Unique flavor of Sa Pa corn pho

In the chilly air of early winter in Sa Pa, the fragrant smell of corn wafting from the small kitchen makes visitors curious. Few people expect that the golden corn kernels from the sloping fields can become the ingredients to make a unique pho dish: hand-fried corn pho with a flavor unique to the Lao Cai highlands.

To make corn pho - the most important ingredient is corn. Sun, wind and mountain mist have given the corn kernels here a very unique aroma. Fresh, round, firm and naturally sticky corn kernels are carefully selected to produce the freshest, highest quality flour.

Each batch of rice noodle batter is a combination of sweet corn, fresh sticky corn and regular corn that has been soaked and ground very finely in a certain ratio. It goes through many filtrations to get the finished product.

Ms. Luong Thi Hong Tuyen, owner of the H'Mong corn pho restaurant in Sa Pa ward, revealed: Corn pho noodles are made entirely from fresh corn, without any other type of flour mixed in, so the maker must "watch" the flour very carefully, if it is a little thick or thin, it will affect the whole batch of pho. Each step seems simple, but requires meticulousness and experience, because just a small mistake can make all the effort go down the drain.

Making corn noodles is a job that requires patience and a very delicate feeling. There is no clock, no measuring stick. Only experience, hand rhythm and the feeling of the maker to create round, smooth noodles, not too thick and not too thin.

Corn noodles are a harmonious combination of familiar ingredients and traditional methods, demonstrating the skillful hands of highland women.

The noodles are cut into soft but not mushy strands. Chewy but not sticky. It looks simple, but each strand of noodles is the result of careful craftsmanship.

A bowl of authentic corn pho must have a clear broth, naturally sweet from the bones and young corn. Add some local chicken, char siu, highland herbs, and a little spicy chili to create a harmonious combination. That is also the creativity and sophistication of highland women in preserving and renewing traditional cuisine .

In the chilly weather of the highlands, enjoying a bowl of delicious, hot corn pho warms the hearts of many diners, making them love the simple flavors of the land and people here even more.

Mr. Ha Van Hiep in Ta Van commune shared: Since Sa Pa had corn pho, I have come to enjoy it many times. The flavor of this dish is very special, the pho noodles are soft, chewy, fragrant with corn, the broth is clear, sweet and not greasy at all. If I lived closer, I would probably have to come and eat it every day.

Not only attracting diners by its flavor, hand-made corn pho here also brings unique cultural experiences. Coming here, visitors can witness highland women in traditional costumes, hand-making pho, drying rice noodles and serving with a gentle, sincere smile like the heart of Sa Pa people.

Boris, a tourist from Slovenia, shared: “I feel great. My family not only enjoyed a delicious bowl of corn pho but also learned how to make pho noodles. My children really enjoyed it. This will definitely be an unforgettable experience in Sa Pa.”

Sa Pa hand-painted corn pho is not only a dish, but also a "bridge" connecting Sa Pa culture and people with tourists from all over the world.

Source: https://baolaocai.vn/doc-dao-huong-vi-pho-ngo-sa-pa-post886284.html