Although people nationwide observe the festival to honor ancestors and pray for good health and abundant harvests, offerings vary by region, highlighting local customs and flavors.
In northern Vietnam, fermented sticky rice, known as cơm rượu nếp, is regarded as an essential item on the festival table. Other traditional foods include bánh tro, sticky rice, sweet soups and seasonal fruits such as plums, lychees and peaches. According to folk beliefs, consuming fermented sticky rice helps "eliminate pests" and protect health during the seasonal transition.
Central Vietnam combines cơm rượu and bánh tro with regional specialties including sweet millet porridge, or chè kê, served with sesame rice crackers and duck meat. Families often prepare elaborate offerings in hopes of peace, favorable weather and plentiful harvests.
In southern Vietnam, offering trays typically feature cơm rượu, bánh ú bá trạng and chè trôi nước. These dishes represent the region’s distinctive culinary identity while symbolizing wishes for prosperity and fulfillment.
Despite differences in food traditions, offering trays in all three regions embody shared cultural values, reverence for ancestors and aspirations for peace and good health.
One of the most distinctive customs associated with Tết Đoan Ngọ is the early morning "pest-killing" ritual.
According to folk tradition, people begin the day by rinsing their mouths and immediately eating fermented sticky rice or sour and astringent fruits such as plums and lychees. It is believed that the alcohol in the fermented rice intoxicates the "pests" in the body, while the acidity of the fruits helps eliminate them.
Although rooted in folklore, the practice continues to be preserved by many families and remains a cherished tradition that contributes to the unique cultural identity of Tết Đoan Ngọ among Vietnamese people.