Thuy Phan/Người Việt Daily News
FORT LAUDERDALE, Fl (NV)- There is no place in the world outside of Vietnam that celebrates the Lunar New Year quite like Little Saigon- the festivals, parades and flower displays are truly second to none. But for me, the lure of these festivities pale in comparison to the loving warmth of being home with family 3,000 miles away in South Florida, which in essence, is the true meaning of Tet.
Traditional banh tet (Photo: Thuy Phan/Nguoi Viet)
Having grown up in Fort Lauderdale, away from the cultural might of Little Saigon and even further away from the true celebrations of Vietnam, the closest my mom could come to bringing that piece of home to us was to make the laborious but delicious rice confections known as banh tet.
Banh tet must be left to hang and dry before it can be served. (Photo: Thuy Phan/Nguoi Viet)
It is a tradition that began when my mom was a little girl and when her mom was a little girl and so on, and it has continued through the years, even though the location and method have changed to fit the times and circumstances.
Mountains of glutineous rice are washed and ready for the first step in this process. (Photo: Thuy Phan/Nguoi Viet)
For as long as I can remember, my mom would wake up early, wash the sweet rice, prepare the banana leaves and start making the savory and sweet fillings that would go inside these cakes. It was the one time my dad would be involved in any cooking process, and it was always fun to have him and my aunts come over to help.
A savory filling of mung beans and pork belly gets rolled for the rice cake. (Photo: Thuy Phan/Nguoi Viet)
The women would talk and laugh as they created an assembly line of rollers and wrappers with the occasional kid there to cut the string and feel like a super helper. This process, even with the help of many, takes nearly 10 hours to prepare and another seven to cook. Yes, you read that right: 17 hours to make these seemingly unpretentious treats!
My aunt cleans and separates the banana leaves. (Photo: Thuy Phan/Nguoi Viet)
However, when you cut into one of these rice cakes, nothing says “Tet” and “love” like that first, second and oh-you-just-devoured-it third bite. It is a true labor of love and it reminds us of everything good and wonderful about Tet: togetherness, tradition and good eats!
Banh tet ready that is ready for consumption. (Photo: Thuy Phan/Nguoi Viet)
I will say, though, that part of the reason it takes so long is because my mom makes them en masse. We will end up keeping about 10 for our family and giving away the rest to family and friends throughout New Year’s Day. It’s a sign of good will and for me, a true lesson in love and carrying on traditions.
My mom and dad stand in front of their labor of love, tired and just halfway to the finish line. (Photo: Thuy Phan/Nguoi Viet)
These days people are too busy to take out that much time to make these cakes, and in truth, many don’t even know how to go about it. But the older I get, the more imperative it is for me to really be a part of the preparations and learn, so that I may carry on that tradition when my mom is no longer here to do so. I hate to think of that time, but I hope to bring to my future family what my mom has for us and keep that piece of Vietnam in our hearts no matter where we celebrate the new year.
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