In the midst of the rush of life, Restaurant menu Tet holiday is gradually replacing home-cooked trays in many Vietnamese families. But how to keep the taste of the old Northern New Year with fragrant banh chung, soft and sweet spring rolls, clear frozen meat? Phung Thanh Bringing the answer: Preserving the traditional recipe, keeping the same processing method so that each typical dish still carries enough Tet soul.
New Year’s Eve – when the tray is not just a meal
For the North, Tet is not just the first holiday of the year. It is the scent of banh chung smoky from the pot of boiling water all night, the laughter and laughter next to the reunion tray, the warm pink fire in the cold weather at the end of winter. The Northern New Year tray has bold spiritual value: Reunion – full – cohesive.
But modern life is changing. The housing space is narrow, the hustle and bustle of life makes the preparation of a traditional tray become heavy. Many families began to Restaurant menu on Tet holiday As a solution to “keep Tet” but lighter burden. And then, the important thing is not where to eat, but whether that taste still retains the traditional Tet soul or not.
What does the Northern New Year tray in the restaurant menu include?
The Northern Tet tray does not need to be fussy, but each dish has its own meaning and position – from the appetizer to the rich main dish, and then the cool soup to balance. It was the skillful arrangement of the ancients, so that the meal was both full and not boring.
Opening dishes – fresh to relieve boredom
Before entering the main tray, the restaurant menu suggests appetizers that both stimulate the taste buds and do not overwhelm.
Lettuce rolls with shrimp is a familiar image of the Northern countryside: fresh lettuce leaves, field shrimp caught from rice fields, rich sour shrimp paste. The dish is simple but has both the smell of earth and water, reminiscent of the village when he was a child.
Hanoi spring rolls – The soul of every tray of the capital and is a prominent dish in the menu of Phung Thanh restaurant. Crispy crust, soft and sweet meat filling, served with fresh vermicelli and raw vegetables. Nem is not only a dish, but also a culinary pride that Hanoians want to introduce every occasion when there are distinguished guests.
Or kohlrabi – The dish seems simple but delicate: Crispy kohlrabi mixed with fragrant rice, natural sweet taste does not need to be fussy. Still Shrimp rolls with coconut It is likened to the “food memoir” of Ha Thanh land – when fresh shrimp, minced meat and young copra blend in a beautiful little roll, eat a piece and remember it forever.
Main dish – rich in old flavor
This is the “soul” part of the tray – braised dishes, rich stews to serve with white rice, for the whole family to sit and gather.
shuffle banana (Starred green pepper banana with pork ribs) is not a daily dish. It only appears on important occasions: weddings, anniversaries, or Tet – as a way of showing respect. Crispy sweet green pepper banana mixed with soft ribs, bold sauce – a dish that is thought to be rustic but contains a heart.
Braised carp with green bananas It is a testament to the patience in Northern cuisine: the fish is carefully stocked for more than 10 hours, each piece is evenly absorbed, the meat is soft and not fishy. Eat with hot rice, dip a little concentrated braised water – that’s Tet.
Braised pork either Braised egg meat – Two classic dishes are indispensable. The soft and smooth meat absorbs the color of coconut water, natural sweetness, no need to add or subtract. This is a dish that everyone remembers since childhood, a taste associated with Tet memories.
And Fake civet cooked pork leg – The dish is thought to be rustic but it is hard to resist. The pork leg is soft and melted, the broth is thick, served with bread or rice. This is a dish that the elderly like very much, because it retains the “old-old” nature.
Canh Thanh – Relieves boredom, balance
After the rich braised dishes, the tray needs a bowl of cool soup to relieve boredom and help the meal not get bored.
Crab soup – Northern cuisine symbol: Crushed copper crab, light sour broth from tomatoes, served with crispy eggplant. This bowl of soup is not only delicious but also carries the soul of the countryside – because field crabs are only found in the northern rice fields.
Vegetable taro soup Cooked from pork bones, soft taro, sweet vegetables – heartwarming soup for winter days in Hanoi. Or more simply, Stir-fried kohlrabi – The typical winter vegetable dish in the North, sweet and crispy kohlrabi stir-fried with fragrant fat, reminiscent of warm family meals by the pink fire.
See more: Standard Northern menu at Phung Thanh
Phung Thanh – the person who keeps the fire for the soul of the Northern New Year
Phung Thanh Restaurant Menu During Tet, it is built based on the traditional Northern tray. Banh chung is still wrapped by hand, boiled in a copper pot all night. Spring rolls are still pounded with a stone mortar, do not use a blender. Frozen meat is still simmered from real pork leg, to freeze naturally. Bamboo shoot soup is still stewed from the bones for many hours, to have a crystal clear broth.
Carefully selected ingredients: clean pork from prestigious farms, fragrant dong leaves from the northern mountains
See more: The restaurant organizes a year-end party & Year-end festival in Hanoi
Keeping Tet full of taste – keeping memories together
Modern Tet can simplify many rituals, may not have enough time to pack banh chung from midnight or cook a pot of frozen meat all day. But the taste and spirit of Tet are still closely present in the menu of Phung Thanh restaurant, showing the soul of the Northern tray that still needs to be preserved.
Phung Thanh wants to be “the keeper of the fire” for those values. So that when you sit around the tray, you still feel Tet – Tet with full flavor, memory and affection.
This year, let Phung Thanh accompany your family – keep the flavor of the Northern New Year in Restaurant menu.
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