Quang noodles on the global dining table
(QNO) - For the first time, the MasterChef Quang Noodles 2025 competition showcased chefs crafting this rustic dish with premium ingredients like eel, giant prawns, and lobster.
Chef Vo Tan Tinh from Tom Cang Xanh (Green Prawn) Restaurant (Da Nang) gives traditional Quang noodles a refined twist, using shrimp, pork, and eggs, and topping it with whole peeled freshwater prawns on delicately arranged noodles.
He wanted to modernise Quang noodles but preserve its traditional flavour, especially for foreigners. The dish may cost around VND 150,000 (approx. $6).
The MasterChef Quang Noodles 2025 competition aimed to promote Quang noodles globally. Held on June 8 at Dong Khuong village (Dien Ban), the competition featured 10 local Quang noodles businesses and 10 professional chefs from near and far.
The event showcased traditional bowls and modern twists using premium ingredients like flying fish, freshwater prawns, and lobster.
Chef Huynh Dang Ngoc Cong from Cua Do (Red Crab) Restaurant (Da Nang) saw the event as a great opportunity to creatively reinvent Quang noodles while honouring its signature flavour. He chose eel as the main ingredient, creating a refined version for discerning diners.
Chef Pham Tuan Hai, a member of the judge, praised the fusion of modern and traditional techniques that gave Quang noodles a Western-style presentation, with refined portions and premium ingredients like lobster and prawns.
He encouraged chefs to use these innovations to introduce Quang noodles to international diners.
Top honours in the traditional category went to Tran Thi Dong from Triem Nam village while Chef Vo Tan Tinh’s team from Tom Cang Xanh Restaurant won in the professional category.