Cong Trieu Mantis Shrimp Quang Noodles - A sophisticated blend of traditional dishes that is causing a stir in Da Nang

Mantis shrimp flavor – the highlight that “transforms” a bowl of Quang noodles

If Quang noodles are considered the soul of Quang cuisine , then mantis shrimp is the “gift from the ocean” that helps that soul put on a new coat. Mantis shrimp (mantis shrimp) has a firm body, sweet meat, and is imbued with the salty taste of the sea, creating a completely different flavor compared to the common whiteleg shrimp or tiger prawn. Right from the stage of choosing ingredients, Cong Trieu restaurant has “finalized” with the source of live mantis shrimp caught during the day; after boiling it to just done, the chef immediately peels the shell, keeping the heat and sweetness intact before arranging it on the noodles.

Seafood lovers often love the feeling of warm mantis shrimp, fragrant with ginger and lemongrass, dipped in green chili fish sauce. With Quang mantis shrimp noodles, all of that experience is wrapped up in one bowl: each piece of mantis shrimp has a sweet taste, mixed with golden noodles, cool raw vegetables, sprinkled with roasted peanuts and crispy fried onions. The contrast of flavors - the sweetness of seafood, the fat of peanuts, the spiciness of chili - makes the eater's senses "explode" right from the first bite.

Not only is the main topping impressive, the “full option” bowl also has golden fried fish cakes, crispy jellyfish, fatty quail eggs, tender pork, all cleverly arranged into a colorful “show”. Thanks to that, both locals and tourists find it hard not to take a photo before mixing and enjoying.

The process of choosing ingredients and cooking broth: strict but worth it

At Cong Trieu, the chef always emphasizes: “The broth is the core, the mantis shrimp is just the supporting star.” Every day, the pork bones are washed, thoroughly blanched, and simmered for more than three hours to extract the sweetness of the bones. Then, the chef adds the shells and heads of the mantis shrimp along with a little dried shrimp to create a “sea flavor” – light, not fishy. Annatto oil fried with shallots, garlic, and lemongrass helps the broth to have a characteristic orange-yellow color, fragrant but not greasy.

The seasoning is imbued with the philosophy of “just enough”: sea salt, rock sugar, fish sauce, absolutely no MSG. Thanks to that, when pouring the amount of water to cover the noodles – the standard for Quang noodles – the diner can clearly feel the sweet aftertaste, without a sore throat. Also because of not overusing additives, the bowl of noodles when cold still retains a mild aroma, not harsh.

The accompanying raw vegetables are specially ordered from Tra Que village: young cabbage, lettuce, shredded banana blossom, basil, and Vietnamese coriander. Each batch of vegetables is washed in cold water mixed with ice to keep them fresh and crunchy. Along with that, the sesame rice paper is grilled over charcoal for a distinctive aroma, broken into small pieces and mixed into the bowl to increase the richness and crispiness.

Thanks to such a closed and meticulous process, Cong Trieu has maintained stable quality for many years despite the number of customers being no less than a few hundred each day. Diners come during peak hours from 7-9am or 6-8pm, and the bowl of noodles is still hot and has a sharp flavor.

The diner experience: from the table to social media

Many reviews on TikTok and Facebook confirm that “Cong Trieu is the ideal place to start your morning in Da Nang ”. A bowl of Quang noodles with mantis shrimp costs 25,000 VND but the toppings are plentiful, the broth is “delicious” and the crispy rice paper makes office workers fascinated. Many foreign tourists are also curious because they heard the suggestion of “noodles with little water, served with mantis shrimp” – a strange concept compared to traditional pho or beef noodle soup.

The restaurant space is likened to a “warm family kitchen”: neutral-colored walls, bright wooden tables and chairs, and ceiling fans that create a light, airy breeze. With just a few greetings in a gentle Quang accent, the staff has already arranged chopsticks, chili fish sauce, tissues, and iced tea for customers. At the end of the meal, if customers want to buy a whole mantis shrimp as a gift, they can also order in advance, and the restaurant will pack it in ice and vacuum-seal it in 15 minutes.

Thanks to that comprehensive and “artistic” service, Cong Trieu’s “must-try” ranking always appears on Da Nang culinary groups. Many food bloggers give it a score of 9/10, praising the restaurant for “just enough variation, without destroying the soul of traditional Quang noodles”.

Conclude

Cong Trieu Mantis Shrimp Quang Noodles proves that a traditional dish can be completely “renewed” with subtle creativity, as long as the core is kept intact. From the golden noodles, sweet mantis shrimp to the clear broth, everything blends together, taking diners on an unforgettable journey of flavors. Whether you are a native of Quang hoping to relive your memories, or a tourist trying Central cuisine for the first time, a bowl of mantis shrimp Quang noodles at 97 Nguyen Chi Thanh will definitely make you want to come back many times. Come, enjoy and feel – because only the actual experience will help you understand why this dish has “caused a fever” throughout Da Nang in recent times.