How to Cook Delicious and Easy-to-Make Quang Noodles with Chicken from Da Nang at Home

How to make Quang noodles with chicken in Da Nang

• 1

  Prepare the chicken and chicken offal

  To remove the unpleasant smell from the head, chicken meat, and chicken offal, first, place them in a small basin and use a sufficient amount of salt to scrub away the slime.

  Then, add a little ginger wine (can be substituted with vinegar) to the head, meat, and offal, rub it to reduce the odor, and then rinse with clean water.

  Use a knife to chop the chicken into bite-sized pieces. Similarly, cut the chicken offal into small pieces.

  Chop the head, neck, feet, and backbone into small pieces to make the broth.

  

  
• 2

  Cook the chicken broth

  First, put a pot of water on the stove and turn the heat to high. Then add the head, neck, feet, and backbone of the chicken and bring to a boil, then reduce the heat. Add about 6 shallots to the broth, and continue cooking over medium heat for about 1 hour, then turn off the heat.

  Tip: To make the broth clearer, you should use a ladle to skim off the foam.

  

  

  

  
• 3

  Pound spices and marinate chicken

  After washing the shallots clean, you put about 20g into a mortar and pound finely, the remaining 30g shallots you crush and set aside.

  Wash the turmeric root, slice it with a knife, and then put it into the mortar to pound finely.

  To marinate the chicken meat and organs, first, put them into a small bowl, then add 20g of pounded shallots, and mix well with your hands.

  Then, add 1 teaspoon of ground pepper, 4 teaspoons of seasoning, 2 teaspoons of monosodium glutamate, 3 teaspoons of sugar, 4 teaspoons of fish sauce, and 1 pounded turmeric root, then mix well and marinate for about 25 – 30 minutes.

  Tip: To prevent the chicken organs from breaking, after adding the spices, you should keep the organs separate and not mix them with the chicken meat.

  

  

  

  
• 4

  Decompress and stir-fry the chicken

  Place a pan on the stove and add 5 tablespoons of peanut oil to heat until boiling. Then, add 30g of smashed compressed chicken to fry until golden, then remove it. Turn off the heat and pour out some of the cooking oil in the pan, leaving about 2 tablespoons to stir-fry the chicken.

  Continue to heat 2 tablespoons of peanut oil until boiling, then add 1 tablespoon of minced lemongrass and 1 teaspoon of finely chopped chili to fry until golden.

  When the lemongrass and chili are fragrant and golden, add the marinated chicken and stir-fry for about 5 – 10 minutes, stirring constantly so the chicken is firm and absorbs the seasoning.

  Tip:

  • Stir-frying the chicken will help it become firmer and juicier, absorbing the seasoning better.
    
  • Heat the peanut oil until it smokes for a more fragrant and tasty oil.
    
  • You can use cooking oil, but using peanut oil will give the dish a more authentic flavor.

  

  

  

  
• 5

  Cooking Chicken Filling and Broth

  To prepare the broth, add 1.5 liters of chicken broth to a pan with chicken meat, then turn the heat to medium and cook for about 1 hour.

  After cooking the broth for about 15 minutes, add the chicken intestines and cook until they are done, then remove them. Do not cook for too long, or the intestines will not taste good anymore.

  When the broth has reduced and thickened, add 1/2 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of annatto oil, then stir well to combine the spices.

  Taste and adjust the seasoning one more time to your liking, and finally add about 8 chopped green onions before turning off the heat.

  For the broth, add 2 teaspoons of seasoning powder, 3 teaspoons of sugar, 2 teaspoons of salt, and 2 teaspoons of fish sauce, then stir well and taste again to suit your preference.

  

  

  

  
• 6

  Make the dipping sauce

  First, add about 5 chili peppers and 3 sliced garlic cloves into a bowl, then add 1 teaspoon of monosodium glutamate and 1 teaspoon of sugar, and use a pestle to pound them into a paste.

  Then, pour in 1 cup of fish sauce, a little lime juice, and stir well. Now you have a delicious sweet and sour fish sauce ready for dipping the chicken.

  

  

  

  
• 7

  Blanch the noodles and plate

  Boil a pot of water on the stove, blanch the Quang noodles for about 2 minutes, then take them out and place them in a bowl. After that, add the chicken meat and gizzard on top, sprinkle with some fried shallots, and pour in enough broth or filling.

  Finally, sprinkle a little chopped green onion and roasted peanuts for garnish.

  Wash the baby mustard greens, banana flower, and mint leaves thoroughly, mix them together, place them on a plate next to the bowl of Quang noodles.

  Arrange a small bowl of fish sauce next to it to make the dish look perfect!

  

  

  

  
• 8

  Final Product

  Danang chicken quảng noodles are a combination of soft, chewy white noodles blended with pieces of sweet, fatty chicken and chicken innards in a rich, fresh broth.

  What could be better than enjoying a delicious bowl of chicken quảng noodles on a cold day?