Preserving the traditional fresh rice noodle craft of the Dao Tien people

The craft of making fresh rice noodles of the Dao Tien ethnic group in Kien Dai Commune, Tuyen Quang Province has become a distinctive feature of local culinary culture, crystallized from skillfulness and a long-standing tradition.

The noodles are renowned for the meticulous attention to detail required at every stage of production. The Dao Tien people still maintain traditional methods, without using preservatives or whitening chemicals. During festivals and Tet holidays, a bowl of fresh noodles served with duck meat or bone broth is a dish used to treat guests.

The Dao Tien people in Kien Dai Commune often grow Khang Dan rice to make their traditional fresh noodles, as this rice variety has dry characteristics, expands well, and has high adhesiveness, giving the noodles a naturally chewy texture.

The rice is soaked in water for three days for regular noodles, or seven days if making fermented noodles. It is then ground into flour, mixed with water, put into a pot, and boiled for 20 minutes before being taken out.

The boiled dough is then further pounded until very smooth.

The dough is considered complete when it reaches an extremely smooth and sticky consistency.

The dough is rolled into cylindrical pieces and placed into the pressing mold.

Strong pressure is applied so that the dough passes through small holes under the press and drops into a pot of boiling water below.

When the dough hits the hot water, it turns into clear and chewy noodle strands.

After the noodle strands are boiled, they are rinsed in a basket and lifted out.

The noodles must be drained thoroughly and left free of excess water.

The fresh noodles are now complete and ready to be prepared into dishes. They can be eaten dipped in sauce or cooked with meat, combined with herbs, ginger, and seasonings.

The Dao people usually eat fresh noodles with duck meat, considering this combination the most delicious.

The Dao Tien people in Kien Dai Commune often make fresh noodles to offer to their ancestors on full moon days, the first day of the lunar month, and during festivals and Tet holidays throughout the year.

Quang Hoa