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Lieng Tong Rice Products Vermicelli & Flour is established to serve customers with high-premium products and excellent services.
Lieng Tong Rice vermicilli
Company limited
Lieng Tong Rice Vermicelli and Flour has established since 1980 by Mr.Vichian and Mrs. Prapai Jungcharoenpanich. Within the 30 arcs territory, the company’s objective is to produce high-premium quality and savory rice flour and vermicelli and to provide customer with excellent services. Now company has 200 employees. With the developed machine and potential employees, this can make the capacity of unexpected demand can succeed within the country and abroad. The company really hope to keep expanding market to get people to know the quality food from Thailand.
Mission
To provide products and services with
high quality standards with concerns
for consumers’ safety and health.
Bua Loy (Rice Balls in Coconut Milk)
Pad Thai
with Shrimp
Pad See Ew (Thai Stir-Fried Rice Vermicelli)
Rice Vermicelli Soup with Seafood
How to Prepare
Rice Stick
How to Prepare
Rice Vermicelli
Steamed Rice Noodles
ร้าน ก๋วยเตี๋ยวหลอดติงต๊อง ตั้งอยู่ ถนนจันทร์ 41/1
Sharing to the world
Frying rice vermicelli
Vision
To produce high quality products and to provide
superior services through the use of advance
technology and continuous research and
development as well as the conduct of highest ethical,
professional and environmental standards to satisfy
consumer requirement which will ultimately benefit
business partners and consumers.
Quality Assurance
The quality assurance activities are not only targeted
food safety, but also food quality and nutritional value
of products. Lieng Tong Company tries to keep its
pace as the leader of the flour market by applying
HACCP and ISO in its productivity.
More Products
Rice Vermicelli
200 g.
With experience over 30 years,
the company really insinst that our
rice vermicelli is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Vermicelli
375 g.
With experience over 30 years,
the company really insinst that our
rice vermicelli is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Vermicelli
500 g.
With experience over 30 years,
the company really insinst that our
rice vermicelli is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Vermicelli
3 kg.
With experience over 30 years,
the company really insinst that our
rice vermicelli is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Vermicelli
500 g.
With experience over 30 years,
the company really insinst that our
rice vermicelli is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Vermicelli
500 g.
With experience over 30 years,
the company really insinst that our
rice vermicelli is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Vermicelli
2700 g.
With experience over 30 years,
the company really insinst that our
rice vermicelli is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Vermicelli
2400 g.
With experience over 30 years,
the company really insinst that our
rice vermicelli is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Vermicelli
1000 / 1200 / 1500 g.
With experience over 30 years,
the company really insinst that our
rice vermicelli is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Vermicelli
400 g.
With experience over 30 years,
the company really insinst that our
rice vermicelli is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Flour
500 g.
Rice flour is made from naturally
Thai rice 100% that produce under
superb advanced machines. There is no
chemical assortment mixing.
Rice Flour
1000 g.
Rice flour is made from naturally
Thai rice 100% that produce under
superb advanced machines. There is no
chemical assortment mixing.
Rice Flour
1000 / 500 g.
Rice flour is made from naturally
Thai rice 100% that produce under
superb advanced machines. There is no
chemical assortment mixing.
Rice stick Golden lion
1 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice stick Golden lion
3 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice stick Golden lion
5 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice stick Golden lion
10 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice stick Golden lion
500 gm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice stick Golden lion
3 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice stick Golden lion
5 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice stick Golden lion
10 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Noodles
10 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Noodles
5 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Noodles
3 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice Noodles
2 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Rice stick Golden lion
1 mm.
With experience over 30 years,
the company really insinst that our rice
noodle is one of the most tasty product.
It is made from 100% rice with the best
and latest technology.
Glutinous Rice Flour
500 g.
Rice flour is made from naturally
Thai rice 100% that produce under
superb advanced machines. There is no
chemical assortment mixing.
Glutinous Rice Flour
1000 g.
Rice flour is made from naturally
Thai rice 100% that produce under
superb advanced machines. There is no
chemical assortment mixing.
Glutinous Rice Flour
1000 / 500 g.
Rice flour is made from naturally
Thai rice 100% that produce under
superb advanced machines. There is no
chemical assortment mixing.
News & Event
Recipe
Kanom Tom
Ingredients
1. Rice flour
2. Pan-dan leaves extract
3. Scraped coconut
4. Palm sugar
5. Salt
Instructions
1. Stir scraped coconut with palm sugar 2 tbs. and salt 1/2 tsp. with heat until it turns to yellow.
2. Make it to be a round shape.
3. Mix rice flour with pan dan leaves extract to make a dough.
4. wrap coconut ball with dough and make it round.
