Fragrant homeland by the O Lau River

QTO - O Lau - the name of a river that somewhat evokes the ancient Champa land, has been mentioned in the book "O Chau Can Luc" by Dr. Duong Van An, and is considered a cultural flow in the consciousness of the people and the land here. Over time, O Lau has enriched life on both banks, creating prosperous and ancient villages with many products from the land, the result of the diligent and skillful hands of the people. This land is now called Nam Hai Lang, carrying within it the soul of the ancient My Chanh village on the North-South highway.

And so, through the waves of time, that place is not only a land of rice paddies, where lotus flowers bloom in summer, and ancient bamboo groves stand firm against storms, but beneath each house, there are still cherished gifts from the countryside that have formed the very soul of this homeland.

Every time they have the chance to gaze upon the reflection of the O Lau River, many people can't help but feel nostalgic for the taste of ginger jam, tapioca dumplings, or the mellow bitterness of green tea, the subtle fragrance of jackfruit in the garden—these fragrant memories of home live on not only in the memories of those who pioneered the land, but also with the generations of today and tomorrow.

Ms. Ngo Thi Thu, owner of a tea plantation in Tay Chanh village, Nam Hai Lang commune - Photo: PTL

Returning to Nam Hai Lang, it feels like discovering a chronicle of land and water: the countryside to the east, irrigated by the O Lau River, and the rolling hills to the west, stretching to the foot of the Truong Son mountain range. Based on the alluvial soil and the winding river, people from My Chanh, Hoi Ky, Phuoc Dien, Cau Nhi, Van Quy, Thi Ong, Phu Kinh… have lived together in prosperous villages for generations.

Speaking of the specialties of the Nam Hai Lang region today, the first thing to mention is the flavor of My Chanh ginger jam—a traditional cultural feature still preserved every Tet holiday. Initially, the raw material for this ginger jam brand was ginger carefully sourced from the hills southwest of the O Lau River, a flavorful ginger that locals often used to brew with green tea.

Later, as jam processing facilities developed, to meet market demand, the people of My Chanh proactively sought additional raw materials from many other regions, primarily the vast forests of the Central Highlands.

Processing ginger for making jam at Tuan Tam facility, My Chanh village, Nam Hai Lang commune - Photo: PTL

My Chanh ginger jam generally has a dry yet chewy texture, is not too spicy, and has a subtly sweet taste blended with the natural warmth of ginger. It is not only a dessert but also a folk remedy, keeping the body warm during chilly winter days.

Each year, establishments in My Chanh village supply the market with nearly 400 tons of ginger jam, providing stable employment for about 150 local workers. However, to maintain its reputation, the ginger jam processing industry in My Chanh has also gone through many ups and downs.

Ms. Nguyen Thi Diep, owner of Tuan Tam facility, shared: "Previously, there were up to 100 families involved in production in My Chanh, but now there are only 6 facilities like ours." Even so, during each Tet holiday, Ms. Diep's Tuan Tam facility still regularly supplies the market with about 100 tons of products, creating jobs for 70 workers with an income of 250-300 thousand VND per day.

In My Chanh, there's also the specialty banh loc (tapioca dumpling), whose secret lies in the careful selection and kneading of tapioca flour sourced from the hilly terrain, along with a filling of shrimp caught from the O Lau River, seasoned with a rich, traditional recipe. Each dumpling is a culmination of meticulous craftsmanship. Wrapped in layers of fresh banana leaves from the home garden, the dumplings are steamed to retain their natural aroma and color. My Chanh banh loc is a simple yet exquisite local delicacy that encapsulates the flavors of the land, the rivers, and the character of the people of this beloved countryside.

Jackfruit season in Tay Chanh village, Nam Hai Lang commune - Photo: PTL

Of all the specialties of the Nam Hai Lang region, My Chanh green tea is the product most deeply and profoundly linked to the history of the region's development. Tea is not simply a crop, but has become a living witness to the pioneering efforts of our ancestors. Interestingly, tea plants were not originally grown in My Chanh village; instead, the ancient tea gardens are located further west in the Nam Hai Lang region, nestled on high slopes and rocky hills such as in Tram Son, Tan Luong, and Vuc Ke... It is the unique sun, wind, and soil of these hilly areas that have forged the tea leaves' distinctive sweet and slightly bitter flavor.

The tea got its current name because, since ancient times, after harvesting, it was mainly collected and sold at My Chanh Market, a bustling market located right next to the O Lau River and on the North-South highway. Thus, the trading process shaped the name; the name "My Chanh Tea" naturally became ingrained in the minds of consumers over time.

Perhaps from the time the first people set foot on the banks of the O Lau River, during the arduous early days of land reclamation and settlement, they brought with them and cultivated tea plants as a precious remedy to maintain health and alertness, enabling them to stand firm against the harsh mountain climate. Through centuries of enduring the elements, the tea variety most favored and deeply rooted in this land is the "sparrow leaf" tea.

In the southern region of the O Lau River, perhaps the greatest value of green tea lies not only in its income and livelihood, but also in its connection to ancestral memories. Therefore, no matter where they go, the people of Nam Hai Lang always carry a longing for the green tea of ​​their homeland. This is also the sentiment of people like Mr. Ngo Van Thi in Tay Chanh village, who, for the sake of making a living, had to leave their homeland but eventually returned.

My Chanh green tea is famous for its distinctive, rich flavor, thick green liquor, and deep, sweet aftertaste. To maintain its quality and flavor over time, tea growers always follow a cultivation process that is in harmony with nature. In reality, the income from tea cultivation is not high; tea plants are harvested twice a year. Previously, each plot of land yielded about 4 million VND/year, but now, due to reduced demand, it is only about 2 million VND/plot/year.

Hue's tapioca dumplings in My Chanh village, Nam Hai Lang commune - Photo: PTL

Ms. Ngo Thi Thu, a tea plantation owner in Tay Chanh village, shared: "In reality, the work of caring for tea gardens is not too strenuous. Tea growers mainly earn their living through labor and can combine it with raising chickens for eggs under the tea trees and planting some other fruit trees... to increase their income."

Green tea, ginger jam, and tapioca dumplings can be considered "The Scent of the Land," fragrant gifts from the countryside along the gentle O Lau River. These simple specialties always remind people of their homeland. They are seen as cultural ambassadors, carrying within them the soul of the land, the breath of life, and the history and culture of our ancestors. They represent the aspiration to rise up and legitimately prosper from what nature has bestowed upon humanity.

The countryside of Nam Hai Lang, reflected in the deep blue O Lau River, is changing day by day. These simple, unpretentious gifts from the countryside seem to silently convey a message to our ancestors: Today's generations of people still uphold the aspirations of their forefathers, working together to build a beautiful, prosperous, and comfortable homeland.

Phan Tan Lam

Source: https://baoquangtri.vn/dat-va-nguoi-quang-tri/202605/thom-thao-que-nha-ben-dong-o-lau-71c0979/