VIET NAM - Culture

Lotus (Hoa Sen)
Lotus is a soft plant living mainly in water. This pink or white flower belongs to a species of plant called hollyhock. Another species of lotus with a very small trunk, leaves, and flowers is named little lotus. It can be planted in a vase of water or in an ornamental pond.

Lotus flowers have been growing for millions of years. In Vietnam, the lotus is classified as one the four gentlemanly flowers along with pine, bamboo, and chrysanthemum. The lotus is also classified as one in the four qui (four seasons), which also includes orchid, chrysanthemum, and apricot. Lotus is the symbol of summer because it blossoms in summer when there is a lot of sunlight and its scent lightly perfumes the air all around the pond.

Lotus flowers are used in different ways: the flowers are offered to deities, the seeds are used for tea, and the leaves are used to wrap green rice. Lotus seeds can also be made into a tonic medicine and anesthetic and into an ingredient for sweet soup and other recipes.

Lotus flowers generally bloom during the summer since they require plenty of light.

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Tet food in Viet Nam

Banh Chung and banh Tet (Boiled rice and pork cakes)

Boiled rice and pork cakes are usually cooked 2-3 days before Tet. Both can be kept for about two weeks in cool temperature. However, after this time they become hard and must be re-boiled.

Soak some green beans overnight in water to soften. Drain, rub and clean to remove the skin, and leave to dry. Next, cook the beans in a steamer and grind. Form into balls the size of tennis balls.

Soak some glutinous rice overnight. Clean and rinse. Mix with a little salt. Cut fresh pork meat (lean or fat, according to personal taste) into 2cm strips. Mix with salt, fish sauce and pepper, and leave for about one hour.

Clean dong leaves (leaves from arrowroot) and place them over each other to form a cross. Place an amount of rice in the centre of the leaves. Shape into a square (the southern version is in a circle). Press a "ball" of green bean on top. Then, add 1-2 pieces of marinated pork, then more green bean, and finally rice. Press firmly into a compact square and wrap the leaves over to cover the cake completely. Tie with bamboo strings. Place in a large pot of boiling water and boil overnight. Squeeze the moisture out by placing it in a colander with a heavy object on top.

To serve, untie and open the leaves. Invert on a plate and cut into pieces using the bamboo strings, not a knife. Serve cold.

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