CHAPTER 23 Vietnamese, Laotian, and Cambodian American Food Practices 507
Laotian fried rice ball salad (nam khao) with fermented pork and vegetables.
Vietnamese New Year Te Lunar New Year, or Tết Nguyen Dan (festival of the original sunlight or arrival of dawn), is the most important holiday in Vietnamese culture. Tis festival occurs on the first day of the first lunar month of the Vietnamese year, between January 19 and February 20. While it takes place at the same time as Chinese New Year, the two are different. One difference is that Tết lasts only 3 days, while Chinese New Year spans 15 days. Tết Nguyen Dan officially lasts 3 days, but activities last longer, beginning about a week before the first day of the New Year and lasting a few weeks into the new year. People spend 3 days honoring ancestors and inviting their spirits into their homes on the first day; visiting relatives, friends, and teachers; and embracing their community. Teir ancestors’ spirits depart on the third day.
Tết is a widely celebrated holiday, and food is important
to the festivities. While some dishes are enjoyed throughout the year, others are reserved only for Tết. Vegetarian eating is considered good luck for the year. Vietnamese typically prepare and eat a sticky rice dish known as bánh chưng (square-shaped) or banh tet (long-shaped). A variety of pork dishes typically are served for Vietnam-
ese New Year. For example, special cakes (banh tet) are sticky rice loaves stuffed with green beans and fatty pork, wrapped in banana or bamboo leaves, and boiled overnight. Preparation is a laborious process that requires equipment such as wooden molds and iron barrels, so most urban families purchase these cakes. A vegetarian version of the cake is called banh chay, served with mixed vegetables in fish or soy sauce. Sticky rice cake (bánh tét or bánh chưng) is also sliced and pan-fried to serve when the cake becomes harder after a few days.32