Land of White, a place of fond memories.

During the season when the white reeds bloom across the rolling hills of Binh Lieu, we arrived here filled with excitement to explore this northeasternmost region of our country. This place is not only majestic and sacred but also harbors the rich cultural nuances of ethnic minorities such as the Tay, Dao, San Chi, and Hoa… A Binh Lieu rich in identity is revealed through the colors of each ethnic group's clothing, their customs, and the traditional crafts preserved by the locals to this day. After enjoying the breathtaking sight of the vast fields of white reeds, the group set off for Huc Dong commune (Binh Lieu district), where the San Chi people still continue their traditional craft of making vermicelli from arrowroot.

From afar, the silhouettes of women in blue blouses and black skirts – the distinctive attire of San Chi women – appeared and disappeared amidst the mountains and hills, and peeked out from between the bamboo frames where vermicelli noodles were drying.

The highland air is cool but the sun shines brightly. This dry cold and sunshine are ideal for the natural drying process of vermicelli, resulting in high-quality finished products.

Coming here to learn more about it makes me even more reassured about the ingredients and processing methods of the San Chi people. The only thing used to make vermicelli is arrowroot starch.

Along with rice, arrowroot is grown by the people of Binh Lieu on their hillside fields. Although the soil is somewhat barren, this plant still thrives, producing arrowroot tubers that grow deep underground with a mild flavor, and are particularly rich in starch and low in fiber, resulting in a high yield of starch when extracted. Previously, arrowroot starch was produced manually through many stages, but nowadays, with the help of machinery, the work is no longer so arduous for the farmers.

Furthermore, food safety and hygiene are ensured during the process of grinding cassava roots and filtering the cassava starch. Years of production experience are now put to good use in the mixing, spreading, and drying of the vermicelli. The mixing and spreading techniques are paramount to producing thick, even sheets of vermicelli that don't tear. This is also the secret of each production household. The large sheets of vermicelli are then placed on bamboo racks to dry outdoors. The drying process depends mainly on nature, so the people in this highland region cherish the sunshine and wind every hour and every day. With enough sun, wind, and proper turning, the sheets of vermicelli are placed in a slicing machine to produce long, uniform strands. Finally, the finished product is packaged into 1kg bags ready for market distribution.

Thanks to the safe, organically grown raw materials and abundant production, vermicelli from Huc Dong commune in particular and Binh Lieu district in general has reached far and wide. As a result, the income of local people has improved significantly. Binh Lieu vermicelli is becoming increasingly well-known to consumers for its outstanding characteristics: fragrant, crispy, and not soggy when cooked. Binh Lieu vermicelli is also one of the key OCOP products of Quang Ninh province.

Heritage Magazine