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Many travelers passing through Quang Nam seek their way to Que Son, visiting the renowned cassava noodle village in Quế Thuận, Quế Châu, Quế Long, Quế Phong, and the town of Đông Phú...
Embark on an Adventure in Quang Nam: Discovering the Cassava Noodle Village in Que Son
When you set foot in the land of Que Son (Quang Nam), you'll explore Fairy Stream, Cool Water Stream - Le Pass... Not only that, but Que land is also famous for traditional craft villages such as the Que Minh conical hat village located along the Ly Ly river, Son Thang pottery village (Quế An commune), where pottery is made without a potter's wheel, and the products are fired using straw flames...
More than that, Que Son is particularly known for the art of making cassava noodles.
Reviving the Cassava Noodle Village
For generations, cassava has been an inseparable and essential staple for the people of Que Son. Cultivated year-round, spanning seasons, cassava became a lifeline during rice shortages, replacing rice in daily meals.
Tired of plain boiling, the locals ingeniously transformed cassava into delightful dishes like pounded cakes, floating cakes, rice paper, and even an exquisite delicacy – cassava noodle soup. Thus, the tradition of crafting cassava noodle soup was born.
In the early 1960s, numerous cassava noodle soup processing workshops emerged and flourished. However, the wartime period brought uncertainty and decline to this culinary art. Over the past 20 years, the craft of making cassava noodle soup has experienced a renaissance. The fame of the dish named after the fragrant land has gradually spread to other provinces.
Take a stroll around Thuận An village, Dong Phu town – the hub of cassava noodle soup processing in Que Son district, which registered its brand in 2009. Everywhere, the dazzling white of drying cassava noodle bundles under the golden sun dominates the scene.
Witnessing the diligence, hardships, and bustling activities in every step of the process, travelers surely cannot contain their emotions when savoring each chewy, fragrant strand of cassava noodle soup.
The meticulous and high-quality process of making cassava noodle soup hinges on skilled hands and experience. Every day, to meet delivery deadlines, artisans must wake up at 3 a.m. to soak the flour, mix, and knead the dough.
To begin, cassava roots are sliced and ground into powder. The dried cassava powder undergoes soaking to eliminate acidity before being stirred into a paste. The quality of the noodle soup is determined by the process of mixing cassava powder with either thick or thin water, followed by cooking it into a paste.
The stirring process is the most labor-intensive stage, usually handled by young men. Subsequently, the cassava paste is poured into a pressing tray. One person pulls the lever to squeeze out noodle strands, while another holds a bamboo tray to gracefully catch and evenly spread the strands for sun-drying.
Another factor influencing the quality of the noodle sheet is the weather. Throughout history, the people of Que Son have taken advantage of sunny days to sun-dry the noodles. A delicious noodle sheet is crispy and the noodle strands have a reflective appearance like a mirror.
Once dried, the noodle sheets are carefully removed from the trays, bundled together, and await transport on long journeys.
Local Specialty of Cassava Land
Que Son Cassava Noodle Soup is fragrant and delectable, incomparable to any rustic gift. The ingredients are sifted from the pure essence of cassava plants, and the processing accumulates all the finesse and hardworking nature of the people in a place not blessed with many natural advantages.
Transforming cassava noodle strands into various tempting dishes, the folks of Que Son unveil their secret weapon - mixed cassava noodle soup. This delightful dish takes on various forms, sometimes blending cassava noodles with slices of lean meat, fresh shrimp, and a sprinkle of herbs; other times, a quick soak in tender cassava noodle soup, seasoned with fish sauce, chili, and a hint of banana blossom, makes for a savory delight.
Yet, the most exquisite is still the noodle soup. The chewy, robust texture of the noodle strands; the sweetness of wild snakehead fish; the crispiness of young banana blossoms; the aromatic herbs of coriander, basil, and perilla; the spiciness of green chili and the richness of peanuts... All harmonize to create a distinctive flavor.
Currently, Que Son cassava noodle soup has transcended its bamboo village boundaries, reaching across provinces and cities nationwide such as Quang Ngai, Da Nang, Hue, and Ho Chi Minh City. It has become a sought-after gift for those returning to their hometowns and tourists alike.
Cassava noodle soup - a traditional dish of the past - has played a role in transforming the lives of the people of Que Son, paving the way for concrete pathways, tiled houses, and high-rise buildings.
Visiting the craft village, tourists not only witness the art of making cassava noodle soup but also immerse themselves in the tranquil surroundings of the landscape and its people.
Source: Tuoitre.vn
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Reference: Travel guide from Mytour
MytourAugust 21, 2015
