Mì Quảng (also written mỳ Quảng, ), literally "Quảng noodles", is a Vietnamese noodle dish that originated in Quảng Nam Province in central Vietnam. It is one of the region's most popular and well recognized food items, and is served on various occasions, like at family parties, death anniversaries, and Tết. It originated in the Ðà Nẵng and Quảng Nam area and has become available throughout the country, and is eaten at any time of the day.
The main ingredients alongside the rice noodle can include shrimp, fish, eel, pork, chicken, frog, and jellyfish.
In August 2024, and were recognised as part of the national intangible cultural heritage list by the Ministry of Culture, Sports, and Tourism.
Ingredients and serving The main ingredients of are rice noodles, meat, and herbs, most commonly served with a small amount of broth, which is generally infused with turmeric. Peanut oil can also be added to make the dish more flavorful. Wide rice noodles are placed atop a bed of fresh herbs in a bowl (or vice versa), and then warm or tepid broth and meat are added. The broth is usually strongly flavored and only a small amount of it is used, generally enough to partially cover the vegetables.
Meats used in the dish may include one or more of the following: shrimp (), pork (), chicken (), or even fish () or 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. Turmeric is often added to the broth, giving it a yellowish color.
As with many Vietnamese dishes, is served with fresh herbs (); commonly used herbs include Thai basil, cilantro ( or ), scallions or onion leaves, Vietnamese coriander (), sliced banana flower (), and lettuce. A variety of other herbs may also be used in , including common knotgrass (), water mint (), perilla (), and heartleaf ().
is commonly garnished with peanuts and toasted sesame rice crackers called , which sets the dish apart from other noodle dishes. Additional ingredients may include hard-boiled quail eggs, steamed pork sausage (), or shredded pork rinds (). Lime juice and fresh chili peppers are often used as an added seasoning; other seasonings may include soy sauce or chili sauce.
can also be served without broth, as a salad ().
Cultural aspects There is a Vietnamese saying about this dish:Nguyễn Hữu (2019). Làm tô mì Quảng mà thương nhau cùng. Thanh Nien News. 2019-02-01. Accessed 2024-01-13.Tiêu Phong (2011). Ăn mì Quảng để nhớ quê nhà. VnExpress. 2011-12-15. Accessed 2024-01-13.
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 , to show him the depth of her love for him.
See also Vietnamese noodles Cao lau
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