Quảng style noodle

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

· Ingredients

The dish is made with rice noodles tinted yellow with the use of turmeric. The proteins are usually shrimp, pork, chicken, or even fish and 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. Extras include hard-boiled egg, crushed peanuts, chả (Vietnamese steamed pork sausage), chili pepper or chilli sauce, fresh vegetables including: water mint (rau húng lủi), basil, Ipomoea aquatica, Vietnamese coriander, sliced banana flower (bắp chuối bào), and lettuce), and pieces of toasted sesame rice crackers called "banh trang." Ingredients may vary, but peanuts and “banh trang” are most commonly found in Quang Style noodle and make the dish unique amongst other noodle dishes.

· 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 luke warm 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 roughly 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 shallot and various herbs common in Vietnamese cuisine such as mint, "rau ram" or laksa leaves, perilla, lettuce ... Shrimp and Pork are usually the proteins of choice because of their abundance. Less common are chicken, followed by beef or fish.