Eating da lat with chef peter


The other day my family and I tried a relatively new restaurant in Oakland Chinatown that specializes in da Nang cuisine. Of course, Mi quang was one of their signature items & it had raving reviews on Yelp. However, when I tried it, I found the broth underwhelming. I told my mother-in-low, Cooking Extraordinaire, about my experience và of course, she mix out to prove that the best Mi quang đãng comes from home. She didn"t disappoint.

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Mi Quangor Quang-Style Noodles is part soup and part salad. It is a widely popular noodle dish from Quang phái nam Province in central Vietnam and the neighboring city of da Nang khổng lồ the north.It"s a dish for the summer when it"s just too hot to lớn enjoy a traditional bowl of noodle soup.

Mi quang quẻ is rice noodles with an assortment of fresh vegetables & Vietnamese herbs, tossed together with a small amount of intensely flavored broth made from pork and/or chicken stock. The small amount of broth sets this noodle dish apart from the others. There is just enough broth in each serving lớn wet the noodles & bring everything together. There are many variations on what proteins & toppings that go into the dish but the signature items include slices of pork belly, whole shrimp, roasted peanuts và toasted sesame rice crackers.

The noodles used in Mi Quang are flat rice noodles, similar khổng lồ Chow Fung noodles. They are dyed yellow from either food coloring or turmeric powder. You can also get the noodles already dyed in some Asian grocery store (see picture below).Some people & restaurants will skip the dying altogether and serve regular white rice noodles or use a combination of yellow and white noodles.

Mi Quang is one of the dishes that everyone makes differently and everyone claims that their mother"s version is the best. Let the record show, that this is THE BEST recipe from my mother-in-law. Just kidding! However you make it, as long as you"re satisfied, is all that matters. Enjoy!


Quang-Style Noodle with Pork và Shrimp Recipe (Mi Quang)



1 lb pork bones (spareribs or neck bones)

1 slab pork belly (about 1 lb)

1/2 lb whole shrimp (peeled và deveined; for a nicer presentation, leave the tails on)

8 cups water (cook the shrimp & peel in this water and reserve this for stock; discard the peels & set the cooked shrimp aside)

1 can (5.6 oz) minced crab or prawns in spices (Gia Vi Nau Bun Rieu)

3 golf-ball-size rock sugar

3 teaspoons salt + 1 tablespoon salt for washing pork và shrimp

1 tablespoon vegetable oil

1 shallot (peeled & sliced thin)

Vegetables and Toppings

Fried Shallots (1/3 cup)

3 stems green onions (sliced thin)

1 small bunch cilantro (minced)

1 small bag (12 oz) bean sprouts

1 small head of lettuce

Other herbs (mint, perilla, sorrel & sliced banan blossoms)

3 large sesame rice crackers (wet the crackers with water and simply heat in microwave for about 30 seconds. Flip it over and heat for another 30 seconds until it"s evenly puffy. Break into small pieces)


2 bags (10.5 oz each) of quang quẻ Nam"s Noodles

2 teaspoons vegetable oil



Whenever I use meat or bones, I thoroughly wash them with salt before cooking. The salt removes the foul smell, particularly with pork, poultry and fishy seafood. Scrubbing with salt also removes any exterior residue. In a large bowl, add the the pork bones, pork belly và shrimp. Cover with 1 tablespoon of salt & scrub the salt into them. Thoroughly rinse off with cold running water.

Add water to lớn a small pot that will fit the pork belly và bring it lớn a boil. Blanch the pork belly for about 5 minutes in the boiling water. This is a very helpful step because slicing pork belly can be difficult if left completely uncooked. Remove the pork belly from the water và let it cool slightly. Cut it into long strips & then cut into thin slices. Each slice should include all the layers of pork belly. Set aside.

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Add 8 cups water (or shrimp stock) lớn medium kích cỡ pot and bring khổng lồ a boil. Showroom the pork bones. Turn down the heat khổng lồ a low simmer và cook for one hour.

Meanwhile, in large skillet, heat up the vegetable oil and add the fresh shallots. Fry until fragrant but not brown. địa chỉ cửa hàng the sliced pork belly và cook until the pork belly reduces in kích cỡ with nice caramelization on the outside (about 20-30 minutes).

Add the can of spiced prawns or crabs và simmer on low for 15 minutes. Season with rock sugar & 3 teaspoons salt.

To the pot with the pork bones, remove and discard the bones. địa chỉ the mixture of pork belly & spices to lớn the pot. Stir until combined. Cook on a low simmer khổng lồ reduce & slightly thicken the liquid (about 20 minutes). Adjust seasoning as need with additional rock sugar và salt.

Cook the noodles per packaged instructions with 2 teaspoons vegetable oil in the boiling water khổng lồ prevent sticking. Rinse in a colander with cold running water.