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Mi Quang traces its roots back to Quang Nam province in central Vietnam,giving it its distinctive name. As recounted by my father, this dish emergedduring challenging times when food was scarce, prompting people to make themost of whatever ingredients they had at home. This adaptable nature has ledto a myriad of ways to prepare mi quang. This versatility is one of thereasons I adore this dish; you can toss in whatever ingredients you fancy. Onedelightful aspect of mi quang is its accompaniment with an abundance of freshvegetables????????a perfect fit for someone like me, who relishes veggies. Itstraddles the line between soup and the drier hu tieu kho. You add just enoughbroth to the bowl to facilitate mixing all the ingredients, allowing you tosavor the thickness of the noodles with each slurp. Due to the minimal broth,proper seasoning of both the broth and meat becomes crucial. A notabledistinction I've observed is that mi quang in Vietnam is impeccably seasoned,while versions in the States often lean towards blandness. It's almostadvisable to err on the side of oversalting the broth and meat, as thevegetables and noodles harmonize the flavors perfectly.
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