TMU alumna observes Tết Nguyên Đán — the Vietnamese Lunar New Year
Linda Nguyen, Retail Management ’12, Strategic Marketing ’15, is a proud member of her family’s business, Golden Turtle. She loves combining creativity and strategy to help their business grow while furthering connection with the community. Beyond work, Linda is passionate about building meaningful relationships, learning new things, and contributing in ways that make a positive impact. Balancing family, career and personal growth keeps her motivated and inspired every day.
Lunar New Year is celebrated throughout East Asian and Southeast Asian countries and by diaspora communities here in Canada and around the world. While the tradition of honouring the first day of the lunar calendar is universal, immigrant families often include traditions with particular meaning to their culture.
To mark the Year of the Horse, which begins on February 17 — Toronto Metropolitan University (TMU) alumna Linda Nguyen shares in her own words how her family observes Tết Nguyên Đán, the Vietnamese Lunar New Year. As well, she offers up a treasured, easy-to-prepare recipe that her family and her staff enjoy at the family’s business, Pho Rùa Vàng Golden Turtle, a beloved Toronto restaurant which has been serving traditional Vietnamese food since 1987.
The family’s restaurant, Golden Turtle, is decorated for the Lunar New Year.
Lunar New Year zodiac signs
My Lunar New Year zodiac sign is the Snake, and I feel it reflects my personality well. Snakes are often seen as thoughtful, intuitive and quietly determined, qualities that resonate with how I approach both work and family life. I value careful decision-making and long-term growth, especially in supporting our family business, The Golden Turtle. In contrast, my brother, Michael, was born in the year of the Dog, a sign known for loyalty, honesty and protectiveness. These traits truly reflect his dependable nature and the steady support he brings to our family, creating a balance between our personalities.
Family traditions around Tết
We celebrate Tết, and like many cultures who observe Lunar New Year, we begin by thoroughly cleaning the house to clear away the old and welcome the new year. A cherished tradition is giving lì xì, or red envelopes, as a symbol of good luck, prosperity and well wishes. We also take time to read into our feng shui (Tử Vi) for the year ahead, which helps guide our intentions and decisions. These traditions ground us in reflection, renewal and family connection.
No matter how busy things are with the restaurant, one tradition never changes: we always celebrate Lunar New Year’s Eve by going to the temple as a family. That ritual was constant throughout my childhood and remains deeply meaningful to us. In the same way that Golden Turtle values consistency and respect for tradition, our family holds onto this practice to reflect, give thanks and welcome the new year together. It grounds us and reminds us of what truly matters.
Generations of Linda’s family at their restaurant, Pho Rùa Vàng Golden Turtle. Rùa Vàng is Vietnamese for golden turtle, a symbol of wisdom, longevity and good fortune. Top left: Linda’s daughter, her dad Hoang, her mom Huyen, Linda, Linda’s daughter, her husband Jason. Bottom left: Linda’s cousin Dominique and her brother Michael.
Yellow blossoms are a traditional flower for celebrating Tết, just like poinsettias are a plant traditional to Christmas. Linda’s daughter wears a golden tunic.
Thịt Kho Trứng (Vietnamese Braised Pork and Eggs)
Thịt kho is a comforting Vietnamese dish made with tender pork and eggs slowly cooked in a lightly sweet and savory sauce.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Ingredients
- 2 lbs pork belly or pork shoulder
- 5 eggs
- 1 tsp sugar
- 1 tsp paprika (optional)
- 1 shallot, chopped
- 6 garlic cloves, minced
- 1 can coconut soda
- 2 tbsp fish sauce
- ½ tsp salt
- ½ tsp black pepper
- Water, as needed
Optional toppings
- Chopped green onions
- Chili peppers
- Extra black pepper
Instructions
1. Cook the eggs
- Bring a pot of water to a boil.
- Gently add the eggs and boil for 8 minutes.
- Transfer the eggs into a bowl of ice water. Once the eggs are cool, peel and set aside.
2. Prepare the pork
- Cut the pork into 1–2 inch pieces.
- Bring a pot of water to a boil and add the pork. Boil for 5 minutes.
- Drain and rinse the pork, then set aside. (This step helps to keep the sauce clear and clean.)
3. Cook the dish
- In a pot over low heat, add the sugar and stir until it melts and turns light brown.
- Add the pork and cook until lightly browned.
- Add the garlic and shallots. Cook for about 1 minute.
- Pour in the coconut soda, fish sauce, salt, paprika and pepper. Add enough water to just cover the pork.
- Cover and simmer on low heat for 1 hour.
- Add the eggs and simmer uncovered for another 15 minutes, until the sauce thickens slightly. Turn the eggs occasionally.
- Taste and adjust seasoning if needed. Skim off any rendered surface oil, if preferred.
Serve warm with steamed rice and add toppings if you like.