Effective Ways to Preserve Tet Food and Prevent Spoilage and Poisoning

Banh Chung and Banh Tet are nutritious foods enjoyed during Tet. In hot weather, store them in the refrigerator's cooler compartment. Cut only what's needed and wrap the rest tightly with cling film. Steam, boil, or fry before eating, but limit frying. Discard if moldy, sour, or fermented. Gio and Cha, typically made with meat, fat, and spices, require proper preservation. Avoid using borax. Store Gio Lua, Gio Bo, and Cha below 25°C for a short time, refrigerated for 4-6 days, or frozen for about 10 days. Thaw frozen Gio at room temperature for 4 hours or in the refrigerator for 8 hours. Thit Dong should be divided into small portions and refrigerated. Pickled onions should be stored in a cool, ventilated place and rinsed before consumption. Avoid refrigerating cooked vegetables as they can form harmful nitrite. Cooked dishes should be eaten immediately or reheated thoroughly before consumption. Refrigerate leftovers after cooling, but avoid storing them for more than 5-6 hours to prevent food poisoning.