The unique characteristics of handmade vermicelli from Bản Cào.

Nestled amidst the mountains of Kunming, Ban Cao village has quietly preserved the traditional craft of making vermicelli noodles for over six decades. Without industrial machinery or mass production, each strand of vermicelli here is crafted by hand, through experience and dedication, by the skilled artisans. This traditional method has created a unique characteristic, allowing Ban Cao vermicelli to maintain its strong position in the market.

Each batch of rice paper is still dried under natural sunlight.

Ban Cao village currently has 69 households, 13 of which have been involved in the craft of making hand-rolled vermicelli since 1962. Initially, vermicelli was only for family consumption, serving as a food reserve. Over more than 60 years, from small kitchens, the vermicelli-making craft has become the main livelihood for many households, providing a stable source of income.

What makes Bản Cào vermicelli unique is not only the arrowroot ingredient but also the method of production. The entire process is still done manually: from selecting the arrowroot tubers, grinding the flour, filtering the pulp, settling the starch, to making the sheets, cutting them into strands, and drying them. Each step requires meticulous attention to detail and years of experience.

Ms. Hua Thi Thuong, owner of the Tinh Thuong handmade vermicelli brand, one of the village's exemplary producers, shared: "Around 4 a.m., vermicelli makers get up to light the stove and boil water to make the vermicelli sheets. The flour must be carefully filtered, and only fresh flour must be used so that the vermicelli doesn't turn sour or have grit. The flour is yellow, but when finished, the vermicelli is transparent and glossy. When the fire burns evenly, opening the lid and seeing the sheets puff up means they are cooked."

The process of slicing and drying vermicelli also requires experience to ensure the strands are thick, uniform, not soggy, and not discolored. Each step requires patience and dedication from the craftsperson. The Con Minh commune area has a cold climate and unique soil, so the cassava tubers are rich in starch, resulting in vermicelli that is chewy, delicious, and firm, added Ms. Hua Thi Thuong.

Over the past 60 years, from small kitchens, vermicelli making has become the main livelihood for many households.

Started in 2018, Ms. Hua Thi Thuong's facility supplies the market with approximately 2-3 tons of finished vermicelli per year. The product is popular with consumers because the vermicelli strands are transparent, chewy, and retain the natural aroma of arrowroot.

In addition, the family of Ms. Ha Thi Hoa, with their Bay Hoa vermicelli brand, has gradually established its reputation since 2017. Despite varying scales, households in Ban Cao village share a common principle: maintaining the traditional hand-making method, without mixing in other ingredients or skipping steps in the process.

According to village head Luc Van Bay, the entire village produces nearly 40 tons of vermicelli annually. On average, each household earns over 120 million VND per year, with some households earning over 200 million VND. To support production, the villagers purchase approximately 500 tons of cassava tubers from neighboring areas. These figures demonstrate the clear economic benefits and vitality of a traditional craft in the age of industrialization.

A step in the production of hand-rolled vermicelli.

Hand-rolled vermicelli from Bản Cào differs from mass-produced vermicelli in its clarity, chewiness, and flavor. When cooked, the vermicelli strands don't become mushy or cloudy, possessing a slight chewiness and a distinctive sweet taste. However, the village currently faces numerous challenges: fluctuating cassava prices, rising production costs, and heavy reliance on traders for sales. Packaging, labeling, and traceability are also limited in some households.

According to the head of Ban Cao village, Luc Van Bay, the local authorities are encouraging households to form cooperatives, aiming to build a common brand for Ban Cao vermicelli. With this collaboration, the product will have easier access to the market, increasing its value and competitiveness.

Amidst the hustle and bustle of modern life, the hand-made vermicelli production in Ban Cao village maintains its unique rhythm. Each fragrant, chewy strand of vermicelli is not just a product, but also the culmination of experience, the unique soil conditions, and the perseverance of generations...

Source: https://baothainguyen.vn/kinh-te/nong-nghiep/202603/net-rieng-mien-trang-tay-ban-cao-ad61265/