Sunday, 17:46, 03/11/2024

The craft of making vermicelli in Lai Chau

VOV.VN trên Google News
VOV.VN - Binh Lu commune in Tam Duong district of northern Lai Chau province is famous nationwide for making miến dong, a type of vermicelli made from the starch of the dong root (a kind of arrowroot).
the craft of making vermicelli in lai chau picture 1
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.
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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.
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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.
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Cultivating arrowroot provides economic benefits three times greater than rice farming and has become the main source of income for many farming households there.
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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.
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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.
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The length and size of the vermicelli produced depend on customer orders and consumer preferences.
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After drying, the vermicelli is collected to prepare for the packaging process.
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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.
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Local farmers package their products for storage and preservation in preparation for selling on big occasions, including the lunar New Year holiday.
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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.
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