Vietnamese Mi Quang

Today on TACKRECIPE, we are going to explore the delicious and vibrant Vietnamese Mì Quảng, a noodle dish that hails from Quang Nam Province in central Vietnam. This dish is beloved for its rich and aromatic broth, thick turmeric-infused noodles, and a variety of toppings, making it a hearty yet light meal. Unlike other Vietnamese noodle soups, Mì Quảng is served with just a small amount of intensely flavored broth rather than being fully submerged. It is often topped with shrimp, pork, peanuts, quail eggs, and fresh herbs, creating a delightful combination of textures and flavors.

Ingredients (Serves 4)

• 400g Mì Quảng noodles (or wide rice noodles with turmeric powder)
• 300g pork belly, thinly sliced
• 200g shrimp, peeled and deveined
• 2 quail eggs (optional)
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 1 tbsp turmeric powder
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 liter pork or chicken broth
• 2 tbsp cooking oil
• 100g bean sprouts
• 50g cabbage, finely shredded
• 1 sprig Thai basil
• 1 sprig Vietnamese coriander (Rau Răm)
• 1 tbsp roasted peanuts, crushed
• 2 pieces sesame rice crackers
• 1 lime, cut into wedges
• 1 red chili, sliced

Prepare the broth

In a large pot, heat 1 tbsp of oil over medium heat. Add the chopped shallots and garlic, stirring until fragrant. Add the pork belly and cook for about 5 minutes, allowing it to brown slightly. Stir in turmeric powder, fish sauce, salt, sugar, and black pepper, mixing well so that the meat absorbs the seasonings. Pour in the pork or chicken broth, bring to a boil, then reduce the heat and let it simmer for about 30 minutes.

Cook the shrimp

In a separate pan, heat the remaining 1 tbsp of oil over medium heat. Add the shrimp and cook for about 3 minutes, or until they turn pink. Remove from heat and set aside. If using quail eggs, boil them separately for about 5 minutes, then peel and set aside.

Prepare the noodles

Bring a pot of water to a boil and cook the Mì Quảng noodles according to the package instructions. If using regular rice noodles, boil them and toss them with a little turmeric powder to achieve the signature yellow color. Drain and set aside.

Assemble the bowl

Divide the cooked noodles into serving bowls. Arrange the pork belly, shrimp, and quail eggs on top. Ladle a small amount of broth over the noodles, just enough to coat them without fully submerging. Add bean sprouts, shredded cabbage, Thai basil, and Vietnamese coriander for freshness. Sprinkle with crushed peanuts and serve with sesame crackers on the side.

Garnish and serve

Before eating, squeeze fresh lime juice over the dish and add sliced chili for extra heat. Break up the sesame crackers and mix them into the noodles for a delightful crunch. Enjoy this authentic Vietnamese Mì Quảng, full of rich flavors and textures that bring the essence of central Vietnam to your table.

Tips:

Use Turmeric for Authentic Yellow Noodles

🟢Mì Quảng’s signature golden-yellow color comes from turmeric powder. If you can’t find pre-colored noodles, simply mix 1 teaspoon of turmeric powder into the boiling water while cooking regular wide rice noodles. This not only enhances the dish’s appearance but also adds a mild earthy flavor.

Simmer the Broth for Maximum Flavor

🟢Unlike other Vietnamese noodle soups, Mì Quảng only requires a small amount of broth, but it must be rich and flavorful. Simmer pork bones and shrimp shells for at least 30–40 minutes to extract deep umami flavors. Enhance the taste with fish sauce, garlic, and shallots, ensuring a savory, slightly sweet broth.

Balance Textures with Fresh and Crunchy Toppings

🟢Mì Quảng is all about contrasting textures. Always serve it with crushed peanuts, fresh herbs (Thai basil, cilantro, Vietnamese coriander), shredded cabbage, and crispy sesame rice crackers. These toppings add crunch, freshness, and extra depth to every bite, making the dish even more enjoyable!