The villagers in the Catholic community are bustling with activity as they prepare for Tet (Lunar New Year).
Huy Thu•December 21, 2024 13:56
These days, amidst the bustling atmosphere of welcoming Christmas, parishioners in Quy Chinh ward, Nam Dan town, are also stepping up rice vermicelli production, preparing supplies for the Lunar New Year.
In the joyful atmosphere of welcoming Christmas 2024, people in Quy Chinh parish are entering their busiest vermicelli production season of the year. These days, visiting Quy Chinh, you can see vermicelli drying everywhere – along the streets and in front of houses. (Photo: Huy Thu) Mr. Le Dinh Hieu (45 years old), owner of a vermicelli production facility using new technology, said: Currently, his family is one of the four households with the most modern vermicelli production lines in the region. This production line includes a rice milling machine, a dough rolling machine, and a vermicelli extrusion machine, capable of processing several tons of rice per day. “To overcome the unpredictable weather conditions, when prolonged rain prevents vermicelli production, I intend to build a vermicelli drying oven connected to the product packaging line. However, there are still many concerns regarding price, market… so I haven't been able to do it yet,” Mr. Hieu said. Photo: Huy Thu The vermicelli-making industry has created jobs for many workers in the area. From young children to elderly people, everyone can participate in different stages of the vermicelli production process, such as cutting, drying, bundling, and packaging... Photo: Huy Thu After coming out of the machine, the vermicelli is cut into 25-27cm long pieces, neatly arranged, and covered with a tarp to ferment for 10-12 hours. Before being spread on bamboo racks to dry, the vermicelli is dipped in water and pounded on a table to separate the strands. Photo: Huy Thu With strong sunshine, vermicelli only needs one day to dry; with less intense sunshine, it takes two days. Taking advantage of the sunny days, people are ramping up production to meet the demand for goods for the Lunar New Year of the Year of the Snake. Ms. Dinh Thi Loi (64 years old), a veteran vermicelli maker in the area, shared: Her family has been making vermicelli since the early 1990s and was one of the first households in the region to buy a vermicelli production machine. Currently, her family uses about 100-150 kg of rice per day to produce vermicelli. According to Ms. Loi, 10 kg of rice yields 9-9.2 kg of vermicelli. Photo: Huy ThuMr. Nguyen Van Oai (55 years old), who is collecting dried vermicelli, shared: "The vermicelli produced by the people in the parish is made from Khang Dan rice, a clean type of vermicelli, white and translucent, without any additives." Photo: Huy ThuIt is known that the Quy Chinh area has a long-standing tradition of making rice noodles and was recognized as a traditional craft village by the Provincial People's Committee in 2006. Currently, the products made by the locals are mainly picked up by traders directly from their homes. Ms. Hoang Thi Phuong (55 years old), who is bundling rice noodles in her yard, shared: "I stopped making rice noodles for a while, but now that Tet is approaching, many customers are calling to place orders, so I'm going back to the trade." Photo: Huy Thu Quy Chinh rice vermicelli has been consumed in many places both within and outside the province. Mr. Nguyen Minh Hoai, Head of the Quy Chinh village block, said: Thanks to the application of machinery and technology in production, the vermicelli-making craft of the villagers has seen many positive developments. However, to further develop the craft village, people need a drying system to maintain year-round production and overcome limitations due to weather conditions. Providing capital support to expand business and production is also an important issue. Especially, strengthening the existing production cooperative will create conditions to improve product quality and expand the market. Photo: Huy Thu Parishioners of Quy Chinh are drying and storing rice vermicelli. Video: Huy Thu
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