“A Filling Dish From the Subsidy Years is Now a Trendy Delicacy, Priced at 80,000 VND per Kilogram”

23 September, 2024

Sticky Corn Porridge: A Nostalgic Vietnamese Delicacy

Sticky corn porridge holds a special place in the hearts of many Vietnamese, evoking memories of hardship and resilience during the subsidy period. In those challenging times, impoverished rural families relied on this humble dish to stave off hunger.

Recently, sticky corn porridge has made a surprising comeback, popping up on online markets and stirring nostalgic memories for many. Ms. Nhan, a 52-year-old from Hai Duong, shared, “I remember when I was little, my large family often had to fill our rice with sticky corn porridge. While we would fight over the rice, the corn was usually left untouched. But hunger always won out, and we’d eventually eat it all. Back then, I just wished for more rice and no corn. Now, as an adult, I occasionally crave that familiar taste but didn’t know where to find it. So, when I saw it being sold online, I immediately ordered 2kg to relive those past times. Each bite brings back the same flavors, though sadly, my parents are no longer here to share it with me.”

Sticky corn porridge makes a surprising comeback on online markets, evoking nostalgic memories.

Ms. Nhan is not alone in her fondness for this delicacy; her children also enjoy dishes made with sticky corn porridge, such as stir-fried corn with scallions, sticky corn cakes, and sweet corn soup.

Today, sticky corn porridge is primarily produced by ethnic minorities in the mountainous regions of Northwest Vietnam. After harvesting, traders purchase the corn and transport it to the lowland provinces for distribution, either through online markets or specialty food stores.

Sticky corn porridge production in the mountainous regions of Northwest Vietnam

The process of making sticky corn porridge is laborious and meticulous. First, the corn kernels are carefully selected, then shelled and boiled in limewater. Once cooked, the corn is thoroughly scrubbed to remove the outer layer, rinsed, and placed in a pot to be cooked until the kernels expand. Finally, a small amount of sticky rice or mung beans is added to enhance the dish’s flavor, texture, and aroma.

Selecting the right corn is crucial and requires experience. Processors must choose corn that is plump, round, and fragrant, showing no signs of mold or damage.