Vermicelli is a familiar dish for Vietnamese people, especially this rustic dish is indispensable in the trays of Tet and other important days in Vietnamese families. The vermicelli creates a beauty in the culinary culture of the Vietnamese people. Bac Kan vermicelli has become a specialty, an indispensable gift of every son who returns to visit his hometown when he settles down in the mountainous areas in the northern mountains. Due to the advantage of favorable soil and climate conditions, vermicelli varieties grown in Bac Kan well and have better quality than other places. Bac Kan vermicelli noodles are fragrant and delicious, made from the sun, wind, the soil and the sweat of the industrious and sincere people here. Since the 80s of the twentieth century, Bac Kan vermicelli has become a product, a symbol, and a nostalgia for people far from their hometown.

Bac Kan vermicelli is light gray white, slightly opaque, slightly yellowish, and dry and tough. In addition, Bac Kan vermicelli also has characteristics of insoluble ash (0.030 - 0.036 %) and Vitamin B1 (6.17 - 9.04 µg/100g starch).