What to eat Today? – Simple but Heartfelt Mid-Autumn Festival Food for your family to enjoy together

Mid-Autumn Festival is not only an annual festival but it is a special reunion day when our family is together. On this day in Vietnam, we celebrate the Moon Festival with lots of traditional dishes such as mooncakes in various ways, glutinous sweet rice dumplings, lotus root salad and more! It’s never easy to make a simple but flavorful Mid-Autumn Festival food. Let bTaskee help you with the recipes for today!

Moon Festival’s Menu: 

  •    Taro Soup with Ribs
  •    Pomelo Salad with Shrimp and Meat
  •    Fried Cha com (Minced pork covered with green rice)
  •    Dessert: Sticky rice sweet dumplings

Taro Soup with Ribs – Mid-Autumn Festival Food

Ancient people have a habit that on the occasion of the Mid-Autumn Festival, eating dishes made from taro will grant you the ability to help eliminate evil spirits and bad luck. Therefore, the easy-to-make soup like taro soup and pork ribs is often very popular and appears in a lot of menus. It’s the perfect cozy soup and one of the most amazing Moon Festival dishes.

Taro Soup with Ribs (Photo:


1   Tender ribs500 gram
2   Taro (Cocoyam)400 gram
3   Cilantro, Coriander20 gram
4   Garlic3 tép 
5   Green onions20 
6   Seasonings (Salt, Black Pepper, Sugar, MSG, fish sauce, cooking oil) Based on your preference

Cooking steps 

Step 1: Prepare the ingredients

  • Taro: peel and throw away the spoiled part (use the plastic gloves to avoid getting itchy) Cut them into cubes about 2cm thick, wash with water and let it dry.
  • Ribs: chop them into bite-sized pieces (about 3cm). Boil the ribs slightly and take them out to clean, wash with water and let them dry naturally. 
  • Cilantro, Coriander, Green onions: cut off the roots, remove the spoiled parts, and wash with water. Chop them into small bits.
  • Garlic: peel, clean, wash, and then crush or mince them.

Step 2: Stew the ribs 

  • Heat a pot with some cooking oil. When it’s hot, add the minced garlic in and fry until golden. Add the ribs in and stir-fry until they are cooked. Taste the dish and season to your liking (a pinch of salt, sugar, pepper, and broth mix powder).
  • When the meat is seasoned evenly, add just enough water and simmer under low heat. 
  • Once the water’s boiled, open the lit and remove the foam.
  • Cook the ribs until they are tender, add the taro in, and cook until both the taro and meat are soft. Season again and add the cilantro, coriander, and green onions in. Turn off the heat and stir slightly.

Pomelo Salad with Shrimp and Meat – Mid-Autumn Festival Food

Although the grapefruit or pomelo salad is not too common in the Mid-Autumn tray, this is a cool dish thanks to the refreshing taste of grapefruit, the nutritious shrimp & meat with an explosive spicy sour sauce that makes other dishes even more flavorful. Let’s have a taste, shall we?

Pomelo Salad with Shrimp and Meat (Photo:


1   Grapefruit1 grapefruit
2   Pork belly200 gram
3   Shrimp 200 gram
4   Carrot 200 gram 
5   Cucumber200 gram (3 cucumbers) 
6   Dried squid2 squids
7   Onion1 onion
8   Fried onion20 gram
9   Coriander, Cilantro30 gram
10   Kumquat juice50 ml
11   Rice vinegar30ml
12   Peanut50 gam
13   Chili pepper2 chili peppers
14   Garlic3 cloves 
15   Seasonings (Salt, Black Pepper, Sugar, MSG, fish sauce, cooking oil) Based on your preference

Cooking steps

Please watch the detailed instructions here:

Fried Cha com (Minced pork covered with green rice) – Mid-Autumn Festival Food

Fried Cha com of Ha Noi (Photo: MEATdeli)


1   Pork paste250 gram
2   Minced pork150 gram
3   Fresh green rice 100 gram
4   Lotus or Banana leaves2 – 3 leaves
5   Shallot50 gram
6   Seasonings (Salt, Black Pepper, Sugar, MSG, fish sauce, cooking oil) Based on your preference

Cooking steps 

Step 1: Prepare the ingredients

  • Green rice: if the green rice is dried, soak them in water for about 10 – 15 minutes and let them dry naturally. If the green rice is fresh then you don’t have to. 
  • Pork: if you can’t buy minced pork, just buy fresh pork, wash, clean and mince the pork yourself.
  • Shallot: remove the roots, peel, and wash them with water. Slice the shallot into thin pieces or mince them.
  • Lotus, banana leaves: wash the surface of the leaves and let them dry,

Step 2: Mix the batter

Mix the pork paste with the green rice, minced pork, and shallot. Season the mixture with pepper, broth mix powder, and fish sauce. Mix them together with your hands. Add a spoon of cooking oil in and store it in the fridge for 30 minutes.

