Trang Kim is a place located on the road from Quan Ba to Dong Van, in Quyet Tien commune, Quan Ba district. This peaceful village is famous for its traditional pho dish - Pho Trang Kim.
Pho Trang Kim does not use rice noodles as usual, but is prepared in a very unique way. This is also the point that makes this dish attractive and curious for tourists.
Trang Kim pho noodles are handmade at every stage. First, the flour used to make pho noodles is completely milled from rice grown on the fields, without any additives, so it is naturally soft and fragrant, not hard. Making pho noodles is quite similar to making rice rolls. Each ladle of flour is spread evenly on a cloth stretched across a pot of water, covered tightly, waited a bit, then used a long round tool to skillfully roll the pho noodles and remove them, then chopped by hand.
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After slicing the rice noodles, visitors can try dipping them in soy sauce to fully appreciate the flavor. The noodles are soft but not crumbly, still have a chewy texture, and a faint smell of rice flour, and taste quite similar to banh duc.
The meat in Trang Kim pho is free-range chicken. The chickens are raised by the locals, eat corn all year round, and run on the hills. They are small but have firm meat. Each piece of boiled chicken is cooked to perfection, sweet and crispy, and is quickly filtered by the owner to serve the tourists.
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A bowl of Trang Kim pho is also delicious because the broth is simmered from pork bones and chicken bones, added with ginger, turmeric, cardamom, cinnamon, and star anise, creating a very special aroma.
When customers come to enjoy, the restaurant will arrange the pho noodles in large bowls, then add more old meat, sprinkle some chopped green onions, and finally pour in hot broth.
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Customers can add chili sauce and pickled bamboo shoots to enhance the flavor of the dish. The steaming bowl of pho in the cold of the highlands looks simple and rustic but has a delicious, new flavor, leaving a special impression on anyone who has ever enjoyed it.
In Quan Ba, there are only a few families that still preserve this traditional dish, so it is often quite crowded. On holidays or weekends, the amount of pho sold is from 200 to 300 bowls each morning. Because the pho noodles are made by hand and cannot be prepared in advance, visitors will have to wait quite a while.
“Normally, when making pho, there is another step: after removing the pho noodles, they are hung on a pole to dry naturally, then taken down and cut into small pieces. So this step is also jokingly called pho being “dried in the wind”. However, when there are many customers, I don’t have time to dry them anymore and have to serve them right away,” the pho restaurant owner shared.
Nowadays, due to its popularity and popularity, Pho Trang Kim has appeared in many places. However, perhaps, to fully and clearly feel the flavor as well as the original indigenous culture, you must enjoy Pho Trang Kim in the space of the early morning mist of Quan Ba land and sky.
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