The geographical area includes communes: Trung Thanh, Viet Lam, Quang Ngan, Minh Tan, Phu Linh, Phuong Tien, Thanh Thuy, Cao Bo, Thuong Son, Thuan Hoa (Vi Xuyen district), Duong Am, Yen Dinh, Minh Son, Lac Nong, Giap Trung, Yen Cuong, Yen Phu town (Bac Me district), Xuan Giang, Huong Son (Quang Binh district), Tien Kieu, Quang Minh, Viet Vinh, Viet Quang town (Bac Quang district) , Phuong Thien, Phuong Do, Ngoc Duong and Quang Trung wards (Ha Giang city). Sudden fish is a rare and precious fish, distributed naturally in the middle and upper reaches of major rivers in the Northern provinces such as Lo, Gam and Mien rivers. Sudden fish is one of the 5 “advance king” fish species because of its delicious meat quality. Currently, the fish has been listed in the Red Book of Urgent Protection, level V. This is a late-maturing species, after 10 years of rearing, the fish suddenly starts spawning, but the survival rate is low, only about from 30% to 40%. Faced with that situation, in order to protect precious genetic resources, Ha Giang Fisheries Center, with the help of Aquaculture Research Institute 1, has successfully implemented techniques for fish to spawn artificially and mid-term. center to become the first unit to master the technique of breeding and artificial reproduction of wild fish, thanks to that, Ha Giang takes the initiative in the source of seeds to develop the wild fish farming, and at the same time protects the precious genetic resources of Ha Giang natural fish. . In Ha Giang, fish is suddenly associated with the cultural life of the Tay ethnic group. The Tay people treasure and cherish the fish as valuable wealth, offering it to the heavens and the earth, their ancestors to pay their respects. With the traditional breeding method, Ha Giang suddenly fish is famous for its delicious taste and high nutritional value, so the price of wild fish in Ha Giang is also higher than in some other areas. Ha Giang sudden fish has been raised by the Tay people for a long time, so it is adapted to the water temperature in Ha Giang, the fish is healthy, the survival rate is high. Ha Giang suddenly has a dark gray color, black or gray-green back, fading towards the abdomen. Fish scales suddenly in Ha Giang hard, thick skin. The fish has been raised by the Tay people in Ha Giang for a long time, so the fish has adapted well to the environment here and has become an endemic species of Ha Giang. Over time from generation to generation, most people raising fish in Ha Giang suddenly still keep the extensive farming method, take advantage of locally available food sources, feed green food, mainly vegetables, Cassava leaves, chopped banana stem, can take advantage of duckweed. Therefore, for fish with a weight of 2 kg, it takes 3 years to raise the fish, the fish is slower to grow than other localities, so the quality of the fish suddenly has a firm, tough, delicious taste. The reputation of Ha Giang suddenly comes from a combination of natural factors, seed sources, and the care process. The tradition of raising wild fish and the customs of the Tay ethnic group in Ha Giang has created its own culture, attracting tourists to explore. Besides, the traditional cooking secret of the people has created dishes that customers from all over the world love and cannot forget.

Accordingly, the geographical area is as follows: – Production area of ​​vermicelli: Bac Kan province. – Raw material production area of ​​galangal tubers: Duong Quang, Nong Thuong and Song Cau communes of Bac Kan city; The communes of An Thang, Bang Thanh, Boc Bo, Co Linh, Cao Tan, Cong Bang, Giao Hieu, Nghien Loan, Nhan Mon, Xuan La of Pac Nam district; The communes of Banh Trach, Cao Thuong, Cao Tri, Cho Ra, Chu Huong, Dia Linh, Dong Phuc, Ha Hieu, Hoang Tri, Khang Ninh, My Phuong, Nam Mau, Phuc Loc, Quang Khe, Thuong Giao and Yen Duong belong to communes. Ba Be district; Coc Dan, Na Phac and Trung Hoa communes of Ngan Son district; Cao Son, Don Phong, Duong Phong, My Thanh, Quang Thuan, Si Binh, Tu Tri, Vi Huong and Vu Muon communes of Bach Thong district; The communes of Bang Lang, Bang Phuc, Binh Trung, Dai Sao, Dong Vien, Luong Bang, Nghia Ta, Phong Huan, Yen My, Yen Nhuan in Cho Don district; Mai Lap, Quang Chu, Tan Son, Thanh Mai and Thanh Van communes of Cho Moi district; The communes of Kunming, Cu Le, Cuong Loi, Duong Son, Hao Nghia, Huu Thac, Kim Hy, Kim Lu, Lang San, Lam Son, Luong Ha, Luong Thanh, Van Van, Van Minh, Vu Loan, Xuan Duong, Yen Lac belongs to Na Ri district, Bac Kan province. Vermicelli, including vermicelli, is a familiar dish for Vietnamese people, especially this rustic dish is indispensable in the tray of Tet and other important days in Vietnamese families. Due to the advantage of favorable soil and climate conditions, the galangal variety (the raw material for making vermicelli) grown in Bac Kan grows well and is of better quality than other places, making vermicelli here Bac fragrant, tasty. Bac Kan vermicelli vermicelli is light gray-white, slightly opaque with a yellow tint, and dry and tough. In addition, Bac Kan vermicelli also has characteristics of insoluble ash (0.030 – 0.036%) and vitamin B1 (6.17 – 9.04 µg/100g starch). The unique reputation and quality of Bac Kan vermicelli is due to the raw galangal root. Bac Kan vermicelli is a product made from 100% raw galangal tubers grown in 73 communes in 7 districts and Bac Kan city of Bac Kan province. The geographical area for growing raw galangal tubers has specific soil conditions. In addition, the specific production technique of vermicelli in the geographical area is also a condition that creates the unique characteristics of Bac Kan vermicelli, especially in the stages of soaking, bleaching, and drying. Starch of galangal (dry or wet) is soaked with clean water to whiten. The drying technique is the main factor that creates the tough, dry vermicelli of this type of vermicelli.