The dry vermicelli production facility Le Tri is famous in Bac Hung commune, Lang Son province. Over the past years, the facility has continuously improved product quality, especially the unique five-colored dried noodles. As a result, the facility’s income has increased, creating jobs for local laborers.
Since ancient times, dry vermicelli has been a familiar dish for the people of Lạng region. Especially during holidays, this dish is indispensable on family altars and banquet tables. Le Tri facility had a twenty-year tradition of producing dry vermicelli.
Five-colored dried rice noodles
Mrs. Le shared: “Since 2003, my family has been producing dried rice noodles, mainly serving the local community. Recently, with increasing market demand, my family has expanded production scale to increase income. Particularly in 2020, my family researched and began producing five-colored dried rice noodles. This kind of noodles has met consumer demand and diversify the product range.”
To make delicious, soft, and elastic vermicelli strands, the facility pays special attention to the raw materials. The raw materials are local rice which should select carefully.
Besides traditional white vermicelli, the facility also uses some natural ingredients with characteristic colors. They are red brown rice, magenta leaf, gac fruit, and pandan leaf. These ingredients create different colors and aromas for the product.
The first step in making vermicelli is soaking the rice overnight, then grinding it into flour. For the colored vermicelli, workers boil natural ingredients extract their juice. Then, they mix with the rice flour to create the color.
Next, they put the mixture into a machine to extrude and cut the vermicelli strands evenly. The final step is fermenting the vermicelli overnight to loosen the strands, then drying them in the shade with good airflow.
Facility of five-colored dried rice noodles
Users should boil the five-colored dried rice noodles before use. Thanks to the family secret recipe, the noodles become soft like fresh vermicelli after boiling. Also, they emit the aroma of rice or the distinctive scent of natural ingredients. Currently, the five-colored dry vermicelli product is available for many provinces in Vietnam.
Currently, the facility produces on average two tons of rice per month. It is equivalent to 1.6 tons of dry vermicelli. During Tet or the mid-July full moon festival, the facility operates at full capacity. It produces one to two tons of rice daily, creating jobs for five or six local workers.
Le Tri dry vermicelli facility has regularly supplied large quantities of dry vermicelli products to the local market. Especially, the five-colored dried noodles are popular for many customers. With the facility’s proactive efforts, the province has guided them to develop their products to meet OCOP standards.
As a result, in early September 2022, the facility’s gac vermicelli received a three-star provincial OCOP rating. Going forward, the province would continue to guide the facility to ensure food safety and hygiene.
In the coming time, the facility plans to further expand production scale. Also, it will innovate new vermicelli types made from natural ingredients such as turmeric. This will help supply traditional dry vermicelli products to the market in larger quantities. As a result, it will increase income, create more jobs, and promote for traditional dry vermicelli products.
Vietnamese source: https://baolangson.vn/doc-dao-bun-kho-ngu-sac-1533718.html