About Us | Khlong Khlung Vermicelli — 73 years of crafted-with-heart vermicelli

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Mr. Ju Sae-Eng · Founded Tha Ruea Vermicelli Factory

Around 1953 — "Mr. Ju Sae-Eng", a Chinese immigrant who settled in Thailand, founded "Tha Ruea Vermicelli Factory" in Tha Maka, Kanchanaburi, adopting the "Lion Brand" (Tra Singto) as its trademark — one of Thailand's oldest vermicelli producers, and the origin of a family lineage carrying 100% pure mung bean vermicelli to this day.

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Next generation · New commercial registration

8 January 1985 — the next generation of our family re-registered under a new commercial name — the factory remained at its original location in Tha Ruea sub-district, Tha Maka, Kanchanaburi (not relocated), carrying on the recipes and processes directly inherited from our ancestors — evolving the ancestral Lion Brand into the "Lion Family with Cubs", a symbol of the family growing into the next generation · becoming a signature souvenir of Kanchanaburi Province.

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Second factory expansion — Khlong Khlung

6 January 1989 — discovering that Kamphaeng Phet and surrounding areas were a rich source of high-quality mung beans, the family expanded with a second factory at 9 Moo 1, Khlong Khlung sub-district, Khlong Khlung, Kamphaeng Phet, on Phahonyothin Road — registered as "Khlong Khlung Bean Vermicelli Factory Ltd. Partnership" following the same naming pattern by sub-district. It became a familiar souvenir stop for travellers heading north.

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73 years · 2 factories

Today, our family still makes vermicelli at both locations — "Tha Ruea Vermicelli" in Kanchanaburi serves the local market and Western Thailand souvenir trade · "Khlong Khlung Vermicelli" in Kamphaeng Phet is the main production for retail chains and distributors nationwide — order via LINE @woonsen.kk or at our storefront · developing local mung bean farmers together.

Production Process

From Mung Bean to Vermicelli

Eight meticulous steps, attention to every detail

1

Select Beans

Select high-quality mung beans from our farmer network, checked for cleanliness and standardised grain size.

2

Soak

Rinse and soak in clean water for 6–8 hours to soften the beans for grinding.

3

Grind

Grind the soaked beans into fine starch milk — clean water is the only other ingredient.

4

Filter

Filter the pure starch milk and discard the pulp cleanly.

5

Ferment

Rest the starch milk to ferment naturally — the key step that gives the strands their tender, chewy texture.

6

Form Strands

Press the rested starch through small-hole nozzles into boiling water, where it cooks into strands, then lift them out — standard size 0.5–1.5 mm.

7

Dry

Air-dry the strands in a well-ventilated space, keeping moisture below 15%.

8

Pack

Pack in sealed bags, store at the right temperature, and ship.

The values we hold

Good vermicelli starts with honesty

100% Pure Mung Bean

No tapioca or other starches added — so you get the true taste and nutrition of mung beans.
No Chemical Bleaching / SO₂

The clarity and soft tone of our strands come from a natural process passed down in our family — no chemicals.
Tender and Chewy

Moisture controlled below 15% gives bouncy, tender strands that don't break and cook easily.
Alongside Our Farmers

We buy mung beans from local farmers every season — good harvests and lean ones alike — because we believe a factory standing 73 years was built on farmers who stood with us all along.

Get to know our vermicelli

Available in many sizes — from 100g for a small family to bulk packs for restaurants.

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73 years of vermicelli made with heart