I'll be back.
Where slurped: To Hyang, 3815 Geary Boulevard, San Francisco
|You po mian before tossing|
|You po mian after tossing|
|Deep Fried Cuttle Fish Patty|
|Penang Prawn Noodles|
|Cold Noodles in Kim Chee Sauce|
|Mi Quang at Ngoc Mai|
The dish is made with rice noodles tinted yellow with the use of turmeric. The proteins are usually shrimp, pork, chicken, or even fish and beef. The broth is made by simmering the meat in water or bone broth for a more intense flavor, seasoned with fish sauce, black pepper, shallot and garlic. Extras include hard-boiled egg, crushed peanuts, chả (Vietnamese steamed pork sausage), chili pepper or chilli sauce, fresh vegetables.... and pieces of toasted sesame rice crackers called "banh trang." Ingredients may vary, but peanuts and bánh tráng are most commonly found in Mì Quảng and make the dish unique amongst other noodle dishes.
|The DayGlo yellow noodles are rice noodles colored with turmeric|