(Photo: H'Mong Village)

Lai Quoc Tinh, Chairman of the Board of Directors of H'mong Village Resort, who has lived in Ha Giang (now Tuyen Quang) province for nearly 30 years, is passionate about promoting the local tourism and cuisine to Vietnamese and foreign visitors.

Tinh says corn has been an important part of the lives and livelihoods of generations of highland people. The Mong ethnic people’s distinctive corn dishes make theirs a unique culinary culture.

In 2020, Tinh and his colleagues began testing to see if they could make pho noodle soup from corn as the main ingredient. They gradually refined the recipe and introduced corn noodle soup in 2022. At the end of that year, they participated in the “Seeking the Best Pho Cook” contest organized by the Vietnam Culinary Culture Association (VCCA), where chef Vuong Duc Bang, representing the group, won the Golden Star Anise Award, the highest honor, for their corn noodle soup.

The distinctive yellow hue sets corn noodles apart. (Photo: H'Mong Village)

“Our goal was to create a delicious dish and promote the culture and cuisine of the Mong ethnic people. Corn noodle soup, made from local corn and spices, is a favorite among domestic and international tourists,” said Tinh.

The chef must carefully select and process the corn to produce the perfect flour. Vang Thi Sung of the H’Mong Village Resort says they use only local corn varieties grown by ethnic communities in Dong Van. Hybrid corn, she explained, can’t produce the bright yellow color and distinctive flavor.

“To make chewy, tasty noodles, you must select undamaged, plump, fresh corn ears. After harvesting, the corn is sun-dried, then soaked in water for 6 to 8 hours to soften before being ground into flour,” said Sung.

The most challenging step is balancing the ratio between raw and cooked corn to achieve the right consistency. This is more difficult than making rice noodles because corn flour isn’t sticky. The recipe requires an exact proportion of cooked corn and raw corn, resulting in soft, chewy noodles.

Corn noodle soup with pork wins the Golden Star Anise Award at the “Seeking the Best Pho Cook” contest 2022. (Photo: H'Mong Village)

Chef Vuong Duc Bang says the noodles are made entirely from corn flour, giving them a naturally golden color and mild aroma. The corn flour is hand-rolled into sheets, which are sliced carefully to avoid breakage. Bang’s team spent months perfecting the recipe to achieve today’s quality.

“The corn is polished and cleaned before being ground into flour for the noodle sheets. It takes 2 to 3 minutes to complete a batch of corn noodles. The broth contains local vegetables and herbs to enhance the flavor,” said Bang.

A highlight of corn noodle soup is its broth, which is simmered from about 60% roots and vegetables and seasoned with spices from Ha Giang to create a naturally sweet flavor. The topping uses only beef brisket and flank, cooked with Ha Giang cardamom and herbs to make the meat tender and aromatic without overpowering the light broth.

“Eating a bowl of corn noodles reminds me of my days working in the northern highlands. The corn noodles are as delicious as traditional Hanoi noodle soup. I really enjoy it,” Bui Huy Doan, a visitor from Bac Ninh province, said.

Mai Van Tiep, a visitor from Thanh Hoa province, said, “I had heard about Tuyen Quang’s cuisine and wanted to try it. Corn noodles have a wonderful fragrance. The bright yellow color of the corn noodles is striking and adds excitement to the dining experience.”

Lai Quoc Tinh, Chairman of the Board of Directors of the H'mong Village Resort, says corn noodle soup was listed among Vietnam’s 121 most outstanding dishes of 2022. “Corn noodles are traditional yet modern, familiar yet new on the Dong Van Karst Plateau. Blending Mong culinary culture and Vietnam’s national dish has created a seamless harmony.”

Enjoying a bowl of corn noodle soup while listening to stories about corn cultivation and life on the rocky plateau is an unforgettable experience.