Noodle Girl Vietnamese Crispy Corn
Noodle Girl’s Vietnamese style corn nuts are fried in Non-GMO sunflower oil, perfect to get that light crispy crunch and tossed in a seasoning mixture of salt, chili, mushroom, and sugar.
2 oz
One of Chef Hang's 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 sunflower oil, perfect to get that light crispy crunch and tossed in a seasoning mixture of salt, chili, mushroom, and sugar.
2 oz
One of Chef Hang's 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 sunflower oil, perfect to get that light crispy crunch and tossed in a seasoning mixture of salt, chili, mushroom, and sugar.
2 oz
One of Chef Hang's 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.
