On February 3rd, the organizing committee of the 2024 Tet Hue program held a competition for displaying New Year’s Eve offering trays and the exhibition space for the Tet five-fruit trays, traditional Hue cakes, and Tet flower vases.

Mid-Autumn Festival is an opportunity for children to be excited to join in lanterns parade, admire the moon, watch unicorn dances, and enjoy feasts with Mid-Autumn Festival cakes and fruit. However, for children in many remote and difficult areas, it is really a luxury without the cooperation and sharing from benefactors, charity organizations and groups...

During the first days of the new year, there’s nothing better than gathering with family around a dish of delicious phất cakes - a very special cake for Tet!

According to the orders of Southern consumers, people making banh Tet (Tét cake), banh Chung (Chưng cake) in Chuon village have produced excellent cakes with their own taste to meet the demand of consumers in Ho Chi Minh City.

Now Huong Can wrapped cake - once, a famous specialty offered to the King - is gradually gaining a foothold and creating a brand name for customers near and far.

At the Thai Family Ancestral House, Prof. Dr. Thai Kim Lan’s family had prepared banh chung, banh tet, phap lam, and phu the cakes from the previous day. After finding a satisfactory bamboo pole, the homeowner would perform a ceremony to worship the ancestors and then arrange incense table, candle, betel nut, wine, etc. in front of the yard to begin the ritual. Red couplets would also be prepared in advance and written in a conventional calligraphy style. In a dignified and joyful atmosphere to welcome the new year, the bamboo pole will be erected with the joyful jingle of the bell hanging from the top of the bamboo pole. The bamboo pole will celebrate Tet with the family and neighborhood until it is lowered on the 7th of January (Lunar Calendar) when everyone goes back to work in the new year.

According to some culinary artisans, fruit-shaped mung bean cakes originated from the royal court. They are also known as the "noble" cakes, as the artisans have to spend a lot of effort and enthusiasm to make the cakes.

How delicious, how sweet! How they tug at our heartstrings! That is the feeling of the poet Vo Que in the concluding sentences of the introduction to the publication "The flavor of Hue cakes, steamed sticky rice and sweet soups" by Tran Nguyen Khanh Phong and Vu Thi My Ngoc. The book has just been licensed to be published by Thuan Hoa Publishing House at the end of October 2021.