Chu Rice Noodles – From a Traditional Craft Village to Modern Dining
Chu rice noodles are a product derived from the traditional craft of making Chũ vermicelli in Luc Ngan, Bac Giang. Unlike the short and thin Chũ vermicelli, Chu rice noodles are formed into long, flat or round strands, convenient to use as a dry “rice noodle” variety, suitable for many dishes such as noodle soups, mixed noodles, stir-fried noodles, and can even be used like vermicelli or pho.
The product is made entirely from high-quality white rice, without wheat flour, preservatives, or additives, ensuring purity and safety for consumers. Thanks to a combination of artisanal methods and modern improvements, Chu rice noodles possess natural elasticity and chewiness, do not break down when cooked, and retain the gentle fragrant aroma of rice. After blanching in boiling water, the noodles become pleasantly soft without becoming mushy, suitable for both vegetarian and non-vegetarian dishes.
With a shelf life of 12 to 18 months and the ability to be stored at room temperature, Chu rice noodles are becoming a promising export product. The product is already exported to many countries such as Japan, South Korea, the United States, Australia, and various European nations, serving demand for gluten-free, easily digestible, and naturally sourced foods. Many producers of Chu rice noodles have obtained international certifications such as HACCP, ISO 22000, FDA, and Halal, meeting requirements of major importers.
Chu rice noodles are not only a safe and convenient food choice but also embody the cultural value and pride of a traditional Vietnamese craft village — where grains of rice are cared for and transformed into a modern product suited for global lifestyles.