Mi Quang is a particular specialty of Đà Nẵng in central Vietnam, and until someone made it for me I'd never even heard of it here on the East Coast. Aside from the usual assortment of meats that characterize many Vietnamese noodle soups, a bowl of Mi Quang is garnished with whole peanuts, shaved banana flowers (bắp chuối bào) and sesame crackers. It's a world of flavors, tastes and textures all in one hot meal.
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3 comments:
it's definitely one of our summer favorites when it's too hot for bun bo or pho since it's typically served almost as a "dry" soup. Not sure if they used turmeric noodles but that's also distinctive about the dish as well. We sometimes even put sliced mango and pineapple in our recipe.
I never had it before, sounds so yummy! I must try to make it now.
You're a lucky girl getting treated to homemade mi quang. It's one of those dishes that my family just never makes :-( Dig in!
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