So village, Cong Hoa commune, Quoc Oai district (Hanoi) is surrounded by 4 rolling mountains, covered with trees and fresh air. Nature has given this place a source of fresh, honey-phiphic spring water, endlessly waving all year round. That is also one of the important factors that help So village people create clear, chewy white vermicelli with an attractive flavor.
The villagers said that this dong vermicelli making craft has appeared in So village for more than 10 centuries. The name So ay village communal house is also associated with So communal house - one of the ancient communal houses in the locality.
Since ancient times, people have passed down the song "the bird's nest lacks vermicelli in So village", meaning that no matter how well the tray is prepared, if the vermicelli in So village is lacking, the tray cannot fully flavor.
passed down from their ancestors, today the people of So village have developed and created the characteristics and name of So village vermicelli.
So village vermicelli has a delicious, unique attractive flavor thanks to being made entirely from cashew root - a type of plant that only produces good quality when grown in places with favorable climate and fertile land.
Large, homogenous roots and old trees will be carefully cleaned and put into a blender to form a powder. A batch of vermicelli requires at least 3 steps to wash the flour, which helps remove debris and bran, improving the user experience.
The flour will then be put into a tray to make a cake, dry and finally form a fiber and dry.
Previously, So village vermicelli was mainly produced by hand, the quality of vermicelli will be decided by the ingredients and experience of the craftsman.
Nowadays, to ensure product quality and meet market demand, people have invested in modern machinery and ensured a closed circle from flour grinding, cake plastering to drying.
"Compared to simple agricultural work, the production of dong rieng vermicelli brings higher economic efficiency, creates stable jobs for local people and contributes to preserving and promoting the culture of traditional craft villages" - Mr. Duong Dinh Khoi - Dong Duong Kien vermicelli production facility, said.
Every day, So village vermicelli produces about 4-5 tons and is produced regularly all year round. In the period near the traditional Lunar New Year, production may be higher to meet market demand. The whole village works together at maximum capacity, shuttle buses bustlingly carrying tons and tons from all over.
The leader of the People's Committee of Cong Hoa commune, Quoc Oai district (Hanoi) said that every year, the locality coordinates with the Department of Agriculture and Environment of Quoc Oai district to organize training for people on ensuring food hygiene and safety with dong vermicelli products.
In 2024, So village vermicelli products were officially recognized by the Department of Intellectual Property as a 4-star OCOP product. This product is promoted to provinces, cities and some countries in the region, contributing greatly to the economic and traditional cultural development of the locality" - said the leader of Cong Hoa commune.
So villagers are always proud that the traditional products of the craft village are increasingly replicated and many people are known for the unique quality they bring. Dong vermicelli is a traditional dish on the tray and altar of ancestors during the Lunar New Year of Vietnamese families.
