Anyone who has ever enjoyed Binh Tu chicken noodles once will be fascinated by its special and attractive flavor. How can one not be fascinated when enjoying each noodle, diners feel like they are savoring the full flavor of the rustic countryside, enjoying the whole culture, personality and love of Quang people.
In fact, in Quang Nam , everywhere people make Quang noodles such as Ky Ly Quang noodles (Tam Ky), Huong An Quang noodles (Que Son), Phu Chiem Quang noodles (Dien Ban)... and every family still cooks and enjoys their own noodles every day. Each place, each family, each person has a different way of cooking, the ingredients are seasonal, any product such as shrimp, pork, chicken, snakehead fish, eel... can be used to make noodles. However, Binh Tu Quang noodles with its special flavor are still chosen as a stop for many gourmet diners on the North-South highway.
Most of the people in Binh Tu commune are farmers , mainly growing rice and raising livestock and poultry, so they have two main ingredients: rice to make noodles and free-range chicken to make noodle filling. It seems that God has also endowed the people of Binh Tu with skillful hands to be able to transform a simple bowl of noodles into a bowl with many colors and flavors, making it more lively and joyful to enjoy.
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| Binh Tu Quang noodles . |
To have smooth noodles with a sweet and rich taste, people choose rice from the new rice season to ensure three factors: fragrant, delicious, and moderate stickiness. After washing the rice, soak it thoroughly and change the water continuously for two days, then grind it. Mix the flour thoroughly to make it smooth, with just enough water so that the flour mixture is not too thin or too liquid, which will affect the quality of the cake. When spreading it, you have to quickly turn it evenly, a little slower will make some places thicker and some thinner, then cover it tightly for a few minutes. After the cake is cooked, one hand uses a thin bamboo stick to skillfully slide under the edge of the cake to remove it from the mold, the other hand pours in a new batch of dough. Just like that, the thick, soft, smooth white noodles come out of the oven. Before cutting into even strands, people lightly apply a layer of de-compressed peanut oil to each cake leaf.
The most unique feature of Binh Tu noodles is the broth. It is not snakehead fish, pork belly or shrimp, but only free-range chicken. Binh Tu chicken noodle broth includes broth and chicken. The broth is cooked with chicken spine, neck, wings, and head, along with tomatoes and pineapple, so it has a thick, fatty, fragrant consistency that is completely different from pho or vermicelli broth. The chicken is cut into bite-sized pieces and marinated with spices: peanut oil, turmeric, onion, pepper, garlic, chili, lemongrass, and fish sauce. Heat peanuts, add minced onion, onion, and garlic and saute until fragrant. Pour in the chicken and stir-fry until firm, then simmer over medium heat. When enjoying, just pour the hot, shimmering broth over a few slices of meat into the prepared bowl of noodles.
Diners stop by the Quang noodle shops along Highway 1A, Binh Tu section, to order a bowl of noodles for only thirty thousand, including a “combo” of crispy roasted sesame rice paper, thinly sliced banana cores mixed with various types of baby vegetables, lettuce, and a bowl of fish sauce and rich chili sauce. On top of the noodles are sprinkled golden roasted peanuts, with a strong aroma. Indeed, it is not too much to say that anyone who happens to “fall in love” with Quang noodles, when passing by Binh Tu, should stop by once, to fully enjoy the wonderfulness of this small, pretty bowl of noodles.
Source: https://baodaklak.vn/du-lich/202503/thom-huong-mi-ga-binh-tu-3891101/
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