Chu rice noodles are made from bao thai hong rice, a local speciality cultivated in the Chu region that is known for its fragrant aroma and distinctive chewy texture. The pure underground water sourced from the hills of Luc Ngan further enhances the product’s quality. The rice is carefully selected, soaked overnight, ground into flour, steamed into thin sheets, sun-dried, and then cut into strands. Each stage is carried out either manually or semi-manually.
From small-scale household production, the Chu rice noodle industry has grown strongly with the participation of nearly 30 cooperatives and more than 1,000 production households in Chu Ward and Nam Duong Commune. Founded in 2009, Xuan Truong Chu Rice Noodle Cooperative currently produces around 35–45 tonnes of noodles per month, with three tonnes sold through the e-commerce platform Postmart.vn. Hien Phuoc Cooperative supplies 20–30 tonnes per month and has recently signed a stable export contract with Russia with an output of 40 tonnes per month. Cooperatives have invested in modern equipment, such as heat dissipation dryers and gas ovens, reducing their dependence on weather conditions and ensuring food hygiene and safety.
Total annual production of Chu rice noodles by these cooperatives is estimated at 20,000 tonnes, generating revenue of between 500 and 700 billion VND. Recognised as a One Commune One Product (OCOP) item, Chu rice noodles have been traceable via VNPT-Check labels since 2017, allowing consumers to verify their origin easily. The brand is protected in five countries — Laos, Japan, the Republic of Korea, Thailand, and Cambodia — providing a strong foundation for international trade.
Chu rice noodles have transcended their local roots to appear on the shelves of major supermarkets such as Big C, VinMart, Coop Mart, and convenience stores nationwide. Internationally, they are present in Japan, the Republic of Korea, Russia, France, Australia, and Hong Kong (China).
With over 1,000 production households, the Chu rice noodle industry provides employment to thousands of workers, mainly women and youths, with an average income of 8.5 million VND per person per month. In Thu Duong Craft Village alone, the more than 300 households produce 12,000–13,000 tonnes annually, generating profits of around 50 billion VND. The noodle trade has not only lifted many families out of poverty but also spurred the development of supporting sectors such as transport, packaging, and commerce. The industry's growth has contributed to the restructuring of the rural economy, reducing dependence on traditional agriculture.
To meet consumer tastes, cooperatives have introduced new products such as five-colour noodles made with gac fruit, carrot, turmeric, and beetroot; brown rice noodles; and vegetable-based noodles. Nguyen Thi Kieu Anh, Director of Dau Anh Chu Rice Noodle Cooperative, has pioneered the production of brightly coloured vegetable noodles, which meet food safety standards and are selling at a rate of 7–10 tonnes per month.
Today, cooperatives producing Chu rice noodles are accelerating the modernisation of production, investing in large-scale drying ovens and standardised storage systems to minimise the impact of weather. E-commerce platforms like Postmart.vn and Shopee, along with social media, are opening new distribution channels. Tourism initiatives offering craft village experiences in Thu Duong also promise to raise brand value and increase incomes for local residents.
Chu rice noodles are not only a culinary product but also the pride of the people of former Bac Giang. From Thu Duong Craft Village, these delicate noodles have been already capturing the hearts of both domestic and international markets.
