Knowing Vietnamese noodles can be extremely helpful, as “pho” is to Hanoi and beef rice noodles is to Hue, Quang noodles is very popular in Hoi An and Da Nang.
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| Photo by collect on the internet |
Quang noodle soups differ than most normal noodle soups in that the soups have just enough broth to barely cover the noodles. Unlike other Vietnamese noodle soup bowls whose broth will cover the noodles almost completely, Quang noodle broth is barely enough to slurp during the meal. If you do not eat a Quang noodle bowl fast enough, the broth will generally quickly be soaked up by the noodles. Quang noodle soups are generally pork and dried shrimp broth based, although some regional and family recipes will use chicken and even duck. What makes Quang noodle soups unique is the richness of the broth, the lack of it and the crushed peanut toppings on the noodles.
Why Quang Noodles is special ?
There are many types of Mi Quang, ranging from the basic ones such as pork&shrimp or chicken, to more special ingredients like snakehead fish, eel or jellyfish. A bowl of Mi Quang contains a rich layer of vegetables at the bottom, followed by noodles and a fair amount of broth. Unlike many other Vietnamese noodle soup bowls which are usually covered completely by their broths, Mi Quang broth is added just enough to barely soak the noodles. Last but not least, Mi Quang cannot go without the toppings of crushed roasted peanuts, rice crackers, herbs, lemons, and chilli.
Mi Quang brings out the feeling of genuineness and simplicity just like the people in Central Vietnam, one that is hard to come across in the modern dishes.