Famous Quang noodles from Phu Chiem

Phu Chiem noodles originated during the time when the Vietnamese settled in Quang Nam province, associated with the activities of the Hoi An trading port.

According to elderly residents of Thanh Chiêm village, Điện Dương ward, Điện Bàn town, Quảng Nam province, Phú Chiêm noodles originated in Quảng Nam during the time when the Vietnamese settled in the region, associated with the activities of the Hội An trading port. Phú Chiêm Quảng noodles have even been immortalized in poetry, recalling this local specialty: "The reputation of Phú Chiêm Quảng noodles / Hội An's Cao Lầu, Cẩm Hà's fermented fish sauce / Tam Kỳ's chicken rice / Nam Ô's rich and delicious fish sauce…".

The flavor of Quang noodles from Phu Chiem is different from those in Dai Loc, Duy Xuyen, or Tuy Loan. Currently, the mothers and sisters still basically maintain the traditional way of preparing the broth: shrimp are simmered until the meat is firm, leaving the shells exposed; pork belly is cut into bite-sized pieces and simmered in the shrimp broth until the flavors are absorbed. Another method involves leaving the pork belly whole, marinating it, then frying it in peanut oil until cooked through, removing it to cool, and slicing it thinly…

Phu Chiem Quang noodles are characterized by their broth made primarily from freshwater shrimp and pork, creating a uniquely delicious flavor.

Despite some variations, the defining characteristic of Phu Chiem Quang noodles remains the thin, chewy noodles, the thick, flavorful broth made with fresh shrimp and pork belly, along with accompanying ingredients such as fresh vegetables, grilled rice paper, roasted peanuts, lime, and chili... A quick count reveals that a single bowl of Quang noodles contains nearly 10 different ingredients, not including the 4-5 varieties of fresh vegetables served alongside, and the indispensable thinly sliced ​​banana blossom. This illustrates the meticulous process involved in preparing a bowl of Phu Chiem Quang noodles.

For over 60 years, from selling noodles from a mobile stall to owning a noodle shop in Thanh Chiêm 2 village, Mrs. Tran Thi Thoi, 82 years old, one of the artisans of the Quang Phu Chiem noodle-making craft, shared her secret to a rich and flavorful broth. Besides shrimp broth made from ground and filtered shrimp shells, peanuts are soaked, peeled to remove bitterness, and then ground into a paste in water. In addition, 3-4 duck eggs are blended together with rock sugar or granulated sugar in a blender. When the broth boils vigorously, the eggs are added to create golden strands and enhance the richness.

Having followed the Quang Phu Chiem noodle business for three generations, traveling far and wide with her carrying pole, Mrs. Tran Thi Dong (47 years old; Triem Nam village, Dien Phuong ward) said that from her grandmother-in-law to her mother-in-law and now herself, they have always remained loyal to the craft, determined to preserve the brand and prevent its disappearance. To achieve this, food safety and hygiene are always prioritized during the processing, using only fresh and clean ingredients. Absolutely no artificial colors or harmful substances are used in the preparation process.

Currently, along with dozens of other women in Thanh Chiem village, Mrs. Dong wakes up very early every day to make noodles, cut noodles, prepare the broth, prepare vegetables and other spices, then pack them into baskets to take to Da Nang to serve customers. Thanks to these skilled hands and the passing down of the craft, in August 2024, the folk knowledge of Quang noodles was included in the National List of Intangible Cultural Heritage by the Ministry of Culture, Sports and Tourism.

Source: https://nld.com.vn/nuc-tieng-mi-quang-phu-chiem-196250124135121708.htm