Mi Quang
Also: Quang-style noodles, Mi Quang Quang Nam
A central-Vietnamese (Quảng Nam) noodle dish of wide turmeric-yellow rice noodles dressed with only a little intense broth, topped with shrimp, pork, peanuts, herbs and a toasted sesame rice cracker.
Identity criteria
- 1Wide, flat rice noodles tinted yellow with turmeric
- 2Only a small amount of intensely flavoured broth — barely-sauced, not soupy
- 3Topped with shrimp and pork (and often a boiled egg)
- 4Crushed roasted peanuts scattered over
- 5Served with a toasted sesame rice cracker (bánh tráng) crumbled in
- 6A big basket of raw herbs and greens eaten alongside
Components
Wide turmeric-yellow rice noodlesessentialThe defining noodle; flat and broad, coloured with turmeric
Shrimp and pork (and often quail or boiled egg)essentialThe classic central-Vietnamese topping
Concentrated broth (pork/shrimp), used sparinglyessentialJust enough to moisten — the dish is not a soup
Roasted crushed peanutsessentialCrunch and nutty richness on top
Toasted sesame rice cracker (bánh tráng mè)essentialCrumbled in for crunch — a signature element
Fresh herbs and raw greens (banana flower, basil, etc.)essentialEaten alongside to lift the dish
Technique
- Tinting noodles with turmeric
- Gives the characteristic golden colour
- Making a small amount of concentrated broth
- Defines the barely-sauced, intense profile that separates it from pho or bun bo
- Layering crunchy garnishes (peanuts, sesame cracker)
- The textural contrast is central to the dish's identity
Form & serving
- Served
- In a bowl with toppings and a little broth, herbs and cracker on the side
- Temperature
- warm/hot
- Portion
- single bowl
- Pairs with
- sesame rice cracker · lime · fresh chilli · raw herb basket
Character
Flavour
Texture
soft wide noodles with tender shrimp and pork, crunchy peanuts and crisp sesame cracker
Eaten
A beloved everyday and festive noodle dish of central Vietnam, eaten with a generous side of fresh herbs and a crisp sesame cracker.
When
all-year
Variations & related
Regional variations
- Mì Quảng tôm thịt · Quảng Nam, Vietnam
Shrimp and pork — the classic combination
- Mì Quảng gà · Vietnam
Chicken version
- Mì Quảng ếch / lươn · Vietnam
Frog or eel versions
Related dishes
- sibling Pho
Vietnamese rice-noodle dish, but a full clear soup rather than barely-sauced
- sibling Cao lau
Another central-Vietnamese (Hoi An) noodle dish with minimal broth
Substitutions
Shrimp and pork → Chickenadmissible
An established regional variation
Small amount of concentrated broth → A full bowl of soup brothinadmissible
Drowning it in broth turns it into a noodle soup, not mì quảng
Common mistakes
- Adding too much broth so it becomes a soup rather than a barely-sauced dish
- Skipping the toasted sesame cracker and peanuts that give the crunch
- Using plain white noodles without the turmeric colour
- Omitting the raw herb basket that balances the rich toppings
Provenance
A signature dish of Quảng Nam province in central Vietnam, considered emblematic of the region's cuisine.
References
- 1.Central Vietnamese (Quảng Nam) culinary tradition
Confidence: high