Quang-style noodles

In my memory, Quang noodles were only served at large gatherings, memorial services, or weddings. This was because having a full bowl of noodles with meat, chicken, fish, and eggs was a luxury for many families in the past.

My family lives in the midland mountainous region of Dai Loc, Quang Nam province. The way we cook Quang noodles here always includes fresh turmeric and lemongrass as key spices. The way we prepare and marinate the meat also has its own unique characteristics. Chicken is often chopped into small pieces because in the past, our family was large, so we had to chop it into smaller pieces so each person could eat more slices.

My mother marinated the chicken with plenty of crushed fresh garlic and turmeric, a few stalks of lemongrass, seasoning powder, and fish sauce for 30 minutes to let the flavors soak in before cooking. To make the broth more fragrant, she crushed more garlic and turmeric, sautéed shallots before adding the chicken. After stir-frying the chicken until it was firm, she added boiling water to keep the meat tender.

Quang noodles, a specialty of the people of Quang Nam province.

My mother soaks the rice and makes the noodles herself, instead of buying them from the market. After making them, she cuts them into thin strands. She says the thinner the noodles, the tastier they are. Nowadays, they cut noodles with machines, so the strands are thicker, which can feel unappetizing when eaten.

Quang noodles can be considered a popular or luxurious specialty dish, as the way it's cooked and eaten depends on each person's discerning palate. My father, being quite picky, always insisted on adding chili sauce, fresh chilies, a few slices of lime, and grilled rice crackers to make his Quang noodle dish even more extravagant.

Even after the steps of cutting the noodles, cooking the broth, and making the fish sauce are complete, the dish loses its full appeal if the fresh vegetables aren't prepared correctly. For the Quang-style noodles, besides aromatic herbs, banana blossom is a must. It must be the blossom of the "sứ" banana tree; sliced ​​very thinly so the strands curl up, making it look appealing when added to the bowl of noodles.

When eating, you must arrange all the ingredients on a large tray, put the noodles into a bowl, ladle the boiling broth from the pot over them, add the fresh vegetables, squeeze in a slice of lime, add a spoonful of chili sauce, and then use chopsticks to mix the noodles evenly. Finally, break up some rice paper and add it to the bowl. Only then will you have a truly flavorful bowl of noodles. The sweet, fragrant taste of free-range chicken; the noodles are both crispy and chewy; the rich broth is complemented by the spicy chili sauce. One bite and you'll be captivated.

Source: https://nld.com.vn/du-lich/mi-quang-kieu-nguoi-quang-20230817202349627.htm