Dried Rice Vermicelli is a traditional Vietnamese staple produced from 100% pure rice. It contains no additives or preservatives, aligning perfectly with the global trend toward healthy eating.
We offer dried rice vermicelli in various strand sizes (fine, medium, thick) with diverse packaging options (hand-bundled, vacuum-sealed, private label). We are ready to export to major markets including Japan, Korea, the EU, the USA, and the Middle East.
Production Process: Dried Rice Vermicelli
Step 1: Material Selection
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White rice is rigorously selected from clean raw material regions such as Dong Thap, An Giang, and Can Tho.
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We strictly avoid old rice, moldy rice, or rice that exceeds pesticide residue limits.
Step 2: Soaking – Grinding – Filtering
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The rice is soaked in water for several hours before being wet-milled into a slurry.
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The slurry is filtered and dewatered to retain only the fine starch, ensuring no impurities remain.
Step 3: Mixing – Steaming – Extrusion
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The dough is cooked and extruded into strands according to the required size.
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Once formed, the strands are blanched in boiling water to enhance their elasticity and clarity.
Step 4: Drying
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The vermicelli is dried using low-temperature technology or circulating hot air.
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This process preserves the natural white color and ensures the noodles remain chewy and durable when cooked.
Step 5: Packaging & Inspection
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Finished products are packed in bundles (100g – 500g – 1kg) or vacuum-sealed bags.
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Every batch undergoes strict quality checks for microbiology, moisture content, and texture before shipment.
Our Commitment
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Safe, Clean, and Healthy: 100% natural ingredients.
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Chemical-Free: No Borax, No Bleaching Agents.
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Export Quality: Meets the standards of the most demanding international markets.
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Flexibility: Customizable packaging and Private Labeling (OEM) available upon request.
