Forget pho for now—it’s time to be adventurous and dive into more of Vietnam’s delicious offerings. This time, we’re heading to the pristine coastal city of Da Nang, nestled between lush forests and steeped in rich culture, to savour a steaming bowl of fragrant, golden-hued noodles: Da Nang’s iconic dish, mi Quang.
And here’s a tip: if you’re craving pho in Da Nang, you’ll probably find mi Quang first—it’s everywhere, easier to spot than a pho shop!
What is mi Quang?
Meet mi Quang, the noodle bowl that tells a story all its own. ‘Mì' (or mỳ)’ is the Vietnamese word for noodles, while ‘quang’ refers to Quang Nam Province, a region on Vietnam's South Central Coast and home to Hoi An’s ancient streets. It’s a name that captures the essence of this Central Vietnamese classic—but how exactly did this golden-hued noodle dish come to be?Hailing from Quang Nam Province, mi Quang is more than just a dish; it’s a cultural icon. Served at family gatherings, death anniversaries, and Tet celebrations, this fragrant bowl has earned its place as one of the region’s most beloved dishes. In Da Nang, people can enjoy mi Quang for breakfast, lunch, dinner, or any meal in between, according to Da Nang native Helen Le in her cookbook Vietnamese Food with Helen's Recipes.
The story of mi Quang begins in Quang Nam Province, a strategic port city where, in the 16th century, bustling trade connected Vietnam with China and Japan. Chinese merchants, drawn to the port, settled near Hoi An, bringing their culinary traditions—including egg noodles—with them. The locals adapted these Chinese dishes, creating mi Quang: a noodle bowl that nods to its Chinese roots yet bears an unmistakable Vietnamese character.
The term ‘mi’—borrowed from Chinese—originally referred to egg noodles, though mi Quang noodles evolved to be made with rice flour, a local staple. By then, the name had already become ingrained in the region's culinary lexicon, persisting despite the ingredient swap.
The noodles are served with proteins like shrimp, pork, chicken, or even fish or beef, all simmered in a turmeric-spiced broth. The dish is topped with fresh herbs, banana flowers, peanuts, and toasted sesame crackers, then finished with lime, chilli, and optional additions like quail eggs or pork rinds. It can also be served as a broth-less salad. Some recipes also incorporate turmeric powder into the rice noodles, giving them a vibrant yellow hue.
Today, mi Quang is claimed by both Da Nang and Quang Nam as a local treasure. The dish's legacy remains undisturbed by a 1997 administrative split that made Da Nang its city, cementing mi Quang as a beloved regional speciality worth seeking out.
Where to find mi Quang?
Many restaurants are serving this iconic dish in Da Nang, but these are some of the mi Quang speciality eateries featured in the MICHELIN Guide Hanoi, Ho Chi Minh City, and Da Nang 2024 edition that we'd like you to try.
Mì Quảng 1A
Recommended, MICHELIN Guide Hanoi, Ho Chi Minh City and Da Nang 2024Our MICHELIN Inspectors recommend this no-frills spot for its take on mi Quang, the iconic noodle dish from Central Vietnam. Expect ribbon rice noodles in a golden broth, infused with fish sauce and turmeric, and topped with peanuts and bean sprouts. Choose between pork and shrimp or chicken, with or without a hardboiled egg. Go for the ‘special’ to sample all options. On the side, lettuce, cilantro, and banana flowers add a fresh, crispy crunch.
Address: 1A Hai Phong Street, Hai Chau I Ward, Hai Chau District, Da Nang, Vietnam.
Mỳ Quảng Sứa Hồng Vân
Bib Gourmand, MICHELIN Guide Hanoi, Ho Chi Minh City and Da Nang 2024This unassuming spot, open from 6 a.m. to 1 p.m., draws a steady stream of locals seeking their mi Quang fix. The broth—rich and tinged with a warm orange-red hue, infused with shrimp—serves as the dish’s heart. From there, the options unfold quail eggs, pork, shrimp, meatballs, and even springy jellyfish, each offering its own unique texture to the bowl.
Address: 59 Le Hong Phong Street, Phuoc Ninh Ward, Hai Chau District, Da Nang, Vietnam.
Nu Đồ Kitchen
Recommended, MICHELIN Guide Hanoi, Ho Chi Minh City and Da Nang 2024
The owner’s parents used to sell mi Quang, and their shop, ‘Nu Đồ’ (a cheeky nod to the Vietnamese word for ‘noodle’), keeps the family tradition alive. The menu features four versions of the turmeric noodle, each served in traditional bamboo baskets, just like in the old days, with broths designed to bring out the best in each key ingredient. Our Inspectors recommend not missing the snakehead fish variation, with its rich turmeric aroma. Nestled under a canopy and surrounded by lush greenery, it’s the perfect spot to enjoy this comforting classic.
Address: 11/1 Luu Quang Thuan Street, My An Ward, Ngu Hanh Son District, Da Nang, Vietnam.
