Travelers visiting this central Vietnam province are not only captivated by its stunning natural beauty but also have the opportunity to savor this unique dish, known for its authentic countryside flavor.

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.

Que Son locals ingeniously incorporate cassava noodles into various delectable dishes. They pair them with boiled pork, shrimp, banana blossoms, and roasted peanuts, complemented by a small bowl of sweet and sour fish sauce, sure to delight even the most discerning palates.

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.

Source: Saigon Times