Luc Nam Pho village
Stemming from the brand noodle "Mr. Justice" from 1954 is her children around the Luc Nam Lien Nghia Town, Duc Trong Dong known cooling; Xuan daughter he succeeded father and maintain professional development as dried noodles than 50 years.
Nine Owner neighborhood memories
Nine Owner neighborhood memories
"Power" of pho
"Power" of pho
No need to advertise, of good reputation, delicious pho transmitted to other people, to other regions and far "Pho Xuan" flew into the Australia, Canada, Taiwan serving overseas Vietnamese.
Production of dry noodles at home Luc Nam Xuan - 835 Unification, Lien Nghia, Germany Weight
Dried Noodle unlike conventional fresh noodles, pho Luc Nam microfiber, tough and no borax, for the whole year no mold, can be processed into fried noodle soup, noodles or beef noodle soup, pork ribs soup option like ... suitable for all ages, all different tastes makes the dishes that go far when local people can not forget.
Luc Nam Village focuses mainly ethnic Turks, Tay, Nung, Thai ... from the northern provinces of Cao Bang, Lang Son to settle, settle. Her career as a noodle soup is also the carry when building new homes is Luc Nam (now the neighborhood 11, Lien Nghia Town), Duc Trong, Lam Dong.
Ms Phang Thi Xuan (all dry noodle production facilities - 835 Unification, Lien Nghia Town) recounts: Days ago, his father had to cut bamboo forest on the grill to dry knit noodles, then built kiln, molding to girdle cake, mother mill hand, pour the cake, cut yarn ... that day to do a few kilograms of pho is so hard, but people are just like noodle around him from the time, thanks to parents just like friends, from little known side should parents do pho noodle processes are handmade Xuan belongs as palm.
Today Xuan maintaining handiwork, but there are a few machines support should be less strenuous than the old parents. Reportedly, tasty pho Luc Nam also by making such craft, but most importantly Xuan manufacturing process to clean, ensure credibility and quality of the product.
The first stage is to select good rice, wash the rice thoroughly, then soak in 2 hours and milled rice to overnight to settle new powder coated bring cake, coated finish to dry, then dip warm water removed, Roll into a tree, put it in the machine cut into strands, arranged in rows on the grill and make the second exposure, exposure times are important, to thoroughly dry, completely dry to ensure continuity for indoor all year not moldy.
Holding the hand rolled noodle on dry roasting, cooking delicious chewy noodles, not crumbly is. Therefore to report to parents, to follow the wishes of parents should be to her family now Xuan still not quit and do more and better, tastier to maintain brand that parents leave. Despite strenuous but traditional craft Xuan also help support their children's education enough mature, the meals, the next to go.
Timing, Hanoi pho containing more borax condemned, Xuan's base were constantly being interdisciplinary inspection team to inspect and take samples for test results over multiple times but Pho Xuan still quality , not toxic borax and annually are granted certificates of product quality assurance of food safety.
Xuan's family now produces an average 1 kg / day, during peak times like the holiday, Ms. Spring to refresh hiring up to customers. Since decades, many overseas Vietnamese to visit home would remember fried noodle dishes Duc Trong Nam Vang noodle (Dalat), were also once went to Luc Nam Pho buy as gifts and for family throughout the year, each such occasion buying overseas Vietnamese pho quintals brought to Australia, USA, Canada, Taiwan ...
Currently, what she Xuan and dozens of noodle producer Luc Nam wishes it is expected the authorities to create conditions supporting investment loans to more modern machinery. Ms. Xuan dreamed a dryer to dry the dry noodles, this is particularly appropriate when the rainy season arrived.
Luc Nam former village has about 40 households produce noodle, but now only 20 households, find out the cause we know in part due to lack of capital and labor, partly because engineering work should not reach the make shoddy consumption fades. Design thinking to maintain the craft needed to orientation, attention of local authorities to maintain production, seen here as a village should be preserved, developed, culture is made brand of an area or region.
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