Nang Hoa Rice is produced from the Nang Hoa 9 variety, known for its strong adaptability with good tolerance to drought, salinity, and alum-affected soils. With a growth cycle of 95–100 days, this fragrant rice is mainly cultivated in the Summer–Autumn and Winter–Spring seasons in Vietnam’s Mekong Delta, particularly in Long An and Bac Lieu provinces. Nang Hoa fragrant rice features slightly larger and longer grains with a clear white or milky white appearance and a delicate jasmine-like aroma that lasts after cooking. Rich in iron, calcium, and protein—approximately 1.5 times higher than ordinary rice—the cooked rice is soft, naturally sweet, non-sticky, and remains tender even when cooled. Meeting strict export standards, Nang Hoa Rice is widely exported to Africa, Southeast Asia, Latin America, China, as well as demanding markets such as the United States and Europe.