Mì Quảng — Print Recipe — The Culinary Codex

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.

Ingredients

500g wide flat rice noodles (mi quang)
200g shrimp, peeled and deveined
300g chicken thigh, bone-in
1 tablespoon turmeric powder
3 tablespoons fish sauce
2 tablespoons vegetable oil
3 shallots, sliced
3 cloves garlic, minced
2 tomatoes, diced
500ml chicken stock
Roasted peanuts, crushed
Rice crackers (banh trang)
Fresh herbs: mint, basil, banana blossom
Lettuce, bean sprouts, lime wedges

Instructions

1 Simmer chicken thigh in stock for twenty minutes until cooked through, remove, shred the meat, and reserve the enriched broth.
2 Heat oil in a pot, saute shallots and garlic until fragrant, add turmeric and stir for thirty seconds until deeply aromatic.
3 Add tomatoes and cook until softened, then pour in the reserved broth, fish sauce, and simmer for ten minutes to concentrate the flavors.
4 Briefly saute shrimp in a hot pan until pink and curled, about two minutes per side, and set aside.
5 Cook the wide rice noodles, drain, and divide among bowls, then arrange shredded chicken and shrimp on top.
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.