The meticulous process of making Phu Long's specialty rice vermicelli.

A batch of delicious banh hoi (rice vermicelli) must have the following characteristics: the noodles should be fine, not sticking together in clumps, and when eaten, you can feel the chewiness and aroma of the rice; the noodles should not be mushy. Ensuring consistently delicious and high-quality batches of banh hoi is a process of accumulating experience and many secrets passed down by the artisans in Phu Long, Binh Thuan.

These freshly steamed rice noodle cakes are still hot from the traditional Le Van Chuong rice noodle shop in Phu Hoa village, Phu Long town, Ham Thuan Bac district, Binh Thuan province.

Rice flour, after being fermented and steamed, is kneaded until smooth and then formed into large cylindrical blocks. These blocks are then pressed into strands using a machine. This is strenuous work requiring physical strength.

The dough gushes out of the press in fine strands. The worker nimbly catches the strands with their hands and breaks them into small, even bundles on a bamboo tray.

The freshly pressed rice vermicelli sheets are steamed for about 20 minutes in large pots, then cooled before being served to customers.

Banh hoi is a famous specialty of Phu Long, served with pork offal and a secret dipping sauce that creates a unique and unforgettable flavor.

Source: https://phunuvietnam.vn/ky-cong-lam-ra-dac-san-banh-hoi-phu-long-20250218152848285.htm