Is this bowl of noodles really Quang noodles?

An article published on the Saigon Reviews website about Quang noodles at the Hoi An Cuisine restaurant is attracting a lot of attention, sparking discussions about the "authentic" taste of Quang Nam cuisine in Saigon.

Báo Tuổi Trẻ•27/05/2026

mì Quảng - Ảnh 1. — A bowl of mixed Quang noodles costs 75,000 VND at Bếp người Hội An restaurant - Photo: HOÀNG LE

Notably, Hoi An Cuisine is a restaurant that has been honored by Michelin for two consecutive years, 2024 and 2025. The restaurant serves many dishes, among which the Quang noodles are particularly noteworthy.

Quang noodles are served with fermented pork sausage and fried spring rolls.

Author Tan Nhan said that what impressed him was that the Quang noodles here "didn't have any shallots" - a spice considered the soul of many Central Vietnamese dishes, especially for people from Quang Nam.

Besides, the noodle dish also comes with many less common ingredients such as fermented pork sausage, peanut fritters, and Vietnamese pork sausage, served with Hoi An chili sauce. Although it "seems like a lot of things at first glance," the writer noted that when mixed together, it creates a harmonious and balanced flavor.

The post quickly went viral, garnering over 1,200 likes, 268 comments, and more than 400 shares.

Some diners expressed their delight at the creativity, saying, "This is one of the best Quang-style noodle restaurants my family eats at regularly. Let people say it's not authentic, but after eating here, I find the seasoning just right, and the mixed noodle dish is delicious with lots of toppings."

But some people also say: "This restaurant is for Saigonese people," "To be honest, Michelin-starred restaurants are good because of their cleanliness and service, but the taste is mostly not to the liking of the locals."

mì Quảng - Ảnh 2. — The mixed Quang-style noodle soup at Bếp người Hội An restaurant contains meat, quail eggs, sausage, spring rolls, and peanut fritters - Photo: HOÀNG LÊ

Following debates and opinions suggesting that the restaurant doesn't use shallots, the owner explained their cooking method. According to them, they still use shallots, but in a different way: the shallots are crushed, fried in oil, and then mixed into the noodles instead of being directly marinated in the filling or added to the broth. Therefore, the shallot flavor is milder and less noticeable.

Regarding the controversial toppings like fermented pork sausage or peanut fritters, the owner explained that the reason was to find the mild sourness of the sausage quite suitable for balancing the overall dish.

"Regarding the peanut spring rolls, it's certainly not the typical kind found in traditional Quang noodles. When I thought of this dish, I simply wanted to add a bit of contrast to the dish's texture: soft noodles, lightly crispy rice paper, and a touch of crunch from the fried spring rolls to make the bowl of noodles less monotonous. I chose peanut filling instead of shrimp or meat because I felt the peanut flavor naturally complements Quang noodles," the owner wrote.

"What I find reasonable may not necessarily suit every diner's taste. Praise and criticism, delicious and not delicious, whether it suits one's taste or not, are normal in the culinary world ," he asserted.

mì Quảng - Ảnh 3. — Hoi An Cuisine restaurant has been included in the Michelin Selected list for two consecutive years, 2024 and 2025 - Photo: HOANG LE

There is no such thing as a "standard taste".

Some argue that there is no such thing as an absolute "standard" Quang noodles. Even within the same region, each household has its own way of cooking them.

The owner comes from a family that has had a traditional Quang Nam noodle restaurant for many years, but when he opened a restaurant in Ho Chi Minh City, he adjusted the flavor to better suit the tastes of local customers.

Many netizens subsequently agreed that cuisine has no "common denominator." With Quang noodles, the situation is even more complicated, as people from Quang Nam often eat based on family memories rather than a fixed recipe.

But it's not just the toppings or seasonings; the way the broth is poured has also become a topic of debate on social media. Some argue that authentic Quang noodles only have just enough broth to cover the noodles and vegetables, which is completely different from the way pho or hu tieu are often served with plenty of broth in Saigon.

However, many Quang-style noodle shops in Ho Chi Minh City have changed the way they add broth to cater to the tastes of the majority. "Initially, I also put less broth, but customers kept asking for more. In the end, I had to adjust it to make it easier to sell," explained Ms. Tam, the owner of a Quang-style noodle shop in the Ga Market area, when a customer from Quang Nam complained.

Tô mì này có đúng là mì Quảng không? - Ảnh 5. — "Come here with all your heart / Eat a bowl of Quang noodles, and your life will flourish" - a poem written in the Hoi An People's Kitchen restaurant - Photo: HOANG LE

In his book "Quang People Eating Quang Noodles ," author Nguyen Nhat Anh wrote that people from Quang rarely eat Quang noodles with a completely carefree attitude. They always ask themselves: "Is this bowl of noodles really Quang noodles?"

Perhaps that's why, in a city like Saigon, where cultures intersect, each bowl of Quang noodles evokes a different version of memory – and the debates about "authentic" versus "variations" will likely continue.