And once it comes to Quang noodle on the land of Quang Nam, it is highly recommended that visitors should not miss the chance to enjoy the true taste of this signature dish in Phu Chiem, an area in Triem Nam Village, Dien Phuong Commune in Dien Ban District that is claimed to be the birthplace of the noodle.

What makes a bowl of Quang noodle in Phu Chiem special is the broth, which takes a lot of effort to make. First of all, people boil peanuts and then ground them to extract milk, which is then mixed with ground meat of paddy field crabs.

After that, the mixture is cooked with shrimp that is roasted with salt and mixed with peanut oil for a while. The broth is then added with thit ba roi (fat and lean meat) and cooked for 15 more minutes.

The noodles used for mi Quang in Phu Chiem are cooked from the rice grown near the Thu Bon River that flows through Quang Nam. From the early morning, visitors to Phu Chiem will see women preparing their stalls to offer Quang noodle to gourmets. Some also bring the dish to nearby districts in the province on their bamboo burdens.

A bowl of Quang noodle on the land of Phu Chiem catches the eyes of diners for its red-orange broth created from field crabs and shrimps. Raw vegetables served along with the dish all come from gardens of local noodle sellers, making the dish an exquisite one (given the way its broth is made), but still rustic and plain.

Through generations, the delicious and typical taste of Quang noodle of Phu Chiem is still well-preserved with its fragrant and greasy broth while the noodles are not too tough or soft.

These days, Quang noodle has stepped out of the central province and even gone abroad. Its taste has also been changed more or less to fit the eating habits of people in different regions. Therefore, it would be a worthy experience to enjoy the dish right in its hometown.