These traditional dishes form the core of a warming winter meal in Northern Vietnam, offering both comfort and balanced nutrition. Each dish, from the savory braised fish to the refreshing pickled greens, is carefully prepared to enhance flavors and provide warmth during the colder months.

Ingredients for a traditional winter meal:

Braised fish with green bananas:

500 grams of carp

four green bananas

Galangal, ginger, shallots, dried chili, lemongrass

Fish sauce, salt, sugar, MSG, black pepper, caramel sauce, Ban fermented soybean paste (for authentic flavor)

Jellied chicken:

300 grams of boneless chicken meat

150 grams of pork skin

four shiitake mushrooms

one small wood ear mushroom

Seasonings: Traditional fish sauce, salt, black pepper

Stuffed tofu:

Tofu, minced pork, tomatoes, scallions, cooking oil.

Boiled cabbage:

Cabbage, ginger

Pickled mustard greens

Seasonal fruits

Braised fish with green bananas is a rustic and familiar dish on Northern Vietnamese winter tables. This hearty braised fish, firm and rich in color, blends the earthy sweetness of green bananas with the aromatic spice of galangal and ginger, creating a comforting and rice-loving meal for cold days.

To prepare, clean the fish thoroughly to remove any fishy odor, then marinate it generously with traditional seasonings like fish sauce, caramel sauce, Ban fermented soybean paste, pepper, and chili. Braise the fish with green bananas, galangal, ginger, lemongrass, and a touch of pork belly to keep it tender. A two-stage braising process ensures the fish is firm and deeply flavored, making it suitable for cooking in larger batches to enjoy over several meals, which is both delicious and cost-effective.

Jellied chicken is a distinctive dish of Northern Vietnamese cuisine during the cold season, often prepared in advance and served over multiple meals. The clear, sweet jelly, derived naturally from tender simmered chicken, carries the subtle aroma of shiitake mushrooms and the crisp texture of wood ear mushrooms. It is light yet savory.

This dish typically uses rooster or older chicken, simmered with pork skin to create natural gelatin, cooked over low heat with the lid open to ensure a clear broth. Once cooled and refrigerated, the meat naturally sets into a clear, jelly-like consistency, often served with pickled mustard greens and a dipping sauce of fish sauce, pepper, and chili, perfectly suited for the chilly early winter weather.

Stuffed tofu with tomato sauce is an easy-to-make and widely enjoyed dish, ideal for family meals on cold days. Tofu is carefully stuffed with minced pork shoulder, then pan-fried until golden to hold its shape. It is then gently simmered in a smooth tomato sauce, ensuring the filling is tender and moist, with the sauce coating each piece evenly.

Served hot with rice, this dish is a popular choice for many families due to its nutritional completeness and appeal to various age groups.

Boiled cabbage is a simple yet essential dish on Northern Vietnamese winter tables. The cabbage is cooked just until tender, retaining its sweet and refreshing flavor. Its leaves are soft yet crisp, with the subtle warmth of ginger balancing its cool nature. The cabbage is quickly boiled in hot water with ginger and a pinch of salt to preserve its green color; the cooking water can be used as a light soup. This dish is served with a diluted fish sauce dipping sauce, enhanced with freshly ground black pepper for aroma. Depending on preference, a mashed boiled egg can be added to the dipping sauce for a richer, creamier texture, perfect for cold weather.

Pickled mustard greens provide a balancing element to rich, protein-heavy, and braised dishes. When perfectly fermented, the mustard greens offer a mild sourness, a crisp texture, and a distinctive aroma without being overly pungent. The greens are pickled with warm water, a touch of salt, and sugar to encourage natural fermentation, achieving a pleasant sourness and an attractive light yellow color after a few days.

Bui Thuy