Coming to the coastal city of Nha Trang with many beautiful scenes, snorkeling to see the beautiful colorful coral reefs, enjoying the unique specialties. Besides that, you don’t want be missed to add some special destination to the tourist map with: Mat weaves, Making Conical hat, Making rice-papers, Making noodles and vermicelli.
Many handicraft villages were growing from time to time but we don't know exactly when. We can only estimate that through the ups and downs of time, overcoming many changes of time, that village, that traditional occupation has existed for more than 200 years and has existed for generations of people here and has become unique names in the tourist map of Nha Trang.
Less than 15 km from Nha Trang city, it takes about 30 minutes to drive to whole the villages. Coming here, you will see a peaceful breeze, no hustle and bustle like the city. The people here are still work hard at sticking to the traditional profession that his father left before.
1 / The Sedge Mat Weaving Village:
Not planning to retire at the age of 55. Every day, the two sisters of Mrs Ha are still passionate about the work of sedge mat making. Start to wrok from morning to afternoon, they produced 2-3 mats depending on the type. During the lunch breaks, the daughter can help to continue, so everyone still hears the sound of the weaving frame coming from her house.
With more than 30 years of experience. Mrs. Ha has made all kinds of mats and deliver for families who needed in Nha Trang City. There have been 3 generations of her family in mat weaving. Everyone in the house knows how to do the job well.
The difference of the handicraft of weaving mat is after having finished the materials, there must be 2 people working together. Normally, when the thread-head is attached (connecting the thorns along the body of the mat), the main worker will sit on the frame and the second person will threading each rush thread into the mold and the main worker will use strong hit to press the sedge to make them tight. into each other.
The stamping action must be definitive and strong enough to ensure a stable, unbroken sedge. Therefore, you have to visit to see the weaving mat and will know how to make the products is not simple.
2 / The Cones Hat Village:
Cones hat are usually woven with different types of leaves such as conical leaves, palm leaves, bamboo leaves, and others specialized in making hats. But mainly made of conical leaves. Hats usually have a strap made of soft cloth or velvet, silk to hold on the neck.
The cones is usually pointed, but there are also some types of cones that are broad & flattened. Cone leaves are arranged on a frame of small bamboo sticks bent into an arc, pinned by thread, or silk, twine. The hat is polished each piece of bamboo, small & supple and then rolled into a circle of different diameters to small cones. All are lined up on a pyramid shape.
In order to make a conical hat, the crafts-man took each leaf, flattened it, then took scissors to cut the top end and needle them together, about 24-25 leaves for a turn and then evenly arranged on the cone mold. The leaves are thin and also quickly damaged when it rains a lot, so the crafts-man took advantage of the dried bamboo shavings to make the layer between the two layers of cones to make them both hard and durable.
In the next stage, the craftsman took a hat and tied it tightly into the mold with a hat frame before they started sewing. The worker put the leaves on the ribs and then used twine & needles to stare the cones into a pyramid. After forming, hats are applied with a layer of varnish to increase durability & aesthetics. In between the 3rd and 4th spokes, the worker uses only two symmetrical pairs to tie the strap. Straps are usually made from velvet, silk, the with many colors.
3 / The Vermiceli & Noodles Village:
The process of making vermicelli in general is quite sophisticated and takes a lot of time. But basically in every handicraft village, every family making handmade vermicelli has the same method: carefully selected ordinary rice to get good rice, usually season rice. Rice is washed, treated and brought to water overnight. Then put the soaked rice into a blender puree with water to form flexible, soft rice flour. The dough is incubated again and stripped of sour water, then put on the pressing table, chopped into a large calf-sized batter. The dough is again kneaded, mixed in clean water into a liquid solution and then passed through a screen of clean grit, broken dust to form rice starch.
Rice starch is added to the noodle. The vermicelli mold is usually made of a long tubular material. On the top of the mold is a piece of metal with perforated holes. The squeezing process is usually done by hand or using the arm to compress the dough in the mold through holes. The dough flows evenly through the holes when the mold is twisted, compressed, forming a vermicelli, falling into a pot of boiling water pre-set under the mold. The noodles are boiled in a pot of boiling water for a few minutes, they will be cooked, and quickly picked up in a pot of clean, cool water to prevent the noodles from sticking together.
Finally, the process of picking up the noodles in a pot of coated water and using your hands to squeeze into a vermicelli, vermicelli leaves, or noodles. The finished vermicelli or noodle is placed on bamboo baskets lined with banana leaves, dried and incubated before being sold in the market.
4 / Rice-Paper Village:
Rice-paper or rice paper is a type of rice cakes that uses the main ingredient of dried starch, which can be crispy (when eaten in North Vietnam) or which be soft and dipped in water (when eaten in Middle South to Southern Vietnam). Its can makes spring rolls and also the raw material for making a very Vietnamese dish called spring rolls or rice paper rolls.
Use a ladle to pour flour on a pre-stretched cloth over a large pot mold with boiling water inside. Then use coconut shells spread evenly a thin layer of flour in a circle (coated cake), this action must be skillful, agile takes place in just a few seconds (can sprinkle more black and white sesame on top). Rice-paper cooked, using a thin bamboo or a tube under the cake removed, spread on a tray woven with bamboo and sun exposure.
The thickness and thinness of the cake is prescribed depending on the usage. If it is to be baked, the thickest will be thick, the wet roll will be thick and the rolls will be as thin as paper.
After drying, when using, depending on how you eat, you can bring the bread to crispy on charcoal or dip it in water to soften (maybe baking or not baking).