Text 14713, 101 rader
Skriven 2008-10-05 22:12:00 av JIM WELLER (1:123/140)
Ärende: Viet 13
===============
This is the end of Andrea's soup chapter. I'll be going back for
more recipes when time permits.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Mi Quang Noodle Soup Part 2
 Categories: Vietnamese, Soups
      Yield: 4 servings
 
           Add'l suggestions
           From visitors
 
  Suggestion 1:
  
  Mi Quang from Hoi An and Da Nang are served with broad yellowish
  rice noodle. My parents' cook in the States uses broad rice noodle
  normally for pho or chowfun, then soaks it with tumeric powder as
  you mentioned. The broth is made with pork tubular bones and dried
  shrimps as if one would make for hu tieu Nam Vang (see
  Khmerkromrecipes com); then in a separate sauce pan, few bowls of
  the broth then further reduced by 1/2 prior to serving (more so as a
  thin sauce than broth). The cook also boils pork with skin in this
  broth; then use the sliced boiled pork for topping (besides boiled
  prawns)  Mint is a must as garnish, she says.
  
  Suggestion 2 from Toan T. Thai (Upper Darby, PA, USA):
  
  There's a few basic elements implemented by my folks that I should
  point out in begging to differ to your suggestions, that they do not
  use tomato and pineapple, instead, they use pumpkin which gives the
  broth a general yellowish color (the pumpkin is cooked to soften the
  inner flesh which is then extracted with a spoon, then mix it well
  in a thick broth of crabmeat, shrimps and pork belly); and the dry,
  pre-made noodles are being soaked in moderate temperature (not
  necessary warm or even hot) water for an hour or so before boiling.
  
  Historically and culturally, from what I understand, being a
  longtime popular dish cherished by the common people throughout the
  Quang province, mi Quang is variably prepared from house to house,
  there is no standardized version that serves to epitomize its kind;
  in my reasoning, this is maybe why it's hard to see someone bold
  enough to post an official recipe for they might get flamed at being
  too presumptuous. I guess your VNese is good enough to pick this
  article up, http://www.xuquang.com/dacsan/htt-khauvimiquang.html; I
  do agree to what it says, that, unlike those from the North and
  South of Vietnam, the Quang people like to prepare their dishes in a
  simple way so to retain and promote the original flavor of the
  primary substance, the practice is ranged to Quang Ngai, Sa Huynh
  and even Qui Nhon. Still, this site does feature a quick, generic
  
  instruction on how to make mi Quang
  (http://xuquang.com/dacsan/lammiquang.html), it suggests to use
  tomato and pineapple like you do. (I don't know where my folks
  learned to use pumpkin instead--peculiar, huh?!)
  
  [Note that both of the sites above are in Vietnamese only.]
  
  Suggestion 3 from Vy Tran:
  
  Mi quang without the egg is like eating hamburger without the
  tomato. It still tastes alright but it is not really a mi quang. The
  story behind the egg is that back when Da Nang was still a semi poor
  region of Viet Nam (1810-1905), most of the people living in that
  region were self-sufficient farmers. The reason why mi quang has no
  historical, written recipe is because it is a dish you'd prepare
  with whatever you've got at the house at that time.
  
  Since most of the people at that region at that time were farmers
  that do manual labor all day, eating a hearty breakfast or early
  meal was importance to them. They realized that by adding a few
  quail eggs that could not sell for much money at the market could
  make their day last a bit longer in the field. Since then it has
  became somewhat a tradition to put egg, especially quail egg in mi
  quang. Nowadays, people do use duck egg in place of quail egg since
  it is cheaper. The way to prepare the eggs for mi quang is to boil
  and peel the eggs then put them in whole to cook with the rest of
  the ingredients.
  
  If you ever have a chance to visit Da Nang you can try the mi quang
  at the place of origin. It is located about 12 miles north of Da
  Nang at a place call Tuy Loan. While there, you might also want to
  try the fish rice noodle soup (bun cha ca), or poached pork rolled
  in rice paper (thit luot cuon banh trang) too.
  
  Add'l suggestions from visitors
  Suggestion 1:
  Mi Quang from Hoi An and Da Nang are served with broad yellowish
  
  From: Andrea Q. Nguyen's Vietworldkitchen.com
 
MMMMM
 

Cheers

YK Jim


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