After 40 years of ups and downs in the vermicelli processing industry, so far, all of the Healthyway branded vermicelli products of Viet Cuong Myanmar Cooperative have produced the most "successful" recipe, affirming that the quality is not only popular. favored in the domestic market but also by a large number of Vietnamese families away from home, customers across Europe, Asia ... sought and favored.
\nWe especially cherish the traditional values, the dedication in creating valuable products. In addition to the support of the most advanced science and technology, and the most closed and safest process, the entire line of vermicelli noodles under the Vietnamese Cuong brand in the country, the Healthyway brand in foreign countries has been and is affirming "Vietnam's top quality".
\nOur process of making vermicelli is basically not much different from that of other vermicelli-making regions, but the stages are much more sophisticated and meticulous, so that we can produce special vermicelli that people love. Consumers only need to taste it once to remember it forever.
\nRight from the stage of choosing raw materials, we have very high requirements. Dong must be the sweet, sweet, and purple galangal that we directly plant and exploit, carefully selected in the land of Bac Can. He took it home to clean it, then used a small knife to peel off the damaged parts, scrape the skin, and then grind it.
\nAfter the dong is pureed, it is wrapped in a cheesecloth for filtering. The required filtered water is clean rain water that is carefully treated. After the water has been washed for 2 to 3 times, the worker will mix a part of rice flour and some other additives and start stirring the dough until it's even. This stage is very laborious, so it requires the vermicelli maker to be supple and healthy because the dough is getting thicker and thicker, and must be constantly and evenly stirred to prevent the dough from being lumpy and raw.
\nAfter the flour is put into the machine to press into vermicelli, the worker spreads the vermicelli out and dries it. The drying process must also have its own secrets to create a special flavor for the vermicelli. The beauty of the vermicelli depends a lot on the weather, a sunny day and not harsh drying of the vermicelli is the most beautiful, because the vermicelli is mainly dried by wind and light, if the sun is too hot, it will cause the vermicelli to lose heat quickly, leading to the noodles when cooking. dry and no longer clear color. Usually a good drying batch is about 2 suns. After thoroughly drying, the vermicelli will be transferred to the cleaning area, repackaged, kept in a dry place to avoid moisture and transported to all regions of the country and internationally.
\nThe entire production process is strictly guaranteed, quality, food hygiene and safety is ensured. Our products have been rated 5 stars National OCOP.
\nWith contributions to the economic development of the locality, our Myanmar Viet Cuong Cooperative has received many Certificates of Merit from all levels and branches of Thai Nguyen province. Especially recently, we were honored to be voted by the Central Finals Council as one of 63 "Excellent Vietnamese Farmers 2021".<\/p>","protected":false},"excerpt":{"rendered":"
After 40 years of ups and downs in the vermicelli processing village, up to now all vermicelli products under the Healthyway brand of Viet Cuong Vermicelli Cooperative have come up with the most "successful" formula, affirming that the quality is not only popular. Popular in the domestic market but also\u2026<\/p>","protected":false},"author":1,"featured_media":3461,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[1],"tags":[],"yoast_head":"\n