This week it’s a look at the different Lunar New Year celebrations in China, Vietnam, and Korea. First, Sarah and Kaitlin Leung talk about their Chinese New Year traditions and the symbolism behind the dishes they serve at their new year table. Sarah and Kaitlin, along with their parents, Judy and Bill, are the family behind The Woks of Life blog and cookbook, and they shared their family recipe for <a href="https://www.splendidtable.org/story/2023/01/20/poached-white-cut-chicken" class="default">Poached “White Cut” Chicken</a>. Then, Andrea Nguyen, author of Vietnamese Food Any Day, talks about celebrating Tet, the Vietnamese new year tradition that focuses on simple foods like rice, meat, beans, and vegetables. Her forthcoming book is, Ever Green Vietnamese, and she left us with her <a href="https://www.splendidtable.org/story/2023/01/20/braised-pork-ribs-in-caramel-sauce-suon-kho" class="default">Braised Pork Ribs in Caramel Sauce (SUON KHO)</a> recipe. Then Chef Hooni Kim, author of My Korea; Traditional Flavors, Modern Recipes remembers Lunar New Year celebrations spent with his family and leaves us a recipe for a classic accompaniment, <a href="https://www.splendidtable.org/story/2023/01/20/simple-zucchini-jeon" class="default">Simple Zucchini Jeon</a>, a delicious pan-fried fritter with your choice of meats or vegetables. Broadcast dates for this episode: <ul> <li>January 20, 2023 (originally aired)</li> <li>January 19, 2024 (rebroadcast)</li> <li>January 31, 2025 (rebroadcast) <hr> When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!</li> </ul>

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