It is eaten with toasted Vietnamese sesame rice crackers, fried shallots and herbs, such as rau ram (fragrant knotweed), coriander, perilla and lettuce. The Mi Quang dish is delicious and features a distinctive aftertaste.



Culinary expert Nguyen Thi Kim Chi, of the Quan An Ngon chain of restaurants, says mi Quang’s simple roots stem from a dish originally meant for labourers.

Ancient settlers in the region used locally sourced fresh ingredients – including whatever seasonal plants, meats and fish they had on hand – to create their culinary traditions.





Mi Quang chefs often customise the style, flavor and ingredients of the dish to individual taste, using whatever ingredients they have on hand.



The art of the sauce and dumplings also varies with each chef. Some use chicken or pig bones. Either way, the sauce should have a sweet flavour quite different from pho broth cooked with oxen bone.



According to VietKings (