Rich and flavorful Quang-style noodles made with glutinous rice.

For those from Dai Phong (Dai Loc) living far from home, the image of a Quang noodle meal with noodles made from dark purple rice, topped with a rich, fragrant broth and served with fresh vegetables, is an unforgettable memory...

Making Quang noodles with glutinous rice. Photo: THUY LIEN

Basically, Quang noodles made from white rice are not much different from Quang noodles made from white rice, the only difference being the color and the chewiness of the noodles.

For the people of Dai Phong, a bowl of Quang noodles, made from local Can rice, is an indispensable part of family meals, Tet (Lunar New Year), and ancestral commemorations. The Can rice grains are grown in the My Hao and Dai Phong alluvial plains. When cooked, Can rice has a unique color and flavor, and when finely ground to make Quang noodles, it's even more delicious.

Poet Nguyen Nha Tien, a native of Dai Phong commune (currently living in Da Nang), shared that Quang noodles made from Can rice grains are a culinary delight with a strong taste of his homeland.

“During Tet (Lunar New Year) and ancestral commemoration days, I and many members of my clan try to encourage relatives and acquaintances to cook Quang noodles made from Can rice so that everyone can enjoy the taste of home. It's also an opportunity to remind our children and grandchildren about their love for their homeland and the distinctive flavor of this traditional dish, a unique specialty of Dai Phong,” shared poet Nguyen Nha Tien.

A bowl of Quang-style noodles made with glutinous rice. Photo: THUY LIEN

Quang noodles, made from can rice grains, have a unique and distinctive flavor compared to Quang noodles made from white rice.

The Quang noodle-making workshop of Mrs. Tao Thi Nhon (born in 1964), or a few other Quang noodle-making establishments using local rice grains, are places that preserve the authentic flavor of this local specialty.

Every day, around 2 AM, Mrs. Nhon's family wakes up to grind rice and make noodles. For Mrs. Nhon, not using machinery to make the noodles ensures that the natural pinkish-brown color and soft, chewy texture of each noodle strand are preserved. According to her, making them by hand also retains the aroma and sweetness of the local rice grains.

"Everything is done by hand, so we have to stay up late and wake up early. This profession especially requires patience and meticulousness; just a moment of inattention and the batter can become too diluted, resulting in soggy noodles," Ms. Nhon shared.

Mrs. Nhon and her husband have been making these noodles for nearly 20 years. "Many people want to buy this type of Quang noodles to take away as gifts, but we don't have much to sell. We only sell retail to people in the area to preserve the tradition and the local culture, because the supply of rice is not abundant among the locals," Mrs. Nhon said.

Source: https://baoquangnam.vn/dam-da-to-my-quang-gao-lua-can-3149388.html