In Sa Dec, the day starts early. Before the sun is fully up, rice begins arriving at our factory, sourced from the Mekong Delta, a region known for generations of rice cultivation and agricultural expertise.
This is where the journey of our rice-based products begins. From the outside, making rice noodles may seem simple: rice, water, heat, and time. But producing the same quality product consistently, batch after batch and shipment after shipment, requires much more than the basic ingredients.
It requires control at every stage.
Before production begins, incoming rice is carefully inspected and tested to ensure it meets our requirements. Factors such as moisture levels and quality conditions are checked before the raw materials are approved for processing. From there, the process continues through steaming under controlled conditions, and drying — where precise moisture control plays an important role in maintaining the texture, stability, and performance of the finished product.
Before leaving the facility, every batch also goes through final checks, including metal detection, to ensure products meet our food safety requirements before release.
Many of these steps are invisible once the product reaches the customer. But they are the reason a pack of rice noodles delivered to one market can perform consistently with a pack delivered thousands of kilometres away.
Food safety built into the process
This is where internationally recognised food safety standards such as BRCGS play an important role.
BRCGS is an internationally recognised food safety standard that provides manufacturers with a structured framework for managing food safety and quality. It establishes clear requirements for how these systems are implemented, maintained, and continually improved across day-to-day operations.
Rather than focusing only on inspecting the final product, BRCGS looks at the systems and practices behind it. This helps manufacturers build stronger controls throughout production and gives customers and partners greater confidence in the products they source.
For rice-based products, this level of process control matters. Natural variations in raw materials, seasonal changes, and environmental conditions can all influence production. Consistency does not happen by chance — it comes from having the right systems, discipline, and attention to detail in place every day.
More than a certification
At Sa Giang, we have been producing rice-based foods in Sa Dec for more than 60 years. Over that time, we have learned that trust is built through consistency — through doing the small things right, every day.
Our rice noodle and rice stick facility is certified to the BRCGS Global Standard for Food Safety, covering products including instant rice noodles, rice sticks, and rice vermicelli.
But the certification itself is not the full story.
The real value lies in the daily practices behind it: the checks performed before production begins, the controls maintained throughout processing, and the care taken before every shipment leaves our facility.
For our customers and partners, food safety means confidence — knowing that the product delivered today will meet the same expectations as the product delivered tomorrow.
Because quality is not created in one final inspection. It is built into every batch, every process, and every decision along the way. I
If you are looking for a manufacturing partner that values consistency, quality, and food safety, we would be happy to connect. 👉 https://sagiang.com.vn/en/contact/
