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Using natural ingredients, I meticulously create brightly colored water, then soak it with rice overnight. The next morning, I kneaded the rice into colorful, iridescent noodles. Returning home, I dried the noodles in the sun, waiting until they were golden and crispy. When the vermicelli was dry, I prepared rich bowls of Hue beef vermicelli, with my mother-in-law and daughter immersing ourselves in the traditional flavors. After finishing, I brought all the dried vermicelli to the market to sell, and quickly returned with the joy of seeing the goods sold out.
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Colorful dried vermicelli: Made in 5 days, sold in 10 minutes. Bun Bo Hue