Dried Rice Noodles for Export – From Vietnam’s Rice Fields to Tables Around the World
For generations, noodles have been an indispensable part of traditional Vietnamese cuisine. Simple, elegant, yet rich in flavor, the white, soft, and smooth noodles have long been associated with many traditional dishes such as bun rieu, bun bo, bun ca, and bun cha. Today, with modern production technology, noodles are no longer just found in rural markets or roadside eateries; they have crossed borders, becoming an export product that brings the flavors of Vietnam to the world, in the form of dried noodles, also known as dried rice noodles.
Dried noodles are made from pure rice flour, typically from regular rice, through a process of kneading, extruding, steaming, and drying in a closed system. Unlike fresh noodles, which spoil quickly and are hard to preserve, dried rice noodles have a long shelf life of 6 to 12 months, require no refrigeration, and retain their chewiness, softness, and distinctive aroma after cooking. This is the key factor that allows Vietnamese noodles to reach distant markets while maintaining their quality.
Not only convenient, but dried rice noodles are also highly valued for their healthy ingredients, being free of preservatives, harmful additives, and gluten – a feature that many international consumers today are highly concerned with. In many developed countries, dried rice noodles have become the ideal choice for those pursuing a healthy lifestyle, vegetarians, or those looking to replace wheat noodles with a more easily digestible alternative.
Vietnamese businesses are now focusing on developing a wide variety of dried noodles with different sizes, thicknesses, and textures—from round to flat noodles, suitable for various dishes and catering to regional preferences. Some manufacturers have even upgraded their processes to achieve international certifications such as HACCP, ISO 22000, FDA (U.S.), or Halal.
Dried rice noodles are not just a food product but also carry the story of Vietnamese rice—the rice grown in fertile alluvial fields, harvested by the diligent hands of farmers, now entering the global value chain. From simple packages of dried noodles, the Vietnamese are quietly bringing the culinary culture of their homeland to the world, with every strand carrying a message of sophistication, tradition, and creativity.
With the growing demand for convenient, natural, and transparently sourced foods, dried rice noodles are becoming a promising product in the export food industry. This is the golden opportunity for Vietnamese rice noodles to assert their position on the global culinary map—not just as an ingredient but as a soft, cultural symbol of Vietnam.