Best Mi Quang in Da Nang and Hoi An: Where to Eat Central Vietnam's Noodle Dish

What is Mi Quang?

"Mi Quang" is a central Vietnamese noodle dish unique to Quang Nam province, where Da Nang and Hoi An sit. The noodles themselves are fresh, handmade, and about the thickness of linguine, colored pale yellow from turmeric. The real point of confusion for first-timers: it's not a soup. You get a small bowl of clear, herb-scented broth on the side—often just enough to moisten the noodles, not submerge them. The dish arrives on a plate with the noodles, protein (usually pork, chicken, or shrimp), fresh herbs, crushed peanuts, and crispy rice crackers. You mix it all together, break up those crackers into it, then dip spoonfuls into the broth as you eat.

The broth is often made with pork bones, shrimp, or both, simmered with a handful of aromatic herbs like dill and lemongrass. It's delicate, not rich—the kind of broth that tastes clean, almost mineral. Locals say the reason for so little broth is historical: back when vendors sold this on the street, carrying less liquid meant less weight and easier portability.

Mi Quang Ba Mua, Da Nang

This is the most famous stall in Da Nang (다낭 / 岘港 / ダナン), set up by an older woman named "Ba Mua" (literally "Mrs. Mua") in the early 2000s. It's located on Hoang Van Thu Street, a busy avenue in the city center, and you'll recognize it by the cluster of plastic stools and the line of locals most mornings.

Ba Mua's version is clean, uncomplicated: fresh noodles, pork shoulder and shrimp in the broth, roasted peanuts, and a few fresh herb sprigs. The broth is the standout—light but savory, with a subtle sweetness from shrimp. A bowl costs around 50,000–60,000 VND (USD 2–2.50). It's cash only, and it closes by mid-morning on most days (around 11 a.m.). Go early, because once the noodles sell out, she's done.

The shop is small, just 6–8 plastic stools, so expect to sit shoulder-to-shoulder with locals and tourists alike. If you can't find a seat, some regulars eat standing up or take it to go.

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Mi Quang 1A, Da Nang

If Ba Mua is too crowded or sold out, Mi Quang (미꽝 / 广南面 / ミークアン) 1A is a reliable backup just a few blocks away on Nguyen Hue Street. The owner runs a slightly more formal setup than Ba Mua—a small indoor space with a handful of tables—but the noodles are equally fresh and the broth equally subtle.

Here you'll find a bit more protein: pork, shrimp, and sometimes a quail egg. The peanut flavor is more pronounced than Ba Mua's, which some regulars prefer. A bowl is also around 50,000–55,000 VND. The shop stays open until early afternoon, so it's a bit more flexible if you're not an early riser.

Both Da Nang stalls represent the old-school, no-frills version of mi Quang. The noodles are hand-rolled by vendors or made fresh at a local producer that morning, not factory-made. You can taste the difference.

Mi Quang Ong Hai, Hoi An

Hoi An (호이안 / 会安 / ホイアン)'s take on mi Quang is often a touch richer and more elaborate than Da Nang's. Mi Quang Ong Hai is located in the Old Town area, on a narrow lane near the market, and it's become something of a tourist fixture—but locals still eat here regularly, which is always a good sign.

Ong Hai (the owner, an elderly man) adds a bit more body to the broth and isn't shy with the pork. His version often includes both pork belly and pork shoulder, plus shrimp, which makes it feel more substantial. The noodles are slightly chewier here, and the herb garnish is more generous. A bowl runs about 60,000–70,000 VND, a bit pricier than Da Nang but typical for Hoi An's tourist-inflated pricing.

The shop is open most of the day, from morning through early afternoon, so there's less pressure to show up before 10 a.m. If you're exploring Hoi An's Old Town, this is an easy stop.

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Variations: Chicken, Frog, and Eel

While pork and shrimp are the standard, mi Quang has regional variants worth trying:

Mi Quang Ga (chicken) appears in some Hoi An stalls. The broth is lighter, often made with chicken bone, and the meat is shredded or diced. It's slightly less common than the pork version but equally satisfying, especially if you prefer a more delicate flavor.

Mi Quang Ếch (frog) is less common now but still available at certain stalls, especially in the countryside around Hoi An. The meat is tender, almost tender-sweet, and the broth picks up an earthy note from the frog. This is an acquired taste and more of a "when in Vietnam" experience than a staple.

Mi Quang Lươn (eel) is rare and often seasonal. The eel is cooked until soft, the broth takes on a rich, slightly mineral quality, and it's usually only available from vendors who specialize in it. If you see it, order it—you won't find it everywhere.

Most vendors will warn you upfront if a variant is sold out or not available that day, so just ask.

Practical Notes

Bring cash—most mi Quang stalls in Da Nang don't take cards. Both Ba Mua and 1A close by midday, so plan for a late breakfast or early lunch. If you're visiting Hoi An, Ong Hai is more forgiving with hours. The dish is light enough to eat as a breakfast or light lunch, but many locals eat it as a full meal. Fresh herbs and rice crackers are crucial to the experience, so don't skip them.