Vermicelli has long been a familiar dish of Vietnamese people. With ingredients from tough vermicelli and the ingenuity of housewives, it can be processed into very delicious dishes. For that reason, in some localities, traditional villages of making vermicelli have been established.

In the area of ​​Tan Bien (Bien Hoa City) has long been famous for the traditional vermicelli making profession with a thickness of nearly half a century has created its own brand by the quality of tough, delicious vermicelli fibers, bright vermicelli in... Here there are about 10 establishments still maintaining the traditional vermicelli making profession. In the past, vermicelli here was made from dong tuber powder (or local people still call it tuber), but now due to the limited source of raw dong tuber, as well as following market trends, vermicelli production facilities here often use wheat flour instead.
To get more chewy and delicious vermicelli will still depend on the meticulousness and skill of the vermicelli maker and the weather. If there is enough sun to dry, usually each batch of vermicelli will take about 1.5-3 days. The vermicelli, after drying, cutting fibers, etc., will be packaged neatly and neatly to supply to the market.

Nowadays, some stages of making vermicelli have been replaced by modern machines. However, the households making vermicelli in Tan Bien still keep the tradition through manual work in a number of stages such as: arranging the vermicelli with cut fibers on a bamboo screen; drying the vermicelli in the sun and natural wind; packaging finished vermicelli ... helps to make the vermicelli noodles flexible, chewy, delicious and bright in color, creating its own brand of vermicelli specialties here.

In order for the batches of vermicelli to be released continuously, the vermicelli maker must get up early and work until noon, always handling each stage with their hands and feet. Therefore, the production of vermicelli is not as prosperous as before. However, the people who have worked for a long time still want to be maintained and energized in the continuation of the craft village because this vermicelli-making profession not only preserves traditional values but also shows the local culinary culture through many years of experience. generation.

DH