Golden Sand Corn
Bắp Rim Trứng Muối


Recipe and notes by Phoebe Trần of Bé Bếp
Photo by Ken Baldwin

This dish is inspired by the many treks out to Flushing Chinatown to eat Sichuan food.

When I came across a version online made by one of my favorite Youtube video bloggers, Ông Thọ, I knew I had to make my own! Instead of using canned corn, this recipe makes the most of sweet corn season, my favorite time of year.

2 whole corns (or substitute with canned corn)
1 bag tapioca flour, cornstarch, or potato starch
2 salted duck egg yolks (preferably just the yolks vacuum sealed)
4 cups canola or vegetable oil
3 tablespoons butter
2 tablespoons Heaven Facing Chili
5 lime leaves
1 scallion

Vân Vân in use

Heaven Facing Chili
Heaven Facing Chili
Heaven Facing Chili
Heaven Facing Chili
Heaven Facing Chili
Heaven Facing Chili
Heaven Facing Chili