Quang noodles at Ky Ly intersection

For many people, this is not just a dish, but also a part of memory. Many people who live far away from home, every time they return, the first thing they do is stop by Ky Ly to eat a bowl of noodles to find the taste of their childhood.

Without a flashy signboard or extensive marketing, this small restaurant has existed for over 25 years, quietly attracting customers with its traditional flavors. The secret to Tu Chau noodles lies in the chicken, the soul of the dish.

Ms. Chau, the noodle shop owner, said: the chicken must be a rooster with spurs, firm meat, yellow skin, natural sweetness. Good chicken does not need elaborate seasonings, just onions, garlic, pepper, chili, a little salt and seasoning powder; marinate just enough to make the meat rich but still retain its characteristic aroma.

Next, the chicken is braised in pure peanut oil, the rich, fragrant oil of the Quang region. The braised meat must be both soft and firm, and the aroma spreads through the kitchen with the smoke. The broth is also stewed from chicken bones, adding the fatty taste of peanut oil, a little saltiness of spices, all blending together to create a very unique richness without being heavy.

The noodles are also a family secret of the restaurant. Every morning, Ms. Chau's family makes noodles from pure rice flour, just enough to serve at the restaurant. When the noodles have cooled, they are brushed with a layer of fried peanut oil and onions, then cut into even pieces. The noodles are soft, just chewy enough, and are poured with enough broth to mix with the chicken, then add a few dusty roasted peanuts and a few chopped green onions to both enhance the appearance and enhance the flavor.

Ky Ly Quang noodles are served with only two types of raw vegetables: thinly sliced banana buds and fresh green bitter vegetables, which must be purchased from Hoi An vegetable village to have the right taste. The bitter vegetables round out the sweet and fatty taste of the chicken, while the banana buds add a little bit of astringency, balancing the flavor. On the dining table, there are always a few green chilies, fresh limes and crispy rice paper for diners to add according to their taste.

For over 25 years, Ky Ly Quang noodles have kept the same recipe, not following trendy tastes. In the era of commercialized cuisine , this persistence is proof that as long as the heart and taste are complete, the dish will find a place in people's hearts. Located right at the intersection of Highway 1 and the road to the center of Tam Ky, the restaurant has become a familiar stop for long-distance drivers, pilgrims and business travelers.

Diner Nguyen Thu Thanh and her friends traveled nearly 70 kilometers from Hai Chau ward, Da Nang to eat noodles. She said: “Since my student days, I have eaten Quang noodles in Ky Ly. It has been more than ten years since I had the opportunity to return here, stopping by Tu Chau noodles shop to reminisce. The happiest thing is that the bowl of noodles here still has the familiar, rich flavor, still retaining the very unique character of Quang region, making my companions keep praising it.”

Perhaps, each bowl of noodles is not only a dish, but also a slice of memory, associated with the image of the peaceful and rustic Quang region. That is what has helped the name Ky Ly Quang noodles to last for more than two decades.

Source: https://baodanang.vn/my-quang-nga-ba-ky-ly-3301218.html