The Art of Glass Noodle Making in Tan Hoa Commune, Hanoi
The residents of Tan Hoa Commune, in Hanoi’s Quoc Oai District, have honed their glass noodle-making tradition over generations, with the craft being passed down from one generation to the next. The exact origins of this tradition may be unclear, but the village elders believe that the name “So Village’s Glass Noodles” is derived from So, known for its historic communal house, one of the most renowned in the area.
Reviving an Ancient Tradition
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| The art of making glass noodles in So Village has been practiced for decades. Photo: Phuong Nga/The Hanoi Times |
Nestled approximately 20 kilometers from the heart of Hanoi, So Village is enveloped by four mountains: Long (Dragon), Ly (Unicorn), Quy (Turtle), and Phuong (Phoenix). This picturesque setting is enhanced by lush green trees, and nature has blessed the village with a source of clear, sweet water. This pristine water is a key contributor to the remarkable whiteness and distinct flavor of So Village’s glass noodle products.
According to Vuong Dac Ty, a long-time owner of a glass noodle workshop in Tan Hoa Commune, the secret to crafting delectable glass noodles lies in using 100% arrowroot (starch from Maranta arundinacea). This arrowroot is specially sourced from northern provinces such as Dien Bien, Son La, Tuyen Quang, and Bac Kan.
Preparing arrowroot is a meticulous process. It begins with a thorough soaking and washing to eliminate any sand and impurities, followed by multiple filtrations to ensure the flour is absolutely pure.
The arrowroot is then steamed into cakes and carefully dried for 90 to 180 minutes, depending on the weather. A unique twist in this process is that the drying materials are positioned against the wind’s direction to facilitate quick and even drying. Once dried, the glass noodles cake is transformed into delicate fibers, which are then laid out in the fields for an additional three hours to attain uniform dryness. Finally, they are bundled and packed into bags, ready for sale.
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| A pack of So Village’s renowned glass noodles. Photo: Thien Tam |
The villagers of So Village engage in glass noodle production throughout the year, but their output surges from September to December to meet the heightened demand for Tet (the Lunar New Year). During this period, known as the main harvest, they produce higher volumes to satisfy the market’s appetite for this delicious traditional delicacy. To keep up with market demands and reduce labor intensity, households have wisely invested in semi-automatic machines, achieving impressive productivity levels of 3,000 to 4,000 kg of glass noodles per day. Once purchased, it is recommended to store the dried glass noodles in cold storage to maintain their original flavor.
Sharing a Taste of Hanoi with the World
In recent years, the local Party Committee, authorities, and people of So Village in Quoc Oai District have diligently worked to preserve their traditional glass noodle-making craft. Their dedication has paid off, as the product has now attained a 4-star standard under the national “One Commune, One Product” (OCOP) program, making it eligible for export.
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| The critical drying process in the production of So Village’s glass noodles. Photo: Nguyen Ngan |
There was a time when the glass noodle industry in So Village faced a decline in productivity, and many households had to discontinue the business due to its labor-intensive nature. However, a determination to preserve this centuries-old trade led many families to embrace technology in glass noodle production.
One such family is that of Nguyen Tien Chinh, who, for many years, handmade glass noodles using outdated technology, resulting in subpar quality. Refusing to let the traditional craft fade away, Chinh made a bold decision to invest in modern machinery and technology. “Since adopting modern techniques, we’ve seen tremendous improvements in productivity, product quality, and income, all while preserving the traditional value,” Chinh shared with The Hanoi Times. “As a result, our local glass noodles have made their way to the US and Europe and are now sold throughout Vietnam. We aim to reach an even wider audience, especially Vietnamese expatriates, with our high-quality glass noodles.”
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| A mouthwatering Hanoi specialty: Fried glass noodles with eel, a delicacy from So Village. Photo: Phuong Do |
What sets So Village’s glass noodles apart is their use of genuine arrowroot, imparting a distinctive, authentic flavor and a delightful chewy texture. This versatile ingredient is a chef’s dream, lending itself to a myriad of delicious traditional Vietnamese dishes and Asian comfort foods. From chicken glass noodles to aromatic eel glass noodles and the refreshing Thai glass noodle salad, the possibilities are endless.
Nguyen Van Duc, Vice Chairman of the People’s Committee of Tan Hoa Commune, proudly shared, “After adopting high technology in production, we ensure that all stages are strictly followed, from using clean water sources to selecting the finest ingredients. Many workshop owners have applied for OCOP four-star or higher certificates. Additionally, we are working closely with the local authority to protect So Village glass noodles from trademark infringements that could tarnish their traditional value and quality.”
According to the leader of Tan Hoa Commune, dozens of households in So Village are actively involved in producing and exporting their glass noodles to Japan, China, and Central Asia.
To further enhance production and improve product quality, the municipality has allocated 13 hectares of land for the development of a glass noodle industrial cluster. Plans are also in motion to construct a smart field for drying glass noodles in the near future, ensuring that this traditional craft continues to thrive and reach new heights.
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