Tay girl applies technology to develop "brocade noodles"

Ms. Phan Thi To Muoi introduces her vermicelli products on Facebook and Zalo platforms.

In her hometown: Trung Hoa village, Cong Bang commune (Pac Nam district, Bac Kan province), Tay girl Phan Thi To Muoi and members of To Muoi Cooperative applied modern technology and exploited the power of social networks to improve product quality, bringing "brocade vermicelli" to a large market.

The journey from simple dried vermicelli noodles to products with high nutritional value is not only a story of entrepreneurship, but also an example of perseverance, creativity and national pride of that Tay girl. Vietnam Women's Newspaper interviewed Ms. Phan Thi To Muoi about this journey.

PV: Can you share a little about your family and the tradition of producing dried vermicelli?

I was born and raised in Trung Hoa village, Cong Bang commune, where there is a tradition of making vermicelli. My family has also been doing this job for a long time. When I was young, I was used to following my mother in making vermicelli, from soaking rice, grinding flour to pressing vermicelli. After graduating from Bac Kan College, I decided to return to my hometown to continue the profession and find new directions for product development.

PV: How did you start developing your family's traditional dried vermicelli products?

At the end of 2020, I and some households in the village established To Muoi Cooperative with 7 members, and I served as the Director. We invested in building a factory, purchasing modern machinery such as grinders, yarn extruders and packaging machines. The transition from individual household production model to cooperative has raised the requirements for product quality and design.

PV: Every step has become professional! Can you tell us more about the current dry vermicelli production process?

Currently, our vermicelli production process is closed. The stages such as rice milling, flour squeezing, vermicelli pressing and packaging are all mechanized. The skill and technique of the machine operator are very important to ensure quality. We use Bao Thai rice - a local specialty rice variety, which gives the vermicelli a distinctive flavor.

From the idea of ​​five-color sticky rice, Ms. Muoi created the product "brocade vermicelli".

PV: So how did the idea of ​​creating the "brocade vermicelli" product come about?

I have researched and developed the product "brocade vermicelli". This idea is based on the five-color sticky rice of my people, using Bao Thai rice and natural dyes from vegetables such as pumpkin, purple leaves, butterfly pea flowers... At first, I encountered many difficulties, many batches were ruined because the color did not meet the requirements. But through testing and adjusting the color ratio and dyeing time, I succeeded in creating a product that is both beautiful and delicious, ensuring that the vermicelli still retains its fresh color when cooked, and the noodles must be tough and soft like traditional vermicelli. The coloring is completely natural, without using dyes, so it needs to be "sunlit" during the drying process, both ensuring safety and preserving the nutrition of the product.

PV: What new knowledge do you apply in product development and marketing?

I learned to research packaging and register technical specifications for the product. At the same time, we also actively use social networks such as Facebook and Zalo to promote the product. Instead of livestreaming, we participate in fairs and exhibitions to display products, combined with posting to reach customers.

To Muoi Cooperative has a variety of products, beautifully packaged, with clear labels.

PV: Can you share more about the results achieved from these activities?

After its launch, the "brocade vermicelli" product was warmly received by the market for its novelty, eye-catching colors and natural flavors. Thanks to the initiative in production and quality control from raw material selection to packaging, the cooperative's products are increasingly trusted by the market. We sold about 20 tons of products in 2024, with many positive feedbacks from consumers. We also have other product lines such as traditional dried vermicelli and brown rice dried vermicelli, all of which are carefully packaged and have clear labels, product traceability, and full instructions for use.

PV: That is great! Can you tell us more about the fairs and exhibitions that the cooperative participates in?

We actively participate in fairs in and outside the province to promote our products. This is a great opportunity to introduce our products to consumers and expand the market. The cooperative's products are currently available in many provinces and cities such as Hanoi , Bac Ninh, Thai Nguyen, Quang Ngai, and Ho Chi Minh City.

PV: Do you feel pressured when managing the cooperative and developing products?

Yes! But I consider it a motivation to learn and develop. I always try to improve product quality and bring value to consumers. Recently, we received the Encouragement Prize in the "Women's Creative Startup and Green Transformation" Competition organized by the Central Committee of the Vietnam Women's Union. This is a worthy recognition for our efforts.

PV: Thank you for sharing your effective practical experiences. Wishing you and To Muoi Cooperative further development!

I hope that my efforts will contribute to promoting local economic development and preserving the traditional crafts of my homeland.

Source: https://phunuvietnam.vn/co-gai-tay-khong-ngung-hoc-hoi-kien-thuc-moi-van-dung-mang-xa-hoi-phat-trien-nghe-bun-kho-truyen-thong-20250506163437305.htm