Mi Quang (Quang–style noodle) is one of the culinary specialties of Quang Nam and Da Nang provinces in Vietnam. Once you’ve tasted it, you’ll never forget it.
Mi Quang: A dish that makes foreigners fall in love
Long renowned in Vietnam, Mi Quang is a signature dish of Quang Nam and Da Nang provinces. Both domestic and international tourists adore this dish when visiting the region. According to locals, Mi Quang is a simple yet flavorful dish with a long history, cherished and preserved in the culinary heritage of Quang Nam and Da Nang.
Quang–style noodle is made from rice flour, which is rolled into sheets and then cut into noodles. These noodles can be either white or colored yellow with turmeric or gardenia. They are flat, thicker than regular noodles, and maintain a chewy texture when hot.
Did you get a chance to try this? >> Ca Kho To – Top 100 Best Fish Dishes in the World
The preparation of Mi Quang is crucial to its unique flavor. To make a truly delicious bowl of Mi Quang, the selection and preparation of the toppings are essential. People in Quang often choose ingredients like chicken, pork, shrimp, quail eggs, crab, beef, frog, or catfish. A bowl of Mi Quang can have one type of meat, or a combination of two or three for a richer flavor.
The ingredients are usually sautéed with spices until well-seasoned, then simmered in water until the meat is tender. The resulting broth is used as the soup base for the noodles. Other essential ingredients include roasted peanuts, herbs, green onions, thinly sliced banana blossoms, lime, chili, and pepper.
Once all the ingredients are ready, the noodles are placed in a bowl, followed by the meat and other toppings, then topped with a small amount of broth. When eating, diners can add more seasonings and herbs to suit their taste.
Mi Quang is best enjoyed hot to fully appreciate its rich flavors. The combination of chewy noodles, fatty meats, sweet broth, fragrant roasted peanuts, fresh herbs, and a hint of chili creates an unforgettable taste. Mi Quang is a delicious and nutritious dish that can be enjoyed year-round.
How to make Da Nang-style Mi Quang
Da Nang-style Mi Quang is characterized by a small amount of broth, which is usually cooked to be rich and slightly salty. In recent times, the dish has been adapted with a lighter broth and served with additional fish sauce to cater to different palates. However, regardless of the preparation method, this dish remains highly attractive and popular. Da Nang-style Mi Quang can be made with frog, shrimp, or squid, but chicken is the most common choice.
Preparing the ingredients
- Clean the chicken with salt water to remove any fishy smell. Rinse with clean water and cut into bite-sized pieces. For Mi Quang, it’s best to use older chicken, as it will become tender and chewy when cooked.
- Prepare a mixture of 3 tablespoons of fish sauce, half of the minced garlic and onion, 3 tablespoons of seasoning, 1 teaspoon of sugar, 1 teaspoon of black pepper, 1 tablespoon of turmeric powder, and 1 tablespoon of annatto oil.
- Marinate the chicken in the mixture for about 2 hours.
Cooking the Mi Quang
- Heat some oil in a deep pan and sauté the remaining minced garlic and onion until fragrant. Add the chicken and stir-fry until browned.
- Add enough water to cover the chicken and bring to a boil. Reduce heat and simmer until the water has reduced and the chicken is tender.
- Transfer the mixture to a larger pot, add more broth and bring to a boil again.
- Season to taste and simmer for a few more minutes until the chicken is fully cooked.
Tip: You can adjust the seasoning to your preference, but remember that a slightly lighter broth is better for adding more broth later. Simply prepare a separate bowl of fish sauce for dipping.
Quang–style noodle is not only a delicious dish in Da Nang but also a source of pride for its people. We hope our guide will help you create the most flavorful bowl of Mi Quang.