Step 3: Fry the cha com

  • Take the batter out of the fridge, knead them into your preferable shape about 1 – 1.5cm thick.
  • Heat the pan with a lot of cooking oil, then slowly put the cha com in to deep-fry them. Flip them back after 1 – 2 minutes when they are golden and crispy (could use an air fryer to reduce the fat). Continue until all of them are caramelized beautifully.
  • Put the lotus/ banana leaves at the bottom and brush a bit of olive oil on them. Put the fried cha com on top so they could absorb the fragrant flavor of the leaves. Or you could also use oil-absorbing paper to remove the excess oil amount.

Sticky rice sweet dumplings – Mid-Autumn Festival Food

Each round and soft sticky rice sweet dumplings together with the sweet and spicy taste of ginger, the faint aroma of roasted sesame seeds and a little fat coconut milk can actually warm people’s hearts in these reunion occasions. This is a signature dessert of the Vietnamese Mid-Autumn Festival. Don’t they look like stars and moon covered with the sweet clouds and breeze of autumn? Let’s find out!

Sticky rice sweet dumplings (Cooky,vn)


1   Glutinous Rice Flour400 gram
2   Mung bean200 gram
3   Jaggery300 gram
4   Ginger50 gram 
5   Shallot3 shallot
6   Coconut milk300 ml
7   Tapioca Starch15 gram
8   White sesame50 gram
9   Cooking oil1 tablespoon 
10   Sugar, salt Based on your preference

Cooking steps 

Step 1: Prepare the ingredients

  • Mung bean: wash carefully and soak in water for 4 -5 hours so they can become softened. Take them out and let them dry naturally. You should soak the beans from the night before or early in the morning to cook them in the afternoon.
  • Ginger: peel, wash, and dice them into strips.
  • White sesame: wash the sesame with water and let them dry. Heat the pan and pour them in, fry until they are golden (be careful or they might burn).
  • Shallot: cut off the roots, peel, and wash them with water. Dice them into thin pieces or mince them.

Step 2: Make the filling

  • Add the mung beans in the rice cooker, pour in just enough water, and cook them like rice. Occasionally, use chopsticks to stir and soften the beans. Once the beans are cooked, take them out, let them cool down and crush them.
  • Heat the pan with some cooking oil. Add the minced shallot in and fry until golden. Pour the beans in and stir-fry together. Season with some salt, sugar to your liking.
  • Once the beans taste good, turn off the heat, let the filling cool off and roll them into balls (about 2-3 cm) 

Step 3: Make the dumpling – Moon Festival Dishes

  • Pour about 300ml of hot water into 350 gram of glutinous rice flour (save some to knead the dough later). Mix the flour and water together in a bowl. Use a plastic wrap to cover the bowl and let the dough rise. 
  • Move the dough (after rising) to a flat surface. Dust your hand with the rice flour to prevent stickiness. Start kneading until the dough reaches a decent consistency. 
  • Divide the dough into even parts. Use your thumb to press down in the middle and put the filling in. Roll the dough again to cover the filling.

Step 4: Make the sweet soup

  • Boil a pot of water and pour the dumpling in to cook them. When the dumpling is transparent, which means they are cooked, turn off the heat, let them simmer for a few minutes, and move them into another bowl with cold water to cool down. 
  • Heat another 400ml pot, add the jaggery in and stir well to dissolve the sugar. Once the water boils, add the ginger in. 
  • Take the dumpling out of the cold water and put them into the hot & sweet ginger soup. Turn the heat off and let them cook for another 5 – 10 minutes. 

Step 5: Garnish and enjoy 

  • Add coconut milk, 1 or 2 teaspoons of tapioca starch, ½ teaspoon of salt in a pan and stir well. Simmer under low heat until the sauce thickens.
  • Take the sweet dumpling soup out, pour the coconut sauce, and sprinkle some white sesame on top. The dish is now ready to serve. 

Mid-Autumn Festival is the reunion festival, the time for your family to gather together and exchange blessings under the full moon.

As a member, you should make delicious Mid-Autumn festival food so the whole family can enjoy these magical moon festival dishes and a happy day together, right?

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