Quang Noodle or Mi Quang is the special and traditional food in Quang Nam. This is the most popular dish there and neiboring provinces. In fact, almost of people could make this dish but the flavor is just most delicious in Quang Nam and Da Nang. It is really a pity you don’t try it when travelling to its homeland.

Quang Noodle is made from rice with two colours: white and yellow with tumeric . After soaked in water four to five hours, rice is milled into rice milk. People will prepare one boiler, one thin cloth to coat the noodle and it is coated two twice to make sure the thickness and cut into slices with peanut oil between.

The mystery of the Quang noodle is in that pot above. The proteins are usually shrimp and pork, chicken, snack head fish or beef. It more delicious when served with green chilli, piece of lemon or a bit vinegar, girdle cake and fresh vegetable including water mint, basil, Vietnamese coriander, sliced banana flower,and lettuce. The combination of green of chilli and vegetable, yellow of noodle, light red of the sauce not only eye catching but also food-carving.
Quang noodle is more energy than Bun because the nutrient is maintained in process. Moreover it follows the balance of Ying- Yan, and five basic elements. This is the reason why Vietnamese usually have it for breakfast, morning snack, lunch, afternoon snack , dinner and supper.

My-Quang-01 my-quang-4 Mi Quang Hu Tieu 066

 

Receipt:

  • Ingredient: serve 4
  • 200g (7oz) Vietnamese Sausage (or Hue Sausaga), cut into thin slices
  • 300g (10oz) small fresh shrimps, deveind
  • 1kg (2.2lbs) fresh Quang noodle (or 500g of dried flat rice noodles)
  • 8 quail eggs
  • 2 sesame rice papers
  • 1 tomato
  • Salt, sugar, lemon, fish sauce, roasted peanuts black and red pepper, lemongrass, onion, spring onion, herb, peeled garlic and green chilli.
  • Vegetable:
  • Sprout, lettuce, salad, herb, banana flower. You should put slices of banana flower into water with just a little bit salt or lemon juice immediately to prevent it from being dark. And after wash all the vegetable, you soak it in light salty water because of tapeworm.
  • Sauteed Pork and Shrimp
  • 1 tbs of garlic
  • 1 tbs of shallots
  • 1/2 lb pork belly or a cut that has some fat and skin on
  • 1/2 lb shrimp (shell on or off–your preference)
  • 3 tablespoons of fish sauce
  • 1 tbs red pepper
  • Salt
  • Black pepper
  • Put chopped tomato in to hot oil to have red coulour.
  • Add 2 tablespoons of cooking oil, shallots and garlic to the skillet and fry. Add pork, stir-fry for about 3 minutes. Season with 2 teaspoons of stock granules, a teaspoon of fish sauce, a teaspoon of sugar, a pinch of turmeric powder. Add shrimps to stir-fry togather. Add ½ cup of broth to the skillet. Simmer for about 20 minutes. Mix well and season again to have a pleasant taste. Add tomato oil and ½ teaspoon of pepper.

Heat a pot with broth. Bring to a boil, season again and keep it hot on the cooker.

Scald Quang noodles in boiling water. If using dried flat rice noodles, soak in hot water for 5 minutes, then scald in boiling water for 2-3 minutes until just soft. Take out and drain noodles, mix with a tablespoon of cooking oil to prevent the noodles from sticking together.

Grill sesame rice paper wrappers until yellow.

Add noodles (of flat rice noodles) to a bowl. Arrange sausages, pork, shrimps over. Sprinkle with a little sauce from the skillet with shrimps. Then, add hot broth to wet noodles. Sprinkle with roasted peanuts and saw-leaf herbs on top.

Serve with grilled rice paper wrappers, a dish of mixed vegetables, lime and small green chilies.

img_9438 img_9435 025my-phu_03

Categories: Food Recipes

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