Explore Bac Giang's Culinary Gem: Chu Noodle Village

If you're eager to relish the authentic Chu noodles, make your way to Nam Duong commune, Luc Ngan district, Bac Giang.

Discover the Hidden Gem: Chu Noodle Village in Bac Giang

Traveling along National Highway 31, approximately 40 km east of Bac Giang city, you'll arrive at Thon Thu Duong, Nam Duong commune, Luc Ngan district. The locals will introduce you to the renowned Nam Duong rice noodle craft, also known as the delectable Chu noodles.

Thon Thu Duong is just a bridge away from Chu town (district center of Luc Ngan). Similar to many places in Luc Ngan, Thu Duong is known for cultivating abundant lychee, but the primary income source for the locals in the village stems from the art of crafting rice noodles.

When you visit the enchanting land of Bac Giang, don't miss the chance to savor this unique dish. Also, don't forget to buy it as a gift for your family and friends, allowing them to relish the local specialty of Luc Ngan.

First impressions upon setting foot in this region are dominated by the white hue of rice paper frames leaning against the walls surrounding houses and the gardens of families.

Venture into the artisan households of Chu Noodle Village in Thu Duong and witness the renowned Chu noodle production process up close.

The production process is executed with meticulous care, demanding the accumulated experience of the villagers over many years. To create noodles that are both chewy and sweet, the people of Thu Duong village go through a highly skilled and intricate process.

The most crucial step is the selection of raw materials. The rice used is Hong pregnant rice. The rice variety that produces this type is grown in the Chu hill area. The distinctive feature of this rice is that it creates noodles with elasticity, whiteness, and a characteristic aroma.

The white, stretchy rice grains are picked and soaked for 6-8 hours, then ground into a dough for elasticity and smoothness. The dough is filtered multiple times and left to ferment overnight.

From the early morning mist, the bakers must rise early to spread the dough into sheets for sun drying. Rice paper is only exposed to the sun when the weather is favorable; otherwise, the craftsmen halt production. If not, the sheets will be sent to the drying oven, compromising the quality.

After drying, the rice paper sheets are coated with rendered lard (previously fried), then fermented. The next day, the cakes are sliced into strands, sun-dried once again, bundled into individual noodle bunches, and packaged for the final product.

A typical batch involves at least three craftsmen, each specializing in a distinct step. One person ensures the rice paper is perfectly cooked, another precisely cuts the noodles, while another handles the drying, fermenting, and uniform slicing into consistent strands.

Even the art of rolling and bundling to achieve noodles with a consistent, smooth wave, resembling the beauty of a young woman's hair, is a skill not mastered by every noodle maker. Typically, women take on this task to create firm, beautiful, and uniform noodle bundles.

In total, from raw materials to finished product, the artisan must undergo numerous processes over more than 36 hours to produce the specialty noodles that are elastic, chewy, and delicately thin.

Presently, in the Chu noodle village of Thon Thu Duong, Nam Duong commune, Luc Ngan district, there are over 300 households producing rice noodles, accounting for 85% of the village. More than 100 households are members of the Chu Noodle Production and Consumption Association.

On average, the artisan village produces and consumes nearly 30 tons of rice noodles daily, with the Chu Noodle Production and Consumption Association accounting for 10 tons. The annual revenue of the artisan village amounts to nearly 8 billion VND.

Crafted using traditional methods, Chu noodles exhibit a delightful texture, chewiness, and fragrance without the need for food preservatives or additives. This is why Chu rice noodles from Thu Duong are favored over other rice noodle varieties.

Chu noodles are a common and versatile dish, suitable for various preparations such as hot pot, stir-fried noodles, or pho.

Anyone who has experienced Chu noodles at least once will surely remember the milky white color and the sweet taste of pregnant rice, the highest-quality rice variety grown on the elevated terraced fields in the hilly region, resilient against storms and mist.

It's the harmonious blend of local rice and the pristine mountain stream water from the Lục River region, combined with the skilled hands of village artisans, that creates the specialty of this rural area.

The most outstanding feature of Chu noodles is that even when cooled, they don't lose their texture and maintain their unique flavor. Therefore, this specialty Chu noodle has secured its place in the market, gaining fame far and wide, gradually asserting itself over other noodle varieties.

According to Tuoitre.vn

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Reference: Travel guide from Mytour