Top 10 Delicious Homemade Quang Noodles You Can Make at Home

1. Shrimp and Pork Quang Noodles

Ingredients:

• 500g pig tail bones
• 50g onion
• 50g white radish
• 500g shrimp
• 500g pork belly
• 100g taro
• 100g peanuts
• 50g purple onion
  20g turmeric
• 20 quail eggs
• 2 tablespoons vegetable oil
• 1 cup peanut oil
• Quang noodles
• Grilled rice paper
• Accompanying vegetables: choy sum, banana flower, white water morning glory, shredded banana flower, coriander, 1 banana, cabbage.

Instructions:

• Boil a pot of water, blanch the pig tail bones for about 5 minutes. Then pour out, rinse the bones thoroughly, and drain.
• Peel the onion, leaving it whole. Peel the white radish, cut into long strips. Rinse the taro in water, then drain and rub off the outer silk layer. Next, use a knife to remove the black head, drain, and crush. Finely chop the purple onion. Wash about 20g of peanuts, drain, and crush finely. Roast the remaining peanuts until golden brown. Grind the turmeric into a paste.
• Wash the accompanying vegetables carefully. For the cabbage, thinly shred. Peel the banana, slice thinly, and soak in water with a little lemon juice to prevent browning. Mix everything together. Boil the quail eggs. Blanch the pork belly in boiling water seasoned with ½ teaspoon salt for about 2 minutes, then remove, rinse again, drain, and slice thinly about 3cm wide. Peel the shrimp, remove the heads, and discard the black vein. Place all the shrimp in a bowl, add 1 teaspoon salt, rinse with water twice, then drain.
• Heat a pan, pour in the peanut oil that has been boiled above, add half of the crushed taro to the pan, stir until golden, crispy, and fragrant. Then strain and drain the oil and taro separately.
• Heat a pan, add about 3 tablespoons of vegetable oil. Next, add the remaining taro to the pan. When the taro is fragrant, add 20g of crushed peanuts and 1 tablespoon of turmeric, stir well, fry until crispy and fragrant, then turn the heat to high, add the pork to the pan, stir-fry until cooked through. Next, add 1.5 liters of broth, quail eggs, and shrimp to the pan. Season with 1 tablespoon salt, 1 tablespoon sugar, 2 tablespoons MSG, 4 tablespoons fish sauce. Then add the shrimp that has been stir-fried. To add color to the Quang noodles, add 2 tablespoons of vegetable oil.
• Bring the broth to a boil, skim off the foam, and turn off the heat.
• Separate the Quang noodles, blanch them in boiling water, then transfer to a bowl. Mix the noodles with a little taro oil. Arrange the meat, shrimp, quail eggs, broth, chopped onions, fried taro, and peanuts on top. Mix well and serve with fresh vegetables, grilled rice paper, and Hoi An chili sauce. Enjoy!

2. Flavorful Chicken Quang Noodles

Ingredients:

• 800g Quang noodles
• 1 whole chicken (about 1.5kg)
• 15 quail eggs
• 500ml coconut water
• 50g roasted peanuts
• 4 grilled sesame rice crackers
• 1 tablespoon turmeric powder
• 1 tablespoon vegetable oil
• 500ml fresh coconut water
• 3 sprigs of green onions
• 1 onion
• 10 bulbs of shallots or scallions
• Some lettuce, banana flowers, or mint leaves for garnish
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 tablespoon chicken stock powder
• A pinch of salt

Instructions:

• If using a whole chicken, soak it in diluted saltwater for about 10 minutes to remove any unwanted odors. Rinse the chicken thoroughly under cold water and cut it into bite-sized pieces.
• Peel and finely chop the onion, shallots, and garlic. Rinse the lettuce, banana flowers, green onions, and mint leaves. Chop the green onions finely and crush the roasted peanuts.
• Marinate the chicken with half of the chopped onion, shallots, and garlic, half tablespoon of turmeric powder, half tablespoon of chicken stock powder, and a pinch of salt. Mix well and let it sit for 15 minutes to absorb the flavors.
• Cook the quail eggs in boiling water for 7-10 minutes, then remove and let them cool before peeling.
• Heat vegetable oil in a pan. When the oil is hot, add the remaining chopped onion, shallots, and garlic, along with half tablespoon of turmeric powder, and sauté until fragrant.
• Add the marinated chicken to the pan and stir-fry until the chicken is firm. Pour in 700ml of filtered water and 500ml of fresh coconut water, and stir well over high heat.
• Once the mixture comes to a boil, season with 2 tablespoons of fish sauce, 1 tablespoon of sugar, and simmer over medium heat for about 15-20 minutes.
• Adjust the seasoning to taste, then add the peeled quail eggs and simmer for another 5 minutes before turning off the heat.
• Bring a pot of water to a boil and blanch the Quang noodles for about 1-2 minutes. Remove and place in serving bowls.
• Top the noodles with the cooked chicken, quail eggs, some chopped green onions, crushed peanuts, and ladle the broth over the top. Serve immediately.

3. Frog Quang Noodles

Ingredients:

• 1 kg Quang noodles
• 500g frog meat
• 500g pork bones
• 15g turmeric
• 5g chili
• 5g garlic
• 50g lemongrass
• 20g shallots
• 30g young ginger
• 10g turmeric
• 700ml water
• 50g shallots
• 150g onions
• 20g scallion heads
• 30g white sugar
• 15ml vegetable oil
• 30g oyster sauce
• 2 tablespoons cooking oil
• 15ml fish sauce
• 2g salt
• 3g pepper

Instructions:

• In a mortar and pestle, crush together 10g shallots, 10g turmeric, 5g chili, 5g garlic, and 10g lemongrass.
• Clean 500g frog meat and drain.
• Marinate the frog meat with the crushed ingredients, along with 30g sugar, 30g oyster sauce, 15ml fish sauce, 15ml vegetable oil, 2g salt, and 3g pepper. Mix well and let it marinate for at least 30 minutes.
• Blanch 500g pork bones in boiling water, then rinse thoroughly.
• Put the blanched pork bones in a pot with 700ml of filtered water, bring to a boil, skim off the impurities, and simmer for 30 minutes.
• Heat 2 tablespoons of cooking oil in a clean pot, then add 20g shallots, 20g young ginger, and 10g turmeric and sauté until fragrant.
• Add the marinated frog meat and stir-fry until cooked. Then add the pork broth, season with 20g brown sugar, 20ml fish sauce, stir well, and turn off the heat.
• Prepare 120g minced pork and 80g minced frog meat.
• Heat 20ml vegetable oil in a pan, then add 10g minced shallots and 10g minced young ginger and sauté until fragrant.
• Add the minced pork and frog meat and stir-fry until cooked.
• Pour in 250ml of filtered water for the sauce, season with 20g sugar, 20ml fish sauce, and 2g pepper. Bring to a boil.
• Dissolve 20g rice flour in 1 tablespoon of water, then pour the mixture into the meat pot, stir well. Simmer over low heat until the sauce thickens, then add 10g chopped scallions, 10g chopped chili, stir well, and turn off the heat.