5. Boil water with Pandan leaves(optional).
6. Drop coconut balls in boiling water.
7. Wait until you see them float.
8. Remove them from the boiling water when it is floating and then mix them with scraped coconut.
Pad ThaiIngredients8 oz./250 g. pad Thai rice noodles or enough for 2 people |
Instructions1. Place chopped chicken in a bowl and toss with soy sauce (1.5 Tbsp). Set aside. Combine ‘Pad Thai Sauce’ ingredients together in a cup, stirring to dissolve sugar. Set aside. |
Tau Pap
Ingredients
1 cup of sticky rice flour
10 tablespoons of floating
jasmine water
1 cup of boiled greenbean
1 cup of scrape coconut fruit
1/8 tablespoons of salt
1/2 cup of sugar
Instructions
1. Steam scrape coconut fruit for 5 minutes.
2. Knead sticky rice flour by add floating jasmine water little by little.
3. If you want many color, you can separate the flour and add color on.
4. Pick flour for sculpt it, make it circle then press it to flat shape and boil it.
5. Laddle it and add greenbean in the middle, then fold it to half circle or maybe roll it.
6. Roll over it with scrape coconut fruit.
7. Mix sugar, parch sesame and salt.
8. When serve, sprinkle it with ingredient no.7 and some greenbean if you want.
Rice noodle soupIngredients125g rice vermicelli noodles |
Instructions1. Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until soft. Drain. Divide among serving bowls. 2. Combine mince, ginger, chilli, chives and cornflour in a large bowl. Roll teaspoonfuls of the mixture into balls. 3. Bring the water to the boil in a large saucepan over high heat. Stir in the stock powder. Add the lemon grass. Bring to the boil. Reduce heat to low. Add half the meatballs and simmer for 5 minutes or until just cooked through. Use a slotted spoon to remove the meatballs |
Tubtim Grob
Ingredients
1 cup water chestnuts
1/2 tapioca flour
1/2 cup sugar
3/4 cup jasmine essence water
3/4 coconut milk
red food colouring
crushed ice
Instructions
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. Slice the water chestnuts in dice shape and soak in the red food colouring and stir until bright red.
3. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
4. Put the flour in a plate and add the water chesfnuts and shake so the pieces become well coated.
5.Heat 5 cups of water to the boil, add the water chesnuts. It will float when cooked and look like rubies. Drain and plunge in cold water immediately.
6. Serve a little water chestnut into dessert dishes, add syrup, coconut milk and ice
- Kanom Tom
-
Kanom Tom
Ingredients
1. Rice flour
2. Pan-dan leaves extract
3. Scraped coconut
4. Palm sugar
5. SaltInstructions
1. Stir scraped coconut with palm sugar 2 tbs. and salt 1/2 tsp. with heat until it turns to yellow.
2. Make it to be a round shape.
3. Mix rice flour with pan dan leaves extract to make a dough.
4. wrap coconut ball with dough and make it round.
5. Boil water with Pandan leaves(optional).
6. Drop coconut balls in boiling water.
7. Wait until you see them float.
8. Remove them from the boiling water when it is floating and then mix them with scraped coconut. - Pad Thai
-
Pad Thai
Ingredients
8 oz./250 g. pad Thai rice noodles or enough for 2 people
10-15 medium raw shrimp, shells removed
1 boneless chicken breast or 1-2 thighs, chopped up into small pieces
1.5 Tbsp. soy sauceInstructions
1. Place chopped chicken in a bowl and toss with soy sauce (1.5 Tbsp). Set aside. Combine ‘Pad Thai Sauce’ ingredients together in a cup, stirring to dissolve sugar. Set aside.
2. Bring a large pot of water to boil. Dunk in rice noodles and cook approximately 6 minutes, OR until soft enough to bend easily, but still firm and a little ‘crunchy’ when you try to eat it (‘undercooked’ by regular standards). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside. - Tau pap
-
Tau Pap
Ingredients
1 cup of sticky rice flour
10 tablespoons of floating
jasmine water
1 cup of boiled greenbean
1 cup of scrape coconut fruit
1/8 tablespoons of salt
1/2 cup of sugarInstructions
1. Steam scrape coconut fruit for 5 minutes.
2. Knead sticky rice flour by add floating jasmine water little by little.
3. If you want many color, you can separate the flour and add color on.
4. Pick flour for sculpt it, make it circle then press it to flat shape and boil it.
5. Laddle it and add greenbean in the middle, then fold it to half circle or maybe roll it.
6. Roll over it with scrape coconut fruit.
7. Mix sugar, parch sesame and salt.
8. When serve, sprinkle it with ingredient no.7 and some greenbean if you want. - Rice noodle soup
-
Rice noodle soup
Ingredients
125g rice vermicelli noodles
300g chicken mince
2 teaspoons grated fresh ginger
1 long fresh red chilli, seeded, finely chopped
1 tablespoon chopped fresh chivesInstructions
1. Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until soft. Drain. Divide among serving bowls.
2. Combine mince, ginger, chilli, chives and cornflour in a large bowl. Roll teaspoonfuls of the mixture into balls.
3. Bring the water to the boil in a large saucepan over high heat. Stir in the stock powder. Add the lemon grass. Bring to the boil. Reduce heat to low. Add half the meatballs and simmer for 5 minutes or until just cooked through. Use a slotted spoon to remove the meatballs
Tubtim Grob
Ingredients
1 cup water chestnuts
1/2 tapioca flour
1/2 cup sugar
3/4 cup jasmine essence water
3/4 coconut milk
red food colouring
crushed iceInstructions
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. Slice the water chestnuts in dice shape and soak in the red food colouring and stir until bright red.
3. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
4. Put the flour in a plate and add the water chesfnuts and shake so the pieces become well coated.
5.Heat 5 cups of water to the boil, add the water chesnuts. It will float when cooked and look like rubies. Drain and plunge in cold water immediately.
6. Serve a little water chestnut into dessert dishes, add syrup, coconut milk and ice
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any inquiries regarding business oppotunities, please feel free to contact us
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