In recent days, production atmosphere in traditional craft villages across Da Nang have been gradually becoming busier. Many production establishments have to operate from early morning to meet the increasing year-end consumer demand and serve the upcoming Lunar New Year market.

A working day at the Tuy Loan traditional rice paper making facility starts at 2:00 a.m

Mrs. Dang Thi Tuy Phong's Tuy Loan traditional rice paper making facility in Hoa Phong Commune, Hoa Vang District starts operating at around 1:00 am.

Such stages as mixing flour and lighting charcoal fires are already prepared by Mrs. Phong and her family to make rice papers.

At exactly 2:00 am, rice papers with a diameter of about 40cm are quickly made.

Mrs. Phong said that rice paper made in Tuy Loan village is very different from similar products made in other parts of Viet Nam. The rice which used to make Tuy Loan rice papers must be the 13/2 type grown by locals. After mixing with spices such as ginger, garlic, sugar, fish sauce and white sesame according to her own recipe, the rice papers will be made with 2 layers by Mrs. Phong to create thickness.

Next, the freshly made rice papers will be dried on three cages of charcoal fires in 3 different temperatures instead of being dried in the sun so as to make them more fragrant and delicious.

The Tuy Loan rice paper making craft of Mrs. Phong's family has been passed on to family members

According to the family of Mrs. Phong, about 60 cans of rice are usually used to make 160 rice papers every day. However, in these days leading up to Tet, three cans of rice will be used every day, equivalent to 240 rice papers.

“This year, my establishment will increase production by 15-20% to supply the Tet market. It is expected that the production will operate until the 24^th and 25^th days of the 12^th lunar month" said Mrs. Phong.

Tuy Loan rice papers are famous for unique making process.

In a similar vein, a busy producing atmosphere has been recorded at the Ba Lieu 'banh kho me' (dried sesame seed cakes) production facility on Ong Ich Duong Street, Cam Le District, Da Nang.

‘Banh kho me’, one of the city’s traditional and typical products, has been certified as 4-star OCOP product and named among top 10 gift specialties by the Viet Nam Record Organisation.

With modern machinery, the 'banh kho me' making stages have been shortened to promptly meet the needs of customers.

According to Mr. Huynh Duc Sol from the Ba Lieu 'banh kho me' (dried sesame seed cakes) production facility, the selection of ingredients for making ‘banh kho me’ is done meticulously and precisely by craftsmen to keep the cake crispy and delicious.

He revealed that his facility will produce between 30,000 boxes of sesame cakes, about 30% increase against last year to serve the growing needs of locals and visitors during the upcoming Tet holiday.

‘Banh kho me’ is one of the city’s traditional and typical products

In order to keep up with the orders to serve the Tet market, the facility starts operation from early morning.

The ‘kho me’ cakes are made from glutinous flour, rice flour, granulated sugar, ginger, and sesame seeds. The rice flour is mixed with the glutinous flour, then poured into a mould to be steamed and then dried.

The delicious cakes are soft with well-dried sesame, and when they are broken the sugar must be like thin yellow silk cords.

Ba Lieu Me 'banh kho me' (dried sesame seed cakes) have won trust of customers at both home and abroad.

In the coming time, in order to meet the diverse tastes and needs of customers, the facility is expected to produce dried sesame seed cakes mixed with cashew nuts and macadamia nuts.

"This is the peak time to produce goods for the Tet market. That's why the atmosphere at the facility is always busy and bustling. We always want to bring consumers quality traditional products. We will continue to invest in more equipment and production machines in the coming time to create many new and quality products to meet the growing needs of customers", Huynh Duc Sol said.

Reporting by Q.CUONG, V.HOANG - Translating by M.DUNG