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    bringing passion for Vietnamese cuisine to the World

  • Mi Quang Noodles - traditional Vietnamese noodle dish from Hoi An, Vietnam
    mì quang noodles

    Mi Quang means “noodle from the Quang Nam province” and this is a countryside delicacy. We say that Cao Lau is the Hoi An city treat, Mi Quang is the country treat. Contrasts also abound in this wonderful dish of noodles, shrimp, pork, rice crackers, peanuts and herbs!

    Mi Quang Noodles - traditional Vietnamese noodle dish from Hoi An, Vietnam


    1⁄4 cup oil
    1 tblsp garlic, pounded
    1 tblsp white spring onions, chopped
    12 shrimp with shells on, heads and tails removed
    100gr pork fillet, sliced finely into strips
    1⁄4 cup tomato sauce (see page 237)
    1⁄4 cup fresh pineapple, diced
    1⁄4 cup boiled pumpkin, diced
    1 tblsp fish sauce
    1⁄2 tsp sea salt
    1⁄4 tsp coarse black pepper
    1 tsp chilli oil (see page 238)
    1⁄2 tsp sugar
    1 1⁄2 cups chicken stock
    1⁄2 cup crabmeat
    500gr flat thin rice noodles, separated well by hand
    200gr bean sprouts, blanched
    100gr mixed herbs; lemon basil, banana flower, coriander, mint
    1⁄4 cup roasted peanuts, pounded
    1⁄4 cup spring onion curls
    4 slices green chilli
    2 cumquats, halved
    2 rice crackers (see page 239)
    fish sauce on the side


    Heat oil in small stockpot. Add garlic and spring onion, cook 1 minute to release flavours.
    Add shrimp and pork, cook 3-4 minutes.

    Add tomato sauce, fish sauce, pineapple, pumpkin, salt, pepper, chilli oil and sugar.
    Cook 3-4 minutes.

    Add stock and crabmeat and simmer 10 minutes. Turn off heat.
    Blanch bean sprouts in boiling water for 30 seconds then add noodles for a further 30 seconds. Strain well.

    Serve in 4 bowls with 2 ladles of the shrimp and pork mix on top, arrange herbs on the edge of the bowl so they stay fresh and crunchy, crush half of the rice paper and sprinkle over the top, garnish with peanuts, spring onion curls, a slice of chilli and half a cumquat.

    Serve with fish sauce and rice crackers on the side.

    Serves 4 as a starter.

  • About the Brand

    In 2012, following the publication of her first Book, Taste Vietnam: The Morning Glory Cookbook, Ms Vy realised that it was time to bring all of her businesses under one ‘umbrella’ group. As she was rapidly becoming internationally known in the media as the ‘go to’ person for anything related to Vietnamese cuisine, she thought it was also time that she created a brand identity which enable customers to easily identify her restaurants and hotel.

    Taste Vietnam: passion for Vietnamese cuisine and cooking

    Having sold over 10,000 copies in its first 2 years, Taste Vietnam seemed the right choice of name. It also reflected Vy’s passion for Vietnamese cuisine and cooking. Since opening her first restaurant, Mermaid, in 1992, Vy has always had one eye on the future and never a person to rest on her laurels, she is always looking for new ventures and new ideas.

    With the Taste Vietnam brand, Ms Vy hopes to give Vietnamese cuisine the place it deserves on the world stage. Already regarded as one of the healthiest cuisines in the world, it is unique in the way that it places strong emphasis on the balance and harmony of flavours and textures. Even after over 30 years in restaurants, Ms Vy’s passion remains undiminished.

    In her book “Taste Vietnam: The Morning Glory Cookbook”, she likens cooking to life, saying “To this day I am still learning new facts from others about food. This is an absolute joy for me, as in my eyes, life is one big recipe. It is constantly evolving like a recipe or menu does over time; the more ingredients, skill or knowledge, the better the flavour. I have always had a passion for cooking and am inspired by the idea that others share this same passion.”

    To get a taste and feel of what Taste Vietnam has to offer have a look at the video:

    Taste Vietnam - traditional Vietnamese cooking pots and pans in kitchen

    About Ms Vy

    Keeping traditional Vietnamese family recipes alive in Hoi An

    Trinh Diem Vy is one of Vietnam’s most recognised restauranteurs and chefs. Born and raised in the UNESCO World Heritage town of Hoi An, Ms Vy is a third generation cook whose family recipes have garnered recognition throughout the country. Truly impassioned by food, Ms Vy has also played an important role in keeping traditional recipes alive. Her Hoi An restaurants, Mermaid, Cargo Club, Morning Glory and The Market Restaurant and Cooking School, are famous both in Vietnam and abroad.

    Each establishment has been the first in its genre. From family-style and gourmet Vietnamese, to one of the best bakery and patisseries in the country, Ms Vy has succeeded in delighting visitors from around the world with her menus and entertaining personality. While always serious when it comes to the quality of her food, she is an otherwise fun and generous host and a pleasure to meet.

    International restauranteur and teaching chef

    Ms Vy has more than 30 years experience in the kitchen - the first 10 spent in her family restaurant as a child and young adult. The latter 22 years were in her own restaurants, starting with Mermaid in 1992. Not only was she the first restaurateur to cater to international guests, she is the original teaching chef of Hoi An, having created the first locally-taught cooking class in 1994. Since then, she has established one of the best classrooms for teaching in all of the country, and remains one of the few Vietnamese-born restauranteurs and chefs to operate an international-standard cooking class.

    Ms Vy (Trinh Diem Vy) eating traditional Vietnamese noodle dish

    ask ms vy

    Feel free to ask for more information on anything on the website (or if we have overlooked something) on any Taste Vietnam subject, for example about health, diet, recipes or cooking classes.

    Please fill out the question form below to ask for more information.

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  • "I believe that our quality of life very much depends on how much we enjoy our food"
    Trinh Diem Vy