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WHITE HMONG COUSCOUS

1. LUNG PHINH MARKET

🇻🇳MÈN MÉN (HMONG COUSCOUS): Grind the dry maize twice and filter through a wooded basket to avoid big lump. Add a bit of water in the corn powder and mix, then transfer it in a hollow tree trunk and steam it for 20 minutes. Take the corn powder and mix with a bit of water. Steam the second time to make sure the finished product is well cooked, fine, and dry.

🇻🇳TOFU CURD: Soak the soya bean in water for 6 hours. Toss them in the machine and grind twice. Pour the soya bean in a giant pan. Add water. Keep stirring the liquid until it boils. Add shredded cabbage. Keep it boiling on low heat. Add fermented soya bean juice to coagulate the soya bean curd.

🐖BOILED PORK TROTTER: Boil the trotter for two hours. Cut into thin slices. Season with seasoning powder, julienned lime leaves and ginger.

💸PRICE: Couscous - $10.000 VND / 0.40 USD | Tofu Curd - $10.000 VND / 0.40 USD | Pork Trotter - 300.000 VND / $13 USD p/kg
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2. MR. PHONG’S FAMILY HOME
ADDRESS: Pho Village, Bac Ha Township, Lao Cai Province

🐖SMOKED STUFF INTESTINE: Mix together grilled cardamom, boiled pig lungs, chives, boiled pork fat and pig blood.Wash the intestine thoroughly. Use a funnel to stuff ingredients in. Tie a knot when finished. Hang the sausage on a tree twig for 3 months. Boil the smoked sausage for 15 minutes when serving.

🐖SMOKED PORK BELLY: Grill the smoked pork belly for 3 minutes, wash it thoroughly with water. Cut into thin slices. Stir-fried with oil, corn wine, and julienned ginger.

🇻🇳CORN WINE: Boil and cool yellow corn, then sprinkled yeast. Incubate for 3 days then put in the timber and then put on the pan and cook in a bain-marie.

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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

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