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Specialties of the ethnic minorities in the mountainous region of Nghe An during Tet (Lunar New Year).

Dinh Tuan • January 31, 2025 11:25

While sticky rice cakes (bánh chưng) are an indispensable dish during Tet (Lunar New Year) for the Kinh people, sticky rice cakes (bánh dày) and moss-covered rice cakes (mọc rêu) are essential dishes during festivals and holidays for the Mong and Thai ethnic groups in the highlands of Nghe An province.

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For the Hmong people in Luu Thong village, Luu Kien commune (Tuong Duong district), almost every household cannot do without sticky rice cakes during Tet (Lunar New Year). The main ingredient for making sticky rice cakes is upland sticky rice. After soaking the rice in water, it is steamed over a fire. According to Ms. Vua Y Do, in Luu Thong village, Luu Kien commune, choosing the right sticky rice is a very important step in making sticky rice cakes; it must be fragrant and sticky. When steaming the rice, it needs to be cooked over low, even heat for about an hour to ensure the sticky rice is thoroughly cooked, soft, and chewy. Photo: Dinh Tuan
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Mr. Vu Xia Va, from Luu Thong village, Luu Kien commune (Tuong Duong district), said: "When the sticky rice is thoroughly cooked, it's put into a mortar and pounded while it's still hot. The more thoroughly it's pounded, the chewier and tastier the cake will be. Pounding the rice may seem simple at first glance, but it requires strength and skill. It needs to be done quickly and decisively so that the sticky rice becomes soft and smooth without sticking. The more thoroughly it's pounded, the tastier the cake will be. Sticky rice cakes are not only used for ancestor worship and during holidays, but also as a dish to entertain guests and as gifts for visitors during Tet." (Photo: Dinh Tuan)
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Along with sticky rice cakes, moss-covered meatballs are also a dish prepared by the Thai ethnic group (in Tuong Duong) to offer to their ancestors or to entertain honored guests during the Lunar New Year. Photo: Dinh Tuan
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Moss can be used to prepare many delicious dishes such as moss soup and stir-fried moss. However, the most delicious and appealing dish is still moss meatballs. Photo: Dinh Tuan
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Ms. Xen Thi Dan, residing in Phong village, Thach Giam town (Tuong Duong district), shared: "I mix moss with broken rice, chili peppers, wild pepper, lemongrass, and a little pork fat or cracklings to give the dish a glossy finish. For each moss ball, I usually put a lemongrass stalk in the middle to add aroma and allow for ventilation, ensuring the moss balls cook evenly. Then I wrap them in banana leaves to form small individual portions. The final step is steaming them over a fire until an enticing aroma emanates, indicating the moss balls are cooked through." (Photo: Dinh Tuan)
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Moss-covered rice is best enjoyed hot, with the fragrant aroma of banana leaves, lemongrass, sticky rice, and other spices blending together, making it irresistible. When eaten, you can taste the light sweetness and coolness of the moss, along with the chewy texture of the sticky rice. For many families, moss-covered rice is also a dish served on the ancestral altar during Tet (Vietnamese New Year) to honor guests. Photo: Dinh Tuan
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      Specialties of the ethnic minorities in the mountainous region of Nghe An during Tet (Lunar New Year).
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