Pau Po Cu Corn Cake
The special “Pau Po Cu” Corn Cake is usually made in the 4th month and the 5th month of a year (according to the Lunar Calendar). The main ingredient of this cake is corn powder. When the corns still have the milk-like taste, they are cut, put in a special machine called “Bie Zu” (Bie means machine, Zu means to grind) and grinded without water.
When the grinding process is done, we add water into the powder to make a stickier mixture. Next, we put the small pieces of that mixture on banana leaves before frying them on a boiling pan. The cooked cakes are then wrapped in banana leaves. The taste of the final product is beyond any description! When eating, we can feel the smell of banana and the taste of corn, as well as the softness and stickiness of each bite.
“Pau Po Cu” Corn Cake is usually served as a snack, but it can also accompany the villagers to the rice field to ease their hunger. People usually eat it by hand, without using any plate or bowl. A well-cooked Corn Cake can last for 2 days. If you want to bring it with you when you leave Lao Cai, you can ask for the ones tightly wrapped in banana leaves and soaked with water. Whenever you want to eat the cakes you bought, just heat them again!
Day Cake is a popular type of cake that can be found all over Vietnam, but the Day Cake called “Pau Plau” in Lao Cai is a quite unique dish.
Lao Cai is a land where people can find many special and typical kinds of wine such as San Lung in Bat Xat, Corn Wine in Bac Ha, and especially Cat Apple Wine in Sapa. Does Cat Apple sound weird to you?