Mì Quảng

Mì quảng is a noodle soup from Vietnam originating from the Quang Nam province, made with wide rice noodles, savory broth, herbs, and meat.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • National
  • Street Food
  • Traditional
Home » Dishes A-Z » Mì Quảng

Fact: In Vietnam, the biggest bowl of mì quảng was created in 2013 to serve 600 guests, costing up to 231.48 lbs of rice noodles, 39.68 lbs of pork belly, 55.11 lbs of shrimp, and 11 lbs of crabs.

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Basic Information

Mì Quảng: Basic Information


/mee kwang/

Alternative Name(s)

Mỳ Quảng

Dish Type

Noodle soups, dry noodle dishes


Main course


Breakfast, Lunch, Dinner
Origin and Region

Mì Quảng: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Central Vietnam

Associated Region

Quang Nam, Da Nang
Vietnam Map
A Deep Dive

Popular Mì Quảng Variations

Ingredients and Preparation

Mì Quảng: Ingredients and Preparation

Main Ingredients

Rice noodles, meat

Main Cooking Method

Boiling and simmering

Preparation Process

Noodles are placed atop fresh herbs in a bowl with meat toppings, then warm or lukewarm broth and meat are added.
A Deep Dive

Mì Quảng: A Deep Dive

Cultural Significance

A specialty of the Quang Nam Province









Serving Style

In a bowl with a small amount of broth

Serving Temperature



Sesame rice crackers, fresh vegetables


On any occasions



Special Diets



541 calories, according to data of MyFitnessPal for 1 bowl of mì Quảng.



Popular Similar Dishes

Cao Lầu

Popular Dining Area

Street vendors, restaurants

Mì quảng, or mỳ quảng, is a national Vietnamese noodle delicacy of the Quang Nam Province, hence the word “quảng” in the dish’s name.

Mi Quang Overview

The street food specialty is a favorite in Vietnam often found at many local restaurants and street vendors in the country.

Overall, this traditional dish from Quảng Nam Province is a combination of broth with rice noodles, meat (shrimp or pork), and herbs.

The rice noodles used for mì quảng are a wide variety with a signature yellow color thanks to the egg yolk, while the broth possesses a strong flavor.

Ideally, people will pour in the broth so that it barely covers the noodles and vegetables. Aside from shrimp and pork, even chicken, beef, or fish is fit for making mì quảng.

For serving, a mì quảng bowl is loaded with herbs and a sprinkle of peanuts for serving.

However, the unique feature is in its accompaniments, often a type of sesame rice cracker, for an extra crunch.

Furthermore, there is even a brothless version of mì quảng, letting you enjoy the ingredients like a mixed salad.

In addition, I suggest having a peek through the version of mì quảng along with the ingredients and how this noodle specialty is created.

Also, there are interesting good and bad features of eating mì quảng. Later on, make sure to go through some of the common questions people often have about mì quảng and dishes that are similar to it.

Key Points

  • Mì quảng is a Vietnamese noodle delicacy of the Quang Nam Province.
  • It is a combination of broth with rice noodles, meat (shrimp or pork), and herbs.
  • The rice noodles are wide and yellow, while the broth is strong and flavorful.
  • The broth barely covers the noodles and vegetables, and the dish is topped with peanuts and herbs.

Mì Quảng Images

What Are the Variants of Mì Quảng?

Mì quảng has many fillings, which result in the dish having many variations. For that, allow me to introduce you to 12 variants of this noodle dish:

Mi Quang Tron

A brothless version featuring all the elements of mì quảng

Mi Quang Tom Thit

A version that focuses on shrimps and meat

Mi Quang Ech

A mì quảng adaptation but frog meat as the main source of protein

Mi Quang Chay

A vegetarian version of mì quảng

Mi Quang Ga

Mì quảng but with chicken meat as the main attention

Mi Quang Ca Loc

Has a bold broth with a sweet profile from the snakehead fish

Mi Quang Vit

Has a darker broth and is a specialty of Phan Thiet

Mi Quang Xao

A stir-fried variation of mì quảng

Mi Quang Suon Non

A mì quảng adaptation with tender pork spare ribs and other toppings

Mi Quang Da Lat

A version of mì quảng from Da Lat and has a special taste from the added Vietnamese fermented shrimp paste

Mi Quang Phu Chiem

Features a special broth that is made from rice field crab

Mi Quang Bo

Use beef as the main highlight of the dish

Don’t just stop at knowing only the many forms of mì quảng as I suggest diving deeper into the dish by learning about the elements that formulate this specialty.

