Easy-to-make snacks for Tet

Featuring familiar ingredients and simple preparation, the following dishes are perfect for enjoying during family reunions as Tet approaches.

Shredded dried pork

To prepare shredded dried pork, pork loin is cleaned, then braised with lemongrass, ginger, and various spices. After cooking, it is shredded along the grain, marinated in a sweet, savory, and spicy sauce, then slowly dried at a low temperature. When serving, a squeeze of kumquat or lime juice enhances the flavor. This dish is easy to store, suitable for snacking during Tet, and pairs well with light beverages.

Lemongrass and kumquat chicken feet

This dish is simple to make. Chicken feet are boiled until just cooked, then immediately transferred to an ice bath to maintain crispiness and remove any excess fat, preventing a sticky texture when marinated. A balanced sweet, sour, savory, and spicy fish sauce mixture is prepared and allowed to cool completely before the chicken feet are added for marination. This ensures the flavors are absorbed while preserving the crunchy texture. Kumquats, with seeds removed, are combined with thinly sliced lemongrass, garlic, and chili to create a fresh, aromatic, and palatable flavor. This snack is best served chilled, making it ideal for preparing in advance and enjoying throughout the Tet holiday.

Pork ear and beef shank roll

For pork ear and beef shank roll, pork ears are thoroughly cleaned, then beef shank is placed inside and tightly rolled. The roll is boiled with lemongrass, ginger, and dried shallots to enhance its aroma, then chilled to maintain crispiness and color. Cooling and chilling completely helps the pork ear and beef shank bind together, ensuring the thin slices retain their structure. This dish offers a delightful combination of crunchy and naturally sweet flavors, perfect for serving with fresh herbs, vegetables, and a sweet and sour fish sauce. It is a light yet appealing option for the Tet reunion menu.

Beef tendon with emperor's vegetable

Beef tendon is meticulously cleaned, boiled until just cooked, then chilled to maintain its crisp texture before being thinly sliced. Dried emperor's vegetable is rehydrated, quickly blanched, and then shocked in ice water to preserve its green color and natural crunch. All ingredients are marinated in a balanced sweet and sour fish sauce, which is cooled completely before use to ensure proper texture and flavor infusion. Best served chilled, this dish is often chosen as an appetizer or a palate cleanser during Tet feasts.

Dried chicken with kaffir lime leaves

Chicken breast is boiled until tender, then shredded along the grain and evenly coated in a sweet, savory, and spicy sauce mixture. It is then dried at a moderate temperature to achieve a chewy texture without becoming tough. Kaffir lime leaves are gently bruised to release their aroma and combined with dried chili for a mild spicy note.

Sweet and sour pickled pork hocks

This dish features white-pink pork hock pieces with a crispy skin interspersed with tender, chewy tendons. It boasts a harmonious sweet, sour, spicy, and savory flavor profile, with the stimulating aroma of lemongrass and kumquat. The pork hocks are thoroughly cleaned, boiled until just cooked, then massaged with sugar and chilled to remove excess fat, preserve crispiness, and achieve an appealing white-pink color. Subsequently, the pork hocks are marinated with mango, hog plum, and carrots in a sweet and sour fish sauce mixture. This method ensures the dish remains flavorful and non-sticky over time, absorbing the marinade from the inside out.