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Traditional Vietnamese Recipe - Mì Quảng ( Fresh Noodles - Quang Noodles)

Mì Quảng ( Fresh Noodles - Quang Noodles)


300g Rice flour

2 teaspoons Turmeric powder

80g Tapioca flour

800ml cold water

Seasoning: salted fish sauce, cooking oil.

Utensils: Quang noodle pot or steamer with large round flat plate that fits the mouth of the steamer.


In a large mixing bowl, add salt, rice flour, turmeric, and tapioca flour mix well. Then proceed to stir for 30 minutes and then let the flour mixture rest.

Spread a little vegetable oil onto a flat tray or plate in preparation for the steamed rice noodle sheets.

To make the flat rice noodle sheets, cover a pot of boiling water with a thin piece of cotton cheese cloth, pulled tautly over the pot and secured with string or better a large stainless hose clamp. This needs to tight as you can achieve. Snip a tiny hole in one corner to allow steam to escape.

Using a large spoon (should hold two tablespoons of batter), pour the rice noodle batter onto the cotton, using the bottom of the spoon to move the batter around to form a thin circle-shaped layer that evenly and completely covers the cotton. Place lid over the top to quickly steam.

Steam the batter for one minute until you have a firm flat rice noodle sheet.

Use a bamboo stick to lift the rice batter from the cotton, by sliding it between the rice noodle sheet and cotton at the centre. Place it onto the oiled plate.

Repeat, stacking the flat rice noodle sheets on top of each other as you go. They shouldn’t stick together but if concerned spread a little vegetable oil onto each sheet.

After steaming, fold the noodle sheet into half, and cut it into long strips, ½ cm wide 10cm long. The finished products are fresh, golden, and soft noodles.