Mì Quảng

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Mì Quảng
Mì Quảng.jpg
A bowl of Mi Quang
Type Noodle
Place of origin Vietnam
Region or state Quảng Nam Province
Main ingredients Rice noodles, turmeric, shrimp or pork or chicken (sometimes fish or beef)
Cookbook: Mì Quảng  Media: Mì Quảng

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 item, 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

Mì Quảng
Vietnamese name
Vietnamese mì quảng

Mì quảng is made with a particular type of wide rice noodle. Proteins used in the dish may include one or more of the following: shrimp (mì quảng tôm), pork (mì quảng thịt heo), chicken (mì quảng gà), or even fish (mì quảng cá) or beef (mì quảng bò). 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 added to the broth, giving it a yellowish color. As with many Vietnamese dishes, Mì quảng is served with fresh vegetables such as basil, perilla (rau tía tô), Vietnamese coriander (rau răm), water mint (rau húng lủi), sliced banana flower (bắp chuối bào), and lettuce.[1] 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, chả (Vietnamese steamed pork sausage), and fresh chili peppers or chili sauce.

Serving

The main ingredients of the dish are noodles, meat and vegetables. Vegetables are placed atop of a bed of rice noodles in a bowl, then topped with pork, shrimp and finally lukewarm broth and meat are added. The broth is usually strongly flavored and only a small amount of it is used to wet the noodles and maybe a little more, creating a 1–2 cm thick layer of broth at the bottom of the bowl. Further south, people might have a lighter broth but more of it, turning it into a soup, especially when the dish is cooked by southern Vietnamese. Mì Quảng is also served with toasted Vietnamese sesame rice crackers, fried shallots and various herbs common in Vietnamese cuisine such as mint, "rau ram" or laksa leaves, perilla, lettuce. Shrimp and Pork are usually the protein of choice because of their abundance. Less common are chicken, followed by beef or fish.

Mì quảng can also be served without broth, as a salad (mì quảng trộn).[2]

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

Notes

  1. ^ Le, Helen (2014-08-01). "Quang-style noodle with pork and shrimp: Mỳ Quảng tôm thịt". Vietnamese Food with Helen's Recipes. Helen Le. p. 25-27. ISBN 9781500529710. 
  2. ^ 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. 

References

  • Le, Helen (2014-08-01). "Quang-style noodle with pork and shrimp: Mỳ Quảng tôm thịt". Vietnamese Food with Helen's Recipes. Helen Le. p. 25-27. ISBN 9781500529710. 
  • 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. 
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