It is usually held during late January to the middle of February. There is an additional month added to the lunar calendar every three years, but otherwise the the Tet window remains unchanged: the first day of the Lunar New Year is never before January 21 and never after February 19 in the Gregorian calendar. It has different names, but we’ll call it “Tet” here for short. As the Lunar New Year is determined according to the phases of the Moon so Tet is celebrated later than Tết Dương Lịch (Western New Year). The Vietnamese call this time of year Tết Nguyên Đán (Vietnamese New Year), Tết Âm Lịch (Lunar New Year), Tết Cổ Truyền (Traditional New Year). In this series, we’re going to explore the food traditions of Vietnam’s three major regions-the North, Middle and South-going from top to bottom. If you’re in Hanoi or somewhere else in the North, expect to see typical dishes from that region there like xôi gấc (stick rice) during this time of year. There are certain dishes like bánh chưng (square meat cake) that are like unofficial Tet mascots for their close association with the holiday. To get ready for the holiday in accordance with Vietnamese belief, you should clean your home, replace your outdated things with new ones and you’re to stop all work during Tet including household work, cook all the food you’ll eat during the holiday. On this special occasion, everything must be prepared carefully and early. You can easily get a sense Tet’s intense yet joyful atmosphere just by watching streets crowded with a continuous stream of people busy with shopping and preparing in advance for Tet. Tết Nguyên Đán (Vietnamese Lunar New Year) is the most festive time of year in Vietnam as well as the most busy due to the amount of preparation required.
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