VIET NAM COLD FOOD FESTIVAL

The Cold Food Festival or Hanshi Festival is a traditional Chinese holiday celebrated for three consecutive days starting the day before the Qingming Festival in the Chinese Calendar, which falls on April 5 by the Gregorian calendar, except in leap years (the 105th day after dongzhi). It is celebrated in China as well as the nearby nations of Korea and Vietnam. At this time of year, the sky becomes clearer and buds sprout in the field. Farmers sow various seeds and supply water to their rice paddies.

In Vietnam, where it is called Tết Hàn Thực, which takes place on the 3rd day of the third lunar month in the year. This is occasion for family gathering and remember ancestor the Cold Food Festival is celebrated by Vietnamese people in the northern part of the country on the third day of the third lunar month, but only marginally. People cook glutinous rice balls called bánh trôi on that day but the holiday's origins are largely forgotten, and the fire taboo is also largely ignored.“Banh troi” and “banh chay” are two traditional food of Tet Han Thuc in Vietnam. “Banh troi” are spheres made of glutinous rice flour with piece of sugar inside. “Banh chay” are bigger than “banh troi” and have sweet green bean paste inside instead of piece of sugar. After all have been done, “banh troi” and “banh chay” will be put on a tray on altar to offer ancestor. The householder will burn incense to invite ancestor enjoy Cold Foods Festival with family. When the liturgy of ancestor worship ended, all family will eat “banh troi” and “banh chay” together. “Banh troi” is usually added some coconut fibers and sesame; “banh chay” is associated with sweet broth.

 In some regions of Vietnam, besides “banh troi” and “banh chay”, people also make “banh rom” on that day. “Banh rom” shares some similar characteristics with “banh chay”. The coat is made from glutinous rice flour with sweet green bean paste inside. “Banh rom” is usually wrapped by a piece of banana leaf.

Modern versions of the banh troi come in rainbow-like colors and are filled with many flavors.Many vegetables like beetroot, spinach, carrot, pumpkin, and purple cabbage are used to get the colors for the balls. 

Other ingredients, used to make toppings, could be coconut flesh sliced into thin ribbons and roasted sesame seeds.Knead glutinous rice flour well with the colored liquids.
Wrap the bean balls with the flour. Make the in various sizes.Boil the balls in water. 

 Serve the finished balls with sweetened water and top with sesame seeds and thin slices of coconut.

Surrounding Hanoi, we see residenst in Hanoi are making or buying Banh troi, banh chay :