Vu Dai Village is a well-known town in the northern delta. This is where author Nam Cao got inspiration for his well-known work, Chi Pheo (1941), a short story which best highlights Nam Cao's theme of the destitute life of farmers in rural areas.
The village is about 80 kilometers from Hanoi and it takes about one hour and 45 minutes to drive there.
Vu Dai Village is frequently visited during Tet holidays because of its well-known braised fish dishes and nostalgic settings.
Early in January, six Vietnamese from Hanoi went on a photo tour to the rustic village to capture the flavor of "old Tet." One of the vistors, Tran Tien Dung, expressed his happiness at being a part of the tour of reimagined traditional Tet images.
The old Tet atmosphere at the home of Tran Van Trung, 58, is still quite strong. The house hasn't changed much since his parents built it, so the old architecture, including the tiled roof and red brick porches, as well as household items such as bowls, metal colanders, iron pots, and even bicycles dating back to the time of the subsidy, have all been preserved.
"Just looking at the scene, I feel like I've gone back to that time," said a member of the group.
Quynh, over 90 years old, a villager taking part in the program, said that she makes banh chung, or square sticky rice cake, for her children and grandchildren every Tet holiday.
Braised fish is a must-eat dish at every Tet holiday in the village, according to Hoang Thi Tho, who has owned a braised fish eatery for more than 10 years. Black carp is the type of fish used. It is cleaned, marinated with 10 different spices, and then put in an earthen pot and cooked for 12 to 14 hours.
The broth from freshwater crabs gives the braised fish a unique flavor, according to Tho.
Braised fish is cooked entirely on a wood-burning stove.
Nam, a 34-year-old member of the visitor group, said, "The smell of smoke from the burning wood in the kitchen, and the familiar smell of braised fish, reminds me of the meals I had with my parents when I was a kid."
For a complete traditional Tet lunch experience, visitors are welcome to try the braised fish, which is prepared by a local family, after photographing the process of making it. According to Nam, the fish is firm, and the fish bones are soft. It is well marinated, creating a harmonious flavor. The fish pot does not smell smoky and is fragrant despite being cooked on a wood-burning stove.
While there are visitors of all ages taking the tour, the majority are middle-aged adults who grew up in the 1980s. Foreign visitors who are taking part for the first time were also excited.
"Many people waved and said "Hello" as we passed through the neighborhood," said Marsha Bell, a tourist. "They also gave us fruit collected from their gardens. The scene of Tet in Vietnam in the old days was so simple. The food is delicious and the people are very enthusiastic."
