Dong Phu Cassava Pho Craft Village

TDP Thuận An, thị trấn Đông Phú, Quế Sơn, Quảng Nam Thị trấn Đông Phú, Huyện Quế Sơn, Tỉnh Quảng Nam


Referring to Que Son (Quang Nam), many people often think of the landscapes of Tien Stream, Deo Le... Not only that, but Que Son is also known for making noodle soup with cassava. Cassava noodle soup, though rustic and rustic, has a strange attraction.

To get delicious pho, quality assurance requires going through many elaborate stages. Fresh cassava roots after harvesting must be peeled, cut into slices and then dried, then ground into powder. After the flour is finished, soak it in water and regularly change the water to make the flour white, clear and remove impurities... After getting the qualified flour, the worker continues to put the flour into the pot to cook. Cooking the dough must be constantly stirring so that the dough is cooked evenly, the more cooked the dough, the whiter, glossy and tough the noodles will be. When the dough is cooked, let it cool and press it into each noodle on a bamboo griddle, then bring it out to dry in the sun... If you want to enjoy a delicious bowl of cassava noodle soup, first break the pho into small pieces (not cut it). into fibers like Pho Bac), soaked in cold water for about 3 minutes. Then take out the basket, drain the water and then put it in a bowl, fill with water. The water eaten with cassava noodle soup is usually cooked with fish, especially snakehead fish. Snakehead fish after cleaning, cut fish meat into slices, marinate with spices, and pound fish bones to extract juice. Put a pan on the stove, add some peanut oil and reduce with some crushed garlic cloves with a few slices of tomato, a few thin slices of pineapple, and a little turmeric powder to create color and increase sweetness. Then pour the fish into the um to absorb evenly, pour the fishbone broth and add enough water to use.

Currently, in the craft village, the most famous is Duong Ngoc Anh's Pho Xinh Hoi establishment (cassava noodle brand) which has been recognized as a 3-star OCOP product. Cassava noodle products have come out of provinces and cities throughout the country and have been exported to foreign countries. As a person living in a family with a traditional means of making pho for more than 20 years, Anh understands the difficulties of people in the craft village when making a complete batch of pho. So, his biggest desire is not just some percentage attack or more pho games but star Que Son will have an author with the profession of pho restored, and people get to live from the craft. Knowing the Que Son Pho village, many foreign guests also followed Duong Ngoc Anh back to his hometown to experience the processing of specialty dishes. Currently, Ngoc Anh is building a tour to experience the media village to help guests and foreigners see the pho-making program and directly produce products. Cassava also determined that this is a business model in the form of village tours that will make a profit in the near future.

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