Dried Pho for Export – Traditional Vietnamese Flavor, Global Convenience
Pho – a dish that embodies the soul of Vietnamese cuisine – is no longer confined to hot bowls of broth at traditional eateries. Now, with modern processing technology, dried Pho has been created to meet the demand for fast, convenient consumption, and importantly, to expand into export markets, conquering the tastes of global consumers.
What is Dried Pho?
Dried Pho is a type of Pho noodle that has been dehydrated (using hot air drying or freeze-drying technology), allowing for long-term preservation while maintaining its natural chewiness and distinctive flavor after preparation. When needed, simply soak or briefly dip the noodles in hot water, and they will return to their original texture, just like fresh Pho noodles.
The product is typically packaged conveniently, vacuum-sealed, or moisture-proof sealed, ensuring food safety standards and making it suitable for export.
Key Strengths of Dried Pho for Export
- Long shelf life: From 6 months to 1 year, with no need for refrigeration.
- No preservatives, meeting food safety standards in demanding markets such as the U.S., EU, and Japan.
- Easy to prepare: Just soak in hot water for a few minutes, and it's ready to eat.
- Retains traditional flavor: The noodles are chewy, soft, and have the natural aroma of rice.
- Versatile usage: Can be used to make Pho soups (beef Pho, chicken Pho), or used in stir-fries, salads, and mixed dishes.
Ingredients and Production Process
Dried Pho is made primarily from 100% pure rice, selected from renowned rice-growing regions in Vietnam, such as Dong Thap and An Giang. The rice is soaked, ground into a paste, spread into sheets, steamed, sliced into noodles, and then dried in a closed-loop process. The product meets certifications such as HACCP, ISO 22000, FDA, or other market-specific certifications.
Export Markets
Currently, Vietnamese dried Pho is available in many countries such as:
- The United States: Serving the Vietnamese community and Asian supermarket chains.
- South Korea and Japan: Markets that favor convenient, low-fat, gluten-free foods.
- Australia, France, Germany: Where Pho is becoming part of the rising Southeast Asian food trend.