Coming to Central Vietnam, diners will be immersed in a rich culinary space, in which the highlight is Mi Quang (Quang noodles). A bowl of Mi Quang is quite filling with thin, chewy noodles in a sweet, bone-flavored broth. Noodle bowl full of pork, beef, chicken, shrimp, and herbs. The bowl of Mi Quang brought out is still hot and fragrant, seasoned with a little chili to eat very well. Let’s explore the Mi Quang recipe with us right here.
What is Mi Quang?
The origin of Mi Quang noodles is determined to right from the name. They are derived from the ancient Quang Nam – Da Nang province. And the word “noodles” refers to the flour material that makes the noodles.
The reason Mi Quang has such a name is due to the interference between Vietnamese and Chinese cultures. In the mid-16th century, under Lord Nguyen Nguyen, Hoi An land became a crowded trading place with foreign merchants. Therefore, there are many Chinese people who imported to Quang Nam – Da Nang in the past, bringing with them a lot of their special dishes, including Mi Quang now.
What Does Mi Quang Taste Like?
When coming to Quang Nam – Vietnam, you can hear about Mi Quang – a rustic but very Quang Nam dish with crispy chicken, the strong aroma of vegetables, the greasy taste of the oil, the aroma of bean pho, and the crispy fat of rice paper.
Mi Quang is a typical dish of Quang Nam and Da Nang, Vietnam. Mi Quang is usually made from finely ground rice flour with water from gardenia seeds and eggs until it is golden in color and coated in thin layers, then sliced horizontally to have thin noodles about 5-10mm.
The bouillon for Mi Quang is made from many different ingredients depending on the type of noodles that diners want to use. In traditional Mi Quang, the main ingredients are natural shrimp and fresh pork. Shrimp after removing the head, and cleaning to leave the whole body, is marinated with meat, and a few shrimp are pounded to add to the water to create a natural sweetness.
Traditional Mi Quang rarely uses sugar when processing. After marinating, the ingredients are made with peanut oil for sufficient permeability and cooked with fragrant steamed broth applied to the surface of the cake.
According to the experience of the ancients, Mi Quang must be eaten with 9 flavors of raw vegetables to create a passionate taste. But raw vegetables in the right style of Mi Quang are vegetables with special flavors: young cabbage buds, fresh lettuce, basil, cinnamon, white bean sprouts that can be cooked or left raw, laksa leaves, and coriander with Thai onions. The indispensable ingredients of Mi Quang are roasted peanuts and crispy sesame rice paper. The roasted peanuts’ aroma and the rice paper’s crispness combine to create a characteristic-rich flavor.
How Many Calories Are in Mi Quang?
Mi Quang is a type of noodle made from ground rice flour with water from gardenia seeds and eggs. Because Mi Quang is made from finely ground rice flour with additives, 100g of Mi Quang contains about 400 calories. This amount of calories compared to spaghetti or fried noodles are considered quite high. When blanching noodles, people often spread peanut oil on top so that the noodles do not stick together, so the calorie content in a 100g bowl of Mi Quang will be higher.
Normally, 1 bowl of Mi Quang contains about 541 calories. The calories of Mi Quang are higher than other dishes. According to statistics, 1 bowl of Mi Quang contains:
- The amount of fat in Mi Quang is: 20.2g
- The amount of sugar in instant noodles is: 67.4g
- The amount of protein in Mi Quang is: 22.4g
- Fiber in Mi Quang is: 2.73g
However, Mi Quang is often processed dry or fresh, similar to other noodle dishes and pho. How many calories are in 1 bowl of Mi Quang depends on the ingredients and type of noodles?
Mi Quang Recipe
Mi Quang is very easy to cook and almost everyone in Da Nang and Quang Nam knows how to cook this dish. This is a popular dish, not fussy, and not strict about how to cook. Perhaps that’s why this noodle dish has a strong vitality with more than 500 years old.
To make Mi Quang noodles, people choose delicious rice, clean it, soak it in water for about 4 hours and then grind it into a powder (in the past, when there was no grinder, people had to pound it with a manual mortar very hard). This rice flour must be mixed with water in a certain ratio to make the noodles neither too wet nor too dry. You can add a little turmeric to create an eye-catching yellow color for the noodles.
Next, people will boil a pot of hot water, stretch cloth to cover the mouth of the pot, then scoop each patch of slightly thick dough and pour it over, using a circular coated patch. Then, cover and steam the dough for about 5-7 minutes until the dough is cooked, and then use a flat stick to remove the noodles from the cloth. Noodle leaves will be placed on a flat surface and applied with a little peanut oil (the oil extracted from peanuts is used to make the dish more fragrant).
The last step is to cut the noodles into strips about 1cm wide. Delicious noodles when eaten should not be too soft, but must have enough toughness.
