Bún Tươi Sa Đéc is a rice vermicelli produced by Sa Giang as an industrially made version of the traditional noodles associated with the city of Sa Đéc in Đồng Tháp Province. Sa Đéc is known for its long tradition of rice processing and the production of different types of noodles. The product is made exclusively from rice flour and contains no added preservatives. Once prepared, the strands become soft and slightly elastic while remaining firm enough not to break apart or stick together. Before cooking, they are soaked in water for five to ten minutes and then boiled for four to six minutes. A longer cooking time of six to eight minutes is recommended when a texture closer to fresh vermicelli is desired. Bún Tươi Sa Đéc can be served in soups or stir-fried with seafood, meat, and vegetables. It is also used in fresh spring rolls and cold dishes with grilled meat, aromatic herbs, pickled vegetables, and fish sauce.
Producer
Sa Giang is a Vietnamese food company headquartered in Sa Dec in Dong Thap Province. Its history dates back to 1960 when Le Minh Triet established a small workshop producing traditional shrimp crackers. The company takes its name from a local river that flows through the Sa Dec area. Over time Sa Giang expanded its range from shrimp crackers to dried rice products including rice noodles, noodles used in traditional soups and rice paper. The company uses rice grown in the Mekong Delta where fertile alluvial soil supports cultivation throughout most of the year. Its rice paper is an industrially produced version of the traditional Vietnamese product and is intended for preparing fresh and fried rolls. In addition to standard sheets the company produces varieties in different sizes, shapes and formulations for the domestic and export markets. Sa Giang products are now exported to more than 30 countries including France, Germany, Japan, the United States and Australia.