Long Kien Noodle Village

Long Kien noodle making was established in 1956 by migrants from Thuy Nguyen district, Hai Phong to Ba Ria Vung Tau, initially there were about 5 households, now it has increased to nearly 50 households. Over a long period of formation and development, dozens of families have attached their whole lives to the profession of making vermicelli, passed on from father to son so that now the Long Kien vermicelli brand is known to many people. The vermicelli here is not only consumed around Ba Ria Vung Tau city but also imported by some nearby places for sale such as the neighboring areas of Dong Nai.

Long Kien vermicelli is attractive to users because of its delicious taste, chewy, smooth white fibers, separate fibers, not sticking together. Especially, the noodles here are not used, with health safety criteria always put first by the noodle makers in Long Kien village to protect consumers. Many people who make vermicelli say that in order to have such delicious noodles, the rice must be Nang Sau rice, So Ri rice. The process of making vermicelli is very elaborate from the stage of rice selection to processing, after people choose the rice, wash it, soak it in water to make the rice soft, it can take from 8 to 24 hours, when it meets the requirements, it is crushed. After being ground into flour, the fermentation process will make the noodles more delicious, but if fermented for too long, the noodles will be easily sour. Next, people will perform sour pressing, forming lumps of dough to use to make noodles. When processing vermicelli, people only need to remove the lumps of flour, mix it with water in a certain ratio and then put it into the extruder to produce many different products. From the extruder, the noodles are boiled and then cooled quickly to avoid soft noodles and increase toughness. Currently, with the support of machines, the noodle makers have less hard work in the process and increase their productivity when making them. In addition to vermicelli, the villagers of Long Kien now also make banh chung, pho, and noodle soup to meet the diverse needs of the market. The honor came to Long Kien vermicelli village when in October 2013, the Provincial People's Committee awarded a certificate of recognition of traditional craft for Long Kien vermicelli village. If you have the opportunity to visit Long Kien vermicelli village, besides learning more about the knowledge of making vermicelli, a long-standing culture, you will also enjoy the products of this traditional village.