If banh chung is an indispensable dish during Tet of Kinh people, then banh day and moc reu are indispensable dishes during holidays and Tet of Mong and Thai ethnic groups in the highlands of Nghe An.
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 sticky rice. When drying the sticky rice, you need to cook it slowly and evenly over a steady heat, for about an hour, so that the sticky rice is cooked thoroughly to be soft and sticky. Photo: Dinh TuanMr. 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, it needs to be pounded 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, during holidays and Tet, but also as a dish to entertain guests, as a gift for guests visiting the house during Tet. Photo: Dinh TuanAlong with banh day, moss-moc dish 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 TuanRock moss can be used to make many delicious dishes such as moss soup, stir-fried moss. However, the most delicious and attractive dish is still moss. Photo: Dinh TuanMs. 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 so that the moss can cook evenly. Then, wrap it in banana leaves into small packages. The final step of this dish is to steam it over a fire, until an attractive aroma is released, the moss is cooked enough. Photo: Dinh TuanMoss 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. In many households, 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
