Phu Chiem noodles were born when the Vietnamese opened up the land in Quang region, associated with the activities of the Hoi An trading port.
According to the elders in Thanh Chiem village, Dien Duong ward, Dien Ban town, Quang Nam province, Phu Chiem noodles were born when the Vietnamese opened up the land in Quang, associated with the activities of the Hoi An trading port. Phu Chiem Quang noodles have entered poetry, reminding us of the specialty dish: "The rumor of Phu Chiem Quang noodles/ Hoi An Cao Lau, Cam Ha fish sauce/ Tam Ky has chicken rice/ Nam O has delicious, rich fish sauce...".
The flavor of Quang Phu Chiem noodles is different from the noodles in Dai Loc, Duy Xuyen or Tuy Loan. Nowadays, mothers and sisters still basically keep the traditional way of making the broth: shrimp is braised until the meat is firm, leaving the shell exposed; pork belly is cut into bite-sized pieces and braised in shrimp broth until the spices are absorbed. There is also another way of making it, which is to leave the pork belly intact, marinate it with spices and fry it in peanut oil, when the meat is just cooked, take it out to cool, slice it thinly...
Phu Chiem Quang noodles with broth made from main ingredients of freshwater shrimp and pork, creating a special delicious flavor.
Although it has changed a bit, the characteristic of Phu Chiem noodles is still the thin, flexible noodles, the thick, rich broth of fresh shrimp, pork belly, and the accompanying ingredients including raw vegetables, grilled rice paper, roasted peanuts, lemon, chili... Roughly counted, in a bowl of Quang noodles there are nearly 10 flavors, not to mention the raw vegetables served with it must combine 4-5 types, along with the indispensable thing of thinly sliced banana buds. That said, it shows that making a bowl of Phu Chiem Quang noodles is very elaborate.
For over 60 years, from selling noodles on a shoulder pole to being the owner of a noodle shop in Thanh Chiem 2 village, Mrs. Tran Thi Thoi - 82 years old, one of the artisans of the Quang noodles processing profession in Phu Chiem - shared the secret to having a pot of rich broth. In addition to the shrimp broth that is ground and filtered from the shrimp shells, peanuts are soaked and peeled to avoid bitterness and then pureed in water. In addition, use 3-4 duck eggs, put them in a blender and puree with rock sugar or granulated sugar... When the pot of broth boils, add the eggs to create golden silk threads and increase the fatty taste.
Her family has been making Quang noodles for 3 generations in Phu Chiem, carrying a shoulder pole everywhere. Mrs. Tran Thi Dong (47 years old; Triem Nam village, Dien Phuong ward) said that from her husband's grandmother to her mother-in-law and now she, has always been loyal to the profession, determined to keep the brand from fading away. To do so, in the processing process, food safety and hygiene are always put first with fresh, clean ingredients. Absolutely do not use colorants or toxic substances during the processing stage.
Currently, along with dozens of other women in Thanh Chiem village, every day, Ms. Dong wakes up very early to make noodles, cut noodles, prepare the broth, prepare vegetables and other spices, then put them in baskets and take them to Da Nang to serve diners. Thanks to the hands of the craftsmen and the passing on of the craft, in August 2024, Quang Noodle Folk Knowledge was included in the List of National Intangible Cultural Heritage by the Ministry of Culture, Sports and Tourism.
Source: https://nld.com.vn/nuc-tieng-mi-quang-phu-chiem-196250124135121708.htm
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