Corn is the main crop of the Mong ethnic group on the rocky plateau of the former Ha Giang Province (now Tuyen Quang Province) in northern Vietnam. From this grain, locals have created a variety of foods, including corn pho, a regional twist on the country’s most iconic dish.

Unlike traditional rice pho, corn pho uses locally grown corn and features broth-making techniques common in Vietnam’s lowland regions. The recipe is adapted to suit the unique qualities of corn noodles. The production process starts with dried corn kernels that are coarsely ground, winnowed to remove husks, and soaked in water for at least eight hours. The softened corn is then milled into a fine flour and mixed with water to form a batter. The batter is ladled onto a cloth-covered steamer and cooked for two to three minutes until it sets. Corn noodles contain less starch than rice noodles, making the dish suitable for those watching their weight or on restricted diets, according to Cam, a local producer. Steaming corn noodle sheets requires more skill than rice-based pho, as corn has weaker binding properties. Once cooked, the sheets turn a deeper yellow. They are lifted with wooden sticks, hung on bamboo poles for five to seven minutes to cool, then folded and cut into noodles. The resulting strands are thicker and softer than rice noodles, with a pronounced corn flavor. Corn pho is typically served with beef only. The beef used comes from Ha Giang’s local yellow cattle, which are free-range and produce meat that is firm and naturally sweet. The broth is simmered from beef bones and selected roots and fruits sourced from the Ha Giang plateau. It has a light, naturally sweet taste, scented with cinnamon and star anise, and is served with yellow corn noodles, offering a distinct look and flavor compared with conventional pho.