RICE VERMICELLI 1.6mm - BUN BO HUE VIET NAM,Vietnam LOGIFOOD, OEM price supplier

RICE VERMICELLI

 

• Product Type: Rice Vermicelli 1.6mm
• Place of Origin: Vietnam
• Brand Name: LOGIFOOD
• Packaging: Bag
• Certification: HACCP, ISO, FDA, GMP, BRC
• Shelf Life: 2 years
• Weight (kg): 0.4kg
• Style: Dried
• Origin: Rice
• Rice Noodle Type: Dry Rice Vermicelli
• Other certification: HALAL, SSOP
• Colour: White
• Feature: Low-Fat
• Cooking Time: 4 minutes
• Size: 1.6 mm

I. SPECIFICATION

They are very good to have on breakfast, daily meals, easy to cook by any ways such as cooking chicken soup or beef soup or fry with pork, shrimp, egg, vegetables... Rice vermicelli has main 100% ingredient from rice flour and sufficient spice with more specific flavor than other products. With hygiene chain of manufacture, strictly quality management, we create all products for health of consumers.

II.  INGREDIENT

• 100%  Rice flour

Serving size 100g

Serving Per Bag 4

Amount Per Serving

Calories: 316 (non Calories from Fat)

 

		%Daily Value
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0.1g	4%
Total Carbohydrate	75g	25%
Dietary	0g	0%
Sugar	0g	0%

 

Protein	4g
Vitamin A	0%	Vitamin C	0%
Calcium	0%	Iron	0%

Percent daily values are base on a 2000 calories diet. Your daily Value may be higher or lower depending on your calories needs.

	Calories	2000	2500
Total Fat	Less than	65g	80g
Sat Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2400mg	2400mg
Total Carbonhydrate	Less than	300g	375g
Fiber		25g	30g

Calories per gram

Fat 9                                                       Carbohydrates 4                                  Protein 4

 

III.  PACKING

•  400g x 30 bags/Ctn
•  500  Cartons/20'FT

IV. DIRECTION FOR USE

• For soup and hotpot cooking

- Soak in water for 3- 5 minutes

- Boiling in 2-3 minutes, rinse under clean water and then drain off

- Served with prepared soup

• For frying

- Soak in warm water about 600C (by mixing two portions of hot water and one portion of cool water) in 10 minutes, then drain of.

- Fly shrimp, meat, vegetable...and then mix with prepared vermicelli.

• For fresh rice vermicelli

- Soak in water for 3-5 minutes

- Boiling in water for 3 - 4 minutes, rinse under clean water and drain off about 5 minutes, then use as fresh vermicelli

V. BUSINESS TERM

• Minimum Order Quantity: 100 Cartons

• Delivery time: 2 weeks after receiving P/O
• Payment terms:  L/C at sight, T/T

VI. NOTE

• All products can be made upon your request about ingredients, colour, shape, packaging, labeling…
• If you have other supplier in Viet Nam, we can combine shipment with them. If you don't have, we can load as LCL. (MOQ is 100 cartons).

 

 

 

 

 

 

 

 

 

 

 

 

 

How to use: Do you know “Bun Bo Hue” ? That’s good ideas for this rice vermicelli 1.6mm

1.Soup cooking, hotpot cooking

- Soak rice vermicelli into water in 3-5 minutes

- Boiling in 2-3 minutes, put back to clean water and drain off the water

- Served with soup and with hotpot.

 

 

  Inllustration Pic : “ Bun Bo Hue” is better than with satay

 

 

 

 

 

 

Inllustration Pic : Bun bo originated in Hue, a former capital of Vietnam. Outside the city of Hue and some parts of Central Vietnam, it is called "Bun Bo Hue" to denote its origin. Within Hue and surrounding cities, it is known simply as bún bò. The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Very spicy chili oil is added later during the cooking process (Collect)