • Seasoning: Sugar/salt/pepper/seasoning


  • Buy bitter melon, wash it under the tap, let it dry
  • Cut the bitter melon in half, use a spoon to remove all the intestines
  • Soak bitter melon for 15 minutes with water to reduce the bitter taste
  • Mushrooms soaked in warm water to soften mushrooms easy to cook
  • Cut off the bottom of the mushroom, chop the mushrooms
  • Peeled garlic, washed and minced
  • Red onion peeled, washed, minced
  • Put minced meat in a large bowl, add black fungus + shallot + minced garlic + 1 duck egg + accompanying spices
  • Toss the ingredients together with the minced pork. Leave the ingredients for about 15 minutes so that the spices can penetrate deeply into each fiber of the meat
  • Stuff the minced meat filling inside the cleaned bitter gourd intestine, stuff it firmly and chop your hands, pressing it hard so that the filling drops to the bottom of the bitter melon.
  • Put a pot of water on the stove, bring to a boil, add 2 tablespoons of seasoning seeds + 1 teaspoon of salt + stuffed bitter melon with meat to boil. Taste the water to see if it fits your family’s diet or not
  • Cook for about 50 minutes, the bitter melon will be cooked, turn off the heat
  • Put the soup in a bowl, sprinkle with green onions + ground pepper, stir once and enjoy

1.4 Ben Tre banana jam

Preparation materials:

  • Ripe porcelain banana: 1 bunch
  • Sugar: 800g
  • White sesame: 100gr
  • Coconut milk: 300gr
  • Shredded coconut rice: 500gr
  • Ginger: 2 branches
  • Coconut fiber: 500gr
  • Peanuts: 500g

Implementation steps:

  • Put white sugar in a non-stick pan, add 2 tablespoons of sugar dissolved sugar
  • Ripe bananas, peel off the skin, cut along the length of the banana into slices
  • Peeled ginger, washed, minced
  • Pineapple in a blender and puree it
  • Put sliced ​​banana + pureed pineapple + coconut milk into the sugar water pan on the stove. Stir well with low heat until the string is smooth
  • Banana puree, you add ginger + coconut rice to the slug along with the banana
  • Slug with medium heat, slug until all the ingredients stick together, if it feels heavy, it means it has met the requirements.
  • Then, put the roasted peanuts on the island together. The slug has just arrived to form a candy that is soft, smooth, and not chewy
  • Use a tray like a Cookies baking tray, line the bottom with a layer of parchment paper, brush a thin layer of cooking oil on top of the parchment paper.
  • Sprinkle sesame on the parchment paper, scoop the finished banana candy mixture, spread it evenly on the tray
  • Continue to sprinkle roasted peanuts + sesame on the top of the cake so that when enjoying both sides of the candy, there is sesame
  • Put the candy in the oven, bake the cake at 150 degrees Celsius for 10 minutes, then remove the candy
  • The candy will close into a big block, use a knife to cut the candy into small pieces just enough to eat

1.5 Sausage

Preparation materials:

  • Lean shoulder minced meat: 500gr
  • Pork fat: 150g
  • Honey: 2 tablespoons
  • Garlic powder: 1 teaspoon
  • Char siu powder: 2 tablespoons
  • Seasoning: salt, sugar, ground pepper

Implementation steps:

  • Wash pork fat, drain
  • Cut the fat in the shape of a pomegranate
  • Marinate pork fat with 1 teaspoon of sugar, mix well
  • Dry pork fat in the sun for about 1 hour
  • Put the pan on the stove. Add 1 teaspoon of ground pepper and roast until the pepper is fragrant
  • In a bowl, add 1 teaspoon salt + 1 teaspoon garlic powder + 2 teaspoons char siu powder + 2 teaspoons honey. Mix these ingredients together
  • Pour the mixed ingredients into 500g of ground pork, mix well. Mixed ground pork with spices, add pork fat to the island
  • You cut a piece of collagen shell corresponding to the size of sausage you want to make. Tie a knot at one end, leave the other end open and stuffed with meat
  • Place the seasoned meat in the stuffing tool. Slowly stuff the meat plump and tight into the collagen bag just made
  • Knead until you run out of ingredients, then stop. Using a sharp toothpick, poke a few holes in the sausage to let the air out
  • Line the oven with parchment paper and preheat it to 170 degrees Celsius
  • Arrange the stuffed sausages neatly on top of the parchment paper
  • Put the sausages in the oven at 170 degrees Celsius for 10 minutes and the sausages are cooked
  • Store sausages in the refrigerator and use them gradually
  • Sausage fried with fish sauce and served with steamed rice

