Quang noodle soups differ than most
normal noodle soups in that the soups have just enough broth to barely
cover the noodles. Unlike other Vietnamese noodle soup bowls whose broth
will cover the noodles almost completely, Quang noodle broth is barely
enough to slurp during the meal. If you do not eat a Quang noodle bowl
fast enough, the broth will generally quickly be soaked up by the
noodles. Quang noodle soups are generally pork and dried shrimp broth
based, although some regional and family recipes will use chicken and
even duck. What makes Quang noodle soups unique is the richness of the
broth, the lack of it and the crushed peanut toppings on the noodles.
The
mystery of Quang noodle is in that pot above. This is ‘nuoc sot mi
quang’ or Quang noodle sauce. This makes the stock slightly sweet and a
smidgen spicy. This dish's ingredients include rice, vegetables and
meat. After being soaked in water, the rice is ground to a fine powder
and made into attractive smooth white noodles. Accompanying vegetables
are water morning-glory, cress, young banana flowers and herbs.
Especially, the famous Tra Que savory of Quang Nam Province will give
the dish more flavour. You can use pork, chicken, fish, crab or shrimp
to make the broth. If chicken is chosen, the meat is separated, seasoned
and stir-fried while the bones are stewed. Finish the stock by adding
cooked chicken meat.
There
are many Quang noodle restaurants in Quang Nam and Da Nang. Each area
is famous for one certain recipe. For example, Thanh Chiem Village in
Dien Ban District, Quang Nam Province is known for shrimp noodle, while
chicken noodle is at its best in Tuy Loan, Hoa Vang District, Da Nang
City.
A traditional version says: “I make for you, darling, green tea and Quang noodles to express my feelings”. Thus, you can visit a Quang noodle kiosk in Danang City to enjoy the typical flavor of the soups, for instance: Ngan Quang Noodle at 108 Dong Da Street, Lu Quang Noodle at Ham Nghi Street, Vi Quang Noodle at 155 Trung Nu Vuong Street and so on.
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