Mì Quảng (also spelled mỳ Quảng), (literally: Quảng style noodle) is a Vietnamese noodle dish that originated from Quảng Nam Province in central Vietnam. In the region, it is one of the most popular and nationally recognized food items, and served on various occasions such as at family parties, death anniversaries, and Tết. Mì Quảng can also be found in many restaurants around the country, and is a popular lunch item.
The main ingredients of mì quảng are noodles, meat and herbs, most commonly served with a small amount of broth. Wide rice noodles are placed atop of a bed of fresh herbs in a bowl (or vice-versa), and then warm or lukewarm broth and meat are added. The broth is usually strongly flavored and only a small amount of it is used, generally enough to partially cover the vegetables.
Meats used in the dish may include one or more of the following: shrimp (tôm), pork (thịt heo), chicken (gà), or even fish (cá) or beef (bò). The broth is made by simmering the meat in water or bone broth for a more intense flavor, seasoned with fish sauce, black pepper, shallot and garlic. Turmeric is often added to the broth, giving it a yellowish color.
As with many Vietnamese dishes, Mì quảng is served with fresh herbs (rau thơm); commonly used herbs include basil, cilantro (ngò rí), scallions or onion leaves, Vietnamese coriander (rau răm), sliced banana flower (bắp chuối bào), and lettuce. A variety of other herbs may also be used in mì quảng, including common knotgrass (rau đắng), sweet mint (rau húng lủi), perilla (rau tía tô), and heartleaf (rau giấp cá).
Mì Quảng is commonly garnished with peanuts and toasted sesame rice crackers called bánh tráng mè, which sets the dish apart from other noodle dishes. Additional ingredients may include hard-boiled quail eggs, steamed pork sausage (chả), or shredded pork rinds (tóp mỡ). Lime juice and fresh chili peppers are often used as an added seasoning; other seasonings may include soy sauce or chili sauce.
Mì quảng can also be served without broth, as a salad (mì quảng trộn).
- 500 gr pork belly (1.1 lb), finely sliced
- 500 g white shrimps shell-on, legs, heads and tails trimmed
- 1 tbsp shallot minced
- 1 tsp turmeric powder
- 1 tsp salt
- 1 piece banana blossom
- 2 tbsp vinegar/lime juice
- 2 tbsp vegetable oil
- 1 tbsp garlic minced
- 500 g tomatoes (1.1 lb), diced
- 1.2 liter chicken/pork broth (5 cups)
- 2 limes cut into wedges
- 3 green pepperoni
- Fresh greens mint leaves, perilla leaves, lettuce, coriander, bean sprouts etc.
- 800 g flat rice noodle (5mm thick)
- 2 rice crackers
- 1/2 cup roasted peanuts crushed
- Season the pork with the minced shallot, turmeric powder, salt, and fish sauce. Season the shrimps with salt and pepper. Mix well set aside for 30 minutes.
- To prepare the banana blossom, add 2 tbsp vinegar or lime juice in a large bowl of cold water. Remove and discard the outer thick layers of the banana blossom and any flowers in between. Use a sharp knife (or a mandolin) to slice it crosswise into paper-thin rings. Place the rings immediately into the water to prevent discoloring. After that, rinse 2 times under cold water and drain.
- Heat cooking oil in a medium stock pot/ saucepan, then add the minced garlic and fry till fragrant. Then add the diced tomatoes and 1 tbsp fish sauce. Cover the lid and cook the tomatoes for 20 minutes until thickened like a sauce.
- Meanwhile, in a separate pan, heat 1 tbsp vegetable oil and sautée the pork for about 5 minutes. Then transfer it to a bowl. Add another 1 tbsp oil in the same pan, then sautée the shrimps for 1 minute, add 1 tbsp sugar, stir for another 1 minute. Then add 1 tbsp fish sauce and simmer under low heat, uncovered, until the sauce dries out (about 8-10 minutes).
- When the tomato sauce thickens, add chicken/pork broth to the pot. If you don’t have chicken or pork broth, it is fine to just use water. Bring to a boil and add the sauteed pork belly.
- Adjust the broth to your taste. (I add 2 tbsp fish sauce, 2 tsp chicken booster, and 1 tsp salt). The broth should be saltier than a soup, but less salty than a sauce. Unlike Pho or Bun Bo Hue, we use a lot less broth for each bowl of Mi Quang.)
- Cook the noodles following package instructions. Add some vegetable oil to the boiling water to prevent the noodles from sticking. If you want to dye the noodles yellow, add ¼ tsp turmeric powder 1 minute before the noodles are fully cooked.
- For the fresh greens, remove stems of herbs and lettuce. Wash 3 times and drain. Cut into thin strips, about 2 cm (1 inch) thick. Mix with the banana blossom and bean sprouts.
- To assemble the dish, fill a serving bowl half-full with fresh greens and place some noodles on top of the greens. Top with a few shrimps, and ladle the broth over. Remember the broth level should be lower than the noodles. Garnish with chopped spring onion and coriander, some crushed peanuts, and a piece of rice cracker. It will be served with a lime wedge, a green pepperoni, and an extra plate of fresh greens. Mix well with chopsticks before serving and enjoy.
(Recipe source: https://danangcuisine.com/recipes/recipe-24-cach-nau-mi-quang-ga-chicken-mi-quang)