1.6 Western spring rolls

Preparation materials:

  • Ground lean meat: 500gr
  • Chicken eggs: 4 eggs
  • Taro: 1 piece
  • Mushrooms: 150gr
  • Purple onion: 4 pieces
  • Rice paper rolls: 2 bags
  • Seasoning: seasoning, cooking oil, sugar, salt, ground pepper, fish sauce
  • Herbs, cucumber, vermicelli

Implementation steps:

  • Taro peeled, washed, cut into thin strips
  • Mushrooms soaked in warm water. Rinse under clean running water, squeeze gently to drain the fungus
  • Mushrooms cut off the mushroom legs, thinly sliced
  • Red onion peeled, washed, minced
  • Break the eggs into a bowl, separate the yolks into 2 separate bowls
  • Put all the ingredients in a large bowl including: Ground pork + Mushroom + red onion + taro + egg yolk + 2 tablespoons seasoning + oyster sauce + fish sauce + sugar + ground pepper. Wearing gloves, mix all the ingredients in this bowl together
  • Spread rice paper rolls on a clean tray, use an oil brush, dip in egg whites and then brush on the surface of rice paper rolls.
  • Spread the filling evenly on the surface of the rice paper rolls, roll the spring rolls, do it evenly until the ingredients are gone.
  • Put the pan on the stove, add cooking oil, wait for the pan to be hot, then start frying the spring rolls, cover with oil, fry the spring rolls until they run out.
  • Mix spring roll dipping sauce including: sugar + fish sauce + boiled water to cool. Stir well to dissolve the sugar
  • Sugar dissolves, add minced garlic + minced chili + lemon juice, stir well, taste to see if it’s just right
  • Spring rolls, served with vermicelli and herbs are really great

1.7 Goose sauce

Preparation materials:

  • Fresh silver shrimp: 6-8
  • Garlic: 2 bulbs
  • Salt: 1 teaspoon
  • Sugar: 100g
  • Hot chili: 100gr
  • White wine: 2 cups

Implementation steps:

  • Shrimp washed, eyes removed
  • Soak the shrimp in white wine, pick it up, and wash it under clean water
  • Mix a basin of diluted salt water, wash the shrimp with salt water to cover the fishy smell. Drain and let dry
  • Chilli, washed, seeded and finely chopped
  • Garlic peeled, washed, minced
  • Put in a bowl of shrimp including: sugar + minced garlic + minced chili
  • Put the shrimp in the mortar, pound the shrimp with the puree ingredients
  • Pour the mixture of salt and garlic shrimp into a clean bowl, dry this ingredient in the sun for 1 day and 1 night
  • When the above mixture meets the requirements, people will put it into the scrubber. Scrub the shrimp to remove the flesh and remove the shrimp carcass
  • Put the shrimp meat mixture in a glass jar, cover. During the day, let it dry in the sun, and store it in the evening. Depending on the hot sun, it can take 7-10 days or more
  • Go Cong sauce is delicious or not depends a lot on the type of shrimp you choose

2. Conclusion

Above is the entire article detailing answers to people’s curious questions about what is the Western New Year’s dish. These are all very unique dishes, imbued with the identity of Westerners. There are mandatory dishes included in the Tet tray. But there are also dishes whose main origin is from the West. To get these delicious dishes, the most important thing is that you have to find quality ingredients. Ingredients determine 90% of the success of that dish.


Thank you for reading our article. Follow Dry Food to stay updated with more useful food information and other health news! Wishing you and your family a very happy and prosperous new year. Wish all members of your family have a warm and cozy Tet together!

See more: How to make Northern New Year dishes for a special tray of rice

3. Contact Information

Hotline number of Dung Ha Agricultural Products Company: 1900 986865 (24 hours support).
Company address:
  1. Address 1 (National General Merchandise Warehouse): No. 11 Kim Dong – Giap Bat Street – Hoang Mai District – Hanoi City
  2. Address 2 Hanoi: A10 – Alley 100 – Trung Kinh Street – Yen Hoa Ward – Cau Giay District – Hanoi City
  3. Address 3 Ho Chi Minh: No. 02/B Quarter 3 – Trung My Tay Street 13 – District 12 – Ho Chi Minh City



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