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If you're keen on savoring authentic Mì Chũ delicacies, head over to Nam Dương commune, Lục Ngạn district, Bac Giang province.
Discover the charm of Mì Chũ village in Lục Ngạn, Bac Giang province.
Thủ Dương hamlet is just a bridge crossing away from Chũ town (the district capital of Lục Ngạn). Like many other areas in Lục Ngạn, Thủ Dương is abundant in lychee orchards, but the main source of income for its residents comes from the rice noodle-making profession.
When visiting the land of Bac Giang, don't miss the chance to indulge in this special culinary delight. And don't forget to purchase some as gifts for your loved ones and friends, allowing them to savor the unique delicacies of Lục Ngạn.
Nếu có dịp đến với vùng đất Bắc Giang bạn đừng bỏ lỡ cơ hội thưởng thức món ăn đặc biệt này và cũng không quên mua làm quà cho người thân, bạn bè để cùng thưởng thức đặc sản của vùng đất Lục Ngạn.
The first impression upon setting foot in this region is the sight of white rice paper sheets drying against the walls surrounding houses and gardens of families.
Visiting the production households in the Mì Chũ craft village of Thủ Dương hamlet, you'll witness firsthand the famous Mì Chũ production process.
The production process is carried out meticulously and carefully, requiring years of accumulated experience from the village's residents. To create noodles that are both chewy and sweet, the people of Thủ Dương village go through many intricate steps.
Most importantly, the selection of raw materials is crucial. The rice used is the fragrant Hồng bao thai rice. This rice variety is cultivated in the Chũ hill region. Its characteristic is producing noodles with elasticity, whiteness, and a distinctive aroma.
The white, taut rice grains are carefully picked, soaked for 6 – 8 hours, then ground into a dough for elasticity and smoothness. The dough is filtered repeatedly before being left to ferment overnight.
From the crack of dawn, the bakers have to rise early to spread the dough into sheets for drying in the sun. The rice paper is only dried when the weather is sunny; if the weather is unfavorable, the artisans will halt production. Otherwise, the quality cannot be guaranteed if the rice paper is put into the drying oven.
Once the rice cakes are dry, they are coated with lard (previously fried lard), then left to ferment. The cakes are folded to be sliced the next morning into strands and then dried again, bundled into individual noodle bunches, and packaged as finished products.
A typical batch of cakes usually involves at least three people, each skilled in a specific step. One person spreads the cakes to the right degree of ripeness, another cuts the cakes evenly, while another handles drying, fermenting, and slicing them into uniform strands...
Even the rolling and bundling to ensure the noodles are evenly waved and sleek, resembling the hair bun of a young woman, is an art that not every noodle maker can execute. Typically, women undertake this task to ensure the noodle bunches are firm, beautiful, and uniform.
In total, from the raw ingredients, the artisans have to carry out many processes for over 36 hours to produce the specialty noodles that are chewy, resilient, and delicate.
Currently, in the Mì Chũ craft village of Thủ Dương hamlet, Nam Dương commune, Lục Ngạn district, there are over 300 households producing rice noodles, accounting for 85% of the village's households. Among them, more than 100 households participate in the Production and Consumption Association of Lục Ngạn Mì Chũ.
On average, the craft village produces and consumes nearly 30 tons of rice noodles per day, with the Production and Consumption Association of Lục Ngạn Mì Chũ producing and consuming 10 tons. The annual revenue of the craft village amounts to nearly 8 billion VND (Vietnamese Dong) per year.
Crafted through traditional methods, Mì Chũ maintains its crispiness, elasticity, resilience, and delightful aroma without the use of preservatives or artificial additives. This is why Chũ rice noodles from Thủ Dương are preferred over other varieties.
Mì Chũ is a popular dish among the masses, versatile enough to be prepared in various ways such as hotpot, stir-fried noodles, or even in pho...
Anyone who has savored Mì Chũ even once will never forget its milky white appearance, the sweet taste of fragrant rice, the highest-quality rice variety cultivated on the high terraced fields of the hilly region, enduring storms and mist.
It's the harmonious blend of countryside rice and the pristine mountainous water sources of the Lục river region, coupled with the skilled hands of artisans from the craft village, that creates the specialty of this rural area.
The most remarkable feature of Mì Chũ is its ability to retain its unique flavor even when left to cool, without becoming soggy. Therefore, the specialty of Mì Chũ is gaining more prominence in the market, renowned far and wide, gradually asserting its position among other noodle varieties.
According to Tuoitre.vn
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Reference: Travel guide from Mytour
MytourSeptember 11, 2015
