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Vermicelli is a familiar dish for Vietnamese people, especially since this rustic dish is indispensable in the trays of Tet and other important days in Vietnamese families. The vermicelli creates beauty in the culinary culture of the Vietnamese people. Bac Kan vermicelli has become a specialty, an indispensable gift of every son who returns to visit his hometown when he settles down in the mountainous regions in the northern mountains. Due to the advantage of favorable soil and climate conditions, galangal varieties grown in Bac Kan grow well and have better quality than in other places. Bac Kan vermicelli noodles are fragrant and delicious, made from the sun, wind, soil, and sweat of the industrious and sincere people here. Since the 80s of the twentieth century, Bac Kan vermicelli has become a product, a symbol, and a nostalgia for people far from their hometown.

Bac Kan vermicelli is light gray-white, slightly opaque, slightly yellowish, and dry and tough. In addition, Bac Kan vermicelli also has the characteristics of insoluble ash (0.030 - 0.036 %) and Vitamin B1 (6.17 - 9.04 µg/100g starch).

Figure 1: Bac Kan vermicelli products

The unique reputation and quality of Bac Kan vermicelli are due to the characteristics of raw galangal tubers. Bac Kan vermicelli is a product made from 100% raw galangal tubers grown in 73 communes in 7 districts and Bac Kan city of Bac Kan province. The geographical area for growing raw galangal tubers has specific soil conditions, including pHKCl index at 3.52 - 7.62; Organic carbon (OC) content reached 5.02 - 15.08 %; easily digestible P content 1.26 - 19.95 mg P2O5/100g; easily digestible K content 1.92 – 12.21 mg K2O/100g; sand content 28.86 – 82.88%; and cation exchange capacity (CEC) in the range of 5.10 – 21.70 ldl/100g. As a result, the raw galangal root of Bac Kan vermicelli has the characteristics of starch content at 19.51% - 22.38% and Vitamin B1 content at 6.60 - 8.06 µg/100g of starch. These are two indicators that directly affect the content of insoluble ash and Vitamin B1 in vermicelli.

In addition, the specific production technique of vermicelli in the geographical area is also a condition that creates the specific characteristics of Bac Kan vermicelli, especially in the process of soaking and bleaching vermicelli and drying and drying the vermicelli. The starch of galangal (dry or wet) is soaked with clean water to whiten. Weigh 100kg of starch (dry or wet) and put it in a specialized tank or tank with a stirrer with 50 liters of clean water. Turn on the stirrer to stir well for 15 minutes and then let it settle for 3 hours, remove the dirty water (sour water). The process of stirring - settling to whiten starch is repeated 3 - 5 times until the water is as clear as the original for stirring and/or the powder does not have a sour smell. This stage does not use bleaching chemicals and acid-reducing agents. If using wet starch for processing, the vermicelli will have a slightly yellowish-gray color, slightly opaque, and if using dry starch, the vermicelli will have a light grayish-white color, slightly opaque. In addition, in the drying stage, the vermicelli will be dried on a mulch or a pole when the outdoor temperature is above 300C and the humidity is below 70% for 5-10 hours. On rainy days, the vermicelli is dried in a drying chamber at a temperature of 35 - 400C. The vermicelli is dried and dried until the moisture content is < 10%. The drying technique is the main factor that creates the tough dry vermicelli of Bac Kan vermicelli.

Figure 2: Drying the vermicelli after forming the yarn

Geographical area:

- Production area of vermicelli: Bac Kan province.

- Raw material production area of galangal tubers:

Duong Quang, Nong Thuong and Song Cau communes of Bac Kan city;

The communes of An Thang, Bang Thanh, Boc Bo, Co Linh, Cao Tan, Cong Bang, Giao Hieu, Nghien Loan, Nhan Mon, Xuan La of Pac Nam district;

The communes of Banh Trach, Cao Thuong, Cao Tri, Cho Ra, Chu Huong, Dia Linh, Dong Phuc, Ha Hieu, Hoang Tri, Khang Ninh, My Phuong, Nam Mau, Phuc Loc, Quang Khe, Thuong Giao and Yen Duong belong to communes. Ba Be district;

Coc Dan, Na Phac and Trung Hoa communes of Ngan Son district;

Cao Son, Don Phong, Duong Phong, My Thanh, Quang Thuan, Si Binh, Tu Tri, Vi Huong and Vu Muon communes of Bach Thong district;

The communes of Bang Lang, Bang Phuc, Binh Trung, Dai Sao, Dong Vien, Luong Bang, Nghia Ta, Phong Huan, Yen My, Yen Nhuan in Cho Don district;

Mai Lap, Quang Chu, Tan Son, Thanh Mai and Thanh Van communes of Cho Moi district;

The communes of Kunming, Cu Le, Cuong Loi, Duong Son, Hao Nghia, Huu Thac, Kim Hy, Kim Lu, Lang San, Lam Son, Luong Ha, Luong Thanh, Van Minh, Van Minh, Vu Loan, Xuan Duong, Yen Lac belongs to Na Ri district, Bac Kan province.

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