Wednesday , May 29 2024

How to make Quang Nam thick noodles with chicken


Quang-style noodle soup is a specialty of the central province of Quang Nam, home to Hoi An. It features thick noodles and uses much less broth than other types of Vietnamese noodle soup.

This recipe serves about 4 to 6 people, takes approximately 55 minutes to prepare, and provides around 3,470 calories in total.

Ingredients

– A whole chicken (approximately 1.3 kilograms)

– 200 grams pork belly

– 20 quail eggs

– 1 turmeric

– A handful of shallots

– Scallions

– 4 cloves of garlic

– 2 stalks of lemongrass

– Spices: fish sauce, salt, sugar, stock powder

– Peanut oil, cashew oil

– Quang-style noodles, rice cracker

– Herbs and vegetables: banana blossoms, bean sprouts, basil, green onions

– Roasted peanuts

Instructions

1. Preparation

For the components:

– Wash then peel off the outer layer or skin of the turmeric using a knife or a peeler.

– After peeling, the exposed turmeric flesh can be crushed using a mortar

– Finely chop shallots and garlic.

– Cut the chili pepper lengthwise, open it up, and scrape out the seeds using a knife or spoon.

– After removing the seeds, cut the remaining chili pepper into thin slices. This process is often done to reduce the spiciness of the chili, as many of the heat-inducing compounds are concentrated in the seeds and membranes.

– Wash and slice green onions.

Turmeric, shallots, garlic, scallions, and chilies are chopped to help enhance the taste of the dish. Photo by VnExpress/Bui Thuy

Turmeric, shallots, garlic, scallions, and chilies are chopped to help enhance the taste of the dish. Photo by VnExpress/Bui Thuy

For the chicken:

– Clean the chicken with water, removing any unwanted parts, excess fat, or impurities.

– Rub the chicken with a mixture of lime juice and salt.

– Rinse the chicken thoroughly under cold water to ensure it’s clean and free from any residues.

– Once cleaned and washed, cut the chicken into bite-sized pieces.

– In a bowl, combine 2/3 of the crushed turmeric, half of the minced shallots and garlic, 2 tablespoons of fish sauce, 1 teaspoon of salt, and 1 teaspoon of stock powder.

– Stir the mixture well to ensure the chicken absorbs the flavors thoroughly.

The marinated chicken is now vibrant with a golden turmeric color, thanks to adding turmeric during marination. Photo by VnExpress/Bui Thuy

The marinated chicken has a golden color, thanks to turmeric. Photo by VnExpress/Bui Thuy

For the pork belly:

– Wash the pork belly thoroughly.

– Cut it into bite-sized pieces.

– Combine 1/3 of the remaining turmeric with 1/2 a tablespoon of fish sauce, 1/2 a teaspoon of salt, and 1/2 a teaspoon of stock powder for the pork belly.

Pork belly, with its mix of fat and lean meat, keeps the meat juicy and prevents it from drying out during cooking. Photo by VnExpress/Bui Thuy

Pork belly, with its mix of fat and lean meat, keeps the meat juicy and prevents it from drying out during cooking. Photo by VnExpress/Bui Thuy

For the quail eggs:

– Boil the quail eggs until they are cooked.

– Soak the boiled eggs in cold water.

– Peel off the shells.

Boiled quail eggs, after being peeled, have a smooth and creamy texture. Photo by VnExpress/Bui Thuy

Boiled quail eggs, after being peeled. Photo by VnExpress/Bui Thuy

2. Cooking process

– Heat peanut oil in a pan.

– Add shallots and the remaining garlic, sauté until fragrant.

– Stir-fry the marinated chicken until it firms up.

– Braise the chicken over medium heat.

– Transfer the chicken to a pot and add a small amount of water.

As the chicken cooks, it becomes a richer, deeper turmeric color. Photo by VnExpress/Bui Thuy

As the chicken cooks, it has a richer, deeper turmeric color. Photo by VnExpress/Bui Thuy

– Heat up the pan and stir-fry the marinated pork belly.

– Add quail eggs to the stir-fry and continue cooking until they achieve an appealing color.

– Transfer the entire mixture into a pot.

Stir-frying pork belly and quail eggs gives them a seared texture. Photo by VnExpress/Bui Thuy

Stir-frying pork belly and quail eggs gives them a seared texture. Photo by VnExpress/Bui Thuy

– Add crushed lemongrass to the pot for a boosted aroma.

– Occasionally remove any foam that forms.

– Once the meat and eggs reach the desired tenderness and flavor absorption, add a teaspoon of cashew oil for a beautiful color.

– Adjust seasoning according to your taste preferences.

The broth in the pot has a yellow color, with a hint of redness contributed by the cashew oil. Photo by VnExpress/Bui Thuy

The broth in the pot has a yellow color, with a hint of redness contributed by the cashew oil. Photo by VnExpress/Bui Thuy

– Boil the thick Quang noodles in water.

– Arrange them in a bowl, placing chicken, pork, and quail eggs on top.

– Pour in the hot broth.

– Sprinkle it with green onions and roasted peanuts.

– Serve with raw vegetables and rice crackers for a delightful experience.

A bowl of Quang-style chicken noodles is beautifully golden, featuring toppings like chicken, pork belly, and quail eggs. Photo by VnExpress/Bui Thuy

A bowl of Quang-style chicken noodles features toppings like chicken, pork belly, and quail eggs. Photo by VnExpress/Bui Thuy

Final product:

The chicken is tender, the pork is flavorful, and quail eggs blend with crunchy peanuts and fresh herbs. The savory golden-flavored broth complements the dish. Enjoy by breaking rice crackers, add a bit of lime juice, and stir gently. The diverse flavors awaken the senses.

When serving Quang chicken noodles, it is advised not to add too much broth to the bowl. This recommendation is to preserve the characteristic slightly dry style associated with Quang-style chicken noodles.

The use of rice crackers is not just a culinary choice but also has significance within the cultural practices of the Quang community during commemorations of the deceased.

Quang noodles can be prepared with various fillings such as chicken, beef, shrimp, snakehead fish, and wallago catfish.

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