Mi Quang

Mi Quang is the pride of Quang Nam province and the city of Da Nang, a vibrantly colored noodle dish that stands apart from other Vietnamese noodle soups through its use of turmeric and its unique 'dry soup' presentation. Unlike pho or bun bo Hue, where noodles swim in a deep bowl of broth, mi quang uses only a small ladleful of intensely flavored, golden-yellow broth to moisten wide, flat rice noodles that have been tinted yellow with turmeric. The toppings are generous and varied — typically including shrimp, sliced pork or chicken, quail eggs, roasted peanuts, and sesame rice crackers (bánh tráng nướng) — and the dish is crowned with a mountain of fresh herbs, shredded banana blossom, and lettuce. The concentrated broth, the crunch of peanuts and crackers, the freshness of herbs, and the rich toppings create a dish that is satisfying, complex, and deeply representative of central Vietnamese cuisine.

Region: Quang Nam Province / Da Nang, Central Vietnam

Mi Quang takes its name directly from Quang Nam, the central Vietnamese province where it originated. The dish has been a staple of the region for centuries, evolving from a simple peasant meal into one of Vietnam's most celebrated noodle dishes. The turmeric used in both the noodles and broth reflects the spice's abundance in central Vietnam, and the dish's restrained use of broth is thought to reflect the region's historically more limited water resources compared to the rice-paddy-rich north and south. Mi Quang was traditionally a festive dish served at celebrations, weddings, and Tet (Lunar New Year), when families would prepare large batches with the best available toppings. Today, it is eaten daily and is considered the single most important dish in Quang Nam's culinary identity. The dish was officially recognized by the Vietnam Records Organization as one of Vietnam's culinary treasures.

Mi Quang holds a place of deep cultural significance in Quang Nam province and Da Nang. The dish is considered the region's culinary ambassador and is served at nearly every significant life event — from weddings and funerals to Tet celebrations and house-warming parties. There is a saying in the region: 'Ai về Quảng Nam, ăn mì Quảng' ('Whoever comes to Quang Nam, eat mi Quang'). The dish embodies central Vietnamese culinary values: bold use of turmeric and spice, restrained use of broth, and a reliance on fresh herbs and textural contrasts. In recent years, mi Quang has gained wider recognition across Vietnam and internationally, with Da Nang's growing tourism industry introducing many visitors to this remarkable dish for the first time. Annual mi Quang festivals are held in Quang Nam to celebrate and preserve the tradition.