Corn Noodles in Vietnam

How to Make Corn Noodle

Rachel Tran
Rachel Tran | Published: February 19, 2020

Corn noodles? Never heard of them – what are they, where can you get them and how do they taste? The corn noodles are really great!

Corn noodles are made from corn and is very delicious and sweet-tasting if noodle makers use the corn from the Tuy An and Dong Xuan areas of the central province of Phu Yen.

A package of dry corn noodles
Photo: @minho.cute

For a long time, corn noodles were a traditional product of the Tuy An people. Over 90 percent of the population of Tuy An made corn noodles; however, in modern times young people have not followed family traditions. At present, only a few families remain making corn noodles in this area.

Visitors will have a chance to taste corn noodles during festivals or Lunar New Year. Corn noodle soup is quite different from other soups as the soup is cooked with Giang leaf and goby fish which is caught at the O Loan lagoon. If you do not have time to follow the traditional recipe, mixing fish sauce with chili then adding the mixed fish sauce to the broth and the corn noodles will make a satisfactory variation.

Other dishes using corn noodles are grilled fish corn noodle and Vietnamese spring roll corn noodle.

bun ngo cha ca - grilled fish and corn noodle
Grilled fish corn noodle (Photo: @thuphuong1995)
Bun ngo goi cuon - Vietnamese spring roll and corn noodle
Vietnamese spring roll corn noodle (Photo: @minho.cute)

If you love vegetarian cuisine, you can try the following recipe step by step to make your noodle soup pretty good!

How to Make Corn Noodles?

Ingredients to make corn noodles: 

  • 1 large can tomato sauce,
  • 1 large can cream corn,
  • 1 small onion (diced onions),
  • 1 package large corn noodles (flat),
  • 2 tablespoons oil (just use pan spray),
  • 1 teaspoon salt,
  • 1/2 teaspoon pepper or to taste.

Steps to make:

In pot add oil and diced onions, cook until onions are done. Then follow the instructions for cooking the noodles, adding the water to the onions. Then add the cream corn and tomato sauce, followed by salt and pepper. Bring to a boil and let it boil for a minute or two, adding the noodles and stirring.

Lower heat and let simmer until liquid is reduced, stirring often. As it thickens you may wish to reduce heat a little more to keep from sticking. Do not let it cook down to dry, as it will thicken more as it cools. You do not want it to runny so it will run over the plate, but thicken somewhat.

If travelling to Phu Yen, you should not miss the opportunity to taste the corn noodle soup at the Chi Thanh market in the An Dan commune. Most of tourists love these noodles, and they think the noodles are so delicious!

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