Preparing unique traditional Southern New Year dishes


Southern New Year dishes always cause a lot of curiosity for people in other areas. The South is famous for its two popular climates, “Sunny and Rainy”. It is these two types of weather that have brought people here extremely unique Tet dishes. There are dishes that must be present, but there are also dishes that people see for the first time in the New Year’s tray. So don’t keep people waiting any longer. Please take a few minutes to follow Dung Ha Dry Food to learn about the processing of unique and traditional Southern New Year dishes!

1. Traditional Southern New Year dishes you should know


Each place, each region’s culture will have their own way of celebrating Tet according to their identity. Tet is an extremely precious time for each family member. This is the time when all family members gather together in the Tet tray after a year of hard work. The tray of rice on Tet holiday is an artifact that proves the unity, joy, happiness and well-being of the Vietnamese family. And that tray of rice today I want to mention is the Tet rice tray of the southern people. So what are the traditional Southern New Year dishes? How to prepare that dish? Let’s find out together:

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

1.1 Five-color Tet cake

Preparation materials:

  • Sticky rice: 3kg
  • Shelled green beans: 1kg
  • Coconut milk: 300ml
  • Sugar: 300gr
  • Pork belly: 1kg
  • Green onions: 3 branches
  • Pineapple leaves: 7 leaves
  • Gac: half left
  • Camellia leaves: 200gr
  • Banana leaves: 2 kg
  • Seasoning: 1 teaspoon
  • Salt: 15g
  • Salted Eggs: 18 pcs

Implementation steps:

  • Put 200ml of water on the stove, put the leaves in and boil the water to get the color
  • Divide the glutinous rice into 4 equal parts (750g each with 3 parts white glutinous rice and 1 part sticky rice water above) and soak overnight.
  • Gac excavated the intestines and then soaked with 3 cups of white wine to get color. Add Gac juice to 1 part of white sticky rice
  • Pineapple leaves cut into pieces, washed. Put in a blender, puree and filter out the juice. Put pandan leaf juice in 1 part of white sticky rice
  • Put the pot on the stove, add 900ml of coconut milk + spoon of sugar + salt. Using chopsticks, beat it evenly
  • Put the glutinous rice in the pot, steam it for about 20 minutes. Open the lid, beat the sticky rice up
  • Add about 100ml of coconut milk to glutinous rice, mix well for 10 minutes
  • Chickpeas soaked overnight
  • Cook soft green beans with 300ml of coconut milk
  • Put green beans in a blender, puree with 1 teaspoon salt + 200g sugar
  • Washed pork belly, marinated with 2 tablespoons of sugar + 2 green onions + 1 seasoning + 1 salt. Marinate for about 30 minutes
  • Spread the dong leaves on a clean tray, spread the green beans evenly. Put 1 piece of bacon + 6 salted eggs to cover
  • Using dong leaves, put 4 parts of sticky rice on top and put green beans on top and wrap

1.2 Braised meat from Southern ships

Preparation materials:

  • Pork belly: 500gr
  • Duck eggs: 4 eggs
  • Fresh coconut water: 1 liter
  • Garlic: 5 cloves
  • Chili: 5
  • Fish sauce: 2 tablespoons
  • Seasoning: Sugar/salt/seasoning

Implementation steps:

  • Garlic peeled, washed, minced
  • Wash the peppers and remove the seeds. Minced with garlic
  • Put the pot of water on the stove, add 500ml of water + 1 teaspoon of salt to the pot. Turn on the stove with high heat and boil the duck eggs. Cooked eggs, peeled and cooled
  • Bacon is washed under clean running water. Mix a basin of diluted salt water, put three pork chops in to soak to deodorize. Remove to drain. Cut pork belly into bite-sized pieces
  • Put in a bowl of 2 fish sauce + 4 sugar + 1 seasoning + minced garlic and chili. Whisk this mixture together
  • Pour into the bowl of pork belly. Cover with cling film, put in the refrigerator to marinate for about 30 minutes so that the pork belly can absorb the sauce mixture
  • North on the stove 1 liter of fresh coconut water. Turn on the fire and boil the coconut water
  • Pour the marinated meat into the pot of coconut water + duck eggs and keep it on low heat for about 3 hours
  • Taste again to see if it is to your taste or not
  • Braised pork with steamed rice is the best

