Traditional handmade noodle and vermicelli making

In Duong Son village, Hoa Tien commune, Da Nang city, the traditional craft of making vermicelli and dried noodles is still preserved to supply the city market.

Batches of rice are fermented, milled, pressed and dried through dozens of steps to create golden, fragrant and soft vermicelli and noodles, carrying the familiar flavor of the homeland. Although the profession has disappeared, the remaining households still persistently keep the fire burning, preserving a part of the culinary memory through each soft, chewy vermicelli, rustic but full of hometown love.

Golden noodles.

A standard batch of vermicelli or dry noodles when processed into a dish must have soft, chewy, not broken, delicious and not sour. This requires the person making the noodles to have experience from the steps of choosing rice, fermenting rice, boiling noodles...

Vermicelli and noodles are handmade, only the pressing step uses machines.

In particular, the vermicelli and dried noodles here are made from natural ingredients. The experience in the rice fermentation stage determines the quality of the finished product.

It usually takes nearly 2 days and many steps for a package of dried noodles to reach consumers.

The vermicelli is handmade through many stages so when processed it is very soft and chewy and is loved by many people.

Dry noodles.

Source: https://baodanang.vn/nghe-lam-bun-mi-kho-thu-cong-truyen-thong-3313953.html