So village vermicelli achieves OCOP 5-star rating and is exported thanks to its meticulous cleaning process during drying in the fields.

By focusing on ingredients, processes, and the method of drying vermicelli in the fields, Duong Kien vermicelli from So village has overcome many demanding markets, affirming its 5-star OCOP brand.

A family tradition and a different approach focused on clean products.

Born in a traditional craft village, with a family deeply involved in vermicelli production for generations, Duong Dinh Khoi grew up surrounded by the aroma of cassava flour and the sun-dried vermicelli noodles made by his grandparents and parents. "This craft has no written rules. The elders passed it down through observation, hands-on experience, and knowledge," he said.

Duong Kien vermicelli has successfully entered many demanding markets, establishing itself as a 5-star OCOP brand. Photo: Bao Ha .

According to Mr. Khoi, the secret to making vermicelli lies not in modern machinery, but in the precise calculation of each step. From cooking the flour, filtering the flour, to spreading the vermicelli, even a slight deviation will cause the vermicelli strands to become dry, break, or lose their natural chewiness. Good vermicelli is when the strands are crispy, chewy, not mushy, and not harsh.

Mr. Khoi has preserved these secrets and refined them to suit large-scale production while maintaining traditional quality, a feat not every establishment can achieve.

Mr. Khoi shared that previously, villagers often dried vermicelli on the road, posing a hygiene risk. Recognizing this problem, he boldly proposed to the commune authorities to rent land from villagers to create a centralized vermicelli drying area. These plots of land, located far from residential areas and free from traffic, were transformed into true "outdoor drying racks."

"To succeed in the long run, the product must be clean right from the smallest step. Drying on the road is convenient but carries significant risks. I accept the cost of renting the land in exchange for peace of mind regarding quality," Mr. Khoi said.

The rice fields, located far from residential areas and free from traffic, have been transformed into "outdoor drying racks." Photo: Bao Ha.

According to Mr. Khoi, drying vermicelli is an art. The person drying it must consider the wind direction and the amount of sunlight so that the vermicelli dries evenly from bottom to top, without warping or shrinking. Thanks to natural sunlight and wind, the vermicelli dries slowly, retaining its glossy appearance and distinctive flavor, without the need for any preservatives or additives.

In the early years of their business, his family's production facility was still manual, with low output and heavily dependent on the weather. In 2016, Khoi and his family decided to invest over 2 billion VND to purchase machinery and build a closed production line from flour filtering and cooking to vermicelli making.

The combination of modern technology and traditional expertise has led to a significant increase in production. Currently, the Duong Kien vermicelli production facility produces about 1 ton of vermicelli per day; on peak days, this can reach 3-4 tons.

OCOP 5-star certification: Paving the way for the future.

With the development of the production facility, many local workers have gained stable employment. Currently, the Duong Kien vermicelli production facility provides regular employment for dozens of workers and nearly 40 seasonal workers, mainly people from the village and neighboring communes.

The Duong Kien vermicelli production facility provides regular employment for dozens of workers and nearly 40 seasonal workers. Photo: Bao Ha.

Ms. Ha Thi Lan, a worker who has been with the facility for over 4 years, shared: "Before, I only worked in the fields, and my income was unstable. Since I started making vermicelli for Mr. Khoi, I have work all year round, a stable income, and it's close to home, so I feel very secure."

Nguyen Van Thinh, who is in charge of transporting the vermicelli, said: "Drying vermicelli in the fields is more laborious than drying it by the roadside, but it's cleaner and safer. After doing this for a long time, I've realized that this method preserves the quality of the vermicelli much better."

According to Mr. Khoi, creating jobs for the people is not only a social responsibility, but also a way to keep the craft alive in the village. When people can make a living from their craft, they will preserve it.

Persistence in pursuing a "clean and sustainable" approach has yielded positive results. Duong Kien vermicelli has been recognized as a 5-star OCOP product, becoming one of the representative brands of Hanoi's traditional craft villages.

After receiving OCOP certification, many foreign partners directly visited to survey and collect samples for quality testing. In particular, a Japanese partner, a market known for its strict standards, signed an import contract after evaluating the entire production process.

So village vermicelli, produced by Duong Kien Production, Trading and Import-Export Co., Ltd., has reached the global market. Photo: Bao Ha.

Currently, through Duong Kien Production, Trading and Import-Export Co., Ltd., cassava vermicelli from So village has been exported to Japan, Taiwan, and South Korea, and negotiations are ongoing to expand into the Canadian market.

"There's no room for compromise when it comes to exporting products. From raw materials and processes to design, everything must meet standards. We're confident because we do things honestly and cleanly from the start," Mr. Khoi affirmed.

From the rice noodles drying on the fields of So village, Duong Kien's vermicelli has now reached many countries. The story of Duong Dinh Khoi is not only a journey to build a 5-star OCOP brand, but also proof that traditional crafts, if done with dedication and a new mindset, can absolutely enter the international market.

Amidst the hustle and bustle of modern life, Duong Kien vermicelli still carries the essence of the traditional craft village - clean from the drying fields, durable thanks to the skilled hands of the artisans, and reaching further with the aspirations of those born from this ancestral craft.

Source: https://nongnghiepmoitruong.vn/mien-dong-lang-so-dat-ocop-5-sao-xuat-khau-nho-lam-sach-tu-ruong-phoi-d794850.html