Cao Tuyen Corn Noodles

The corn noodles are deliciously sweet on the tongue, fragrant, and visually appealing with their rich yellow color. Immediately after preparation, the fresh corn noodles can be enjoyed right on green banana leaves at the place where they are cooked... As the name suggests, the noodles are made from corn, specifically corn from the mountainous region of Cao Bang, which gives the noodles a chewy, crispy texture and a sweet taste. The freshly made corn noodles are shaped into round bundles and placed on green banana leaves, but this is for those who want to enjoy them right at the production site.

- For shipment to distant provinces, the corn noodles are cut into long strands, sun-dried, and bundled into dried corn noodle bundles. Corn noodles taste good with any dipping sauce. Some people eat them with fish sauce.

- Others pour a mixture of fish sauce, lime juice, and crushed red chili peppers over them, savoring the sweet flavor of the noodles and the sauce. Vegetarians eat corn noodles with soy sauce or stir-fry them with various other ingredients to create a mixed dish where the noodles remain the main component.

- The process of making corn noodles is very elaborate. Dried corn kernels are put into a stone mortar, mixed with a little glutinous rice, pounded until crushed, then sifted to obtain the "corn flour" (the part of the corn), removing the husks and bran from the glutinous rice. After being thoroughly washed, the "corn flour" is soaked in water for exactly one hour (about 30 minutes in cold weather; if it's too early or too late, the noodles will be tough), then drained and left to ferment in a basket for one day and one night.

- After fermentation, the "corn flour" is placed on a tray, sprayed with water to keep it moist, and then left for three days before being soaked in water for another day to remove the sour and pungent smell before being pounded into a fine powder. The corn flour is put into a cloth bag, compressed into a lump, cut, and "partially boiled" in water for about 15 minutes before being pounded one last time in a stone mortar; Then put it in a bowl and knead with warm water.

- When the water is boiling vigorously, put the dough into a cloth mold with round holes, press firmly so that the dough flows into strands in the boiling water. When the noodles are cooked and float to the surface, remove them and shape them into round rolls on a green banana leaf to eat immediately, or leave them long into strands to dry.