1.3 The palanquin

Preparation materials:

  • Cayenne tubers: 1 kg
  • Sugar: 400g
  • Apple Cider Vinegar: 500ml
  • Alum: 1 spoon
  • Salt: 1 small teaspoon

Implementation steps:

  • The tubers are washed with clean water to remove sandy soil, cut off the roots
  • Mix a pot of salt water + diluted alum, put the papaya root in this water mixture for about 8 hours (or you can soak it overnight).
  • Pick up the palanquin, wash it with clean water many times
  • Strain off the skin of the palanquin and let it drain
  • Put in a bowl of palanquin containing 300g of sugar, stir well
  • Spread the palanquin on a clean tray, let it dry in the sun for 3-4 hours so that it can hunt again
  • Put the pot on the stove, bring 500gr apple cider vinegar + 100g sugar + 1 teaspoon salt to boil. Use chopsticks to stir the ingredients together. Turn off the stove, let it cool
  • Prepare a clean, disinfected plastic bottle inside, put the palanquin into the container
  • Pour the finished water mixture into the jar of palanquin. Fill until the palanquin is flooded, then stop
  • Cut 2 – 3 fresh chili peppers and soak them with the palanquin
  • Close the lid, soak for about 5 days to be used. You can keep it in the fridge for better taste
  • It is very reasonable to eat the palanquin with banh tet

1.4 Pickles with chives

Preparation materials:

  • Bean sprouts: 1 kg
  • Purple onion: 4 pieces
  • Shallot leaves: 200gr
  • Carrot: 1 piece
  • Seasoning: sugar, salt

Implementation steps:

  • Wash chives, remove the rotten stalks in the middle
  • Drain, cut into pieces about 3cm
  • Red onion peeled, washed, sliced ​​thinly about 2-3cm
  • Carrots, peeled, washed and cut
  • Wash the bean sprouts, remove the stamping part and the remaining bean pods. Let the water dry
  • Put a pot of water on the stove, bring to a boil, add 1 teaspoon of salt + 2 teaspoons of sugar (The ratio of water is 1:1:2, if you want sweet and sour, you can add more depending on your taste)
  • Using chopsticks, beat these ingredients together
  • When the spice mixture has dissolved with water, turn off the heat and let it cool
  • The soaking vessel is thoroughly cleaned and must be disinfected first with boiling water of 100 degrees Celsius
  • Put bean sprouts + onions + carrots + chives in the pickling jar, respectively
  • Finally, pour the cooled sour brine mixture into the ingredients
  • Close the lid of the bottle, keep it in a cool place, it can be used for 3 days
  • You can also keep it in the fridge for better taste
  • The pickled dishes on Tet holiday are usually very easy to eat with rice and Tet cakes

1.5 Breaking beef noodles

Preparation materials:

  • Beef intestine: 500gr
  • Coconut milk: 200ml
  • Coconut water: 1 liter
  • Wine: 2 cups
  • Garlic: 2 bulbs
  • Minced purple onion: 5 pieces
  • Ginger: 1 piece
  • Hot red chili: 2
  • Fish sauce: 1 spoon
  • Tapioca juice: half a spoon
  • Thanh Que: 1 pc
  • Anise: 2 pcs
  • Five flavors: 1 spoon
  • Curry powder: 1 teaspoon
  • Seasoning: sugar/salt/seasoning/ground pepper/monosodium glutamate

Implementation steps:

