Raw materials of wine should be carefully selected and prepared, the main raw material is corn planted on the high mountain slopes, rocky under the meticulous cares of mothers, sisters right from the start. Another indispensable factor for cooking wine is the yeast of ethnic H'Mong handmaded from the tree "Pa", with the beautiful name Hong My. Corn is boiled then cooled and mixed with yeast Hong My in about 5 days and distill in a bain-marie. Averaging about 3 kilos of corn will be distilled 1 liter of wine with concentrations up to 42-45, this wine can fire as normal . In particular, distilled instruments is kind of big iron pan, the above is very tight strapping wooden barrels, placed on the ground oven and to fire continuously to ensure the quality of wine.
However, not every place can also cook this delicious wine. There are H'Mong Ban Pho peoples coming to elsewhere cooking this wine but do not have the right taste of Ban Pho corn wine. Can be explained that in order to distill this wine should be a combination of all kinds of raw materials produced in the land itself along with the people here have created delicious wines well-known throughout regions.
Ban Pho corn wine is more delicious when brewing for a long time. New sipping cup of wine you will find a spicy, hot and slightly bitter drink, but increasingly drink you’ll feel it’s soft, easy to drink, and sweet taste remains on the lips. In winter weather, to sit by the fire of ethnic H'Mong sipping a glass of wine with a few pieces of Thang co is a perfect combination in this upland.
Besides Ban Pho corn wine, Bac Ha also has many delicious dishes such thang co, noodles, steamed rice in five colors, black Chung cake ... and beautiful sights as Ban Pho village, Bac Ha market, flower valley, Ba Me Con Mountain, Co Tien mountain, temple Bac Ha, ... awaiting you.