Vietnamese Lunar New Year, known as Tết, is marked by communal gatherings and vibrant street festivals, where families and friends come together to welcome the new year.
Celebrating 50 years of Vietnamese refugee resettlement in Australia, this year’s Tết festival at Footscray Park was more than just a celebration – it was a heartfelt tribute to resilience and the shared gratitude for the chance to rebuild lives in a new home.
Organised by the Vietnamese Community in Australia (Victorian Chapter), the festival featured live entertainment, dragon and lion dances, amusement rides and food stalls offering traditional flavours and festive delicacies.
Street food plays such a crucial role in these celebrations, offering a variety of traditional dishes that reflect the rich culinary heritage of Vietnam. We were there to sample some (in no particular order).
Bánh bột chiên
Bánh bột chiên is a Vietnamese fried rice flour cake made of rice flour and tapioca starch. At festivals, the process of preparing this delicacy is particularly captivating. The rice cakes are cut into neat pieces and placed on the stove, with eggs added on top. Upon ordering, the eggs are scrambled and mixed with the cakes. This dish is typically accompanied by pickled carrots and daikon, along with a flavourful sweet and tangy dipping sauce.
Chuối Chiên
Similar to Malaysia and Indonesia’s pisang goreng or the version you find in Chinese restaurants (served with ice-cream), chuối chiên is a beloved fried banana snack in Vietnam. In its preparation though, chuối chiên is usually sliced in half or gently smashed flat before being dipped in batter for frying which gives the fritter a little extra crunchiness when bitten into. These banana fritters, characterised by their dark golden hue and crispy exterior are a feast for the eyes as well as the taste buds.
Bánh Khọt
Bánh Khọt is Vietnam’s unique take on small savory pancakes. Made from batter mix of rice flour, corn starch, turmeric powder, water and coconut milk; these pancakes are cooked on a cast iron pan topped with shrimp and brushed with scallion oil, giving them a delightful layers of flavour with every bite!
Râu mực chiên
Though not totally unique to Vietnam, râu mực chiên or crispy fried squid tentacles, commonly available at yum cha restaurants, are found at street stalls across Vietnam. The squid tentacles are coated in batter, deep fried then tossed in a salt and pepper mix. This is the perfect summer appetizer, and be warned, it’s addictive!
Chè hạt é
Chè hạt é is a cold Vietnamese drink akin to a treasure trove filled with a variety of delectable ingredients. This drink is all about textures. It contains basil seeds, malva nuts, seaweed, lotus seeds, and grass jelly. Different vendors may offer unique combinations of ingredients, but this dessert is undeniably refreshing, especially on hot summer days.
How lucky are we that we can experience the richness of Vietnam’s history, culture, and delectable dishes without having to leave the country?
