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The North favours dry jam, mild taste, small pieces such as lotus jam, kumquat jam, hồng bì jam, ô mai. The South favours chewy jam, more deeply sweet such as coconut jam, tamarind jam, soursop jam, pineapple jam. The difference reflects the ingredient region and climate, not a ranking of high or low.
From the article “How Does Tet Jam Differ Across the Three Regions of Vietnam?”
The first outing and calligraphy of the new year are Vietnamese luck-bringing customs. See how times and directions are chosen by lunar calendar and deities.
Tết markets in the North, Centre and South: what the year-end markets sell and why people go, from old accounts and present-day reports.
Outdoor and indoor New Year's Eve offerings differ in who is invited, where the rite is held and the prayer text. Each region has its own symbolic dishes.
Tet rites in southern Vietnam: welcoming the ancestors on the 30th, giao thừa offerings outdoors and indoors, Tết nhà on the third, farewell on the fourth.
First-day Tet travel for 2027: how to choose the hour and direction, prepare offerings, and follow the route, plus why sources disagree on the calculations.
Tết preserves across Vietnam: lotus-seed and kumquat mứt in Hà Nội, Kim Long ginger mứt in Huế, bánh tổ in Quảng, coconut mứt in the South.
A guide to preparing New Year's Eve offerings, arranging the outdoor and indoor trays by Vietnamese custom, with safety notes and regional differences.
Tết in Sài Gòn: the Nguyễn Huệ flower market from 1960 and flower street from 2004, the flower boats of Bình Đông wharf, and how families keep Tết.
A detailed step-by-step guide on preparing offerings and arranging the Mid-Autumn Festival tray according to Vietnamese traditions.
First-footing is an old Vietnamese Tet custom: the first person to enter a home after midnight is believed to carry the year's fortune.
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