What Ingredients Are Used to Make Mì Quảng?

To materialize a bowl of mì quảng, it takes many elements to nail the right flavors and texture of this noodle dish:

  • Noodles: Flat rice noodles infused with turmeric for a yellow color.
  • Proteins: The dish typically includes shrimp, pork, and sometimes beef, chicken, or fish.
  • Broth ingredients: The broth is made from pork bones or chicken bones and seasoned with fish sauce, black pepper, shallots, garlic, sugar, and salt.
  • Additional flavorings and toppings: Crushed roasted peanuts, toasted sesame rice crackers, sliced red chili peppers, and lime wedges are common additions.
  • Garnishes: The dish is often garnished with fried shallots and sometimes fried garlic.
  • Spices and seasonings for the broth: Turmeric gives the broth its yellow hue, and sometimes annatto seeds are used for color.

With all the ingredients in the palm of your hand, it’s easy to go through the process of producing your very own mỳ quảng bowl.

What Ingredients Are Used to Make Mì Quảng?

To make mì quảng, locals often prepare all the necessary ingredients before initiating the cooking process:

Step 1: Marinating the Meat

Begin by marinating shrimp and pork with garlic, shallots, fish sauce, and pepper. Allow the meat to soak in the flavors for about 30 minutes.

Step 2: Cooking the Meat

In a pan, stir-fry the marinated shrimp and pork until they’re cooked through.

Step 3: Broth Preparation

In a large pot, combine pork bones, dried shrimp, and seasonings. Bring to a simmer to extract the flavors. Add turmeric to the broth to achieve the signature yellow hue. This broth is kept more concentrated than typical Vietnamese noodle soups.

Step 4: Noodle Preparation

Boil the rice noodles made specifically for mì quảng. Once cooked, drain the noodles thoroughly.

Step 5: Assembly

Place the cooked noodles at the bottom of a bowl. Layer the cooked meat over the noodles and pour the concentrated broth over the top, just enough to soak the noodles. Garnish with crushed peanuts, toasted sesame rice crackers, and fresh herbs.

Don’t leave just yet, as you should have a more thorough look at mì quảng through some of these advantages and disadvantages of eating this noodle specialty.

Pros and Cons of Eating Mì Quảng

Savoring mì quảng is quite an experience, but you should be aware of the benefits and drawbacks of this noodle dish ahead of consumption:


  • Versatility: The dish is modified with various proteins and vegetables, catering to different preferences.
  • Digestive health: Herbs like turmeric, often used in the broth, have anti-inflammatory properties and can aid digestion.
  • Economical: In Vietnam, Mì Quảng is relatively affordable, making it accessible to many.


  • Sodium levels: The broth and added fish sauce make the dish high in sodium.
  • Storage: As with most noodle soups, mì quảng is best consumed fresh and does not store well for extended periods.

Knowing about mì quảng is one thing, as it’s also crucial to expand your understanding by digging into some of the common inquiries that revolve around this dish.

Mì Quảng FAQs

It’s best to store the broth separately from the noodles and toppings. Refrigerate and consume within a couple of days.

Yes, the rice noodles used in mì quảng are naturally gluten-free, but always check other ingredients and sauces if you’re strictly avoiding gluten.

Yes, vegetarian or vegan versions are made using tofu or mushrooms as the primary protein and a vegetable-based broth.

Similar Dishes of Mì Quảng

Cao Lau

Cao lầu is a Vietnamese noodle dish unique to Hoi An Ancient Town, consisting of chewy noodles, pork or shrimp, and vegetables.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert


  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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