Mì Quảng (Vietnamese Quang-style Noodle)
Mar 19, 2026 01:38 PM
Mì Quảng is a signature rice noodle dish of Quang Nam province in the Central region of Vietnam. It features slippery noodles, colorful toppings, and flavorful broth. If you are ready for something new beyond phở, definitely give it a try.
Mi Quang is among the must-try dishes when one travels to the Danang – Hoi An area. The area was once a busy port with merchants from all over Asia, such as Japan and China. Therefore, its regional cuisine is quite distinguishable from the rest of Vietnam, blending Viet flavors with those from Southeast and East Asia regions.
Although “mì” in Vietnamese often implies wheat flour noodles, Vietnamese Quang-style noodle actually uses rice noodles. The noodles can be either yellow or white. Placed on top will be a myriad of toppings, such as chicken, shrimp, pork, quail eggs and lettuce, microgreens, rice crackers, and roasted peanuts. A bowl of mi Quang is full of colors and textures.
One of the things that set this dish apart from other Vietnamese noodle dishes is the broth. It is often seasoned quite heavily, and barely enough broth to coat the noodles is added to the bowl. As a result, the broth never covers the noodles, but you can still use a spoon to eat it. So it’s not a noodle soup and not a dry noodle dish either.
The mi Quang recipe I’m sharing today (which was handed to me from my chef friend) is a classic version with chicken, called “mì Quảng gà“. I will also add some notes in case you want to make it with shrimp or pork.
Ingredients:
- 1 whole chicken
- 6 cups water, divided (plus more to parboil the chicken bones)
- 1 small piece of ginger (about 1 inch/2.5cm long)
- 1 teaspoon salt
- 1 oz shallots (about 30g)
- 1/4 cup cooking oil
- 2 teaspoons red annatto seeds (about 6-7g)
- 1 1/4 teaspoons turmeric powder, divided
- 7-8 teaspoons fish sauce, divided
- black pepper
- 0.7 oz Vietnamese pearl onions
To serve
- 4 servings rice noodles (about 1.5-2oz dried noodles per serving)
- roasted peanuts
- chopped scallion
- chopped cilantro
- soft green lettuce
- microgreens
- Asian rice crackers
- mint and/or Thai basil
Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
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