"Checking In" at Pho Anh Hai 10 Dan Phuong: Discussing the Secret to Drying Rice Noodles (Bun, Pho, Hu Tieu) for Perfect Quality and Export

"Checking In" at Pho Anh Hai 10 Dan Phuong & The Story of Elevating Vietnamese Rice Noodles

Recently, the Vietnamese online community has been buzzing with the trend of "checking in" at "Pho Anh Hai - 10 Dan Phuong, Hanoi" – a fictional in-game location that has suddenly become famous in real life. While it's a humorous trend, it shows just how much love Vietnamese people have for the traditional dish of pho.

However, beyond the steaming hot bowl of pho, another "version" of pho, bun, and hu tieu noodles is increasingly dominating the market: the dried form, which serves the needs of long-term storage and export. This is no longer a story of entertainment, but a serious technological challenge. What is the secret to drying these rice noodles so that after boiling, they are still as chewy and delicious as fresh noodles, without breaking, turning sour, or being contaminated? The solution is certainly not the risky method of manual sun-drying.

1. Manual Sun-Drying: The "Bottleneck" of the Dried Noodle Craft

The method of drying noodles on bamboo racks outdoors has existed for hundreds of years, but it reveals fatal limitations in the modern industrial era:

• Weather & Time Risk: The process takes 1-2 days and is completely dependent on the sun. Rain or high humidity can cause the noodles to turn sour, ferment, or grow mold, leading to the loss of an entire batch.
• Food Safety Risk: Outdoor drying cannot avoid fine dust (PM2.5), insects (flies, bugs), etc. This makes the product unable to meet hygiene standards (like HACCP, ISO 22000) for export or modern distribution channels.
• Product Quality Risk: Strong sun dries the noodles too quickly, making the outer layer brittle while the core remains damp ("case hardening"). This leads to easy breakage during transport (increasing loss rates) and vulnerability to moisture regain after packaging.

2. The Mistake of High-Heat Drying: Why Do Noodles Break & Turn Mushy?

To overcome weather dependency, many facilities switch to electric resistance ovens or traditional kilns. However, drying at high temperatures (above 60°C - 70°C) causes another serious problem.

The main component of rice noodles is starch. According to food science research, when starch is exposed to high heat and moisture, it undergoes "gelatinization" (i.e., it "cooks") too quickly, and the noodle's structure is broken down.

The Result: The dried noodles look fine but are very brittle and break easily. Most importantly, when the consumer boils them, the noodles turn mushy and fall apart, losing their desired chewy texture.

3. The Optimal Solution: Daxwell Heat-Pump Drying - Preserving Texture, Elevating Quality

To maintain the starch structure, noodles must be dried at a low to medium temperature range (around 30°C - 55°C) to allow water to evaporate slowly. This is precisely where the Daxwell Heat-Pump technology shines.

• Low-Temperature Control: Daxwell's heat-pump drying technology operates perfectly in the 30-55°C range, allowing the noodles to dry slowly, thus preserving the starch structure.
• Quality Preservation: The final product, when boiled, remains chewy, translucent, and as delicious as fresh noodles.
• Superior Energy Savings: The heat-pump technology recycles heat energy, saving 50-70% on electricity costs compared to resistance heaters.
• Perfectly Clean, 24/7 Control: Drying takes place in a sealed (Panel) chamber, providing complete control over production regardless of rain or humidity, and meeting food safety standards for export.

4. Smart PLC & HMI Control: The "Soul" of a Perfect Drying Batch

Drying noodles doesn't just require one temperature. The process needs a "smart schedule" with multiple stages (e.g., stage 1 to dry the surface, stage 2 for deep moisture removal, stage 3 to "rest" and let core moisture escape...).

The Daxwell dryer is equipped with a PLC controller and HMI screen, allowing DeAir technicians and clients to precisely program these multi-stage drying cycles, ensuring every batch has the same consistent high quality.

5. DeAir "Made in Vietnam" - A Partner to Traditional Craft Villages

We don't just sell an "as-is" imported machine. We understand the unique characteristics of Vietnamese rice noodles. As a local manufacturer, DeAir has its own lab and has conducted extensive R&D to optimize the drying process. We are ready to run free drying tests on our clients' samples to find the best possible cycle for their specific product.

6. Frequently Asked Questions (FAQ)