Bringing Quang noodles to the world's banquet table

(QNO) - For the first time at the "Quintessence of Quang noodles" contest, locals and tourists witnessed professional chefs preparing Quang noodles from premium ingredients such as eel, giant freshwater prawn, lobster, etc., an interesting variation for this rustic dish.

Professional chefs prepare Quang noodles at the competition. Photo: KHÁNH LINH

Based on traditional ingredients such as shrimp, meat, eggs, etc., chef Vo Tan Tinh (Green Claw Shrimp Restaurant, Da Nang City) has elevated Quang noodles to a different and luxurious level, with whole peeled green claw shrimp placed on noodles arranged in a lovely plate.

"I want to prepare Quang noodles in a modern style but still retain the traditional flavor to target tourists , especially international guests" - Chef Tinh explained and said that this dish of noodles, if sold, would cost about 150,000 VND.

Quang noodles with green crab shrimp. Photo: KHÁNH LINH

With the goal of bringing Quang noodles to the world's banquet table, the contest "Quintessence of Quang noodles" - Masterchef Quang Noodles 2025 (ending on the evening of June 8) in Dong Khuong village, Dien Phuong ward, Dien Ban town attracted 10 traditional Quang noodles businesses from 10 blocks in Dien Phuong ward and 10 professional chefs from inside and outside the province to participate.

Besides the traditional bowls of noodles that were prepared and presented in an eye-catching manner, the most notable dish at the competition was Quang noodles, which were transformed by professional chefs with high-quality, unique ingredients such as flying fish, green-legged shrimp, lobster, etc.

[VIDEO] - Exciting "Quintessence of Quang noodles" contest:

Mr. Huynh Dang Ngoc Cong - chef of Red Crab Restaurant (Da Nang City) acknowledged that this is an interesting playground for chefs like him to freely transform Quang noodles with different methods and ingredients but still retain the characteristic flavor of traditional Quang noodles.

Participating in the competition, chef Huynh Dang Ngoc Cong chose eel as the main ingredient, which was meticulously and elaborately prepared to bring a new, more luxurious look to the diners' dining table.

Traditional Quang noodles participating in the contest. Photo: KHÁNH LINH

According to Mr. Pham Tuan Hai - Master Chef, member of the jury, the combination of ingredients and processing methods between modern and traditional is very special, making Quang noodles very similar to Western dishes (also has main ingredients, starch, vegetables, sauce and a crispy side dish).

“I was really surprised to see chefs combine lobster, giant freshwater prawn… as the main ingredients for Quang noodles, or the way they present the dishes in small dishes… I think that is a breakthrough.

If one day you serve Western guests and bring Quang noodles to the table, they will definitely be amazed. Take advantage of the knowledge of today's competition so that when Western guests come to Quang Nam, Da Nang and see the different Quang noodles, they will be amazed and delighted. That is also the way for Quang noodles to take off and fly far into the world" - Master Chef Pham Tuan Hai said.

At the end of the competition, in the traditional craft village group, the organizing committee awarded the first prize to Ms. Tran Thi Dong, Triem Nam village, Dien Phuong ward (selling noodles every morning at 141 Ly Thai Tong, Da Nang city).

For the professional chef group, the organizers awarded the first prize to the chef group of Vo Tan Tinh from the Green Shrimp Restaurant (Professional Chefs Association of Quang Nam province).

Source: https://baoquangnam.vn/dua-my-quang-len-ban-tiec-the-gioi-3156358.html