February 2010, Old Quarter in Hanoi
Hanoi Confetti Corn from the street of Hanoi Old Quarter
I love writing recipes from my culinary trip in my kitchen because it is like traveling through time. And I love to travel, so when the journey ended then I was in pain with nostalgia. I missed the places I have been and the friends I have made. Then I decided to revisit the experience by recreating the food of that land. Like what I did last week with this Hanoi confetti Corn here in my kitchen.
This year my culinary trip to Southeast Asia started in Hanoi. After the long flight from Seattle and we arrived in the middle of the day. After checking into the hotel, we headed off to the famous old quarter of Hanoi. No time for jet-lag, and old quarter is a best to start with exciting sight and sound. I already knew which street we wanted to walk, eat and shop. No time to waste we only have two days in Hanoi.
We came across the mobile foods just before Cha Ca Street, and the aroma of scallion oil and corn that caught our attention and find the confetti corn was cooking. Three of us tried to remember the all of the ingredients: cooking oil, corn, green onion, dried small shrimps, fish sauce and sugar. We ordered one and shared it on the street, it was delicious. Every day in Vietnam, the foods we loved consisted of a few simple ingredients put together in a stunningly simple way but the use of fresh ingredients made all the difference. This was a great welcome to the next world leading culinary destination.
I purchased the freshest local white corn from PCC Natural Market (in Hanoi, it was glutinous corn), shrimp powder is always in my freezer ready to use, I used chives from my garden instead of green onions and the rest of ingredients were staple foods. I know how to revisit Hanoi again until the fresh corn runs out.
From Hanoi to your kitchen! Bon Appetite.
Hanoi Confetti Corn
3 tablespoons butter
2 cups corn kernels cut from 3 ears yellow or white corn
1/4 cup chopped green onion, from 2 green onions or chives
3 teaspoons shrimp powder, plus 1 teaspoon for garnish
1 teaspoon sugar, optional –omit when use freshest corn
1/2 teaspoon chili powder
1 to 2 teaspoons fish sauce
Heat the butter over medium heat in a large skillet. Allow the butter to melt, add the corn and cook for 5 minutes. Stir in green onion and shrimp powder and chili powder and let it cook for 1 or 2 more minutes. When the corn loses its starch and stir in fish sauce and serve right away.© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teaches Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com
- Pranee’s Grilled Corn on the Cop Thai-Style (PCC Naturalmarkets.com)
- Corn with Chile, Scallion and Shrimp (Bap Xao) (vietworldkitchen.com)
- Beyond Pho in Hanoi (eatingasia.typepad.com)