Steamed corn rolls

From corn kernels, the H’mong people in Tuyen Quang have created a wide variety of traditional dishes, including 'men men' (cornmeal), corn porridge, and corn wine. Among them, steamed corn rolls stand out as a simple yet unique dish commonly enjoyed for breakfast by local people.

The process of making steamed corn rolls.

The main ingredient used to make steamed corn rolls is corn. After being sun-dried, the corn is soaked in water for 6-8 hours, then pounded into a fine powder with a chewy texture and a pleasant aroma.

The corn powder is then mixed with water in proportions determined by the local people’s experience.

Steamed corn rolls.

The mixture is spread thinly and steamed over a pot. After about 10 seconds, the layer changes from opaque white to slightly translucent, giving off the fragrant aroma of corn. The sheets are skillfully filled, rolled and placed on a tray.

The filling consists of stir-fried minced pork mixed with wood ear mushrooms, shallots and seasonings. The rolls are served with broth or dipped in fish sauce.

The natural sweetness of the corn combined with the rich flavour of minced pork creates a harmonious taste, making the dish especially suitable for the cool climate of upland areas.

Hoang Anh