The Dragon Boat Festival is a traditional holiday in Vietnam, celebrated on the fifth day of the fifth lunar month. It is believed that eating sour, bitter, or sweet rice wine early in the morning will “kill insects” in the body. The altar for this festival is usually simple yet harmonious, consisting of seasonal fruits, refreshing rice cakes, and digestive sweet rice wine. In the South, sweet rice wine is often served as round balls; in Central Vietnam, it may be accompanied by fatty duck meat, while the South also has a traditional floating rice cake, symbolizing fulfillment.
The Dragon Boat Festival falls in the middle of summer when pests and parasites are rampant, and the body’s balance is easily disrupted. The rituals and seasonal eating habits associated with this festival hold spiritual significance and also help people adapt to the changing weather.
Despite modern changes, the Dragon Boat Festival remains an opportunity for families to gather and preserve traditions. In 2025, the festival falls on Saturday, May 31st, giving families a convenient time to prepare a thoughtful altar.
Although the specifics of the altar may vary across regions, the following three dishes are commonly included, so be sure to take note:
1. Sweet Rice Wine
An indispensable part of the Dragon Boat Festival altar is sweet rice wine. The glutinous rice grains, perfectly fermented, exude an alluring aroma and offer a delicate balance of sweetness and a hint of spiciness. This flavor is captivating and often intoxicating.
For a long time, the Vietnamese have considered sweet rice wine a natural “insecticide.” The slightly spicy, warm, and subtly sour and bitter taste is believed to eliminate parasites in the body, purifying and protecting health during the hot summer months.
Beyond its symbolic association with health, this dish is also linked to the rice-farming culture, where glutinous rice is a sacred staple. Offering sweet rice wine to ancestors expresses reverence and gratitude to heaven and earth for a year of favorable weather and abundant crops.
Preparing sweet rice wine is not complicated:
Ingredients
– 1kg of glutinous rice
– 2 sweet rice wine starter balls (50g each)
– White sugar, fresh lotus leaves
Preparation Notes
– Choose high-quality rice: Select large, round grains with a brown husk to retain vitamin B, beneficial for skin and overall health.
– Use good-quality starter: Opt for bright-colored, dry, and mildly fragrant starter. The ideal ratio is one 50g starter ball for every kilogram of rice.
– The starter determines the flavor: It influences the sweetness, spiciness, and sourness of the sweet rice wine.
Instructions
– Rinse and soak the rice: Wash the rice thoroughly and soak it overnight.
– Steam the rice: Cook the rice until it’s thoroughly done, and let it cool completely before mixing with the starter (hot rice will ruin the starter).
– Crush the starter: Grind the starter into a fine powder, and you may sift it to remove any coarse bits.
– Ferment the rice with lotus leaves: Line the bottom of a container with lotus leaves, then layer the cooled rice and starter, sprinkling the starter evenly.
– Wrap and ferment: Tightly wrap the lotus leaves, cover the container, and ferment in a cool, well-ventilated area for 2-3 days. You can ferment for an additional 1-2 days for a slightly sour and spicy flavor, but do not exceed 5 days.
– Serving suggestion: The rice wine can be sweetened with a little sugar and drizzled over the rice for a delightful blend of mild sweetness and a hint of spiciness.
2. Banh Gio (Ash Cake)
Alongside sweet rice wine, Banh Gio, or Ash Cake, is another essential dish on the Dragon Boat Festival altar. In traditional medicine, this cake is believed to have a cooling effect, aiding digestion, detoxifying the body, and promoting urination.
Traditionally, these cakes were triangular, symbolizing fire in the five elements theory. According to this theory, fire generates earth, so this shape supports and balances the energy of the cake within. The cake’s brownish color also represents the earth.
Here’s a simple way to make Ash Cakes:
– Soak the rice: Rinse the glutinous rice and soak it in lye water for about 20 hours. When gently pressed, the grains should easily break. Rinse multiple times to ensure cleanliness, add a pinch of salt, and drain.
– Wrap the cakes: Use clean and dry leaves of the wild ginger plant or taro plant, roll them into a funnel shape, fill with rice, fold the edges, and tie securely with a string.
– Boil the cakes: Arrange the cakes in a pot, add water to cover them, and boil for 3-5 hours. When the water level drops, replenish it with boiling water to ensure even cooking.
– Remove and cool: After the cakes are cooked, take them out, rinse with water, and let them cool in a well-ventilated area.
– Serving suggestion: The cakes taste better when cooled, with a beautiful brownish color and a chewy texture. They are typically served with molasses or sugar to enhance their flavor.
3. Apricots and Lychees
In addition to sweet rice wine and ash cakes, the Dragon Boat Festival altar must include apricots and lychees, the signature fruits of May and the summer season. According to folk beliefs, consuming these fruits early in the morning on the fifth day of the fifth lunar month helps eliminate parasites and insects in the body, similar to the effect of sweet rice wine.
However, as this is typically consumed on an empty stomach, it is advisable to eat a light meal of noodles, porridge, pho, or bread beforehand to protect the digestive system. This practice upholds the traditional ritual while promoting digestive health.
When purchasing, opt for lychees with bright red, plump skins, free from dark spots near the stem. Ideal apricots will have a deep reddish-purple hue and feel firm to the touch, free from bruises or damage, ensuring a delicious taste and maintaining the aesthetic of the altar.
This article is for reference only.
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