Vietnamese artisan preserves 40-year tradition of Mỹ Tho noodle-making against all odds

For over 40 years, Trương Văn Thuận has kept the tradition of Mỹ Tho noodle-making alive in Đồng Thạp Province. His dedication helped establish a local cooperative in 2007, securing a trademark for the craft. Despite challenges, he remains committed to preserving this unique culinary heritage.

Thuận began his career when resources were scarce and profits low. The process demands soaking, grinding, and drying rice batter under the sun, with weather often disrupting production. The noodles must meet strict standards: translucent in colour and chewy in texture.

Local authorities have supported the trade through loans, technology upgrades, and marketing efforts. Yet, Thuận's children chose different paths, deterred by the labour-intensive work. Though he plans to retire eventually, he will continue as long as possible.

The 2007 cooperative marked a turning point, formalising production in Mỹ Phong Ward. However, details on modern mechanisation remain unclear, as records focus on traditional methods in other regions like Ninh Binh and Cần Thơ.

Thuận's work ensures Mỹ Tho noodles stay a local staple, despite fading interest from younger generations. Government backing and his decades of experience keep the craft alive. The future of the trade now depends on balancing tradition with evolving production needs.