The fragrant aroma of Binh Tu chicken noodles

Anyone who has ever tasted Binh Tu chicken noodles will be captivated by its uniquely delicious flavor. And it's no wonder; with each strand of noodle, diners are savoring the full, rustic flavors of the countryside, experiencing the culture, character, and warmth of the people of Quang Nam province.

In fact, in Quang Nam province, Quang noodles are made everywhere, such as Quang noodles in Ky Ly (Tam Ky), Quang noodles in Huong An (Que Son), Quang noodles in Phu Chiem (Dien Ban)... and every household still cooks and enjoys them daily. Each place, each family, each person has a different way of cooking, using seasonal ingredients; any produce such as shrimp, pork, chicken, snakehead fish, eel... can be used to make noodles. However, Quang noodles in Binh Tu, with its special flavor, remains a popular stop for many discerning diners on the North-South highway.

The people of Binh Tu commune are mostly engaged in agriculture , primarily rice farming and livestock raising, so they have two main ingredients readily available: rice for making noodles and free-range chicken for the noodle topping. It seems that nature has also blessed the people of Binh Tu with skillful hands, enabling them to transform a simple bowl of noodles into a vibrant and flavorful dish, enjoyed with lively and cheerful conversation.

A bowl of Quang-style noodles from Binh Tu.

To make smooth, sweet, and flavorful noodles, people choose rice from the new harvest season that guarantees three qualities: aroma, deliciousness, and just the right amount of stickiness. After washing the rice thoroughly, soak it well, changing the water continuously for two days, then grind it into a fine paste. The ground rice is mixed very evenly by hand until smooth, with just the right amount of water so that the mixture is neither too runny nor too thick, which would affect the quality of the noodles. When making the noodles, you must quickly rotate the pan to ensure evenness; a slight delay will result in uneven thickness. Then, cover the pan for a few minutes. After the noodles are cooked, use a thin bamboo stick to skillfully slide under the edge of the noodle to remove it from the mold, while pouring in a new batch of batter. In this way, thick, soft, white, and smooth noodles are produced. Before cutting them into even strands, each noodle sheet is lightly coated with a layer of de-pressed peanut oil.

The most distinctive feature of Binh Tu noodles is its broth. It's not made with snakehead fish, pork belly, or shrimp, but with only one type of broth: free-range chicken. Binh Tu chicken noodle broth consists of broth and chicken meat. The broth is made from chicken bones, neck, wings, and heads, along with tomatoes and pineapple, resulting in a rich, creamy, and fragrant broth with a flavor completely different from pho or vermicelli broth. The chicken meat is sliced into bite-sized pieces and marinated with various spices: peanut oil, turmeric, onions, pepper, garlic, chili, lemongrass, and fish sauce. Peanuts are heated, then chopped shallots, onions, and garlic are added and sautéed until fragrant. The chicken is then added and stir-fried until cooked through, then simmered over medium heat. To enjoy, simply pour the hot, rich broth over the noodles and add a few slices of chicken.

Diners visiting the Quang noodles stalls along National Highway 1A in Binh Tu can order a bowl for just thirty thousand dong, complete with a "combo" including crispy grilled sesame rice crackers that crackle when broken, thinly sliced banana blossom mixed with various baby vegetables and lettuce, along with a bowl of rich fish sauce and chili sauce. Golden roasted peanuts are sprinkled on top, emitting a fragrant aroma. Indeed, it's not an exaggeration to say that anyone who has fallen in love with Quang noodles should stop by Binh Tu at least once to fully enjoy this small, charming bowl of noodles.