Sa Dec noodles and the delicious secret from hundred-year-old rice flour from Nga Bat river

Sa Dec noodles are famous for their special recipe from a hundred-year-old rice flour craft village, creating chewy, crunchy noodles that don't fall apart when boiled in water, and can be eaten forever without getting bored.

Batches of handmade noodles dried in the early morning sun by the Nga Bat River, Ward 2, Sa Dec City, Dong Thap Province - Photo: DANG TUYET

Today, the rice flour craft village in Sa Dec city, Dong Thap province is concentrated in Tan Phu Dong commune and ward 2 along the Nga Bat river. Villagers say that the water from this river produces rice flour with the best whiteness and smoothness. From the flour, people make handmade rice noodles, roll them into molds and then dry them in the sun along the riverbank. With a family recipe passed down through many generations and a special type of rice flour produced from the flour village, Sa Dec rice noodles have a moderate softness and elasticity, no sour smell and do not become crumbly when dipped in boiling water. To create the characteristic softness and elasticity, the stages of mixing the flour, spreading the noodles and drying them in the sun also require special skills.

Sa Dec seafood noodle dish is another choice for diners.

In addition to the usual preparation of Sa Dec noodles with long-simmered pork bone broth and toppings such as pork ribs, pork intestines, and seafood, there are also dry noodles served with sauce and soup. Dry noodles originated from Cambodia, and people who migrated to Sa Dec gradually changed it to suit their hometown's taste. Therefore, in addition to the usual noodle soup, dry noodles have their own unique flavor with thick sauce, moderate salty and sweet taste served with soy sauce, making diners coming to Sa Dec want to try it at least once.

Dry noodles with sauce made according to a special recipe mixed with minced meat, raw vegetables, fried onions and garlic, served with a bowl of pork offal soup.

Sa Dec has many famous noodle shops such as Ba Sam, Gu Dien Luc shop, Chi Dau... For dry noodle, customers can eat at Phu Thanh noodle shop (Tran Hung Dao street, ward 2) or Co Lien noodle shop (Tran Phu street, ward 1). With an average price of 25,000 - 35,000 VND/bowl depending on the restaurant and the toppings that customers choose. Sa Dec noodle has been voted in the top 100 specialties and top 100 Vietnamese gifts, which is the pride of Sa Dec people in particular and Dong Thap people in general. Up to now, the flavor and brand have spread to many provinces and cities across the country.

A plate of dry noodles with liver and thinly sliced ​​pork, bean sprouts, raw vegetables and specially prepared sauce makes diners unforgettable when enjoying it once in Sa Dec.

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