I was instructed by my aunt and great aunt to hang the Bánh Tét until I was ready to eat it to avoid spoilage.
We ate the bánh tét with dua mon (vegetables pickled in nuoc mam and sugar). Fresh bánh tét is like no other—subtle and satisfying. The silky pork fat melted on our tongues.
Chúc Mừng Năm Mới!