Formerly funeral ceremonies went as following: the body was washed and dressed; then a le ngam ham, or chopstick, was laid between the teeth and a pinch of rice and three coins were dropped in the mouth. Then the body was put on a grass mat laid on the ground according to the saying "being born from the earth, one must return back to the earth.” The dead body was enveloped with white cloth, le kham liem, and put into the coffin, le nhap quan. Finally, the funeral ceremony, le thanh phuc, was officially performed.

The deceased person’s sons, daughters, and daughters-in-law had to wear coarse gauze turbans and tunics, and hats made of straw or of dry banana fiber. The deceased person’s grandchildren and relatives also had to wear mourning turbans. During the days when the dead were still laid out at home, the mourning went on with worshipping meals and mourning music. Relatives, neighbours, and friends came to offer their condolences.

The date and time for the funeral procession, le dua tang, must be carefully selected. Relatives, friends, and descendants take part in the funeral procession to accompany the dead along the way to the burial ground. Votive papers were dropped along the way. At the grave site, the coffin is buried and covered. After three days of mourning, the family visits the tomb again, le mo cua ma or worship the opening the grave; after 49 days, le chung that, the family stops bringing rice for the dead to the altar. And finally, after 100 days, the family celebrates tot khoc, or the end of the tears. After one year is the ceremony of the first anniversary of the relative’s death and after two years is the ceremony of the end of mourning.

Nowadays, mourning ceremonies follow new rituals which are simplified; they consist of covering and putting the dead body into the coffin, the funeral procession, the burial of the coffin into the grave, and the visits to the tomb. The deceased person’s family members wear a white turban or a black mourning band.

A quid of betel, also called trau, is composed of four elements: an areca leaf (sweet taste), betel bark (hot taste), a chay root (bitter taste), and hydrated lime (pungent taste). The custom of chewing betel nut is unique to Vietnam. Old health books claim that "chewing betel and areca nut makes the mouth fragrant, decreases bad tempers, and makes digesting food easy". A quid of betel makes people become closer and more openhearted. At any wedding ceremony, there must be a dish of betel and areca nut, which people can share as they enjoy the special occasion.

During festivals or Tet Holidays, betel and areca nut is used for inviting visitors and making acquaintances. Sharing a quid of betel with an old friend is like expressing gratitude for the relationship. A quid of betel and areca nut makes people feel warm on cold winters days, and during funerals it relieves sadness. Betel and areca nuts are also used in offerings. When Vietnamese people worship their ancestors, betel and areca nut must be present at the altar. Nowadays, the custom of chewing betel remains popular in some Vietnamese villages and among the old.

Let’s not forget to mention thuoc lao or strong tobacco. For women, betel can initiate various feminine conversation, but for men, thuoc lao is related to their joyfulness as well as the sadness in their lives.