Nan San pho cake
In the early spring, the small village of Nan San (Si Ma Cai) bustles in the season of making traditional pho cake. There are many customers ordering pho cake, so Ms. Lu Thi Sinh (Team 3 village) has to mobilize more relatives to help. Sinh's hands were quick to bend the entire chopstick, gently slipped in and skillfully pulled out the pho cake. To get to this stage, before that is a meticulous, long process. |
| Ms. Lu Thi Sinh makes pho cake. |
Ms. Lu Thi Sinh just talked: This spring, my family was able to celebrate the New Year in a new home, the result after many years of working with making pho cake. Draftly calculation, each year the family accumulated more than 100 million. As she worked, Sinh took the opportunity to pass the job on to her children. She herself also learned the profession of making pho cake from her mother when she was only half as tall as a corn stalk in a hill. As a successful pho cake maker, at village meetings, women's meetings, farmer associations or with anyone wishing to learn, she does not hesitate to share her delicious baking experience and marketing skills, especially those found in Bac Ha district, Lao Cai city.
Walking around Dan San, we feel the prosperous and peaceful life existing in the folds of houses built one after another on the new countryside roads. Pho Nán San is preserved and handed down by generations of Nung and Thu Lao ethnic people as a traditional culinary culture. Mr. Tran Van Kinh, Chairman of the People's Committee of Nán San Commune, said that if there are 300 households, half of them will maintain noodle making career. On average, each household makes about 40 to 50 kg of pho cake per day, while a professional household can reach up to 150 to 200 kg.
Now, Nán San pho cake is not only sold in rural markets or food shops in the district but also to the markets of Lao Cai city, Hanoi ... and according to tourists to many parts of the country. The Xin San people now bring the job of making pho cake to work in many provinces and cities throughout the country.
The deciding thing to make a delicious pho cake like in Nán San is to choose upland rice, red felt seeds. Rice is finely ground to make a fine dough, so the noodles are tough, flexible and fragrant. In order to make the delicious noodles, Ms. Sinh also has to regulate the temperature in the oven by boiling more or less firewood, the amount of water in the rice cooker is more or less. Rice noodles are not coated too thin or too thick, must be cooled for a certain period of time before packaging delivered to guests. Enjoying the freshly made Pho noodles, evenly sliced and curled, we clearly felt the delicious taste. The taste of pho is stronger when there is more ground chilli, which is a traditional spice of Si Ma Cai highland.
It is the pristine and rustic of Nan San noodle cake that has become a competitive strength in the increasingly fastidious market. If you have the opportunity to visit Si Ma Cai's rural market, do not forget to enjoy the typical taste of a bowl of pho cake with the supple taste of hand-painted Nán San noodles, the sweet and sweet taste of black chicken, spicy chili, will find the attraction without the need for additional marketing./.
