Mì Quảng (also spelled mỳ Quảng), (literally: Quảng style noodle) is a Vietnamese noodle dish that originated from Quảng Nam Province in central Vietnam. In the region, it is one of the most popular and nationally recognized food items, and served on various occasions such as at family parties, death anniversaries, and Tết. Mì Quảng can also be found in many restaurants around the country, and is a popular lunch item.

Ingredients and serving

Mì Quảng
Vietnamese name
Vietnamese mì quảng

The main ingredients of mì quảng are noodles, meat and herbs, most commonly served with a small amount of broth. Wide rice noodles are placed atop of a bed of fresh herbs in a bowl (or vice-versa), and then warm or lukewarm 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.[1]

Meats used in the dish may include one or more of the following: shrimp (tôm), pork (thịt heo), chicken (), or even fish () or beef (). The broth is made by simmering the meat in water or bone broth for a more intense flavor, seasoned with fish sauce, black pepper, shallot and garlic. Turmeric is often added to the broth, giving it a yellowish color.[1][2]

As with many Vietnamese dishes, Mì quảng is served with fresh herbs (rau); commonly used herbs include basil, cilantro (ngò or rau mùi), scallions or onion leaves, Vietnamese coriander (rau răm), sliced banana flower (bắp chuối bào), and lettuce. A variety of other herbs may also be used in mì quảng, including common knotgrass (rau đắng), water mint (rau húng lủi), perilla (rau tía tô), and heartleaf (rau giấp cá).[1][2][3]

Mì Quảng is commonly garnished with peanuts and toasted sesame rice crackers called bánh tráng, which sets the dish apart from other noodle dishes. Additional ingredients may include hard-boiled quail eggs, steamed pork sausage (chả), or shredded pork rinds (tóp mỡ). Lime juice and fresh chili peppers are often used as an added seasoning; other seasonings may include soy sauce or chili sauce.[1][2][3]

Mì quảng can also be served without broth, as a salad (mì quảng trộn).[4]

Cultural aspects

There is a Vietnamese saying about this dish:

Thương nhau múc bát chè xanh,
Làm tô mì Quảng anh xơi cho cùng.

This couplet describes a girl from Quảng Nam, a province on Vietnam's South Central Coast, who warmly invites her lover to drink a cup of tea and a bowl of mì Quảng, to show him the depth of her love for him. In her opinion, mì Quảng and tea are food and drink worthy of being served in this context.[citation needed]

See also


  1. ^ a b c d Le, Helen (2014-08-01). "Quang-style noodle with pork and shrimp: Mỳ Quảng tôm thịt". Vietnamese Food with Helen's Recipes. Helen Le. pp. 25–27. ISBN 9781500529710. 
  2. ^ a b c Hesser, Amanda (2010-10-25). "Mi Quang (Rice noodles with shrimp, herbs, and fried pork rinds)". The Essential New York Times Cookbook: Classic Recipes for a New Century. W. W. Norton & Company. pp. 609–611. ISBN 9780393247671. 
  3. ^ a b Fay, Kim (2010). "Someone Else's Favorites". Communion: A Culinary Journey Through Vietnam. ThingsAsian Press. p. 137. ISBN 9781934159149. 
  4. ^ Le, Helen (2017-10-03). "Quang-style noodle salad". Simply Pho: A Complete Course in Preparing Authentic Vietnamese Meals at Home. Race Point Publishing. p. 141. ISBN 9781631063701.