On the evening of January 22, 50 Vietnamese folk sticky rice dishes jointly performed by 25 artisans from all over the provinces set a Vietnamese record at Le Van Tam Park (District 1, HCMC).
The performance area of all kinds of sticky rice in the three regions attracted a lot of people to visit and enjoyPHOTO: LNTAccordingly, representatives of the Vietnam Record Organization and culinary expert Trieu Thi Choi awarded the Vietnam Record and the badge to the Vietnam Culinary Association , Thua Thien – Hue Department of Culture and Sports and Truong. Hue Tourism College on the event processing and performing the traditional Vietnamese folk sticky sticky rice dishes at the same time with at most 50 dishes made by 25 artists.
These sticky sticky rice dishes are typical of many regions of the country such as sticky sticky rice, tapioca sticky rice, diagonal sticky rice, warehouse tea, tea tea, bee tea, … of the North; Corn sticky rice, grapefruit tea, three color tapioca tea, nutritious ginseng tea … of the South.
 Durian sticky rice dishes are presented by artisans meticulously and attractively |
 Corn sticky rice dish |
 Ginseng tea is good for the cool, sweet amount of the Southern people |
In particular, many artisans also brought sticky rice and tea dishes of the Nguyen Dynasty such as sticky bean sticky rice, gac sticky rice, green bean sticky rice with peel, cotton tea, millet tea, yam tea, lotus seed longan tea, …Ms. Hoang Thi Ngoc Thuong (83 years old, participating artist) brought apple, lotus seed and egg tea, said that this dish is often offered to the king, so even if she cooks at home, she can keep her prayers. period in the way of making, from timing the boiling, letting the eggs cool down to using the correct black tea as the broth.
 Familiar and simple ingredients used to cook sticky rice and tea are also on display at the festival. |
 Sweet tea – a familiar dish of the Southern people, is made up of a variety of ingredients such as green beans, lotus seeds, wood ear fungus, potato flour, semolina, sweet potato |
 Sophisticated in processing and decoration. |
 Sweet soup with longan |
“Recipes are often passed by word of mouth, so the taste and taste changes over time is also unavoidable. For me, people today, even though the cooking is not in the right taste, but they will learn about the food and know how the ancients ate, how diverse our cuisine is, we are also satisfied ”, Ms. Thuong share.
With that same wish, artist Le Thi Hong Dung (64 years old) also brought fried sticky rice, fish-fluffy and can Tho special grapefruit tea to the festival. Ms. Dung said that the Southwestern people love fruits, especially grapefruit, so they often make the most of them such as using grapefruit peel to cook tea or extracting it into essential oils. According to her, it also shows the ingenuity of the Southern women in the family kitchen.
 The event of processing and performing 50 sticky rice dishes of traditional Vietnamese folk tea has received a Vietnamese record |
Ho Chi Minh City people present at the event can also visit and enjoy free sticky rice and tea from three regions of the country. Mr. Nguyen Huynh Tri (52 years old, living in District 7) said that this was the first time he and his wife went to “eat Tet early” at Le Van Tam Park and really “had eyes, full stomach” with sticky rice dishes. the traditions of our country.
 The program attracts the attention of people to the festival for its food decoration |
 Each sticky rice dish is typical of each region |
“My whole family loves water-laden tea as well as nutritious ginseng tea, lotus seed tea because it’s cool and good for the body. Each region will have its own unique sticky sticky rice dishes, maybe they don’t suit my taste, but I’m always proud that Vietnamese cuisine is really diverse and still retains the traditional way of making ancestors. first “, Mr. Tri expressed.The program is one of the events of the Vietnamese New Year Festival taking place from January 21 to 24, 2020 at Le Van Tam Park (HCMC).
Thanh Nien Online