Hanoi, Viet Nam (PressExposure) June 22, 2014 -- National Geographic is a USA travel magazine well known around the globe which has been distributed ceaselessly since its first issue in 1988. It basically holds article on topography, history and society of countries. These days, National Geographic Magazine is a standout amongst the most renowned explorer magazines with a worldwide flow of 8.3 million in thirty-six dialects.
National Geographic has as of late discharged an arrangement of 10 world's festival sustenance which respects conventional nourishments in celebrations of nations over the world. Chung cake and Giay Cake of Vietnamese have entered the schedule as allegorical nourishment of Tet occasion (Vietnamese Lunar New Year celebration). The well known magazine has expressed that Tet is the most imperative celebration in Vietnam which denote the entry of spring and another year with a few desires and trusts. It is likewise the event that Vietnamese families rejoin and assemble encompassing the banquet.
Chung cake and Giay Cake play an essential part in Vietnamese history. Accordingly, King Hung VI chose the next king by asking his princes to offer him a dish. The throne would be given to who could satisfy him. The 18th prince whose name was Lang Lieu offered the King Chung cake and Giay Cake. He explained that both cakes were made from rice, which was the main product in Vietnam at that time. Chung cake had the shape of square and symbolized the Earth; Giay Cake had the shape of circle and represented the sky. Impressed by the flavor of cakes and the prince's speech, the King had decided to give throne to Lang Lieu prince. Since then, Chung cake and Giay Cake have become the most important traditional food of Vietnamese.
Chung cake and Giay Cake are traditional cakes of Vietnamese cuisine to show descendants' deep gratitude for the ancestors and the Goddess. Chung cake has the squared shape and green color which symbolize the Earth. Ingredients for making Chung cake are sticky rice, green peas, pork and Phrynium or banana leaves. The cake has the greasy taste of and pork, pleasant scent of leaves and soft flavor of sticky rice. The process to make Giay Cake is complicated as well. There are two different kinds of Giay Cake: one has sweet green bean paste inside and the other has salty stuffing with ingredients mainly pork pies. In addition to Tet holiday, those cakes are also prepared in special occasions such as Hung Kings' death anniversary and important occasions of clans.
Other celebration foods also enter the list include: Bread of the Dead from Mexico's Day of the Dead, Hakarl from Iceland Thorrablot (Mid-Winter Festival), Moon Cakes from China's Mid-Autumn Festival, Hamantaschen from Israel, King Cake from Mardi Gras, Besan Burfi from India's Diwali, Kahk Cake from Egypt, Haggis from Scotland, and cakes for the May Revolutionary Day in Argentina.