The food that used to save the poor from hunger is now becoming a famous specialty. If you want to eat, you must go to this place

Men men is the name of a traditional specialty of the H’Mong ethnic group in the Northwest mountains. The dish is made from corn kernels – the daily food of the H’Mong. “In the past, the people here had to live on the high rocky slopes, there was no land to grow rice, so the main food was corn. But eating corn is always boring, so people have thought of a way to make them into a more delicious dish. That’s why men … “born”,” said Ms. Ngoc Lan (32 years old, Ha Giang).

After each harvest, the H’Mong people will dry the corn in front of the porch or kitchen, waiting for it to dry before making men men. But to have a delicious bowl of men men go through many stages and very time consuming.

After each harvest, the H’Mong people will dry the corn in front of the porch or kitchen, waiting for it to dry before making men men.

The dried leaves are separated from the seeds and then picked up the roundest and finest seeds. Then the people bring them to grind with a stone mill – so this step is extremely difficult.

First, the corn is de-seeded, then the deep and moldy seeds are removed, leaving only the roundest and finest ones. Then the corn kernels are brought to grind. The Hmong still use traditional stone mills, so this can be considered the most difficult step when making men men. “Nowadays, there are many modern machines, but the people in my hometown still like to use stone mills despite the extremes. They say they are used to the old and the old and don’t want to lose the traditional taste of the original dish,” said Ngoc Lan.

After the corn is finished grinding, it is sieved to remove the grit and machine, then put them in the nia to mix with water. At this time, people have to calculate the amount of water to add just enough so that the dough is not dry or too clumpy. Therefore, the people who make men men are often experienced people to ensure the standard and keep the taste.

The people who make the menmen are often experienced people to ensure the standard and keep the taste.

“The flour that has been mixed with water will be steamed twice. The steamer used is a large pan containing water and in the middle is placed a high pot. The first steaming time depends on the type of corn. If it is young corn, only after the water in the pan boils, a lot of steam on the mouth of the pot is okay. If it is old cornstarch, it will take longer.

When finished, the dough is poured into a bowl, waiting for it to cool down will be crushed. Because the food is not fully cooked the first time, the cook still has to add a sufficient amount of water and stir well to prevent the dough from clumping. When the dough comes back, continue to put it in the pantry for the second time, also the last time,” said the Ha Giang woman.

Ripe menmen are mixed with rice – the most favorite dish of the H’Mong people because of the sweet and aromatic taste of corn and the softness of rice. In addition, in fairs, men can eat with thang co.

Today, due to the more affluent living conditions, the H’Mong have switched from men men to rice in their main meals. But on every Tet holiday, men men are still cooked and respectfully placed on the ancestors’ altar. More than that, for any guest when coming to the land of the H’Mong people without enjoying men men, they have not discovered all the specialties of this place.