Quán Chay Ngọc Mẫn

Funny, ordering vegetarian bún riêu without a bag of broth, then what do you eat??? The contact number is out of service, called 2 numbers and none could be reached, be a bit more responsible, today is the full moon day :)

Great experience. Proper Mì Quảng must have little fatty broth, but still rich, with long, thick noodles that, when mixed, have just enough broth to moisten the toppings and accompanying herbs. The toppings for Mì Quảng are also diverse. The eatery makes handmade beef jerky, spring rolls, and fried mushroom patties to provide protein for their Mì Quảng. The accompanying herbs are authentic Quảng style, including lettuce, fish mint, lemon basil, and especially banana blossom. The broth is sweet from vegetables and fruits; the eatery even includes braised white radish in the broth for customers to eat along, which I found very interesting. And above all, when I scooped out two spoonfuls of the eatery's candy-like chili sauce, I was truly amazed by its thickness and glossiness. It reminded me of my mother's chili sauce—chilies finely ground and simmered with sugar over medium heat for a long time until thickened, resulting in such a beautiful product.

I ate from Hoi An up to Da Nang to continue eating. The eatery in Da Nang has a menu with many more dishes. My family had snail vermicelli soup, crab vermicelli soup, and Quang noodles. Every dish was delicious. Everyone remember to eat banh mi too, hot and crispy, amazingly good. Also cheap!

The food suits my taste. I tried all the noodle dishes and found the broth light and the toppings plentiful. Especially the restaurant's fermented fish noodle soup, the fish sauce isn't as pungent as at other places I've eaten. The restaurant often takes breaks, so whenever I pass by, it's always closed. Highly recommend everyone to come and try it.