The unusual cassava noodles of Que Son

Que Son cassava noodles are not just a dish, but also a memory for many generations of people in Quang Nam province. Over the years, the artisans of the village have persevered in preserving the simple, rustic flavor of this traditional local delicacy.

Whether you're a tourist or a local, it's hard to resist the delicious yet rustic and simple flavor of cassava noodles - Photo: THANH THUY

Cassava noodle soup is a specialty dish from the Que Son region of the former Quang Nam province. Over the years, this dish has become well-known and affectionately called Que Son cassava noodle soup.

rustic flavors

In Que Son, cassava noodles are often prepared by locals in various ways, such as mixed cassava noodles (mixed with pork, peanuts, and herbs), and cassava noodle soup (often made with snakehead fish or flying fish).

The preparation of cassava noodle soup is quite simple. Thinly sliced ​​fish is marinated with spices and finely grated fresh turmeric. Then, the fish is simmered with plenty of shallots for aroma. The fish is then simmered in boiling water; once it boils again, season to taste and it's ready to serve.

Cassava noodles are broken into small, bite-sized pieces, soaked in water for about 10 minutes, and then drained. Similar to Quang noodles, people in Que Son usually add just enough broth to cover the cassava noodles.

To make batches of cassava noodles, people have to go through many elaborate and arduous steps - Photo: THANH THUY

Cassava noodle soup, with its rich, authentic flavor, evokes feelings of nostalgia and longing in those far from home, prompting them to return and fully savor that simple yet delicious taste. - Photo: THANH THUY

To enhance the delicious flavor of cassava noodle soup, locals often serve it with basil and thinly sliced ​​young banana tree stems. These are considered indispensable; without them, the dish would lack the full flavor and wouldn't be "authentic" Quế Sơn cassava noodle soup.

According to locals, cassava noodles are considered "hot" in nature, while young banana tree trunks are considered "cool," so eating them together helps balance the flavors and prevent overheating.

The chewy, nutty cassava noodles, combined with the sweet and savory fish broth, make this dish irresistible to both tourists and locals alike, offering a delicious yet rustic and simple flavor.

It's unclear when exactly, but cassava noodles have become a specialty dish of Que Son region, a unique local delicacy unlike anything else.

Basil and thinly sliced ​​young banana tree stems are indispensable accompaniments that enhance the flavor of cassava noodle soup - Photo: THANH THUY

The arduous process of making delicious cassava noodles.

The craft of making cassava noodles has been around for a long time. However, it wasn't until more than 20 years ago that the village craft began to flourish and become more widely known.

According to the elders, cassava noodles were originally a famine-fighting dish in the past. When rice was scarce, cassava was the main food source for the people. To avoid getting tired of it, they devised many different ways to prepare cassava (tapioca) tubers, including cassava noodles.

Cassava noodles are produced in the midland areas of Que Son district such as Que Thuan, Que Chau, Que Minh, and Que Long, now Que Son and Que Son Trung communes ( Da Nang City).

Cassava noodles embody the spirit of the hardworking people of Central Vietnam. Making delicious noodles requires many elaborate and laborious steps. The main processes include grinding, filtering, soaking, stirring, and cooking the starch; finally, stretching the noodles into strands and drying them in the sun.

Cassava starch is soaked and the water is changed continuously for several days to remove impurities and make the starch whiter - Photo: THANH THUY

"Each step in making pho has its own difficulties. To make the pho noodles white and remove all impurities, they have to be soaked for many days, the water changed many times a day, and then the starch filtered. Only then will the finished cassava pho be fragrant, chewy, and delicious."

"To prevent the pho noodles from clumping, you have to stir them continuously while cooking. Drying cassava pho noodles also requires careful monitoring of the sunlight; if there isn't enough sun, they'll become soggy, but if there's too much sun, the noodles will be brittle and easily broken," shared Ms. Nguyen Thi Dung (68 years old, residing in Que Son commune), who has over 20 years of experience in the profession.

Mr. Truong Dang Nhan (owner of Nhan Dung production facility, Que Son commune) said: "Cassava noodles are becoming increasingly popular and well-known, so the product's output is quite stable. The village cannot produce enough to supply its customers, and income is gradually improving."

That's why, despite the hardships, the villagers still try to stick with the craft, bringing the Que Son cassava noodle brand to more people. Seeing people love the products of our village makes us very happy."

After soaking, the worker continues to filter the powder to increase its whiteness and brightness - Photo: THANH THUY

The flour is cooked and stirred continuously to prevent lumps - Photo: THANH THUY

After cooking, the flour is put into a machine to create pho noodles - Photo: THANH THUY

Cassava noodles are produced in the midland areas of Que Son district such as Que Thuan, Que Chau, Que Minh, Que Long (now Que Son and Que Son Trung communes, Da Nang City) - Photo: THANH THUY

From a simple hunger-fighting dish, Quế Sơn cassava noodles have become a beloved specialty - Photo: THANH THÙY

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THANH THUY

Source: https://tuoitre.vn/la-lung-pho-san-que-son-20251217104004396.htm