The tradition of crafting cassava noodles in Que Son traces its roots back to the early 1960s. In the present day, this age-old craft is preserved by only a handful of households, primarily by the elderly.
Cassava noodles possess a distinct taste that sets them apart from other noodle varieties. They are meticulously crafted from fresh cassava roots, resulting in large, thin, grid-patterned nets with an ivory-white hue. To prepare them, they are soaked in water for approximately 10 minutes, giving them a delightful chewy texture and a knack for absorbing seasonings.
One standout offering features cassava noodles accompanied by rice field eels and a choice of snakehead fish, tuna, or mackerel. The culinary process involves layering fresh vegetables and herbs in a bowl, followed by a bed of cassava noodles, topped with fish slices. The dish is then perfected with a broth infusion and a generous sprinkling of crushed roasted peanuts. Diners wield chopsticks to blend all the components, resulting in a unique blend of flavors that define this exceptional specialty.
By Tien Sa
The Saigon Times – https://english.thesaigontimes.vn/
