After 3 days of Tet, people usually organize a day called the gold transformation ceremony or the gratitude ceremony. On this day, the descendants will prepare an offering tray to bid farewell to their grandparents and ancestors.
Banh chung or banh tet
If people in the North choose to display Banh chung, people in the South will use Banh Tet for the gold transformation ceremony. Banh chung or banh tet is usually made from glutinous rice, pork, and mung beans, then wrapped in dong leaves or banana leaves. According to the ancients, Banh chung represents the square shape of the sky and the earth.
When eating Banh chung or banh tet, you will feel the soft and fragrant outer layer from the glutinous rice combined with the chewy mung beans and rich and fatty meat. To make Banh chung, banh tet have a beautiful green color, you should grind the leaves separately and filter the water, then mix it with glutinous rice.
From ancient times until now, the offering tray of Vietnamese families always has boiled chicken. The chickens for the ceremony are usually roosters, with red crest, yellow legs, and shiny feathers. After being cleaned, they will be boiled until cooked and then placed on a plate.
Depending on their preference, many people also choose to tie the wings and legs to make the chicken look more beautiful or add rose branches, ornamental peppers. The secret to having a shiny and beautiful yellow skin for the chicken is to add turmeric powder to the water and wait until the water is warm, then put the chicken in to boil. When the chicken is boiling for about 10 minutes, you can turn off the stove and let it sit for another 10 to 15 minutes, depending on the weight of the chicken. Then, take the boiled chicken out and let it cool before placing it on a plate.
Fried spring rolls
It would not be an exaggeration to say that fried spring rolls are a dish that often appears on the Tet offering tray, especially during the gold transformation ceremony. According to tradition, people in the North often prepare fried spring rolls with filling made from ground meat, vegetables, wood ear mushrooms, garlic chives, onions, ground pepper…while people in the South usually make fried spring rolls with fillings from taro, corn, or seafood…
After skillfully rolling the nem or cha gio (spring rolls), you can deep-fry them until golden and crispy before dipping them in sweet and sour fish sauce.
Bamboo shoot soup
People in the North often use dried bamboo shoots to cook bamboo shoot soup. Meanwhile, people in the South prefer to use fresh bamboo shoots. To make the dish more delicious and nutritious, you can cook bamboo shoot soup with pork ribs or pig’s trotters.
However, you should soak the dried bamboo shoots for about 1 day and check if they are soft, then rinse and finely chop them before cooking the soup.
Salted onions or salted radishes
Just like Banh chung and Banh tet, salted onions or salted radishes are one of the indispensable dishes on the Tet offering tray. The mild sour and refreshing taste of this dish will help relieve the greasy feeling. Since the salted onions take time to become sour, you can start salting them early. However, you should not salt them for too long to avoid making the onions too sour. After soaking for about 5 days, you can put the salted onions in the refrigerator to preserve them.