Send dry noodles far away

Mr. Duong Than Sang checks the noodles before packaging.

In Nhat Hoa commune, Bac Son district, Mr. Duong Than Sang's family, Gia Hoa 2 village has had more than 10 years of experience in making dried vermicelli. Mr. Duong Than Sang shared: Since 2005, my family has produced dried vermicelli but mainly to serve the needs of my family and people in the commune. Starting from 2016, realizing the increasing demand of the market, my family has expanded the scale of production to increase income, providing products to customers in and outside the province.

To create a standard dried vermicelli product, the selection of raw materials is a prerequisite. Accordingly, the rice used to make dried vermicelli must be locally grown bao thai rice. The maker must choose plump, shiny rice grains to produce a soft, sweet, and flavorful product. The steps to make dried vermicelli are also very elaborate. The rice will be soaked for 3 nights, then thoroughly washed, then ground into powder. Next, the dough is kneaded and put into a kneading machine to separate into strands and cut into even strands of 70 to 80 cm. The final step is to incubate the vermicelli overnight to loosen the strands and then dry the vermicelli in a shady, windy place.

To improve product quality, in addition to focusing on vermicelli ingredients, the facility has proactively created conditions to develop OCOP products. Specifically, the facility has built a factory with an area of 150m2 including a production area, a covered drying house, and drying shelves; invested in machinery such as flour mills, kneading machines, and stuffing machines (costing over 200 million VND); and built packaging and labels for the products. In particular, the products have been certified for food safety.

Thanks to the process and family secrets, the vermicelli of the facility after boiling will be as soft as fresh vermicelli and fragrant with rice. Currently, the facility's dried vermicelli products are not only consumed in the province but also expanded to other provinces and cities such as: Bac Giang, Hanoi , Dong Nai... On average, each year, the facility produces 6 - 8 tons of dried vermicelli.

Ms. To Xuan Quynh, Nhan Chinh Ward, Thanh Xuan District, Hanoi City said: Previously, when I had the opportunity to visit relatives in Bac Son District, I enjoyed the dried vermicelli products of Nhat Hoa Commune. I was very impressed because the dried vermicelli was very soft, chewy, and had a characteristic aroma of rice. Dried vermicelli can also be processed into many dishes. In particular, I find the dried vermicelli product very convenient because it can be preserved for a long time, so I often order vermicelli to eat and as gifts for relatives.

Mr. Pham Ba Hanh, Head of the Department of Agriculture and Environment of Bac Son district, said: In the past, the production facility of Mr. Duong Than Sang's family has provided dried vermicelli products to the market in and outside the province. In particular, with the active, proactive investment and improvement of product quality, recently, the dried vermicelli product has been assessed to meet the 3-star OCOP standard. Up to now, this is also the only dried vermicelli product in the district that meets the OCOP standard.

With initial successes in product development and brand building, in the coming time, Mr. Duong Than Sang's family's dry vermicelli production facility will continue to expand its production scale, invest in more dryers to supply traditional dry vermicelli products to the market in larger quantities; at the same time, actively participate in OCOP product display activities, access consumption channels, especially on e-commerce platforms. Thereby, helping to increase income and create jobs for many local workers, contributing to raising the level and expanding the market for traditional dry vermicelli products.

Source: https://baolangson.vn/dua-san-pham-bun-kho-vuon-xa-5050520.html