Mi Quang

The most distinct feature of mì quảng is that it uses a very small amount of intensely flavored broth compared to soups like pho or bun rieu. The turmeric-tinted flat rice noodles sit in just enough liquid to moisten them, often with the broth barely covering the bottom of the bowl. It is also traditionally garnished with toasted sesame rice crackers rather than just fresh herbs.

Mì Quảng uses flat, chewy rice noodles that are distinctly tinted yellow using turmeric powder. These noodles are wider and flatter than the vermicelli used in other Vietnamese dishes like bun. They are specifically made to hold up to the rich, concentrated pork or chicken broth without becoming mushy.

Mì Quảng originated in the Quảng Nam Province, located in the central coastal region of Vietnam. The dish is a staple of the region's cuisine and reflects the rich agricultural resources of the area, particularly its abundant seafood, pork, and rice. It is deeply tied to the cultural identity of cities like Hoi An and Da Nang.

A traditional bowl of mì quảng can feature a variety of proteins, most commonly a combination of shrimp and pork. Other popular variations include chicken, beef, or local river fish. The meats are usually marinated and simmered directly in the rich, savory broth that flavors the turmeric noodles.