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Tet specialties of the ethnic minorities in Nghe An highlands

Dinh Tuan • DNUM_DBZABZCACF 11:25

If banh chung is an indispensable dish during Tet of Kinh people, then banh day and moc neu are indispensable dishes during holidays and Tet of Mong and Thai ethnic groups in Nghe An highlands.

For the Mong people in Luu Thong village, Luu Kien commune (Tuong Duong), almost every house cannot lack Banh Day during Tet. The main ingredient to make Banh Day is sticky rice. After being soaked in water, the sticky rice will be put on the stove to dry. According to Ms. Chua Y Do, in Luu Thong village, Luu Kien commune, to make Banh Day, choosing sticky rice is also a very important step, you must choose fragrant and sticky rice. When drying the sticky rice, you need to cook it on low heat and evenly, for about an hour, so that the sticky rice is cooked thoroughly, soft and sticky. Photo: Dinh Tuan

Mr. Vu Xia Va, in Luu Thong village, Luu Kien commune (Tuong Duong) said: When the sticky rice is fully cooked, put it in a mortar to pound, pound the cake while it is still hot. The more carefully pounded, the more sticky and delicious the cake will be. Pounding the cake is a step that at first glance seems simple, but requires health and technique. When pounding, pound quickly and decisively, only then will the sticky rice be soft and smooth without being sticky. The more carefully pounded, the more delicious the cake will be. Sticky rice cake is not only used to worship ancestors, on holidays and Tet, but also served as a dish to entertain guests, given as a gift to guests visiting the house during Tet. Photo: Dinh Tuan

Along with Banh Day, Moc Mu is also a dish made by the Thai people (Tuong Duong) to worship their ancestors or treat distinguished guests during the Lunar New Year. Photo: Dinh Tuan

Moss can be used to make many delicious dishes such as moss soup and stir-fried moss. However, the most delicious and attractive dish is still moss. Photo: Dinh Tuan

Ms. Xen Thi Dan, residing in Phong village, Thach Giam town (Tuong Duong) shared: Mix moss with broken rice, hot chili, mac khen (wild pepper), lemongrass and a little bit of pork fat or lard to make the dish shiny. For each package of moss, I usually put lemongrass in the middle to create a fragrant smell and create hot air circulation for the moss to cook evenly. Then wrap it in banana leaves into small packages. The final step of this dish is to steam it over a fire, when there is an attractive aroma, the moss is cooked enough. Photo: Dinh Tuan

Moss should be enjoyed while still hot, the aroma of banana leaves, lemongrass, sticky rice, and mac khen… blend together and rise up, making it hard for anyone to resist. When eating, we can feel the light, cool sweetness of moss and the stickiness of sticky rice. For many families, moss is also a dish displayed on the altar to worship ancestors and treat guests when they come to visit during Tet. Photo: Dinh Tuan

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