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Why I love Quang Noodle (Mì Quảng) much more than Phở!

I always choose Quang noodle over Pho because I have been eating eat since I was six years old. Let’s find out why I love it so much!

Origin of Quang noodle

First thing first, you have to know where it came from. Quang noodle is a specialty of middle region of Vietnam, or Quang Nam province to be specific, according to wiki. The noodle gets its name from its origin (Quang Nam – Quang noodle).

I don’t wanna brag about how much I know about the noodle, you can read more from the wiki link above. Let’s now talk about why I love it!

Reasons why I am addicted to Quang noodle (Phở is nothing to me! LOL)

First of all, the price. Even though Ho Chi Minh city, where I was born and still living, working here, is quite a luxury, expensive city to live compared to other parts of Vietnam, Quang noodle only costs about 20,000 to 30,000 VND (just about 1 USD give or take). The price is just perfect for me. Phở is not too expensive either, but to have a good bow of Phở, it might take about 30,000 to 40,000 VND.

Secondly, the taste.

Let’s talk about the noodle itself. It is the thickest noodle among all other noodles you will ever find in Vietnam (Phở, Hủ tiếu or bún bò). I love to eat dishes with big portion, that is why I love the thickness of Mì Quảng so much. I can imagine the thickness combined with the softness but chewiness of each cut of noodle. Quang noodle has different colors, but I usually eat the white one.

Second is the broth. You will have 2 types of broth in your bow of Quang noodle. The first one is quite common for all type of noodles in Vietnam, I call it “transparent” broth. (image below). It is always cooked by boil water with pork bones the get the sweetness of the marrow. It would make the noodle soft but still chewy!

The second broth I call it “thick” broth. It is cooked with pork, shrimp and quail eggs which are welled seasoned with some ingredients I don’t know but make the broth have unique color like the image below.

Next is the topping. As mentioned in the thick broth, the toppings include quail eggs, moist roasted pork or chicken and shrimp. Besides, you will also get “chả cây” for your quang noodle bow. This is why I love Quang noodle more than Phở. It has too many good toppings compared to a few slice of beef of Phở :D. And don’t forget the peanut!

You can’t forget the vegetable. Everything in Vietnam is served with vegetable. We love it. Green color and the smell of herbs, garlic and spring onion make the taste of Mì Quảng much more better.

Finally, the extra seasonings. There must be chilli, lime slices (not lemon) and fish sauce. There are 2 type of fish sauce: prepared and non-prepared one. Picture below is the prepared fish sauce which have chili, garlic, sugar and lime.

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Source: Halong Bay dictionary

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