Workers are stacking fresh rice noodles.
When visiting Lang Son , the first thing that comes to mind when mentioning pho noodles is Loc Binh fresh pho noodles (formerly Loc Binh district). To better understand the journey of developing this "specialty" product into an OCOP product, we had the opportunity to visit the Hung Phuc pho noodle production facility in Lao Dong area, Loc Binh commune. While preparing the ingredients, Mr. Nguyen The Hung, the owner of the facility, shared: "Making pho noodles is a family tradition passed down for many years. With the desire to further enhance the product's value in both quality and quantity, in 2015 we invested in machinery such as a grinder, a steamer, and an electric steamer instead of using a wood-fired stove as before. When using electricity, the temperature and steam reach the standard level, helping the noodles retain their delicious aroma, thickness, and chewiness. Importantly, our pho noodles use 100% locally sourced ingredients, including Bao Thai rice and clean Mau Son water, without using any chemicals to make the noodles chewy."
The entire process of soaking the rice and mixing the ingredients is carried out in strict compliance with food safety and hygiene regulations. In particular, the finished pho noodles are hand-sliced by workers after cooking, not by machine, in order to preserve the authentic taste of traditional pho. Through this meticulous attention to detail in every step, Hung Phuc pho noodles have ensured quality and earned the trust of many customers.
Ms. Tran Thi Hien, owner of a pho stall at Loc Binh Market, Loc Binh Commune, said: "My family has been in the pho business for decades. I've tried importing pho noodles from many different places, but I still only trust Hung Phuc pho noodles because when cooked, the noodles are thick, chewy, fragrant, and delicious to customers of all ages."
Furthermore, under the guidance of specialized agencies, the facility has focused on the production process to ensure its products meet OCOP standards, proactively building its own brand with complete labels, barcodes for traceability, and food safety and hygiene testing, thereby building trust with customers. In 2025, Hung Phuc fresh rice noodles are expected to be evaluated and classified as a 3-star OCOP product.
Thanks to a focus on improving both the quality and quantity of the product, it is now not only popular with consumers in the province but also has a stable customer base outside the province, such as Hanoi and Quang Ninh. On average, the business produces 3 to 5 quintals of fresh pho noodles daily, supplying several pho restaurants in the province at an average price of 14,000 – 15,000 VND/kg. This generates revenue of over 50 million VND per month and creates jobs for 2 local workers.
Mr. Nguyen Van Tuyen, Head of the Economic Department of Loc Binh Commune, commented: Loc Binh rice noodles are a traditional dish widely known to locals and tourists, but not many production facilities have developed them into OCOP products. Currently, this is also the second OCOP product related to rice noodles in the commune. In the future, the department will continue to promote and guide facilities to ensure food safety and hygiene, and support the product's participation in product fairs inside and outside the province to widely promote and expand its market.
Through innovative methods, the Hung Phuc fresh rice noodle production household has successfully developed an OCOP (One Commune One Product) product. In the future, the household will continue to implement promotional and product introduction programs; invest in machinery and equipment to expand production scale, contributing to promoting and bringing the local specialty to a wider market.
Source: https://baolangson.vn/khi-dac-san-tro-thanh-san-pham-ocop-5065859.html
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