[Mẫu] Bánh chưng Tranh Khúc ngày giáp Tết

Speciality

Where: Hà Nội · Red River Delta
Reading time: 1 min1 chapter

Tranh Khúc wraps bánh chưng all year, but the days before Tết show most clearly how the village shares the work, from the dong leaves to the boiling pot.

At a glance

A sample story for testing Trivis; its people, numbers and words are fictional. In Tranh Khúc, on the Red River south of Hà Nội, many households make bánh chưng for a living.

In the last days of the twelfth lunar month, smoke from the boiling pots drifts all night, and every yard is full of dong leaves.

Not in season yet

months 1–2

Chapter 1 / 11 min

A pot through the night

The dong leaves are washed, wiped dry and their thick spines shaved down so they bend. The sticky rice is washed well, the mung beans steamed, the pork salted and peppered.

The cakes are wrapped square, in a mould or by hand, and tied with strips of giang bamboo. The pot boils for many hours, and the water is watched so the cakes stay covered.

Lifted out, the cakes are rinsed in cold water, then pressed firm and left to drain.

Three steps

1
Chiều
Đến làng ven đê
Làng Tranh Khúc, Xã Nam Phù
Đi theo đê sông Hồng rồi rẽ vào làng; sân nhà nhiều lá dong.
AI illustration
2
15:00–18:00
Xem gói bánh
Sân một hộ làm bánh
Đã hẹn trước với hộ làm bánh để đứng xem cách gói và buộc lạt.
AI illustration
3
Tối
Canh nồi luộc
Bếp củi sau nhà
Nồi bánh luộc qua đêm; người nhà thay nhau canh lửa và thêm nước.
AI illustration