With his own secrets, the cassava vermicelli product has helped Mr. Nhan earn more than 400 million VND in profit each year, created jobs for many local people and has been certified as a 3-star OCOP product at the provincial level.
With more than 40 years of experience in making cassava vermicelli, Mr. Nguyen Nhan (64 years old) in Phuong Quy 1 village, Vinh Quang commune (Kon Tum city, Kon Tum province) experienced the bitterness and sweetness that the profession of making dong rieng vermicelli brings.
Mr. Nhan's family's cassava vermicelli products are favored and trusted by customers inside and outside the province.
He said that in 1982, while visiting his neighbor's house, he happened to see this family making dong rieng vermicelli. He was interested and learned how to make it. After months of observing and researching, although he was still confused, he decided to buy dong rieng powder and start making vermicelli. However, due to lack of experience, he failed right from the first steps.
"They hid the secret so I couldn't learn how to mix the flour. Back then, every batch of flour I used would go bad. There were days when nearly 20kg of flour went bad. I had to feed the failed batches to pigs and chickens," said Mr. Nhan.
With great determination, Mr. Nhan spent time reading books and learning from experience as he worked. Finally, the first batches of cellophane noodles were successful.
Talking about the process of making dong rieng vermicelli, Mr. Nhan said that 2kg of flour will make 1kg of vermicelli and the worker has to do more than 10 different steps such as soaking, filtering, mineralizing, steaming, drying... very meticulously and elaborately.
One of the factors that determines the color, deliciousness, and toughness of the dong rieng vermicelli is the quality of the flour. Therefore, Mr. Nhan only uses pure dong rieng flour for production. Once he has chosen the type of flour he likes, he soaks it, then grinds it, filters it, lets it settle, and filters out the sand.
Mr. Nhan's cassava vermicelli product has been certified as a 3-star OCOP product at the provincial level.
Then, he scrapes off the surface and bottom powder, taking only the middle powder to ensure cleanliness. After the powder has been processed, he mixes it according to the dosage, then puts it into a mold, steams it, stirs it until it is cooked, and presses it to create noodles. The noodles are then dried in the sun for 4-5 hours, and finally cut into short pieces and bundled.
"My family's vermicelli products are made from pure arrowroot powder and contain absolutely no preservatives. Therefore, when cooked, the vermicelli strands are clear, sweet, retain their chewy texture and do not break even after being cooked many times. In particular, my family's vermicelli products can be stored all year round without getting moldy or broken," Mr. Nhan affirmed.
To ensure product quality, Mr. Nhan always strictly implements food hygiene and safety throughout the production process. Currently, Mr. Nhan's family's cassava vermicelli production facility has been granted a food hygiene and safety certificate by the authorities. Notably, in 2021, Mr. Nhan's cassava vermicelli was certified as a 3-star OCOP product at the provincial level. For many years, his products have been favored and trusted by customers in the province and other localities such as Hanoi, Quang Binh, Hue, Da Nang, Quang Ngai, Binh Dinh, Phu Yen, and Ho Chi Minh City.
It is known that on average, each year Mr. Nhan's production facility consumes more than 37 tons of arrowroot powder and produces more than 18.5 tons of arrowroot vermicelli. With a selling price of 85,000 VND/kg, after deducting expenses, his family earns more than 400 million VND/year. Not only does he develop his family's economy, Mr. Nhan also creates jobs for 7 regular workers, with a salary of 4.5 million/month.
The arrowroot vermicelli is dried in the sun for 4 - 5 hours.
Talking about upcoming plans, Mr. Nhan said that his family plans to invest in additional equipment to dry and store arrowroot powder, helping to overcome the disadvantages of seasonal production. At the same time, he will tighten food hygiene and safety criteria, and pay more attention to product design and packaging. In particular, he will expand the scale of production to meet future development needs.
Mr. Nong Hong Cong, Chairman of Vinh Quang Commune People's Committee, said that from the cassava vermicelli, Mr. Nguyen Nhan not only enriched himself but also supported and created jobs for many workers in the area. In the locality, Mr. Nhan is a typical example of diligence, hard work, creativity in labor and production, knowing how to rise up to enrich himself legitimately, worthy for people to learn and follow.
Source: https://danviet.vn/bien-cu-dong-rieng-thanh-soi-mien-trong-suot-ban-di-khap-ca-nuoc-ong-nong-dan-kon-tum-thu-400-trieu-nam-20250307110348277.htm
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