Quang noodle (Mi Quang) of Hoi An

Quang noodle (Mi Quang) is one of Hoi An's most well-known dishes. Rice, veggies, and meat are among the ingredients in this dish, but the method of preparation and how they are combined is a secret to each restaurant.

Quang-noodle-mi-quang-of-hoi-an

The rice is pounded to a fine powder and turned into lovely smooth white noodles after being soaked in water. In order to produce the broth, you can utilize pigs, chickens, fish, crabs, or shrimp. When using chicken, the meat is separated, marinated, and stir-fried while the bones are braised. Add cooked chicken flesh to the stock to finish. The noodles are yellow, which makes them stand out from traditional Pho noodles. The major reason for this color is to match the shrimp and crab colors. Vegetarians can also enjoy noodle dishes.

Quang-noodle-mi-quang-hoi-an

The pot of Quang noodle sauce holds the key to the Quang noodle's enigma. This gives the stock a slightly sweet and peppery flavor. Mi Quang, unlike these noodle soups, is eaten with so little broth, rather like a dry noodle dish or noodle salad, with the broth serving to bring all of the flavours altogether. To make the dish more aroma, Quang soft noodle soup is served better with veggies such as water morning glory, cress, young banana flowers, and herbs produced in the famous Tra Que Vegetable Village of Quang Nam Province. The richness of the broth, its absence, and the crushed peanut toppings on the noodles distinguish Quang noodle soups.

Quang-noodle-mi-quang-in-hoi-an

Chili is frequently added to Quang Noodle to make a searing bow, but this is a personal preference. Regardless of whether you like chili or not, Mi Quang is an excellent pick for any traveler who is hungry after a long walk through Hoi An town.

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