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| Da Vi dry vermicelli has its own flavour and natural sweetness, remaining tough after being cooked. |
The craft of making dry vermicelli in the area originated in the region a long time ago but it was small scale, mainly to serve local needs.
Thanks to the recent support policies of the district and communal authorities, some households have started to produce vermicelli in mass volume and sell to markets, which has fetched a stable source of income.
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| Vermicelli is dried for about two days before being packed. — VNA/VNS Photos Nam Suong |
Currently, three households in the commune specialise in making dry rice vermicelli and supply it for both provincial and external markets.
According to Trieu Thi Loi from Phai Khan Village, the quality of the rice is the key factor to making high quality, soft and tender vermicelli.
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| Dry vermicelli is packed and stamped. |
The rice should be local Bao Thai kind, which will be milled, ground into flour mixed with water and poured into the extruder machine. Each white thread of vermicelli will gradually come out and then be cut into segments of approximately one kilo before being dried.
The method of Loi’s family combines both tradition and machinery so the vermicelli maintains its colour, toughness and flavour without any additives.
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| Bao Thai rice is the main material to make Da Vi dry vermicelli. |
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| The threads of vermicelli are taken from the extruder machine to get dry in the sun. — VNA/VNS Photos Nam Suong |
Currently, Da Vi dry vermicelli is sold for VND35,000 (US$1.5) per kilo. The speciality has been classified as one of 21 products within the One Commune, One Product programme and rated three-star standard of Tuyen Quang Province. It is also a must-try speciality of every visitors to the mountainous district. VNS
