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It takes place from the first day of the first month of the Lunar calendar (around late January or early February) until at least the third day. During Tết, Vietnamese visit their relatives and temples, forgetting about the troubles of the past year and hoping for a better upcoming year. Due to the high regard in which people hold it, Tết, as often as not, is consumed with unique, distinctive colors and flavors. Let’s take a look at some traditions and customs typical of this special holiday in Vietnam.Giò chả (Vietnamese ham/sausage) is another traditional food in Tết holiday, and usually served with Xôi (sticky rice) and Bánh Chưng. Giò is different from Chả since Giò is boiled and Chả is deep-fried. Chả is also made of lean pork and ingredients, but Chả is not wrapped by leaves and boiled but deep-fried in oil.Mứt Tết (Tết jam) is not a food to serve in a meal during Tết holiday, but more like a snack to welcome guests in this special period. This once-in-year mix of snack is very large in variety, with so many tastes: ginger, carrot, coconut, pineapple, pumpkin, lotus seed, star fruit, etc.The first day of Tết is reserved for the nuclear family. Children receive a red envelope containing money from their elders. This tradition is called mừng tuổi (happy new age) in the north and lì xì in the south. Usually, children wear their new clothes and give their elders the traditional Tết greetings before receiving the money.