Behind the Scenes at Jae Muy Rice Noodle Factory

In Tha Bo, a tiny village in the Isaan province of Nong Khai in Thailand, a third-generation family business churns out 400 lbs of rice noodles a day. Read the article by Jamie Feldmar »

The third-generation family business Jae Muy Ja-Run Noodles (Sister Muy’s Prosperity Noodles), is overseen by the septuagenarian Muy Jun Thin, known colloquially as Jae Muy. Her Vietnamese parents started the company when Jae Muy was in elementary school.

After soaking for three days, rice is ground into a thin, smooth batter. A third of that batter is separated and left to ferment for several days, then mixed back in with the fresh dough to create noodles with a slight, pleasant tang.

The thin batter is poured out, ready to enter the steam oven.

Fueled by leftovers from a nearby saw-mill, a wood-burning oven in turn powers the steam oven. Steam is directed down the tunnel of the belt to keep the dough moist.

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