  • Wash beef intestines under clean running water
  • Mix salt water + alcohol, put beef intestines in to soak to remove oil and odor for about 7 minutes. Pick up, rinse under running water. Dry
  • Put the pot of water on the stove to boil, put salt + crushed ginger into the pot of water, boil the water for the beef to boil.
  • Put the beef intestines in a basin of water, rinse the beef intestines again under running water. Let dry
  • Put the beef in a large bowl with: curry powder + five spices + salt + sugar + seasoning + monosodium glutamate + ground pepper + fish sauce + minced onion + minced garlic. Mix these spices together with beef intestines
  • Wrap in plastic wrap, marinate the beef for about 1 hour so that the seasoning can penetrate deep into the beef
  • Put the pan on the stove, add cooking oil, wait until the oil is hot for minced garlic + minced shallot + star anise + cinnamon stick to fry until fragrant.
  • Pour in beef intestines and fry until golden brown on both sides with
  • Put the beef intestines into the pressure cooker, add 1 liter of coconut water, plug in the electricity and stew the beef intestines with coconut water for 1 hour
  • Taste to see if it’s to your taste or not
  • Put 2 sugar + tamarind juice + 1 fish sauce in a bowl. Stirred
  • Served with delicious bread

1.6 Shrimp and meat rolls

Preparation materials:

  • Pork belly: 300gr
  • Shrimp: 300g
  • Chives: 10 branches
  • Chili: 2
  • Garlic: 1 bulb
  • Fresh vermicelli: 350gr
  • Rice paper: 1 bag
  • Lemon juice: 3 tablespoons
  • Raw vegetables: Basil, perilla, lettuce
  • Fish sauce: 5 tablespoons
  • Salt, sugar

Implementation steps:

  • Purchased pork is washed under running water
  • Mix in a basin of diluted salt water, soak the pork with salt water for about 7 minutes to deodorize
  • Put the pot of water on the stove to boil, put the pork + 1 salt in the pot and boil the pork for about 15 minutes
  • Turn off the heat, take out the pork, wait for the pork to cool, then cut it into thin slices
  • Packaged processed shrimp, you wash the shrimp under clean water, put the shrimp in and boil it
  • When the shrimp is cooked, take out the shrimp, let it cool, then cut the shrimp into 2 parts
  • Shallots cut the root, pick up the damaged leaves, wash and finely chop
  • The accompanying raw vegetables are also washed, drained, and can be soaked in salt water
  • Garlic peeled, washed, minced
  • Chilli washed, seeded and finely chopped
  • The rice paper rolls are returned to a clean tray, use an oil brush to brush the pork broth on the surface to make the cake soft and easy to roll
  • Put on the cake including: vermicelli + raw vegetables + pork + shrimp + chives and then roll. Do it evenly until you run out of ingredients, then stop
  • Put 2 sugar + filtered water + minced garlic and chili + 5 fish sauce in a bowl. Whisk all the ingredients together to make the dipping sauce

1.7 Spring rolls with shrimp and meat

Preparation materials:

  • Pancakes: 1 bag
  • Minced pork: 250g
  • Crab stick: 250gr
  • Shrimp: 200g
  • Chicken eggs: 2 eggs
  • Taro: 1 piece
  • Carrot: 1 piece
  • Purple onion: 100g
  • Cooking oil: 100ml
  • Spices: ground pepper, sugar, monosodium glutamate, salt

Implementation steps:

