Mì Quảng (Quảng-style noodle soup) is a must-try dish when you visit Hội An ancient town and Đà Nẵng city. I made Mì Quảng for my parents while I’m in Vietnam this time, and my dad even asked me to make it again.
So, here’s the authentic recipe for Mì Quảng. I tried to gather all the local ingredients to make the best version for my dad and mom, but I’ll also provide tips on substitutions to make the recipe easier to cook.
What is Mì Quảng?
Mì Quảng is an iconic noodle dish of Đà Nẵng city and Quảng Nam province (home to the ancient town of Hội An). Historically, Đà Nẵng and Quảng Nam were part of the same larger province in the past.
When in Hội An, besides Mì Quảng, don’t forget to try Cao Lầu (noodles with five-spice braised pork) and Hoi An Chicken Rice.
Local people say that Phú Chiêm Village (Điện Bàn, Quảng Nam) is where Mì Quảng originated. Therefore, when visiting Hội An and Đà Nẵng, make sure to try Mì Quảng from Mì Quảng Phú Chiêm vendors.
Some interesting facts about Mì Quảng
In Vietnamese, “Mì” often refers to wheat-based noodles like in Mì Khô (dry egg noodles with sauce) and Mì Xào Giòn (crispy bird’s nest egg noodles). Mì Quảng is the only exception.
Sometimes you might hear about Phở Hà Nội, Phở Sài Gòn, or Bún Chả Hà Nội. It’s still okay to just call them Phở or Bún Chả. However, for Mì Quảng and Bún Bò Huế, the regions in their names are integral parts of their identities.
In Vietnam, rice noodles are often served in two popular ways:
- As a rice noodle soup like Bún Mọc or Phở.
- As a rice noodle salad with Nước Chấm dipping sauce like Bún Bò Xào, Bún Gà Nướng or Bún Thịt Nướng.
Mì Quảng falls somewhere in between; the rice noodles are served with just a small amount of broth but packed with intense flavor.
Ingredients
- Local Must-Have Ingredients
To craft an authentic Mì Quảng in Vietnam, two essentials are indispensable: the aromatic pearl onions from Quảng Nam (củ nén) and rich, extra-virgin peanut oil (dầu phộng). These local ingredients bring the dish its distinctive flavor and depth.
Củ Nén: lends a unique aroma that sets them apart from shallots or garlic. If you can’t find them, white pearl onions make a good substitute. In a pinch, regular onions can work.
If you have peanut oil on hand, I highly recommend using it for cooking Mì Quảng. Alternatively, regular cooking oil will be enough.
- Mì Quảng Noodles
The noodles for Mì Quảng are made from rice. They’re wide, flat, and slightly thicker and chewier than the rice noodles in Northern Phở.
In Vietnam, the color of Mì Quảng noodles could be white or yellow. So if you can’t find yellow noodles, flat rice noodles for Phở or Pad Thai are great substitutes.
As a last resort, you could use Ho Fun (Chow Fun). These noodles, often used to cook Cantonese Beef Chow Fun and Thai Pad See Ew, are available in most Asian markets. They are thinner and more delicate than Mì Quảng Noodles.
- Protein
Traditional toppings for Mì Quảng are chicken with shrimps and quail eggs, or pork with shrimps and quail eggs.
However, today in Vietnam, you’ll find variations with both local staples and exotic ingredients such as beef, frog, snakehead fish, and even jellyfish
My Mì Quảng today is with chicken and shrimps. I skipped the quail eggs this time because I forgot to buy .
In Vietnam, we often break down a whole chicken to cook Mì Quảng because the bones impart more umami flavors. You can use chicken drumsticks or boneless chicken thighs. Moreover, adding chicken broth enhances the broth’s flavor even further.
I don’t recommend chicken breast since it tends to dry out when braised.
For the shrimps, in Vietnam, we use shell-on shrimps (ones that are not too big and have thin yet crunchy shells), but you could use peeled shrimps.
- Other Ingredients
Herbs: Mints and lemon basils (lá é trắng) are the popular herbs in Mì Quảng, but you could use other Vietnamese herbs like perilla and Thai basil.
Aromatics: củ nén (pearl onions or onions), shallots, and garlic.
Coloring: fresh turmeric (or turmeric powder) and annatto oil (or paprika powder and some cooking oil). Be cautious with your cooking utensils as turmeric and annatto oil can stain.
Vegetables: Baby mustard greens, bean sprouts and shredded banana blossom are the typical vegetables served with Mì Quảng.
You could substitute them with salat or shredded cabbage. In Germany, I found Arugula also works great.
Sesame crackers & roasted peanuts: These add extra crunchiness.
Seasonings: fish sauce, chicken powder, and granulated sugar. The broth of Mì Quảng is richer and saltier than the broth of other Vietnamese noodle soups. It gains a lot of flavor from the marinated chicken and shrimps.
Optional accompaniments: Hội An chili sauce (substitutable with Vietnamese lemongrass chili oil) and local green chilies (substitutable with jalapeños).
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Source: Savour the Pho
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