Preserving the flavor of Lang So vermicelli

Lang So or So village is a small village in Quoc Oai District, Hanoi. Lang So vermicelli is famous for its delicious and tenderly chewy vermicelli. As a result, it is known as a specialty of the rural areas of Hanoi.

So Village is a traditional craft village in Tan Hoa Commune, Quoc Oai District, Hanoi. The village is popular for its honeycomb stone wells nearly 20 meters deep, situated on sandy loam terrain. These wells filter out sweet, clear, and fresh water that never runs dry throughout the year.

From this special water source, the villagers have skillfully crafted Lang So canna noodle. It is famous for its translucent whiteness, chewy texture, and simple yet rich flavor. As a result, it has become known as the Lang So vermicelli.

It is for this reason that there is a folk saying: “A feast without Lang So vermicelli.” It means that no matter how lavish the banquet, if it is missing, the meal is not complete or truly satisfying.

According to the village elders, the craft of making canna vermicelli has existed in So Village for over a thousand years. It has linked to the story of the villagers sending off Dinh Bo Linh and 300 young men to suppress the rebellion of the Twelve Warlords. From this ancestral tradition, with remarkable skill and ingenuity, the people of So Village have created the famous its brand.

Lang So vermicelli has a distinctive flavor compared to other regions. The raw materials are arrowroot rhizomes sourcing from mountainous areas such as Bac Kan, Lai Chau, and Son La. Consequently, the favorable soil and climate conditions of these regions enhance the product’s quality.

The rhizomes selected for vermicelli are large, uniform, and mature. Then, villagers carefully wash and then ground into flour. Each batch of vermicelli undergoes at least three rounds of washing the flour. This soaking and thorough washing process helps remove impurities and grit. After three rounds of filtration, the result is pure, fine white flour. They delicate flour and spread into sheets, roll into strands, and finally dry again to achieve the perfect texture.

Mr. Duong Dinh Khoi is the director from Duong Kien Dong Vermicelli Production Facility. He said: “In the past, we made canna starch vermicelli using traditional manual methods. The quality of the vermicelli depended entirely on the ingredients, experience, and the skillful hands of the artisans. Today, to ensure product quality and meet market demand, we have invested in modern machinery. We also maintain a closed production cycle—from grinding the flour and spreading the sheets to drying the final product.”

The production of canna starch noodles not only preserves and develops the traditional craft culture but also brings higher economic efficiency compared to ordinary farming. It provides stable income and employment opportunities for local workers.

Mr. Nguyen Van Duc is the Vice Chairman of Tan Hoa Commune People’s Committee, Quoc Oai District. He stated: “Lang So vermicelli has fully registered with barcodes, trademarks, and brands. Moreover, it has food safety certifications and nationwide product quality declarations in accordance with regulations. In 2020, Lang So vermicelli gained the official recognization from the Hanoi People’s Committee as a 4-star OCOP product. Since then, its brand has confirmed both its quality and its position in the market.”

Lang So vermicelli is available year-round, with a daily output of 4–5 tons, but the peak season is at the end of the year, leading up to the Lunar New Year. During this time, the entire village is bustling with work.

Meanwhile, trucks constantly enter and leave the village to distribute vermicelli nationwide. The people of So Village take pride in seeing their traditional local food featured prominently on the ancestral altar during sacred festivals and Tet celebrations. Moreover, it serves as an important symbol in the traditions of Vietnamese families.

Vietnamese source: https://vtv.vn/doi-song/luu-giu-huong-vi-mien-lang-so-20240918170649421.htm