Vietnam

The Lunar New Year festival (known as "Tet Nguyen Dan", "Tet ta" or simply "Tet" in Vietnamese) is the most important as well as the most widely and heartily celebrated traditional festival in Vietnam. It is the time of joy and delight for children and adults alike and however the circumstances are, the Vietnamese can never neglect to properly keep their Tet.
Like Christmas in the West, Lunar New Year is the time for family and indeed the only time of the year when the whole clan gather together. People always try to return to their hometown to meet with their parents, siblings and relatives no matter how far away they live and work. Being unable to "return home" in Tet is considered a great misfortune. As the result, all means of transportation (airplanes, trains, couches, etc) are crammed in this time of the year. It takes great effort to procure tickets but everyone find it rewarding nonetheless. Even those who have passed away are "invited" to return to enjoy Tet with the living.
The way people celebrate Lunar New Year has changed a lot with time but most of the ancient customs related to the event are still observed. Some of them are avoiding conflict at least in the first three days of the year, tidying the resting place of the dead, paying homage to the ancestors and the gods, visiting each other. People also try to do their best in any thing they do as they believe that bad luck will haunt if they start the year with failure. The main role of these customs is to ensure that the coming year is a good one. Besides that, they also help to keep everyone happy and everything harmonious in this special time of the year.

Pho Bo (Hanoi Beef Noodle Soup)
Recipe Courtesy of Gourmet Magazine

6 cups beef broth
1 (1/4-inch thick) slice ginger
2 whole star anise*
1 cinnamon stick
1/2 pound piece boneless beef sirloin, trimmed of any fat
3 ounces dried flat rice noodles*
1/4 cup Asian fish sauce*
1/8 teaspoon freshly ground black pepper
1 cup fresh bean sprouts, rinsed and drained
1/8 cup minced scallions
1/4 cup fresh cilantro sprigs, washed and finely chopped
1 small thin fresh red or green Asian chilie, sliced very thin
1/2 cup fresh basil leaves
Lime wedges for garnish
*Available at Asian Markets

In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
With a very sharp knife cut sirloin across the grain into very thin slices.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.
Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.
To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges