 A bowl ofmì Quảng with pork and egg | |
| Type | Noodle |
|---|---|
| Course | Main course |
| Place of origin | Vietnam |
| Region or state | Quảng Nam Province |
| Associatedcuisine | Vietnam |
| Serving temperature | Warm |
| Main ingredients | Rice noodles,shrimp orpork orchicken (sometimesfish orbeef), variousherbs |
| Ingredients generally used | Turmeric,peanuts, toastedsesame rice crackers,chili peppers,lime |
Mì Quảng (also spelledmỳ Quảng), literally "Quảng noodles", is aVietnamese noodle dish that originated inQuảng Nam Province in centralVietnam. It is one of the region's most popular and well recognized food items, and is served on various occasions, like at family parties,death anniversaries, andTết. It originated in theÐà Nẵng and Quảng Nam area and has become available throughout the country,[1] and is eaten at any time of the day.[2]
The main ingredients alongside the rice noodle can include shrimp, fish, eel, pork, chicken, frog, and jellyfish.[3]
In August 2024, mỳ Quảng andphởNam Định were recognised as part of the national intangible cultural heritage list by the Ministry of Culture, Sports, and Tourism.[4]
The main ingredients ofmì Quảng arerice noodles, meat, and herbs, most commonly served with a small amount of broth, which is generally infused with turmeric.Peanut oil can also be added to make the dish more flavorful.[5] Wide rice noodles are placed atop a bed of fresh herbs in a bowl (or vice versa), and then warm or tepid 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.[6]
Meats used in the dish may include one or more of the following:shrimp (tôm),pork (thịt heo),chicken (gà), or evenfish (cá) orbeef (bò). The broth is made by simmering the meat in water or bone broth for a more intense flavor, seasoned withfish sauce,black pepper,shallot andgarlic.Turmeric is often added to the broth, giving it a yellowish color.[6][7]
As with many Vietnamese dishes,mì Quảng is served with fresh herbs (rau); commonly used herbs includeThai basil,cilantro (ngò orrau mùi),scallions oronion leaves,Vietnamese coriander (rau răm), slicedbanana flower (bắp chuối bào), andlettuce. A variety of other herbs may also be used inmì Quảng, includingcommon knotgrass (rau đắng),water mint (rau húng lủi),perilla (rau tía tô), andheartleaf (rau diếp cá).[6][7][8]
Mì Quảng is commonly garnished withpeanuts and toasted sesame rice crackers calledbánh tráng mè, which sets the dish apart from other noodle dishes. Additional ingredients may include hard-boiledquail eggs,steamed pork sausage (chả), or shreddedpork rinds (tóp mỡ).Lime juice and freshchili peppers are often used as an added seasoning; other seasonings may includesoy sauce or chili sauce.[6][7][8]
Mì Quảng can also be served without broth, as a salad (mì Quảng trộn).[9]
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There is a Vietnamese saying about this dish:[10][11]
Thương nhau múc bát chè xanh,
Làm tô mì Quảng mời anh xơi cùng.
This couplet describes a girl fromQuảng Nam, a province on Vietnam'sSouth Central Coast, who warmly invites her lover to drink a cup of tea and a bowl ofmì Quảng, to show him the depth of her love for him.
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