The Traditional Tet Fragrance in Hung Hoa’s Banh Chung

Every Tet season, families engaged in making traditional Banh Chung in Hung Hoa Town, Tam Nong District, bustle with glutinous rice, dong leaves, green beans, and pork, working late into the night to serve people from all over who come to celebrate Tet. With a family recipe passed down through generations, the craft of making Banh Chung and Banh Giay in Tam Nong District has been honored by the Ministry of Culture, Sports, and Tourism and recognized as part of the National Intangible Cultural Heritage list.

Mrs. Tran Thi Mien, 78 years old, has nearly 50 years of experience in making Banh Chung in Hung Hoa Town. On regular days, her family makes around 100 cakes, but as Tet approaches, the number of cakes increases by 4 to 5 times.

“Father passes down to children” — multiple generations in the family are skilled in the craft. Ms. Dao Thi Luan, the second generation in her family to make traditional Banh Chung, shares: "Normally, our family has about 4-5 people working, all are family members. Starting from the 15th day of the 12th lunar month, when the number of orders increases, we hire extra workers. On average, around 10 people work tirelessly from early morning until night to meet customer orders."

Hung Hoa Banh Chung has a unique flavor that blends glutinous rice, green beans, and pork, rich and rustic, yet not overly greasy.

With years of experience, the skillful hands of the craftsmen can wrap a square Banh Chung in under 30 seconds.

Since the 15th of the 12th lunar month, the workload in Mrs. Mien’s family has increased. The busiest time is from the 26th to the 30th of Tet. Mrs. Mien shares: "As Tet approaches, my children work continuously, taking turns to rest. Every day at 5 a.m., everyone begins the work of going to the market to buy ingredients, preparing and gathering to wrap the cakes, cooking them until the next morning to deliver the cakes."

The process of wrapping Banh Chung is divided into different stages, each person taking responsibility for a specific task—someone washes the leaves, another prepares the filling, another wraps the cake, and another ties the strings.

During the peak of the Tet season, workers labor continuously day and night to ensure timely delivery to customers.

The people of Hung Hoa, who specialize in making Banh Chung and Banh Gio, have maintained a stable profession. Even though the production quantity increases at the end of the year, the quality and flavor of the cakes remain intact, and some even say they taste better with the passing years.

Hung Hoa Banh Chung has a unique flavor, blending glutinous rice and green beans. The price typically ranges from 30,000 to 50,000 VND per cake, with the price varying depending on the size.

Thu Giang