Mi Quang is made from a variety of ingredients. Among them, the most popular ones are chicken, pork, beef, shrimp, frog, eggs, snakehead fish… They are cleaned, marinated with ingredients, and then fried in an oil pan that has been sautéed with onions and garlic. Next, people pour water into the ingredients for the filling and then stew it until it is soft enough. This broth will not be discarded but used as a broth when eating noodles.
Da Nang and Quang Nam people have a habit when enjoying Mi Quang, they will eat with a lot of raw vegetables to increase the aroma and not get bored. In the bowl of Mi Quang, the bottom layer is a mixture of raw vegetables; the next layer is yellow noodles mixed with white noodles; on top is the filling with optional ingredients such as shrimp, chicken, frog, egg… Next, people sprinkle some onions and some roasted peanuts on top.
After being beautifully presented, the seller will pour a little broth (water obtained from the process of stewing pork, fish, and chicken ..) into the bowl of noodles. The special feature of this noodle dish compared to normal noodles is that the broth only touches the noodles, not the flood. When eating, diners will add crispy grilled rice paper, and chili, and squeeze a little lemon to make the dish more delicious.
When enjoying Mi Quang, you need to mix the bowl of noodles so that the ingredients blend well. The aroma of vegetables combined with the fatty taste of meat, fish, and eggs… will stimulate the taste buds. Besides, the fragrant and crispy taste of roasted peanuts and crispy rice paper will also contribute to the distinctive flavor of Mi Quang.
Since this is a specialty dish of Da Nang and Quang Nam, it is not difficult for visitors to find shops selling Mi Quang. This dish is available all over the streets and alleys, from luxury restaurants to popular restaurants.
Let’s go to the kitchen with Tasty Touch to cook this braised dish and treat the whole family right away!
Best-ever Traditional Mi Quang (Mì Quảng) RecipeCourse: Chicken, Noodles (Mì), Recipes, Vietnamese noodles
There are many types of Mi Quang but Quang chicken noodle is one of the dishes that is considered a specialty of the Central region thanks to the perfect combination of soft chewy noodles, and delicious chicken with rich broth.
Quang Noodles 800 gr
15 quail eggs
Coconut water 500 ml
Roasted peanuts 50 gr
Toasted sesame rice paper 4 pieces
Turmeric powder 1 tbsp
Cashew color oil 1 tbsp
Fresh coconut water 500 ml
Green onion 3 branches
Onion 1 piece
Compressed tubers 10 pieces
(scallions, also known as sunny bulbs)
Vegetables served with 1 little
(lettuce / plantain / spinach)
Fish sauce 2 tablespoons
Rock sugar 1 tbsp
Seasoning seeds 1/2 tbsp
1 pinch salt
- Step 1: Process materials
Buy a ready-made whole chicken, remove the smell by soaking in dilute salt water for about 10 minutes, then rinse with water, and cut it into bite-sized pieces.
Onions and tubers are peeled, washed, and finely chopped.
Banana vegetables, green onions, lettuce, and basil, were washed. Sliced green onions, and crushed roasted peanuts.
If you want to get more about Mi xao ga, you can try to visit our blog.
- Step 2: Marinate chicken and boil quail eggs
Marinate chicken with 1/2 part minced onion and bulb, 1/2 tbsp turmeric powder, and 1/2 tbsp seasoning, mix well and let stand for 15 minutes for the chicken to absorb the spices.
Put quail eggs in a pot of water and boil for 7-10 minutes, then take them out to cool, and peel them.
- Step 3: Cook noodle broth
Heat a pan on the stove with 1 tablespoon of cashew oil. When the oil is hot, add in the remaining minced onion and bulb, 1/2 tbsp turmeric powder, and saute.
Next, add the marinated chicken and stir-fry until the meat is tender. Add 700ml of filtered water, and 500ml of fresh coconut water, and stir over high heat.
When the water boils, add 2 tablespoons of fish sauce, and 1 tablespoon of rock sugar, stir well, reduce heat to medium and cook for about 15-20 minutes.
Season to taste, then add the quail eggs, cook for another 5 minutes, then turn off the heat.
Maybe you also care about the recipe for Mi xao chay, so you can try to prep it with our blog.
- Step 4: Complete
Put a pot of boiling water on the stove, then add a serving of noodles to boil for about 1-2 minutes, and then take them out into a bowl.
Then add chicken, quail eggs, a little green onion, and roasted peanuts, and then pour the broth over and you can enjoy it.
Or if you like to cook Mi tim cat, you can try to prep with our recipe, hope you can make it easier and you like it!
Variations for Mi Quang recipe
- Vegetarian Mi Quang
Natural sweet broth from vegetables mixed with sweet crispy mushrooms and fragrant tofu, topped with peanuts and rice paper.
- Chicken Mi Quang
Chicken meat is soft, sweet, and rich, making chicken Mi Quang More attractive and having its characteristics. Instead of going out to the store, go to the kitchen to prepare breakfast for the whole family with our Mi Quang ga recipe!