Brown Rice Chu Vermicelli – Preserving Traditional Flavor, Embracing New Trends
When mentioning Chu vermicelli, one thinks of a long-standing specialty from Thu Duong village, Nam Duong commune, Luc Ngan district, Bac Giang province—famous for its soft, chewy white noodles made entirely by hand from quality regular rice. Nowadays, to meet the growing demand for healthy foods, the traditional Chu vermicelli has been further developed into a new version: brown rice Chu vermicelli—a blend of traditional vermicelli-making methods and modern, nutritious ingredients.
Brown rice Chu vermicelli is made from whole grain brown rice, retaining the bran layer rich in fiber, B vitamins, minerals, and natural antioxidants. Therefore, the product not only has a characteristic reddish-brown color and a mild roasted rice aroma but also offers health benefits such as supporting digestion, blood sugar control, and suitability for diet-conscious or vegetarian consumers. The vermicelli strands maintain the natural soft and chewy texture of traditional Chu vermicelli, without additives or preservatives, ensuring consumer safety.
With a natural sun-drying process combined with modern drying techniques, the product has a long shelf life, is easy to package and store, making it convenient for export. Currently, brown rice Chu vermicelli is gradually entering markets such as Japan, South Korea, the United States, Canada, and several European countries—where consumers pay special attention to natural and healthful foods. The product is typically distributed through Asian supermarkets, health food stores, e-commerce platforms, and is increasingly favored for its convenience, uniqueness, and the preserved Vietnamese traditional values embedded in every strand.