(Baonghean.vn)- Normally very bustling, the working atmosphere of Quy Chinh craft village, Van Dien commune (Nam Dan) is more bustling than ever before.
 |
Quy Chinh village has been making vermicelli and cakes for a long time and has been recognized as a craft village by the Provincial People's Committee since 2006. The whole village has nearly 240 households participating in vermicelli and cake production, evenly distributed in two hamlets, Quy Chinh 1 and Quy Chinh 2. |
 |
| The vermicelli here is made from Khang Dan rice through many steps such as soaking, grinding, pressing, extruding... After the rice is ground into a thin flour mixture, it will be put into cloth bags to be pressed dry using heavy stone racks or hand-cranked presses. In the photo: Mrs. Phan Thi Chin (Quy Chinh 2 hamlet) is pressing the flour. |
 |
| In the past, making vermicelli by hand had to go through the rice paper stage, then use a knife to cut, later came the rolling machine and now the extruding machine, the whole village now has about 15 vermicelli making machines. After the rice flour has been squeezed out of water, it is put into the machine, making vermicelli by machine, requiring little labor, high productivity. In the photo: Mr. Dinh Van Muoi's household (Quy Chinh 1 hamlet) is making vermicelli. |
 |
| The vermicelli maker just needs to wait for the vermicelli to melt, cut it to the desired size and arrange it neatly in a plastic bag to incubate. |
 |
| When the vermicelli has dried (incubated for more than 5 hours), it will be dipped in water, kneaded to separate the fibers and spread out to dry on bamboo mats. The person drying the vermicelli must occasionally flip it to dry quickly. |
 |
Entering Quy Chinh village, you can see vermicelli everywhere, the vermicelli is dried on the village roads, surrounding walls, and home gardens. Mr. Dinh Van Doai (Quy Chinh hamlet 2) said: His family has been making vermicelli for more than 40 years. Every day, his family uses about 1.5 quintals of rice, at peak times 2 quintals, to make vermicelli for themselves and more than 3 quintals to make for customers. After deducting expenses, each month the income is about 9 - 10 million VND. In the photo: On the occasion of Tet, Mr. Doai's vermicelli is dried all over the peach garden. |
 |
| On cloudy days, vermicelli is dried in the courtyards. Each drying rack usually has many levels to save space. The drying of vermicelli here mainly depends on nature. |
 |
| To make delicious vermicelli, in addition to choosing the right rice, soaking, pressing, and fermenting it properly, it must be dried in the sun. In the photo: Ms. Dinh Thi Linh and Ms. Dau Thi Thien (Quy Chinh 1 hamlet) are taking advantage of the midday sun to turn the vermicelli so that it can dry in time for the day. |
 |
| After each afternoon, when the vermicelli is dry, mothers and sisters will arrange, weigh and pack it into plastic bags for storage. 1 quintal of rice usually makes about 95 kg of dry vermicelli, the current price of vermicelli is 16,000 VND/kg. In the photo: Mr. Dinh Van Mau's household (Quy Chinh 2 hamlet) is collecting dry vermicelli. |
 |
| In addition to making vermicelli, Quy Chinh people also produce rice paper, vermicelli, and wet rice cakes. Dinh Van Thanh's household (Quy Chinh hamlet 2) makes about 300 kg of rice for wet rice cakes, 3-400 kg of rice for vermicelli every night and has to hire 6-7 workers. |
 |
The village's vermicelli products are consumed in many places such as Thanh Chuong, Nghia Dan, Quynh Luu, Vinh, Ha Tinh, etc. Households can directly bring vermicelli to import, or traders will come to pick it up at home. After deducting expenses, the craft village also earns 12-15 billion VND each year, contributing to bringing a prosperous and comfortable life and a new, spacious rural appearance to Quy Chinh village. In the photo: Mr. Dinh Van Doai and his wife (Quy Chinh 2 hamlet) prepare for the journey to import vermicelli from Ha Tinh. |
Huy Thu
