A seller is arranging the delicacies for TetPeople at Tan An contend that pickled scallion heads have been imbued with homeland Tet tastes and local diligent women are to make them more savory.Every woman at Tan An pickles scallion heads through their grandmothers or mothers’ guidance. Ms. Le Thi Rieng shared her experience on pickling scallion heads. After buying, scallion heads should be dried up by the sun light before being cleaned and soaked in alum water and dried out, then quickly dipped in hot water, and finally put into jars. A mixture of vinegar, sugar crystals, unrefined salt and water is boiled and then poured into the jars after cooling down. Depending on appetite favor, sugar or vinegar can be added up.Vinegary pickled scallion heads are recognized by little white suds; however, sweet pickled scallion heads do not have suds. We use the same receipt for pickled beets. Price for a painstaking jar like this humbly varies from 40.000 to 50.000 VND.These small specialties can make people feel the mildness of the spring in the air and all parts of the homeland.Reported by Quynh Nhu – Translated by Ngoc Huynh
Tet delicacies of the homeland
On Tet every household buys many things but they prefer the delicacies of the homeland such as Bach Dang pomelo, Tan An pickled scallion head, etc.Ms. Le Thi Rieng, living at Tan An ward of Thu Dau Mot city said that every year she prepares pickled scallion heads from middle of lunar December by buying scallion heads at Bung Cau market and then pickled over 100kg for eating, selling and presenting. A seller is arranging the delicacies for TetPeople at Tan An contend that pickled scallion heads have been imbued with homeland Tet tastes and local diligent women are to make them more savory.Every woman at Tan An pickles scallion heads through their grandmothers or mothers’ guidance. Ms. Le Thi Rieng shared her experience on pickling scallion heads. After buying, scallion heads should be dried up by the sun light before being cleaned and soaked in alum water and dried out, then quickly dipped in hot water, and finally put into jars. A mixture of vinegar, sugar crystals, unrefined salt and water is boiled and then poured into the jars after cooling down. Depending on appetite favor, sugar or vinegar can be added up.Vinegary pickled scallion heads are recognized by little white suds; however, sweet pickled scallion heads do not have suds. We use the same receipt for pickled beets. Price for a painstaking jar like this humbly varies from 40.000 to 50.000 VND.These small specialties can make people feel the mildness of the spring in the air and all parts of the homeland.Reported by Quynh Nhu – Translated by Ngoc Huynh
A seller is arranging the delicacies for TetPeople at Tan An contend that pickled scallion heads have been imbued with homeland Tet tastes and local diligent women are to make them more savory.Every woman at Tan An pickles scallion heads through their grandmothers or mothers’ guidance. Ms. Le Thi Rieng shared her experience on pickling scallion heads. After buying, scallion heads should be dried up by the sun light before being cleaned and soaked in alum water and dried out, then quickly dipped in hot water, and finally put into jars. A mixture of vinegar, sugar crystals, unrefined salt and water is boiled and then poured into the jars after cooling down. Depending on appetite favor, sugar or vinegar can be added up.Vinegary pickled scallion heads are recognized by little white suds; however, sweet pickled scallion heads do not have suds. We use the same receipt for pickled beets. Price for a painstaking jar like this humbly varies from 40.000 to 50.000 VND.These small specialties can make people feel the mildness of the spring in the air and all parts of the homeland.Reported by Quynh Nhu – Translated by Ngoc Huynh
