Vietnamese cuisine features a wide variety of rice noodle dishes, each with distinct regional characteristics. One of the most notable is Mi Quang, a traditional rice noodle dish recognized by its signature yellow hue.
Mi Quang originates from Quảng Nam Province in the coastal region of Central Viet Nam.
The production of the rice noodles begins by soaking cleaned rice, which is then ground finely with water into a liquid batter. Fresh turmeric extract is mixed into the batter to impart its natural yellow color.
The liquid batter is poured over a stretched cloth set above a pot of boiling water. The rice sheet is steamed until cooked, forming a firm, thin layer.
Once removed, the surface of the sheet is brushed with chive oil to prevent sticking when stacked.
The thick rice sheet is then cut manually into individual noodle strands, typically ranging between one to two centimeters in width.
After cutting, the noodle strands are coated with chive oil to prevent clumping and to impart a distinct aroma.
Distinctive Broth Character
Mi Quang differs notably in style from northern Viet Nam's Phở or central Viet Nam's Bún Bò Huế.
Mi Quang is not served with an abundant broth, but rather with a small amount of concentrated broth at the bottom of the bowl.
The broth is simmered for an extended period until the liquid reduces and the spice flavors become concentrated.
The reddish color of the broth comes from annatto seeds fried in oil to extract their natural orange-red pigment. The red oil is then stirred into the simmering broth.
Due to its thick, rich broth, Mi Quang stands apart from Phở or Bún Bò Huế. Only a small ladle of broth is added to coat just the bottom of the bowl.
Bowl Layering Proces
Plating Mì Quảng commonly starts with a bed of raw vegetables at the bottom of the bowl.
The fresh greens used include rau đắng (bitter mint), cilantro, basil, young mustard greens, and finely shredded banana blossom. The banana blossom is sliced thinly and soaked in lime water to keep the fibers from darkening.
Once the rice noodles are placed over the bed of vegetables, cooked toppings are arranged on top. Options include whole shrimp, sliced pork, or pieces of chicken.
The pork or chicken is cut into medium-sized pieces and sautéed with garlic, shallots, and fish sauce before simmering in the broth.
As the meat and shrimp simmer, their juices infuse directly into the broth.
In some variations, hard-boiled quail eggs are also added to the mix. The quail eggs are simmered in the broth until the outer whites turn brown.
Complementary Toppings
After the noodles, toppings, and broth are assembled in the bowl, the plating finishes with the addition of dry elements on top.
Crushed roasted peanuts are sprinkled at the very top just before serving. Placing the peanuts over the mound prevents them from immediately submerging in the broth.
Alongside peanuts, black sesame rice crackers (bánh tráng) serve as a key dry element.
The bánh tráng is prepared by drying a rice flour and sesame mixture under the sun and then grilling it over hot coals until it puffs up.
The black sesame rice cracker is either crushed directly over the noodles or served whole on the side.
Unlike the dry toppings placed in the bowl, fresh green chilies and lime wedges are typically served on a separate side plate as condiments.
