Da Lat is known as “The City of Eternal Spring” or “The City of Flowers”, so naturally you find flowers everywhere. One of the few touristy things that my family did while in Da Lat was to go to the Flower Park, and it was worth it. Yeah, you get the tour buses and the people who go there solely for the photo ops, but the place is big enough that it doesn’t really bother me. All the locals kept saying that the rainy season has ruined a lot of the flowers, so I can only imagine how amazing the city must look in the spring when all the flowers are in bloom.
So, Da Lat. My dad had a conference there, so my mom, my niece, and I tagged along. It is actually the furthest I’ve ever traveled in Vietnam, and one of the prettiest towns I’ve ever seen. It’s up in the mountains, so the weather is super nice (aside from the humidity), and the landscape is absolutely gorgeous, all lush and green. Even the flowers seem more colorful. I didn’t get to explore as much as I wanted to – it’s to be expected when you’re traveling with a preschooler – but honestly, you don’t have to go out of your way to find beauty in this town. We stayed at this hotel on top of a pine hill overlooking a lake, so just walking down the hill and around the lake is enough. Most days, my mom and I just took my niece walking/biking and wandered around all day before meeting my dad for dinner. We didn’t really do touristy stuff, and I prefer it that way – no rushing off, no jostling with a crowd to see this sight or do that activity; it’s a relaxing vacation in its truest sense.
OK, I’ll just let the photos do the talking now 🙂
The last in the Lunar New Year posts is some pictures of the fireworks (we’re lucky to live close to the National Stadium where the biggest firework display is), and of course, the most important part of any holiday (in my opinion, at least) – the food. I was lucky I remembered to take photos of the food at all before they were all consumed. Sorry they look kinda like stock photos with no people – my family are all camera-shy I’m afraid 🙂
And that’s it! Happy the year of the Snake!
The Lunar New Year is officially over, but we still have the rest of the week off. Before getting back to regular posting, I’m going to share with you a few (read: a lot) photos of the New Year. First up is the decorations. There are two things that can’t be absent in a home during Lunar New Year: a branch of peach tree blossoms (in the northern part; in the South people prefer a yellow-flowered tree called Ochna, or “mai” in Vietnamese) and a kumquat tree. We also decorate with a lot of fresh flowers, both inside the house and outside.
Of course, that means that the flower market was always crowded the day before New Year’s Eve.
People sometimes also hang up traditional woodcut paintings and calligraphy prints, but our family have our own tradition: a collage of that year’s zodiac sign – which this year is a snake – that we made from scraps of magazines and colored paper. We started making them when I was in first grade; we have all 12 animals now, so instead of making new ones, we just add to the old paintings pictures of some “events” that happened in our family during the previous year – like my niece’s third birthday, for example. Making these collages on New Year’s Eve is a fun little ritual that we have.
It’s Lunar New Year this weekend, my first Lunar New Year at home in seven years. Back in LA, I did have some sort of celebration every year, but it could never compare to actually being at home for it – the bustling streets filled with peach blossoms and kumquat trees, the nippy cold (it’s been annoyingly warm these last two weeks, but as luck would have it, it’s going to cool down tomorrow), the smell of incense in the air, the excitement of preparing food and decorating the house… It’s better than Christmas, because with Christmas even when you’re not with your family you can still feel the atmosphere, but with Lunar New Year, you pretty much have to be in the country where it’s widely celebrated (Chinatown doesn’t count) to get the truest sense of the holiday.
Anyway, one of my favorite traditions of the Lunar New Year is the making of rice cakes (bánh chưng). It’s a cake made of sticky rice, mung bean paste, and pork, wrapped in arrowroot leaves and boiled. It may sound simple, but there are a lot of little details involved, from the quality of the ingredients to how you wrap and boil the cakes, to get the perfect rice cakes – everything tender but not mushy, the rice green from the arrowroot leaves, the bean paste bright yellow, the pork cooked through but still pink. Here is how my family makes our rice cakes (it’s not an actual recipe because everything is eyeballed, but I thought it’d be fun to share with you guys):
What You Need:
– Three parts sticky rice, one part mung beans, one part fatty pork (we usually do 6 kg of rice; 3 cups of rice per cake)
– Fish sauce, salt, pepper, onions or shallot
– Arrowroot leaves (you need at least four per cake), bamboo strings
1. Soak the rice and the beans up to 12 hours. Let dry, salt them well. Cut the pork into two-inch pieces. Marinate the pork in fish sauce, pepper, and onions.
2. Steam the beans, mash them into a paste (it looks a lot like mash potatoes actually.)
3. Now you’re ready to wrap the cake! There are a lot of ways to wrap a rice cake, but since the cakes have to be a perfect square, most people like to most a mold. My dad usually cuts the arrowroot leaves (carefully washed and dried) and folds them into a box. It’s a little more complicated than using a mold, but it’s easier to wrap once you get the box shape down. Put in a cup of rice, then a layer of bean paste, a couple of pieces of pork, followed by another layer of bean paste and another layer of rice. Make sure that the leaves are touching the rice on the right side, or the cake won’t be green enough. Fold the tops of your “box” down and secure it with bamboo strings.
4. You can also wrap the cakes the Southern way – simply lay down the leaves, put the ingredients on top, and roll it all up into a cylinder. But then it’s called bánh tét instead of bánh chưng.
5. Put your cakes into a cauldron that’s been lined with more arrowroot leaves, put in enough water to cover them, and boil them. The boiling time depends on how many cakes you have, of course, but with 20 cakes, we always have to boil them for at least 12 hours. The cauldron is important too – cauldrons made out of zinc are best because they keep the leaves green (as you can see below); aluminum will turn them an unappetizing brownish yellow.
And that’s about it. We’ve only cut one of the mini cakes my dad made for my niece from leftovers, saving the big ones for the Lunar New Year feast on Monday, but as far as we can tell, they all turned out perfectly. OK, I’m off to finish cleaning up, so have a great weekend everybody! I know I will.