Mrs. Minh Restaurant
Address: Cam Ha, Hoi An City
Mrs. Ha Street Vendor
Address: Thai Phien street, Hoi An City
Quang Noodle is one of the most special foods in Hoi An cuisine. Quang Noodle has Vietnamese name is Mi Quang (Mi – it means noodle). Why does it the name “Quang”? The name “Quang” is original from Quang Nam province. Quang Noodle is made from rice flour, and noodle is white or yellow in color. Although its color is different, its flavor is similar. The most feature of this dish is the broth made from tomato, shrimp and pork with a smidgen of spice. In addition to noodle, a bowl of Quang Noodle is topped with shrimp, slides of pork or chicken, egg, peanuts, rice cracker and green onion. It is eaten with vegetables including lettuce, mint basil, and chopped banana flower.
Season the pork with the minced shallot, turmeric powder, salt, and fish sauce. Season the shrimps with salt and pepper. Mix well set aside from 15 to 30 minutes.
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 thickend 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 stock, 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.
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.
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