A central Vietnamese noodle dish from Quang Nam province featuring wide turmeric-yellow rice noodles in a small amount of intensely flavored broth with shrimp, chicken, peanuts, rice crackers, and a riot of fresh herbs.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Simmer chicken thigh in stock for twenty minutes until cooked through, remove, shred the meat, and reserve the enriched broth.
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2
Heat oil in a pot, saute shallots and garlic until fragrant, add turmeric and stir for thirty seconds until deeply aromatic.
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3
Add tomatoes and cook until softened, then pour in the reserved broth, fish sauce, and simmer for ten minutes to concentrate the flavors.
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4
Briefly saute shrimp in a hot pan until pink and curled, about two minutes per side, and set aside.
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5
Cook the wide rice noodles, drain, and divide among bowls, then arrange shredded chicken and shrimp on top.
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6
Ladle the concentrated turmeric broth over the noodles, scatter crushed peanuts, and serve with rice crackers, fresh herbs, bean sprouts, and lime wedges.
Did You Know?
Unlike pho, mi quang uses very little broth, just enough to moisten the noodles. The dish is designed to be eaten with a crunchy rice cracker broken over the top, adding a textural contrast that makes each bite unique.
Chef's Notes
Equipment Tips
- large pot
- wok
- ladle
The Story Behind Mì Quảng
Mi Quang is the signature dish of Quang Nam province in central Vietnam and carries deep cultural significance for the region's identity. The dish predates French colonization and reflects the agricultural abundance of the central coast, combining locally grown turmeric, river shrimp, and rice noodles. Unlike the broth-heavy noodle soups of the north and south, mi Quang uses a concentrated, intensely flavored sauce that barely covers the noodles, allowing the toppings and herbs to take center stage.
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