Mi Quang: Central Vietnam's Turmeric Noodle Dish
What goes into mi quang, how to eat it with its herbs, rice crackers and peanuts, and where to find the best bowls in Da Nang.
Mi Quang: The Noodle Dish of Quang Nam and Da Nang
Mi quang is a noodle dish from the Quang Nam region of central Vietnam and a staple of Da Nang. It is made with wide, flat rice noodles tinted yellow by turmeric, served with only a small amount of rich, concentrated broth rather than a full bowl of soup. The noodles are topped with pork, shrimp or chicken, quail eggs, roasted peanuts, crispy rice crackers, fresh herbs and sometimes a squeeze of lime, and the result is a dish with textures that range from soft and chewy to crunchy.
Unlike pho, which is served in a large amount of clear broth, mi quang is closer to a dressed noodle dish, with just enough broth to coat everything. The flavors are savory and slightly sweet, with a nutty richness from the peanuts and a fresh finish from the herbs and lime. It is eaten for breakfast, lunch or dinner, and it is one of the best-value meals in the city, usually costing only a dollar or two at a local shop.
How to Eat Mi Quang
| Step | What to Do |
|---|---|
| 1 | Squeeze the lime over the bowl and add a few chilies if you like heat |
| 2 | Tear the rice cracker into pieces and mix it in so it softens slightly |
| 3 | Stir everything together so the broth coats the noodles and herbs |
| 4 | Eat while it is warm, with a cup of iced tea or a fresh lime drink |
Where to Try Them
Da Nang has hundreds of mi quang shops, from tiny street stalls to well-known restaurants. Many are open early in the morning and close by early afternoon, so go for breakfast or an early lunch. Prices are low, with a bowl typically costing about one or two dollars, and local shops often offer variations with chicken, pork, shrimp or frog.
Do not drown it in broth. Mi quang is meant to be served almost dry, so resist the urge to ask for extra soup, which would dilute the concentrated flavors the cooks have worked on.
