Men men were also voted as one of the 100 Vietnamese specialties (2020 - 2021).

The H'Mong people think that in order for a girl to be considered H'Mong, she must be able to embroider, love her husband and children, care for her in-laws, and, most importantly, cook dishes for men. Mem mén is evidently not only a specialty but also a culinary culture that reflects the H'Mong people's way of life.

In regions like Ha Giang, Bac Ha (Lang Son), and Simacai (Lao Cai), the H'Mong ethnic group eats men men, a traditional food also known as cooked cornmeal, every day.

Many ethnic minorities can be encountered while visiting Sapa, but H'Mong people make up the majority of them. The H'Mong people frequently reside on steep mountain slopes, making trade and the exchange of goods challenging. They also lack the necessary conditions to cultivate wet rice. As a result, their primary food crop is maize. Since then, men men has been developed and prepared to take the place of rice. Since then, several generations of H'Mong people in Sapa and the Northwest have come to rely on Men men as a staple food.

In Mandarin (Chinese), the word for cooked cornmeal is called menmen. Men prepared from local maize types are said to be the most delectable, in the opinion of the locals. Commercial corn and hybrid corn cannot achieve this. Chili sauce, bean curd, and herbs are some of the essential seasonings that make a dish more enticing. Men must eat slowly and thoroughly to experience the full flavor.

The national specialty of the H'Mong people, Men men, has become an essential dish for festivals, Tet, and marketplaces because of their diligence and endurance.

A traditional regional type of corn is used to make this dish. The Mong ethnic group waits for the corn to dry on the porch or in the kitchen after each harvest season before producing men.

First, the corn kernels are separated, the wormy, moldy seeds are picked and removed, and only the roundest, finest seeds are retained. Here, people frequently use a traditional stone mortar to crush maize into tasty flour. To remove the grit and grit, the completed corn is sieved before being thrown into the nia to mix with a little water. To ensure that the dough is neither too dry nor too moist, one must carefully determine how much water to add. The dish will be mushy and tasteless if the dough is wet, and it will be difficult to steam if the dough is dry.

The dough is prepared and twice steamed in a sizable water-filled pan using an elevated steaming tray. Depending on the variety of corn used, steaming can take anywhere from 10 to 15 minutes longer than with younger corn.

The men men are taken off the heat after the initial steaming and allowed to cool somewhat before being kneaded one more. The dough is completely combined with water before being repositioned on the tray for further heating. The dish is ready when Men Men start to smell good.

It's interesting that this specific dish isn't spiced, allowing the corn's inherent sweetness and nutty flavor to shine through. To improve the flavor, it is sometimes served with fish sauce in some places. Many Hmong people enjoy men men blended with rice because of the soft taste of rice and the sweet, meaty, aromatic taste of maize. To eat with pho or noodles, this dish is also blended with water at markets.

The Mong people traditionally solely ate inside their homes. However, they are now more frequently produced for market sales. Therefore, this traditional and simple dish of the Mong people can be found and purchased by tourists at the highland markets. Visitors to Sapa are constantly drawn there by the H'Mong ethnic group's specialties. After your trip, buy Men Men as a gift for your loved ones; it's unquestionably a wonderful present.