Mi Quang traditionally is topped with sliced pork, shrimp, and 1-2 quail eggs, but nowadays it can be served with a variety of meat such as chicken, frog and fish, or with peanut and rice pancake. Photo: Minh Quyet - VNAThe broth of My Quang is added directly to the topping combination to create Mi Quang’s specific soup which is sweet and packed with flavors. Photo: Minh Quyet - VNA"Pho Hanoi" is characterized by its simplicity and purity, with the broth typically clear and lightly seasoned, and the toppings often including thinly sliced beef or chicken, scallions and onions. Photo: Quoc Khanh - VNAPho is one of the most popular foods for breakfast in Hanoi. Photo: Quoc Khanh - VNA"Pho Hanoi" is characterized by its simplicity and purity, with the broth typically clear and lightly seasoned, and the toppings often including thinly sliced beef or chicken, scallions and onions. Photo: Quoc Khanh - VNAMi Quang is served with various interesting garnishes, creating a balance not only in the taste but also of the five basic elements. Photo: Minh Quyet - VNAPho Nam Dinh is always appreciated by customers for its rich flavour, clear broth, and soft noodles. Photo: Cong Luat - VNAThe northern province of Nam Dinh is celebrated as the birthplace of pho, a staple in the Vietnamese culinary culture, beloved both in Vietnam and worldwide. Photo: Cong Luat - VNA
Local noodle soups designated as national intangible cultural heritage
The Ministry of Culture, Sports, and Tourism has officially recognised "Pho Hanoi" (Hanoi-style pho), "Pho Nam Dinh" (Nam Dinh province-style pho) and "My Quang" (Quang Nam province-style noodle soup) as part of the national intangible cultural heritage list. VNA Photo
