1. The rice ingredients
We use the Super Ham Chau rice (Gạo Siêu Hàm Châu) 105 days which is characterized by a slightly rounded grain of rice and it is hard and dry, suitable to use as ingredient to make noodles. When cooked, the rice is soft and soft, dry, sweet and has a natural aroma.
The secret to make noodles is to keep new rice in the warehouse a few months to make it old rice before processing, because old rice has a higher amylose content than new rice, so it has good loosening ability.
2. Wash rice
Before soaking, rice will be rinsed with plain water to clean impurities and microorganisms attached to the surface of the rice. If the rice is not thoroughly cleaned of impurities and the outer bran layer is still not clean after washing, then during the soaking process, the rice will quickly become sour and discolored due to the growth of microorganisms, leading to sour and smelly results for vermicelli output.
3. Soak rice:
Usually salt is added at this stage to preserve, salt concentration is 5 - 10%, the amount of water is about 1 hand (approximately 15 - 20 cm) higher than rice. The main purpose of soaking rice is to let water enter the rice grains to soften them, creating favorable conditions for the grinding process. After soaking the rice grains until soft, if holding them in your hand you can crush them. There are 3 factors that affect the rice soaking process: water and soaking time.
- Water: is applied Plasma technique in water treatment to kill bacteria and deodorize, which contribute in a longer shelf life for our noodle.
- Soaking time: must be reasonable, if it is too fast, the rice will not be soft enough for the grinding process. If it takes a long time, the rice will easily become sour, affecting the quality of the noodles.
4. Grind rice into flour:
The purpose of the milling process is to reduce the size of rice grains. Breaking the protein layer, releasing starch.
5. Knead:
This is the stage of adding other ingredients like tapioca starch, salt if required.
After kneading, it shall be coated and dry for 2 to 3 hours.
6. Press and cut into sheets:
Use a press to shape the the rice kneaded blocks into sheets.
7. Manually shape into small packs and dry
Depending on the required size, large or small vermicelli or rice noodle can be created. Separating into small pack per pax (60 or 70gr each pax) and put on tray to dry.
After that, these small packs shall be packed into bags as required.
THE RESULTS:
- During the processing of boiling with water, our Vermicelli/ Noodles do not cloud the water like others.
- After boiled, our vermicelli/ Noodle is like fresh ones.
- When you bite them, a naturally sweet taste of rice on your tongue and nice aroma, together with crispy and chewy experience.
- These noodles or vermicelli can be kept the whole day after boiling without becoming sour easily like others.
