Diem Xuan Village: A Bustle of Banh Chung as Tet Approaches

As the 2026 Lunar New Year draws near, the rhythm of life in Diem Xuan Banh Chung Village (Vinh Thanh Commune) has become more vibrant and hurried than ever. This is the peak production season of the year. Along the village roads, the air is filled with the deep green of dong leaves and the fragrant aroma of glutinous rice and mung beans, all mingling with the flickering glow of wood fires from facilities boiling cakes throughout the night.

Elder Doan Thi Dieu helps her descendants wrap Banh Chung for the Tet holiday.

No one remembers exactly when the craft of making Banh Chung (square sticky rice cake) began in Diem Xuan; they only know it as a “father-to-son” legacy passed down through countless generations. What started as a tradition has evolved into a professional trade and the primary source of income for many families in the hamlet.

Elder Doan Thi Dieu, who has spent over 70 years in the trade, recalls: "In the old days, villagers would wrap small pairs of cakes to sell to train passengers stopping at Bach Hac Station. Impressed by the taste, many bought more as gifts. As demand grew, so did the number of weavers. From retailing at the station platform, we began bringing cakes to every periodic market, and it eventually became our main livelihood before we even realized it."

Over time, through secrets refined over generations, Diem Xuan cakes have gained renown as a famous specialty of the Ancestral Land (Phu Tho). They are celebrated for their perfectly chewy texture (độ rền), natural green hue, and the rich, savory filling of pork and beans that is flavorful without being greasy.

The selection of raw materials is the key factor in determining the quality of the cake.

According to Ms. Nguyen Thi Thuy, an owner of a production facility in Hamlet 4, selecting ingredients is the most vital prerequisite for a perfect cake. The rice must be “yellow-flowered” glutinous rice or “velvet” rice with plump, round grains. The mung beans must be meticulously peeled, and the pork belly must be fresh and deeply marinated. The dong leaves must be large, vibrant green, and free of tears. The boiling process is equally demanding, requiring a steady boil for 8 to 10 hours to ensure the cake reaches its ideal consistency.

To meet consumer demand for the 2026 Tet season, Ms. Thuy’s family has had to hire additional seasonal workers. “On regular days, we supply restaurants and agencies inside and outside the province,” she explains. "During Tet, demand surges three to four times higher than usual—we process over 100kg of rice per day—so we need extra hands to meet the delivery schedule."

To meet consumer demand, Ms. Nguyen Thi Thuy’s family hired more laborers to make Banh Chung during the 2026 Lunar New Year.

Mr. Phan Trong Thuy, Party Cell Secretary and Head of Diem Xuan Hamlet, proudly shares: "Anyone born in Diem Xuan knows how to wrap Banh Chung. We don’t need molds, yet the cakes come out perfectly square and beautiful."

Currently, Diem Xuan has over 100 households practicing the craft, with several dozen maintaining production year-round. This traditional trade not only provides a stable income and improves the local standard of living but also creates jobs during the agricultural off-season.

Amidst the rush of modern life, the bustling atmosphere in Diem Xuan during the final days of the year serves as a testament to the enduring vitality of traditional values. As every Tet arrives, the iconic green of Diem Xuan Banh Chung continues to grace the ancestral altars of families across the country, carrying with it the authentic flavor of the Vietnamese New Year.

Tran Tinh