Corn noodles

Fora long time, corn noodles were a traditional product of the Tuy Anpeople. Over 90 percent of the population of Tuy An made corn noodles;however, in modern times young people have not followed familytraditions. At present, only a few families remain making corn noodlesin this area.

Visitorswill have a chance to taste corn noodles during festivals or Lunar NewYear. Corn noodle soup is quite different from other soups as the soupis cooked with Giang leaf and goby fish which is caught at the O Loanlagoon. If you do not have time to follow the traditional recipe,mixing fish sauce with chili then adding the mixed fish sauce to thebroth and the corn noodles will make a satisfactory variation. If you prefer vegetarian cuisine, you can try the following recipe step by step to make your noodle soup pretty good!

The ingredients include:1 large can tomato sauce, 1 large can cream corn, 1 small onion (dicedonions), 1 package large corn noodles (flat), 2 tablespoons oil (justuse pan spray), 1 teaspoon salt, 1/2 teaspoon pepper or to taste.

Corn noodle soup

Directions as follows:

Inpot add oil and diced onions, cook until onions are done. Then followthe instructions for cooking the noodles, adding the water to theonions. Then add the cream corn and tomato sauce,followed by salt and pepper. Bring to a boil and let it boil for aminute or two, adding the noodles and stirring.

Lowerheat and let simmer until liquid is reduced, stirring often. As itthickens you may wish to reduce heat a little more to keep fromsticking. Do not let it cook down to dry, as it will thicken more as itcools. You do not want it to runny so it will run over the plate, butthicken somewhat.

Iftravelling to Phu Yen, you should not miss the opportunity to taste thecorn noodle soup at the Chi Thanh market in the An Dan commune. Most oftourists love these noodles, and they think the noodles are sodelicious!