since our trip to Vietnam in July, i've been searching high n low for the recipe to this yummy dish. it was love at first bite n we ate it EVERYDAY at Benh Tanh Market when we were there.
priced at about VND10000 (approx SGD 1), this bowl is packed with a punch!
it's consists of thick yellow noodles, pork slivers, spring onion, peanuts, bean sprouts, Chinese mushrooms, shrimp, mortadella, stripped morning glory (kang kong), saw-tooth herb, minced pork balls, chicken stock.
served with fresh-squeezed lime juice, rice cracker, chopped hot pepper goop n tastes a tad like our local rojak with the nutty-tangy taste.
variations include use of thin slices of roast pork (not the cut with the orange outer coating, just plain pork roast.)
it was an impossible mission... why?
that's because i don't even know the name to it!
that was until today...
it's called Mi Quang
"Mi" = Noodle
"Quang" = Major ethnic group that lives in Central Vietnam
the answer came all the way from down under, thanks a million Justin!
gluttony has driven me mad, mad enough to e-mail for help from our new Vietnamese colleague in Sydney for help. i thought i'd never know the answer since Xuan left us a couple of months back (before i could ask him, obviously).
though he refused to get courier a yummy portion to Singapore, he was kind (or unkind) enough to arrange a customer service training (and cooking) session in Sydney so that i could go get a tip or two from his mom (not forgetting i'm supposed to cook for everyone in the Sydney office).
ok, all these talk has got me hungry n craving for it even more now.
wonder if we'll be having a nice Viet lunch at Holland V later?
meanwhile, here's some pix for u (so that u can better understand my undying crave)!
priced at about VND10000 (approx SGD 1), this bowl is packed with a punch!
it's consists of thick yellow noodles, pork slivers, spring onion, peanuts, bean sprouts, Chinese mushrooms, shrimp, mortadella, stripped morning glory (kang kong), saw-tooth herb, minced pork balls, chicken stock.
served with fresh-squeezed lime juice, rice cracker, chopped hot pepper goop n tastes a tad like our local rojak with the nutty-tangy taste.
variations include use of thin slices of roast pork (not the cut with the orange outer coating, just plain pork roast.)
it was an impossible mission... why?
that's because i don't even know the name to it!
that was until today...
it's called Mi Quang
"Mi" = Noodle
"Quang" = Major ethnic group that lives in Central Vietnam
the answer came all the way from down under, thanks a million Justin!
gluttony has driven me mad, mad enough to e-mail for help from our new Vietnamese colleague in Sydney for help. i thought i'd never know the answer since Xuan left us a couple of months back (before i could ask him, obviously).
though he refused to get courier a yummy portion to Singapore, he was kind (or unkind) enough to arrange a customer service training (and cooking) session in Sydney so that i could go get a tip or two from his mom (not forgetting i'm supposed to cook for everyone in the Sydney office).
ok, all these talk has got me hungry n craving for it even more now.
wonder if we'll be having a nice Viet lunch at Holland V later?
meanwhile, here's some pix for u (so that u can better understand my undying crave)!
