Quang Noodle (Mi Quang)- VietNam Recipe

Quang Noodle (Mi Quang) always attracts you when you visit Quang Nam and Central Vietnam provinces. Quang Noodle has similarity with beef noodle (pho), bun in rice ingredient but Quang Noodle assesses differences in spices and style. This kind of noodle is originally from Quang Nam province. 

1.      The origin of Quang Noodle

Among Vietnamese foods, there are only two meals which have name of the place they were born, Hue beef noodle soup and Quang noodle soup. But Hue beef noodle soup (Bun Hue) is not as special as Quang Noodle, because bun is a typical style of processing grocery of Vietnamese people; and meals such as crab noodle soup (bun rieu), snail noodle soup (bun oc), pork ribs noodle soup (bun bung) from Hong River Delta area seem to appear before Hue beef noodle soup. Hue beef noodle soup also applies the method of using rice noodle and broth; the differences are spices, ingredients, and method. It is a development and changes which are based on an old recipe.

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But Quang noodle soup seems to be a creative meal of Quang Nam area that does not base on any traditional recipe. First of all, the name “mi” is not extremely exact but quite unique. Noodle (Mi) is actually a Chinese food, which is made from flour powder; additionally, there is not any traditional Vietnamese meal called “mi” (except Quang noodle soup). Quang Noodle soup is the only “mi” dish in Vietnam. However, the hilarious thing is Quang Noodle just borrow the name but actually it is totally made of rice powder not flour powder. Its attractiveness and distinct comes from those above things. It does not only apply any traditional recipe but its name is also distinctive. Obliviously, Quang noodle soup deserve being a cultural research topic of Southward area’s expansion history.

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