While people in the northern region prefer glass noodles and those in the south favour fresh egg noodles, people in Quang Nam province and Da Nang city in central Vietnam prefer dried rice noodles when preparing their dishes.
Batches of dried rice vermicelli are carefully stacked to ensure hygiene and make the most of the natural drying ability of sunlight and breeze. (Photo: VNA) Carefully removing the strands of vermicelli one by one to prevent them from sticking together and becoming entangled. (Photo: VNA)
The dried rice vermicelli cubes look as beautiful as shiny golden nests. (Photo: VNA) Vermicelli resemble golden strings after being cut. (Photo: VNA) Duong Son village in Hoa Tien commune, Hoa Vang district, is renowned for its traditional craft of making dried rice vermicelli. (Photo: VNA)
Lo Cuong village in Tu Minh ward, Hai Duong city, Hai Duong province is renowned for its rice noodle product, which has been consumed widely across Vietnam.
Residents of Van Cu village in the central province city of Hue have been making rice noodles for some 400 years. But while their livelihoods fared well, their health did not.