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.
The batter enters the steam oven as liquid and emerges a delicate, translucent solid, ready to be cut into two-foot squares.
Mats carrying the sheets of dough get wheeled out to Jae Muy's front yard.
The mats are carried further into the yard and propped against wooden posts.
The dough hardens in the blaring afternoon sun.
The end result: thin, delicate noodles in a silky pork broth laced with local herbs.

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