Mi Quang Ga (Quang-Style Chicken Noodles)

Name: Mi Quang Ga (Quang-Style Chicken Noodles)
Cuisine: American
Ingredients: 1 whole chicken (about 2.2 lbs or 1 kg); 3.5 oz (100 grams) pork belly; 4-5 shallots; 1 handful small shallots (also called 'hanh cham' in the North, used for their aromatic flavor); peanut oil (or other neutral oil); 1 small bowl roasted peanuts, roughly crushed; 1 small stalk lemongrass; 1 teaspoon annatto oil; 2.2 lbs (1 kg) Mi Quang noodles (wide rice noodles); crispy rice crackers (banh trang nuong); green chili, lime, assorted fresh herbs (lettuce, shredded banana blossom, Thai basil, shredded cabbage, garlic chives, etc.), scallions, cilantro; seasonings: chicken bouillon powder, fish sauce, salt, chili paste, sugar, black pepper, fish sauce

Lụa Bùi @cook_5576473

Mi Quang has long been known as the culinary soul of Quang Nam province. Nowadays, you can find Mi Quang restaurants in many places outside Quang Nam, as people from Quang Nam have brought this dish with them wherever they go. Mi Quang is often served at gatherings for people from Quang Nam living far from home. Like pho, bun, or hu tieu, Mi Quang is made from rice but has its own unique flavor and style. The noodles are made from rice paper cut into strips, and the toppings can include shrimp, chicken, pork, beef, snakehead fish, crab, or even vegetarian options. No matter the topping, Mi Quang is always served with crispy rice crackers, green chili, lime, a sprinkle of peanuts, and a plate of fresh herbs. The herbs typically include thinly sliced water spinach or young mustard greens mixed with thinly sliced banana blossom, basil, and mint.
Mi Quang is a specialty of Quang Nam, featuring tender, chewy chicken, the fragrant aroma of fresh herbs, the rich flavor of the meat and oil, the nutty scent of peanuts, and the crispy, savory rice crackers. It has become a beloved dish for people from Central Vietnam. I’m from another region but moved to Da Nang by chance, and I fell in love with this dish. Here’s an easy recipe I’ve put together—let’s cook it together!

Lụa Bùi @cook_5576473

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Ingredients

1whole chicken (about 2.2 lbs or 1 kg)
3.5 oz (100 grams)pork belly
4-5shallots
1 handfulsmall shallots (also called 'hanh cham' in the North, used for their aromatic flavor)
peanut oil (or other neutral oil)
1small bowl roasted peanuts, roughly crushed
1small stalk lemongrass
1 teaspoonannatto oil
2.2 lbs (1 kg)Mi Quang noodles (wide rice noodles)
crispy rice crackers (banh trang nuong)
green chili, lime, assorted fresh herbs (lettuce, shredded banana blossom, Thai basil, shredded cabbage, garlic chives, etc.), scallions, cilantro
seasonings: chicken bouillon powder, fish sauce, salt, chili paste, sugar, black pepper, fish sauce

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Steps

1

Clean the chicken and cut it into bite-sized pieces.
2

Rinse the pork belly and slice it thinly (the pork adds richness, as free-range chicken is usually lean).
3

Crush half the small shallots and the lemongrass, then mix with chicken bouillon powder, annatto oil, and chili paste (skip the chili if you don’t want it spicy). Marinate the chicken and pork for 30 minutes to let the flavors absorb.
4

Crush the shallots and small shallots, then sauté them in peanut oil until golden. Add the chicken and pork, stir until the meat firms up, then season to taste. Add just enough water to barely cover the meat and simmer for about 30 minutes until tender and flavorful. The broth should be rich and slightly thick, with a fragrant, slightly spicy, and glossy appearance. Remember, you only need a small amount of broth to mix with the noodles and herbs—unlike pho or bun, you don’t want too much liquid.
5

To serve: In a bowl, add a handful of fresh herbs, a portion of noodles, sprinkle with chopped scallions, crushed peanuts, green chili, and a spoonful of chili paste. Ladle just enough broth over the noodles to moisten.
6

That’s it—Mi Quang, Northern-style! If you like, you can add peeled boiled eggs or shrimp (marinate and cook them with the chicken and pork). Enjoy with extra herbs and crispy rice crackers. We make a big pot of this every weekend!
7

Make a dipping sauce: Crush some chili and garlic, add a little sugar, a squeeze of lime, and good fish sauce. Use this to add extra flavor to your noodles if needed.
8

Good luck and enjoy!
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