Mỳ Quảng tôm thịt - My Quang

By Helen Le Published: February 29, 2012

  • Prep: 60 mins
  • Cook: 45 mins
  • Ready In: 1 hr 45 mins

  • Yield: 10 bowls (10 Servings)

In Danang, it's a lot easier to find a place to eat Mi Quang than to eat Pho. Danang people can eat Mi Quang anytime of the day, for breakfast, lunch, dinner and any meal in between. It's the ultimate comfort food. To me, it’s not an exception. There is no such thing as "the right way" to cook Mi Quang. Every cook has their own variation and even the locals still seem to disagree with one another about the correct way to cook. The best bowl of Mi Quang, to Quang people (from Quang Nam Province/Da Nang City) has to be the one cooked by their mom.

  • Season the pork with the minced shallot, turmeric powder, salt, and fish sauce. Season the shrimps with salt and pepper. Mix well set aside for 30 minutes.
  • To prepare the banana blossom, add 2 tbsp vinegar or lime juice in a large bowl of cold water. Remove and discard the outer thick layers of the banana blossom and any flowers inbetween. Use a sharp knife (or a mandolin) to slice it crosswise into paper-thin rings. Place the rings immediately into the water to prevent discoloring. After that, rinse 2 times under cold water and drain.
  • Heat cooking oil in a medium stock pot/ saucepan, then add the minced garlic and fry till fragrant. Then add the diced tomatoes and 1 tbsp fish sauce. Cover the lid and cook the tomatoes for 20 minutes until thickend like a sauce.
  • Meanwhile, in a separate pan, heat 1 tbsp vegetable oil and sautée the pork for about 5 minutes. Then transfer it to a bowl. Add another 1 tbsp oil in the same pan, then sautée the shrimps for 1 minute, add 1 tbsp sugar, stir for another 1 minute. Then add 1 tbsp fish sauce and simmer under low heat, uncovered, until the sauce dries out (about 8-10 minutes).
  • When the tomato sauce thickens, add chicken/pork broth to the pot. If you don’t have chicken or pork broth, it is fine to just use water. Bring to a boil and add the sauteed pork belly.
  • Adjust the broth to your taste. (I add 2 tbsp fish sauce, 2 tsp chicken stock, and 1 tsp salt). The broth should be saltier than a soup, but less salty than a sauce. Unlike Pho or Bun Bo Hue, we use a lot less broth for each bowl of Mi Quang.)
  • Cook the noodles following package instructions. Add some vegetable oil to the boiling water to prevent the noodles from sticking. If you want to dye the noodles yellow, add ¼ tsp turmeric powder 1 minute before the noodles are fully cooked.
  • For the fresh greens, remove stems of herbs and lettuce. Wash 3 times and drain. Cut into thin strips, about 2 cm (1 inch) thick. Mix with the banana blossom and bean sprouts.
  • To assemble the dish, fill a serving bowl half-full with fresh greens and place some noodles on top of the greens. Top with a few shrimps, and ladle the broth over. Remember the broth level should be lower than the noodles. Garnish with chopped spring onion and coriander, some crushed peanuts, and a piece of rice cracker. It will be served with a lime wedge, a green pepperoni, and an extra plate of fresh greens. Mix well with chopsticks before serving and enjoy.