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Chok is a guide in the vast Kaeng Krachan’s national park.
His parents and his uncle make rice noodles. Early morning, I was able to attend their daily production.
Rice paste is deposited in a tissue over a pastry socket and pressed over a large bowl of boiling water, heated by a wood stove. The noodles are formed immediately by hardening quickly and cooking a few seconds, another person picks them up through a wooden sieve and wash them in clear and cold water.
Fresh noodles are then wrapped and disposed in a basket on fresh banana leaves. This daily production is purchased by resellers for markets or restaurants.