Recipe: Mi Quang – Quang Noodle with Pork and Shrimp

Mỳ Quảng tôm thịt - My Quang

By Helen Le Published: February 29, 2012

  • Prep: 60 mins
  • Cook: 45 mins
  • Ready In: 1 hr 45 mins

  • Yield: 10 bowls (10 Servings)

In Danang, it's a lot easier to find a place to eat Mi Quang than to eat Pho. Danang people can eat Mi Quang anytime of the day, for breakfast, lunch, dinner and any meal in between. It's the ultimate comfort food. To me, it’s not an exception. There is no such thing as "the right way" to cook Mi Quang. Every cook has their own variation and even the locals still seem to disagree with one another about the correct way to cook. The best bowl of Mi Quang, to Quang people (from Quang Nam Province/Da Nang City) has to be the one cooked by their mom.

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Ingredients
Instructions
  • 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 inbetween. 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 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.
  • 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.

Post By Helen Le (283 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

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2 comments on “Recipe: Mi Quang – Quang Noodle with Pork and Shrimp

Stella

I made this dish for dinner tonight and it was delicious.  Mi Quang is one of my all time favorite dishes.  I would even call it my soul food, even though I am not originally from Da Nang.  Since moving back to the states, I haven’t been able to find in good Mi Quang anywhere.  This recipe turned out just the way I like my mi quang ga.  I live near Seattle, Washington, USA and we have most of the ingredients for this recipe in our area. Cu nen is not sold around here, so I used minced garlic and red pearl onions thinly sliced.  I bought a package of organic free range chicken breasts with the bones of course.  This chicken is a little more expensive but well worth the cost.  As for fresh herbs, they can all be found in out local Vietnamese market.  I chose to keep it simple since washing the greens tends to take the most prep time.  I used Thai basil, spearmint, banana blossom thinly sliced, and romane lettuce thinly sliced. One other change I made to the recipe was I used turmeric powder rather than the fresh root.  Fresh turmeric is available but I chose to use the powder since I already had it on hand.  

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