Occupation noodles in Vu Hoi

Occupation noodles in Vu Hoi
From agricultural commune, perform renovation work initiated by the Party and the leader, Hoi Vu (Vu Thu) have changed spectacularly. The value of production from cottage industries accounting for 55% of the economy (agriculture 25%, services 20% commercial). The commune has 42 production facilities, of which 11 basis vermicelli noodle production capacity of 1 to 1.8 tons / day.
The same staff people's credit funds Dance Society, we visited a number of production facilities bun- one traditional item of the famous Dance Society. Occupation noodles from ancient hereditary means his family, 4 brothers now open 4 noodles basis. Childhood are educated, mature, thanks to her mother's shoulder rotation noodle market to market in the near distant markets. Now he collected antique furniture old grandmother died not all predestined future career. You I- a noodle addict, always claimed that: In life no unwrapped thing could eat any place, anywhere, at various times in the morning, noon, evening, medium to medium high folk, like taste as many noodle dishes. There's something unwrapped from noodle dishes can be prepared so many: fried noodles, vermicelli spring rolls, bun thang, noodles and snails, crab vermicelli, noodles swan, duck noodle, vermicelli shoots, noodles and ribs, fish noodle, beef noodle, pork, shrimp paste bun ...
Time ancestors, serving as not only painful bun was very meticulous. From the first stage (cocoon rice) to the last stage (start of the vermicelli noodles) goes through 13 stages for a period of 7 days. Ingenious trick is to keep non-sour noodles (vermicelli winter can leave in 2 days to 1 day summer). Everyone knows just soaked flour thoroughly, change the water several times, rice soaked summer minimum 3 day, 7 day winter, more thoroughly soak the powder is half a month, but not every family can make enough noodles standards "fragrant, cool plastic, brittle". Now, replace the sewing machine heavy, shortening, increase productivity 10-20 times higher handmade noodles, but basically still have to comply with stringent processes.
Mr. Mai Xuan Vinh rice vermicelli with 17 years seniority in the profession, is one of 7 basis delicious noodle brand in our Universe Conference to speak openly, he also said the same machines, the same type of rice but noodles made of different quality is by powder processing stages. First cocoon grain rice is dry type as VN10, Khang Dan, Q5, especially hydrophobic plastic rice cooked rice. Vo rice is washed, dried out, naturally fermented and then soak them. Mr Vinh analogy: wine, making tofu and noodles are three cousins, necessarily new to ferment naturally delicious. Many rumors for chemical treatment of fermented rice is not wrong. Rice to soak for 3 days for winter and one for summer days, with feelings and habits of the rice workers smelled know which barrel fermented rice just to level, clean water suspension on motor sour grind. Many pulp mill finished pouring into Sour water flowing cloth bags to go away, but he Vinh investment initiatives like a wringer washer process, this machine by the Mai Van Ha Vu Society made. Powder was packed in cloth bags and place in wringers. Mr Vinh said wringer powder used not only fast but also sour water should drain noodles as a fragrance. Squeezed into flour mill finish. His family Vinh boilers using coal to make noodles. On average, each day he used 4 quintals of rice, if the summer selling noodles to use up to 6 kg, per day rate of about 200 thousand families at after deducting all expenses, such as charcoal, rice and paid 4 workers 1.2 million / person / month. Also facility also employs a seller of coal, 3 Mrs turmoil, a few dozen people to get noodles at home.
Base your noodle production means, his brother Vinh spacious, clean with shiny stainless steel frame factory, located right on the inter-communal roads. The secret of his delicious noodles wrapped in 4 words meaning "white rice in the country." Ball, 2 water mills, providing enough clean water for the people, especially the production base of food processing, food. Every day he means 2 3 quintals of rice processing. Each month, nearly by 2 million families using electricity to replace coal black kitchen trash, dusty days ago. He paid 4 workers from 50 to 60 thousand / person / day, with the masons, helpers, because according to him the noodles also heavy, hard, water beam hand throughout the day.
The story of openness, of those juicy bun maker, bun looked eager hands began their briskly, for our part feel sophisticated aroma of plastic noodles, made from grain mist sunshine carrying bag. Each day Dance Society uses approximately 2 tons of rice vermicelli processing, rice year-round use of 600 to 700 tons per profession to a not small number. Byproducts derived from noodles, as beans, wine, years ago breeding in Vu Hoi quite developed. Along the way, he Thau- fund staff credit for Ball, funny stories we hear anniversary noodles at 1971 Route 9 South Laos After a fierce battle, our soldiers have the carefree days of spring Q300, unfortunately the river floating rice bag wet sour, he told the brothers would like to put into the backpack to make noodles, plastic cover on the exposed rocks along streams and dry the cans one person for type 1 kg toil retired. He insisted the nurse forever ask for 1m new cloth, sieve the flour invented, then tore bark blankets, dry food bins perforated mold. British military adopted 12 north 1 saucepan boil the stream water, you sauté the cooked dough and brought it into the mold squeeze test, successful beyond imagination. Some of you have been assigned to the changes brought about dog meat. Dog meat Dog meat is still as always, but with his noodle REC is a real pick up dog bun. Do you ever compliment in reference NOM. Chief finished eating noodles every compliment, "Dan Ball, good noodles".
REC He said now, sometimes brothers in units of Dance Society he visited, brought food family "home grown" a treat, everyone was eating noodles repeatedly crush the Annamite cool.
Bao Linh