Many people in Ho Chi Minh City stay into wee hours or even entire nights to cook their tankfuls of traditional cakes for the upcoming Tet (Lunar New Year.)

As Tet is only two days away, many people across the country have spent lots of time wrapping “banh chung” (square-shaped glutinous rice cake) and “banh tet” (cylindrical glutinous rice cake,) the two indispensable cakes for Tet. “Banh chung” is typically wrapped and enjoyed by those in northern provinces and cities, while “banh tet” is usually preferred by their southern counterparts.

Though city dwellers tend to buy the cakes for their Tet meals or gifts, many families still cherish the tradition of wrapping and cooking the cakes themselves to cut costs, ensure food hygiene safety and indulge in the uniquely cozy atmosphere of gathering to prepare and cook the goody together.

The cooking of each tank’s content takes around 10 to 12 hours to complete, before the cakes are scooped out and dipped into cold water to rinse them.

The cakes are then put in a dry place so that they dry off any leftover water, which  ensures their quality and lengthens their shelf time.    

A family is keeping an eye on their “banh chung” tank and having some drinks together. Photo: Tuoi Tre.

Over 11pm on Monday, or the 28th of the current lunar year’s last month, Nguyen Van Hau’s entire family of six members gathered in their home’s yard in Xo Viet Nghe Tinh street in Binh Thanh District.

They watched over their “banh chung” and “banh tet,” which have been neatly wrapped up and put into a big tank, to make sure the cakes are well cooked.

The family members also threw a small year-end party, relishing in delicacies and playing card games.

Hau shared his entire family traditionally watch over the tanks of “banh chung” and “banh tet” the entire night.

His family’s cooking habitually lasts from the evening well into the following morning.

A woman is seen pouring some more water into a tank to make sure all the cakes are well cooked. Photo: Tuoi Tre.

Almost midnight on the same day, Nguyen Tan Si, and his brother Nguyen Tan Duc, were also building a fire to cook their “banh tet” in an alley in Binh Thanh District’s Dien Bien Phu street.

Nearby, Tran Tan Thanh and his family were also watching over their tank of “banh chung” and having some drinks.

He revealed his family retains the tradition for several years.

At 1am on Tuesday, or the 29th of the current lunar year’s last month, Doan Xuan Truong and Vo Thanh Hai were also chatting and keeping an eye on their tank of “banh tet” also on Dien Bien Phu street.

The hazy smoke, warmth from the flickering fire and the cakes’ fragrance has thus long added allure to city dwellers’ Tet preparations.

Some people are pictured boiling their “banh chung” in District 1’s Huynh Thuc Khang. Photo: Tuoi Tre.

A man is seen adding wood into the fire to cook his family’s “banh tet” (cylindrical glutinous cake.) Photo: Tuoi Tre.

A woman is taking out her already boiled "banh chung" at midnight. Photo: Tuoi Tre.

After being boiled for 10 to 12 hours, "banh chung" (square glutinous rice cake) and "banh tet" (cylindrical glutinous rice cake) are dipped into cold water and quickly taken out so that they will dry more quickly. Photo: Tuoi Tre.

A middle-aged father and son are seen lifting up a tank after their cakes are cooked and scooped out.

Several "banh tet" are scooped out quickly well past midnight.

Over 1am, a man remains committed to his cooking job.

A peddler is seen carrying his load of “banh chung,” and “banh tet” during the night. Photo: Tuoi Tre