Doi village’s dry noodle soup – a gift with a strong hometown flavor that attracts tourists from near and far

Doi village dry pho – a unique product with bold hometown flavor

Famous for its products from rice, Phu Dai village is well known for its specialty dry pho. Pho has long been familiar in family kitchens to popular restaurants or luxury restaurants. Pho is the main ingredient and determines the taste of pho bowls.

In the past, with the manual method, to make quality noodle soup, the people of Doi village had to get up from 3-4 hours to soak the rice and keep up with the steps. The main raw material to make this product is plain rice. Ms. Nguyen Thi Song, a worker at the factory, said: “Dry rice noodle in Doi village must be made from solid rice such as resistant rice, Quang Tho or Q. But the best rice is still Q. If you take different types of rice, or sticky rice, when coated, it will be too sticky to do.”

Previously, dry noodle soup was made entirely by hand. But now, technology has developed, with production line techniques have reduced the effort for people and increased productivity. According to Ms. Song, before doing it manually, each household could only make 2 quintals a day, but now it can be up to 4-5 tons.

Making dry pho has 16, 17 stages, a line that both packers and transports needs about 20 people. Pho is one of the favorite dishes, especially in the cold season, so in the season, factories need to increase production to keep up with production. Every day, the workers have to work until the morning to have enough products.

Lang Doi is the only place in the province that produces dry pho, so as much product as you can, you can go out and say no to inventory. The specialty of Pho village in Doi village is contracted by many agents in the province, exported to provinces across the country and abroad.

Chemical-free specialties conquer all visitors near and far

Pho Phu Dai is white like the color of the rice from which it is made. When eating, we wash the dry pho to clean and then rinse it with boiling water for about 2-3 minutes to let the pho expand and cook. The noodles are medium soft but not chewy.

Ms. Nguyen Thi Men, owner of Phong Men dry noodle factory, shared: “Currently, we absolutely do not use chemicals or bleach, the color of pho is the color of rice. A 1kg of pho when cut fresh, About 8 ounces of dry pho can be dried.

Our selling price ranges from 14,000 VND to 19,000 VND depending on the quantity. Except for the cost of raw materials, machinery and labor, every 1kg of profit is not worth much. My house is profitable because it is sold in large quantities. If using bleach, it will cost more, but the quality and output are not better.

Moreover, if we increase the price of our products, people will criticize them for being expensive, fewer people will buy them, and it’s also difficult to compete with other factories.” She also said that her factory also exports every day, every day. go from 2 to 3 tons, in winter it is about 5-6 tons.

Mrs. Le Thi Huong, a villager said: “This profession has existed for a long time, I don’t remember clearly. In the past, the economy was difficult, jobs were few, this profession has fed many generations of elders. Those who are far from home have the opportunity to choose to buy them as gifts.

Although it doesn’t have much economic value, this is a gift with a strong taste of the homeland.” Dry noodle soup is convenient for families and ensures hygiene, and it has conquered fastidious customers and markets.

Currently, Doi village still has about 5 factories producing dry pho. This profession has created income for people around the area when rice farming is no longer popular and they are not suitable for industrial zones. Ms. Nguyen Thi Song shared: “Our income is about 3 million to 4.5 million/month.

This level of income is not high, but I find it not as restrictive as other companies. I can also take the initiative in household chores. Moreover, it is also suitable for those who are over working age, whose health is no longer as quick as mine.”

Feeling the taste of Doi village’s dry pho, Mr. Nguyen Van Binh (Hanoi tourist) shared: “During my visit to the village by chance, I had the opportunity to enjoy the specialty of Doi village’s dry pho. I felt it was suitable for my taste. I have researched and learned that my hometown’s pho is produced by manual and safe methods. Since then, I have been a regular customer of Doi village’s dry pho. Especially, my whole family and friends. All my friends really like this specialty of dry pho.”