When people think of Quang Nam, they think of Quang noodles. This dish is appealing not only because of its distinctly Quang Nam flavor but also because of its special connection to the life and cultural space deeply rooted in the "essence" of Quang Nam.
There's no specific recipe or standard for Quang noodles; it's simply a humble dish of the people of Quang Nam province, and it has gradually become a specialty of Quang Nam.
Quang noodles are not just about eating; first and foremost, they must be enjoyed visually and fragrantly. This dish has very distinctive characteristics: it's delicious, appealing, rich, and familiar. The people of Quang Nam, in their culinary art, favor a multi-flavor approach, where all the flavors complement each other, creating a rich and complex overall taste.
The process of making this noodle dish is quite simple, but requires skill and finesse. First, the rice must be soaked until soft, then ground with water in a stone mortar until it becomes a fine powder.
After grinding the rice flour, a round mold stretched with a taut cloth is placed over a pot of boiling water. The lid can be a conical hat to retain steam, and a low-cut coconut shell ladle with a bamboo handle is used. When pouring the rice flour mixture onto the cloth mold, the ladle is inverted to spread a thin, even layer of batter. The lid is closed for a few minutes to cook the noodles, then another thin layer of batter is applied to make the noodles thicker. A thin bamboo knife is used to remove the noodles and dry them on bamboo racks. Once cooled, oil is applied to the noodles, and they are placed in a basket covered with banana leaves to prevent them from drying out.
At the same time, they mix rice flour with sesame seeds, spread the batter thinly, and arrange it in order on a bamboo tray to dry in the sun, forming rice paper sheets. On scorching summer afternoons or cool autumn evenings, stopping at a roadside stall to drink a bowl of fragrant green tea, then enjoying a warm bowl of Quang noodles, is a comforting experience: "We share a bowl of green tea, and a bowl of Quang noodles to warm your heart."
The art of making broth and seasonings depends on the skill of the housewives, and doesn't absolutely have to follow any specific recipe. Whether made with chicken or pork bones, the broth must be clear and have a sweet taste, unlike pho broth made with beef bones.
Eating Quang noodles requires crispy grilled rice paper that crackles when broken, thinly sliced fresh banana blossom, and common herbs such as bitter herbs, mint, mustard greens, coriander, and cilantro, all with sour, spicy, sweet, and bitter flavors, along with fish mint. After the broth is poured over the noodles, the bowl is topped with golden, crunchy roasted peanuts.
The perfect combination of golden noodles with tender, flavorful chicken, rich peanuts, and aromatic herbs, all blended in a rich, savory sauce, is ready to conquer the palate of even the most discerning diner.
Source: https://daidoanket.vn/dam-da-my-quang-10296811.html