  • Bought shrimp wash under clean water
  • Mix a basin of salt water, wash shrimp with salt water to mask the fishy smell
  • Cut off the shrimp head, remove the shell, rinse with water and mince
  • Taro wears plastic gloves, peeled, washed, and halved. Half of your tuber cut into thin slices. Half of it is thinly sliced
  • Put the potatoes in and steam until cooked, put them in a bowl, wear plastic gloves, squeeze them
  • Carrots are peeled, washed, thinly sliced ​​and finely chopped
  • Shredded crab stick
  • Red onion peeled, washed, minced
  • Put the shredded taro in a bowl with + minced carrot + crab stick + minced shrimp meat + minced pork + 2 salt + 2 sugar + 2 ground pepper + 2 monosodium glutamate + taro puree. Mix it all together
  • Cover with cling film, leave for about 15 minutes for the spices to infuse together
  • Crack an egg into a bowl, take the yolk, and beat it with chopsticks
  • Spread the cake on a clean tray, use an oil brush to brush the egg yolks on the cake to make it soft and easy to roll.
  • Put the finished filling mixture on top of the cake, wrap the cake
  • Put a pan of oil on the stove, add a lot of oil, wait for the oil to heat up, then put the rice cake in and fry it on both sides
  • Eat where you can fry it, keep it in the fridge

See more: What is the effect of taro? Distinguish taro and taro

1.8 Bamboo shoots with pork shank soup

Preparation materials:

  • Pork sausage: 1 pc
  • Dried bamboo shoots: 200gr
  • Minced purple onion: 2 pieces
  • Green onions: 3 branches
  • Vinegar: 1 tablespoon
  • Cooking oil: 1 tablespoon
  • Fish sauce: 2 tablespoons
  • Seasoning: Salt, ground pepper, seasoning

Implementation steps:

  • Pork leg you wash under the tap, use a razor, scrape off the hairs that are not yet attached to the hoof
  • Put a pot of water on the stove to boil, add pork rolls with 1 salt + 1 vinegar. Boil until pork leg is cooked up. Take them out to drain
  • Chop pork leg into pieces just enough to eat
  • Add fish sauce + ground pepper   into the spring rolls, mix well. Let marinate for about 15 minutes
  • Green onions washed, cut off the roots and damaged leaves, cut into small pieces
  • Red onion peeled, washed, minced
  • Soak dried bamboo shoots with warm water to soften bamboo shoots. Strip the bamboo shoots into small fibers. Boil bamboo shoots in about 2 water to disinfect
  • Put the pot on the stove, add 1 tablespoon of cooking oil, wait for the oil to be hot, then add the purple onion and fry until it smells good
  • Put the bamboo shoots into the pan and fry together with the red onion, seasoning + main noodles, stir well with medium heat. Taste to see if it suits your taste or not
  • Put marinated pork rolls in with fried bamboo shoots, pour water to cover the pork hooves. Stew the pork belly with medium heat for about 1 hour to make it soft
  • When spring rolls are cooked, sprinkle scallions and stir well, then turn off the heat
  • Ladle into a bowl and serve with steamed white rice

2. Conclusion

Above are all the dishes on Southern New Year’s Day that I want to send to readers. It can be seen that the dishes mentioned above are mandatory on the Tet tray. But there are also dishes that you hear the name for the first time and have not had the opportunity to enjoy. In addition, the traditional southern Tet tray is very diverse and unique with many other delicious dishes. If you have the opportunity, you can celebrate Tet in the South to clearly enjoy the beauty of Tet and the people here.


Thank you for reading this article about Southern New Year’s Day dishes. Follow Dry Food to update a lot of cultural culinary information of each other region! Wishing you and your family a Happy and Prosperous New Year. All Things Like You. A winning new year!

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

3. Contact Information

Hotline number to buy dry goods Dung Ha Development Joint Stock Company here: 1900 986865 (Support 24/24h).
Branches of Dung Ha Agricultural Products Company at:
  1. Branch 1 (National General Warehouse) at: No. 11 Kim Dong – Giap Bat Street – Hoang Mai District – Hanoi City
  2. Branch 2 in Hanoi: A10 – Alley 100 – Trung Kinh Street – Yen Hoa Ward – Cau Giay District – Hanoi City
  3. Branch 3 in Ho Chi Minh: No. 02/B Quarter 3 – Trung My Tay Street 13 – District 12 – Ho Chi Minh City

See more: Making delicious and unique Western New Year dishes


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