Quynh Phieng cellophane noodles specialty

Coming to Quynh Phieng village at the end of the year is also the time when families in the village start making standard-flavored dong vermicelli to serve the Tet market. From early morning, every house has a fire burning to make vermicelli, the smoke spreads over every roof, carrying the flavor of the countryside, creating a vivid picture.

Visiting the family of Mr. Dieu Van Binh, one of the households with a good income from making dong vermicelli. In the spacious stilt house, everyone is busy packing dried vermicelli into large bags in time to send to customers in the lowlands. Mr. Binh shared: In the past, when he was still in his old hometown, Pa Ma Pha Khinh commune (former Quynh Nhai district), families often made vermicelli to eat during Tet. Having moved to Long Phieng to live for nearly 20 years, people still maintain this traditional profession. In recent years, Quynh Phieng dong vermicelli has been known and ordered by many people, we have started to produce in large quantities as goods to sell, increasing the family's income.

Quynh Phieng villagers dry cellophane noodles.

The main ingredient for making vermicelli is cassava. From October to December every year, people harvest cassava, wash it, grind it, filter the starch and let it settle many times until the powder is very smooth, white and free of impurities, then proceed to coat the vermicelli. Coating the vermicelli powder is a step that requires skill and experience, so it is usually done by women.

Ms. Dieu Thi An, Quynh Phieng village, said: The process of making vermicelli is similar to making rice rolls, it is necessary to ensure that the vermicelli is cooked just right, thin and even without tearing. After making, the vermicelli is placed on a bamboo mat, left to dry and then cut into strands. Next, the vermicelli is left to dry in the sun for a day in a high, clean place, away from wind and dust. The profession of making dong vermicelli requires patience and meticulousness in each stage, to produce good quality vermicelli.

Making vermicelli requires skill and experience.

Quynh Phieng vermicelli products are handcrafted, made from natural ingredients, without preservatives, and are safe for consumers. The vermicelli is chewy and delicious, easy to combine and prepare into attractive dishes. Thanks to that, the product is known, favored and ordered by customers inside and outside the province, bringing income to many families in the village.

Quynh Phieng vermicelli is sold on the Shopee e-commerce platform.

Ms. Dieu Thi Huong, Quynh Phieng village, said: My family grows more than 6,000 m² of arrowroot, so we have the initiative in the source of raw materials for making vermicelli. From October to February of the following year, each month my family produces and sells about 1 ton of dried vermicelli to the market at a price of 80,000 - 90,000 VND/kg, after deducting expenses, earning more than 40 million VND/month. To meet the needs of customers, especially at the end of the year, my family invested in more modern machines such as arrowroot washers, grinders, and fiber cutters, helping to reduce labor and increase productivity. In addition, I actively promote products on social networking platforms and sell on e-commerce platforms.

Quynh Phieng villagers pack cellophane noodles to send to customers.

Currently, Long Phieng commune is mobilizing households producing cellophane noodles in Quynh Phieng village to establish cooperatives, link up, develop large-scale production, focus on improving quality, ensuring food hygiene and safety, and move towards building OCOP-certified products. At the same time, focusing on promoting and expanding the consumption market, helping people have a stable source of income from the traditional profession.

Source: https://baosonla.vn/van-hoa-xa-hoi/dac-san-mien-dong-quynh-phieng-0RpEFczDg.html