Mạch Tràng rice vermicelli (Rice vermicelli of Mạch Tràng village) are the common food of Cổ Loa inhabitants. As compared to other types from other areas, Mạch Tràng vermicelli are not as white and eye-catching as the others but are typically ivory.

In addition, they are longer. This is the know-how of Mạch Tràng craftmen. Rice is the main material for vermicelli. The basic difference between the way to make Mạch Tràng vermicelli and the other types is that rice is normally cleaned and soaked overnight in other areas.

Then, they are milled into sticky pastry. However at Mạch Tràng, rice is incubated in a blanket for 2 - 4 days, which depends on the weather conditions;

After that, they are cleaned and soaked in water for 1 – 2 days to become soft before being milled into milky pastry. The milky pastry is soaked to reduce fermentation for 2 days before being squeezed into drained pastry. The drained pastry is cut into small parts called “quả trùng” and boiled for 15 - 20 minutes, it is then ground in a mortar and pressed into vermicelli in a mould. The vermicelli are arranged in a basket covered with a layer of leaf at the bottom.

Mạch Tràng vermicelli are sold in the local markets such as the Sa, Tó, Me markets, etc. Vermicelli making requires meticulousness and high precision, which demonstrates the worker 's sophistication. They can not only be eaten with many kinds of food, which are called “bún mắm”, “bún chả”, “bún đậu”, etc., but also fried with water dropworts. The vermicelli fried with water dropworts have become a long-term traditional food of Cổ Loa. They serve as indispensable food for Cổ Loa people who devote them to An Dương King in the Cổ Loa festival (6th January – Lunar Calendar) and the sêu Bà Chúa day (13th August – Lunar Calendar).