In today's fast-paced world, many young people in the capital city of Hanoi have found their own ways to experience the Lunar New Year Festival (called Tet in Vietnamese) suitable to modern life while still preserving the essence of the traditional celebration.
Known for their strangely large feet, Dong Tao chicken has for generations been a delicacy in Vietnam and mostly consumed during the Lunar New Year holiday.
BAC GIANG - Khau nhuc
(steamed pork belly), Chu noodles, Van Chung cake, Yen The hill chicken, Son
Dong vermicelli, Phi Dien jujubes, Luc Ngan yellow flesh oranges and Lien Chung Grilled Fermented Pork
Roll ... are
specialties in the northern province of Bac Giang that are popular with many
people during Lunar New Year. In lunar December, all craft villages are on
fire, the working atmosphere is bustling days and nights to harvest and process
products in time for the Tet feast of every family.
Four Vietnamese chicken dishes, with lemongrass, curry, salad, and boiled, have made the list of "65 Best Chicken Dishes in Asia" put out by cuisine magazine TasteAtlas.
Da Lat strawberry in the Central Highlands province of Lam Dong last month was recognised among the top ten specialties of Vietnam in 2023 by Asia Book of Records.
No one knows exactly when the grilled fermented pork dish came into being, but local elders said it was brought to Ninh Hòa by immigrants from the central province of Thanh Hóa.
Xoi Com, a Michelin Guide Bib Gourmand restaurant in Hanoi, offers northern Vietnamese cuisines with a daily menu of 15 locally sourced dishes, ensuring a fresh and authentic culinary journey.