08/28/17
Mì Quang is a traditional Vietnamese dish most popular in central parts of Vietnam. This dish is served for many occasions such as New Years (Tét), weddings, and family gatherings. The Mì Quang dish served at Pho House in Duluth, GA just outside of Atlanta has probably one of the best broth flavors I've experienced. The broth is made by simmering the chicken meat in a chicken bone broth for an intense flavor, seasoned with fish sauce, black pepper, shallot and garlic. The broth is a little on the sweet side but it is texturely silky with a deep bone marrow, garlic and saltiness from the fish sauce flavoring. I would recommend tasting the broth first before adding any lime, extra fish sauce or chilis to your liking. But on this occasion, no extra additives were needed and not a drop of the broth was wasted. The chicken pieces in this dish served as the protein and are well cooked and held on to the turmeric & garlic flavorings well. The chicken is left with bones in tact and this is the preferred method because the bones provide an extra deep flavoring (a little secret, at home we would slurp the bones after the meat is gone so that we can have more broth and bone marrow flavoring). The dish includes a particular type of wide rice noodle and the turmeric gives it the yellowish color. The noodles are soft, but not too mushy and serve as a nice vehicle to slurp the delicious broth. Extras include hard-boiled egg, crushed peanuts, chili pepper or chilli sauce, fresh vegetables including: lettuce, basil, scallions, cilantro and pieces of toasted black sesame rice crackers. The rice crackers serve two purposes: to soak up the amazing broth to eat like a snack and provide a nice crunchy texture to the dish. Peanuts and the rice crackers are most commonly found in Mì Quang and make the dish unique amongst other noodle dishes. Be sure to check out Pho House and order the Mì Quang noodle dish. Until the next Bigtime Bite ✌🏽