Mì Quảng, or Quan noodles, is a famous dish from Quảng Nam province in Central Vietnam, with a history dating back over 400 years. According to researcher Tôn Thất Hướng, Mì Quảng first appeared around the 16th century as a result of the culinary exchange between the Vietnamese and the Cham communities. Over time, the dish has been adapted to suit local living conditions, becoming a culinary symbol of Quảng Nam and Đà Nẵng—areas that have historically endured harsh natural conditions, dry land, and frequent storms. Unlike phở or bún bò Huế, Mì Quảng uses very little broth. The soup is usually made from the water left after lightly stir-frying various meats with spices, creating a rich and fragrant flavor. When served, the broth is poured just enough to coat the noodles, enhancing their taste without diluting the flavor.
Ingredients
- 500g pork tail bones
- 50g onion
- 50g white radish
- 500g shrimp
- 500g pork belly
- 100g shallots
- 100g peanuts
- 50g purple onions
- 20g turmeric
- 20 quail eggs
- 2 tablespoons annatto oil
- 1 cup peanut oil
- Mì Quảng noodles
- Grilled rice paper
- Fresh vegetables: baby mustard greens, Vietnamese balm leaves, wild basil, shredded banana blossom, cilantro, 1 green banana, shredded cabbage
Step 1: Prep the Ingredients
Blanch the pork tail bones in boiling water for 5 minutes, rinse, and set aside. Peel the onion and leave it whole. Peel and cut the white radish into long pieces. Clean and crush the shallots, separating some for sautéing and reserving some for the marinade. Chop, peel, and soak the green banana slices in lemon water to prevent browning. Boil the quail eggs. Blanch the pork belly in lightly salted water for 2 minutes, rinse, drain, and slice. Clean and devein the shrimp, then rinse with a little salt and drain.
Step 2: Make the Broth
Simmer the blanched pork bones in 3 liters of water for 1 hour. Add the whole onion and white radish and cook for another 30 minutes, skimming off any foam for a clear broth.
Step 3: Marinate Pork and Shrimp
Marinate the pork belly with salt, MSG, pepper, fish sauce, chopped shallots, crushed shallots, and sugar for 30 minutes. Marinate the shrimp similarly with salt, MSG, pepper, chopped and crushed shallots.
Step 4: Sauté Aromatics
Heat half of the peanut oil and sauté half the crushed shallots until golden and fragrant. Set aside, separating the oil from the solids. Use this oil to briefly stir-fry the shrimp until they turn red.
Step 5: Cook the Noodle Soup Base
In a pan, heat the remaining peanut oil and add the remaining crushed shallots, turmeric, and crushed peanuts. Stir until aromatic, then add the marinated pork and cook until nearly done. Pour in 1.5 liters of the broth, add quail eggs, and season with salt, sugar, MSG, and fish sauce. Add the sautéed shrimp and stir in annatto oil for a vibrant color. Bring to a gentle boil, skim off foam, and turn off heat.
Step 6: Serve
Separate and briefly blanch the noodles, then place them in a bowl. Toss lightly with a little sautéed shallot oil. Arrange the pork, shrimp, and quail eggs on top, pour in some broth, and garnish with green onions, fried shallots, and peanuts. Serve with fresh vegetables, grilled rice paper, and a side of Hoi An chili sauce for a complete Mì Quảng experience!