Rich bowl of Quang noodles with canned rice

For a Dai Phong (Dai Loc) native living far from home, the image of a Quang noodle meal with noodles made from purple rice grains, with rich, fragrant filling, and served with raw vegetables is an unforgettable memory...

Quang rice noodles. Photo: THUY LIEN

Basically, Quang noodles made from can rice are not much different from Quang noodles made from white rice, only the color and toughness of the noodles are different.

For Dai Phong people, in family meals, on New Year's Day, and death anniversaries, there is no shortage of Quang noodles made from Can rice noodles. The native Can rice grains are grown on the My Hao beach, Dai Phong. When cooked, Can rice gives a special color and flavor, and when ground finely to make Quang noodles, it is even more wonderful.

Poet Nguyen Nha Tien, a native of Dai Phong commune (currently living in Da Nang) shared that Quang noodles made from Can rice is a dish with a strong hometown flavor.

“On Tet and death anniversaries, I and many people in the clan try to encourage relatives and acquaintances to cook Quang noodles made from Can rice grains so that everyone can enjoy the taste of the homeland. It is also an opportunity to remind children and grandchildren of their love for their homeland, the love for the unique flavor of traditional dishes, a unique specialty of Dai Phong” - poet Nguyen Nha Tien shared.

A bowl of Quang noodles with rice. Photo: THUY LIEN

Quang noodles are made from can rice grains and have a special flavor, more unique than Quang noodles made from white rice grains.

The Quang noodle making oven of Ms. Tao Thi Nhon (born in 1964) or a few places making Quang noodles from Can rice grains in the area are places that preserve the flavor of this hometown specialty.

Every day, at around 2am, Ms. Nhon’s family wakes up to grind rice and make noodles. For Ms. Nhon, not using machinery to make noodles is a way to ensure that the natural pink-brown color and softness of each noodle is not lost. According to her, making noodles by hand will also preserve the aroma and sweetness of the local rice grains.

“Everything is done by hand, so you have to stay up late and wake up early. This job requires patience and meticulousness. Just a little bit of carelessness can make the dough too thin, making the noodles soggy,” Ms. Nhon shared.

Mrs. Nhon and her husband have been in the business for nearly 20 years. “Many places want to buy this type of Quang noodles to bring as gifts, but there is not much to sell. We only sell retail to people in the area to preserve tradition and the countryside because the source of can rice is not much in the people,” said Mrs. Nhon.

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