Coming to Nhon Loc commune (An Nhon town), everywhere we went, we saw blisters of rice paper drying along the fences on both sides of the road. Among the six villages of the commune, Truong Cuu is the place that produces the most rice paper, so it is called Truong Cuu rice paper village. The rice paper here is not white, thin like the kind usually found in markets, but thick and black or yellow depending on the type of sesame people put in the cake.

Like many other villages making rice cakes in Binh Dinh, women in Truong Cuu play a major role in this work. Every day, from dawn, they wake up, soak rice, grind and make flour. Next is to light the oven and put on it a large pot of water with a cloth stretched over the mouth of the pot to make a mold. Wait for the water to boil, they use a small patch of coconut, scoop the powder onto the cloth, cover it with a thin layer and then close the lid; The dough must be "stirred" evenly, otherwise the cake will be very thick in place, very thin in place. After a while, they used a bamboo brace or a large chopstick to pick up the cake, spread it on a bamboo griddle, and dry it. Although it is so hard, the profession of rice paper is considered a stable job in rural areas.

While some other craft villages are facing fierce competition and in danger of being lost, Truong Cuu rice paper village is increasingly expanding because of its stable output. Perhaps because Truong Cuu rice paper has stable quality, beautiful and eye-catching designs, and reasonable prices. Currently, on average, households make about 50 to 70 kg of cake a day (about 40 sticks), some households make up to a kilo of bread. Peak cake-making time is from August to December of the lunar calendar, to prepare for the Tet sale. Truong Cuu on these days is as bustling as the guild, the baker's house, and the baker. Households in the village stay up all day and night, to make flour, make cakes, and dry cakes.