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 Quang Nam and Da Nang.
This is the popular country dish in Hoi An and Quang Nam. The noodle is yellow or white in color and made from rice flour. It is mixed with shrimp, pork and vegetables, and topped with grilled rice paper and spices. Similar to rice noodle and chicken or pork soup (Hu tieu), Mi Quang is a variety of Pho (rice noodle soup), because the noodles are made from rice and covered with soup as serving.
The mystery of the Quang noodle is in that pot above. This is ‘nuoc sot mi quang’ or Quang noodle sauce. This makes the stock slightly sweet and a smidgen spicy. This dish’s ingredients include rice, vegetables and meat. After being soaked in water, the rice is ground to a fine powder and made into attractive smooth white noodles. Accompanying vegetables are water morning-glory, cress, young banana flowers and herbs. Place in the famous Tra Que savory of Quang Nam Province to give the dish more flavour. You can use pork, chicken, fish, crab or shrimp to make the broth. If chicken is chosen, the meat is separated, seasoned and stir-fried while the bones are stewed. Finish the stock by adding cooked chicken meat. The noodles are yellow, somewhat distinct from Pho. However, the main reason for having this color is to be in harmony with the colors of shrimps and crabs. There are also noodles for vegeterians.
Quang soft noodle soup tastes best when being served with a variety of herbs, such as mint leaves, houttunya, cabbage, onion, coriander and so on. What makes Quang noodle soups unique is the richness of the broth, the lack of it and the crushed peanut toppings on the noodles.