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Vietnamese Crispy Corn
One of Chef Hang's (Noodle Girl Restaurant in San Francisco) favorite snacks as a child growing up in Vietnam. During the war, her uncle grew glutinous corn aka Chinese Maize and because it was the cheapest thing they could afford during a time of war, her mother developed this crispy corn recipe, frying the corn kernels and then lightly tossing the crispy morsels in a mixture of chili, mushroom, salt, and sugar.
Noodle Girl's Vietnamese style corn nuts are fried in Non-GMO organic sunflower seed oil, perfect to get that light crispy crunch!
• Made in United States
• Ingredients: glutinous corn (chinese maize), non-gmo sunflower oil, salt, sugar, fresh japaeno, mushroom powder
• Weight: 2 oz (56.7 g)
Made in United States
Product Materials: Nontoxic. Production: Ethically sourced
glutinous corn (Chinese maize)
non-gmo sunflower oil
Weight: 2 oz (56.7 g)
Dimensions: 0 in (0 cm)
Shelf life: 6–12 months
Hang Truong, the Noodle Girl herself, has a deep connection with the noodles and soups of her native country. Growing up in the South of Vietnam, Hang began working in her mother’s noodle shop when she was just ten years old. Each morning was focused on serving noodles and Hang painstakingly learned the art of creating appetizing noodle dishes.
At twenty years old, she left her mothers restaurant to go to school and moved to the United States. Her nostalgic memories of her mother's cooking, her passion for creating dishes from fresh ingredients and her deep roots to Vietnam inspired her to start Noodle Girl in the Bay Area in 2016.
Hang, her story, and her recipes have been featured in numerous publications including the highly anticipated La Cocina cookbook, "We Are La Cocina - Recipes in Pursuit of the American Dream."