The craft of making vermicelli in Lai Chau

From the barren hillside slopes that used to grow cassava and corn, local people in Tam Duong district have transitioned to cultivating arrowroot for many years now.

the craft of making vermicelli in lai chau picture 2

The primary ingredient to make miến dong is the dong root, which is known for its high starch content. In the photo is harvesting arrowroot in the field.

the craft of making vermicelli in lai chau picture 3

To get clear, sticky arrowroot flour, producers must be meticulous from the stage of washing the raw materials, grinding, and filtering the flour, followed by soaking and mixing it with boiling water in the appropriate ratio.

the craft of making vermicelli in lai chau picture 4

Cultivating arrowroot provides economic benefits three times greater than rice farming and has become the main source of income for many farming households there.

the craft of making vermicelli in lai chau picture 5

After the cooked starch is placed in a machine to be pressed thin, it is cut into strands and then placed on a rack to be dried outdoors.

the craft of making vermicelli in lai chau picture 6

Across the drying yards, the open spaces are filled with drying racks of vermicelli. Drying in the sun is said to enhance the flavor and preserve the product.

the craft of making vermicelli in lai chau picture 7

The length and size of the vermicelli produced depend on customer orders and consumer preferences.

the craft of making vermicelli in lai chau picture 8

After drying, the vermicelli is collected to prepare for the packaging process.

the craft of making vermicelli in lai chau picture 9

To cater to the diverse taste of consumers nationwide, local people also create several types of vermicelli made from green and black beans, which have a distinctive aroma.

the craft of making vermicelli in lai chau picture 10

Local farmers package their products for storage and preservation in preparation for selling on big occasions, including the lunar New Year holiday.

the craft of making vermicelli in lai chau picture 11

The Binh Lu vermicelli product has now been recognized by authorities as a 3-star OCOP product and has become a unique agricultural item of the region.