Corn on the rocky plateau of Ha Giang is found in rock crevices and grows in harsh climate conditions, so has a good taste and a characteristic aroma. The taste of corn in each noodle blends with the flavour of the northern mountains to create a unique dish.

Corn noodle soup is made the same way as traditional pho. However, corn is less sticky than rice, so making and slicing techniques are more difficult.

Making corn noodles also helps improve the value of corn kernels, thereby contributing to increasing incomes for highlands people.

Visitors to Quan Ba can enjoy a bowl of handmade corn noodle soup in Trang Kim village.

Hau Giang’s cylindrical sticky rice cake stuffed with banana: A culinary delight for Tet festival

These days, Residents in the rural area of the southern province of Hau Giang are busy making traditional cakes, known locally as ‘banh tet’ (cylindrical sticky rice cake), in preparation for the Tet (Lunar New Year) festival.

Vietnamese food among 100 best in the world

Vietnamese cuisine continues to shine internationally, having secured the 20th spot on the 100 “best cuisines in the world” list as voted by food magazine TasteAtlas readers.

Pork head roll: A delicacy in the Tet food tray

Known by two names gio xao (stir-fried pork roll) and gio thu (pork head roll), pork ear roll is a dish often enjoyed during Tet (Lunar New Year) celebrations in northern Vietnam.

Source: VNA