"Quang " Chicken Noodles

 I am a fan of all kinds of noodles from stir-fried to soup. As you may know, the name of this recipe "Quang" is one of the cities in middle of Vietnam called Quang Ngai. The Vietnamese cuisine has names of recipes for each region. For example, "bun bo hue", "bun ca Nha Trang", "pho Hanoi", etc.… This recipe is an easy one that I will share here using chicken legs or thighs. Some Quang recipes include shrimp and quail eggs. The vegetables plate to serve with Quang noodles is very special because of the herbs and Onchoi (water spinach), and banana buts (banana flour before becoming bananas). Also special is the dipping sauce for the chicken and crispy rice cake to accompany with the Quang noodles. However, I now live far from an Asian market. I cannot now have all the side dishes to go with Quang noodles, but the taste of this dish cannot stop me from creating one. Of all the Quang noodle flavors, perhaps the chicken Quang noodles is the most popular. The delicious and juicier flavor comes from the chicken with rich bone chicken broth and soft chewy fat rice noodles. Surely, it will make many diners feel pampered every time they enjoy Quang noodles. Today, I will guide you to prepare chicken Quang noodles using all the easily found ingredients in most supermarkets. 

Ingredients:

4 chicken legs or thighs, bones in and cut into chunks or your liking

4 hard-boiled eggs, shell removed

Marinade ingredients:

1 tsp salt

1 tsp sugar

1 tsp minced garlic

1 tsp min1/4 tsp black pepper

1 tsp turmeric

Spices:

2 garlic cloves

1 shallot

1 tsp chilli flakes or paprika

1 tsp turmeric

1/2 white onion, chopped

1/4 cup raw or roasted peanuts, roughly chopped

Season with fish sauce, salt, and sugar

Other ingredients:

3 cups broth

10 oz. coconut water

Anato seeds oil (optional)

Vietnamese vegetables plate

Vietnamese dipping sauce

Wide flat rice noodles

Chopped cilantro and green onions

Roasted peanuts on the side

Directions: 

Rub chicken with salt; then rinse with clean water. Put chicken in a bowl with all the marinade ingredients. Mix well and let the meat become infused with the spices for 1 hour.

Heat the oil in the pot; then fry the garlic, onion, shallot,  and turmeric until fragrant. Add the chicken. Pan fry until brown. Stir in the chopped peanuts.

Then pour in the coconut water and broth and bring to boil. Skim off any residue floating on the surface. 

When the meat are cooked, season to taste again and turn off the heat.  One tbps anato seeds oil can be added for color of the soup (your choice). The cooking time is about 15 to 20 minutes or until the chicken is tender.

Co

ok the rice noodles as directed on the side of the packet.. 

How to make the dipping sauce for chicken:

Combine 1 tbs crushed garlic, 1 tbs sugar, 1 tbs lemon juice, and 2 tbs fish sauce. Stir and mix. Adjust the taste of this sauce to your liking, perhaps more sweet or salty.

To assemble Quang noodles:

Place the noodles in a bowl; then top with chicken and eggs (cut egg in half). Fill bowl with just enough broth to cover the noodles. Sprinkle on some roasted peanuts, fried onions, and chopped cilantro. Garnish with Vietnamese vegetable plate and crispy rice. Also, serve the dipping sauce on the side.