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(QNO) - In a recently published article on the Michelin Guide’s homepage, chefs running Michelin-starred restaurants in Vietnam shared interesting perspectives on Quang noodles.
Nén Restaurant received the Michelin Green Star in the 2024 awards for its commitment to sustainability and culinary excellence. Chef Summer Le, who grew up with Quang noodles, said that the dish, representing Da Nang’s culinary philosophy, was her choice when she started her food blog 15 years ago.
Quang noodles may appear similar to other Vietnamese noodle dishes with broth, herbs, and meat, but their culinary uniqueness lies in the variety of meats used, including shrimp, fish, eel, pork, chicken, frog, and jellyfish. The dish doesn’t follow a fixed recipe and is made with whatever ingredients are available.
Chef Peter Cuong Franklin, founder of the Michelin-starred Ăn Ăn Saigon, explained that Quang noodles use less broth than others, allowing for more servings at a lower cost while maintaining quality. Although Chef Franklin was born in Da Lat, his mother is from Quang Nam, and he grew up with Quang noodles.
He said that adaptability defines the feature of Quang noodles, highlighting the fact that while their name refers to wheat, Quang noodles are made from rice, reflecting their historical origins in Central Vietnam.
Chef Tuyet Pham, founder of Michelin Selected 2024 Nu Đồ Kitchen, received Quang noodles as a legacy from her father.
As a runner-up on MasterChef Vietnam in 2015, she elevates the dish by using high-quality ingredients and pricing it higher than typical Da Nang restaurants.
Tuyet Pham hopes to refine Quang noodles further, making them a fine-dining dish that showcases quality and the chef’s personal touch.
Reportedly, In 2024, a restaurant in Da Nang reimagined Quang noodles with lobster, scallops, fish roe, and char siu pork, served with traditional broth, priced at VND 800,000
Source: SGTT