Mi Quang
intro
Vibrant Central Vietnamese turmeric-infused rice noodle dish topped with shrimp, pork, fresh herbs, and crispy crackers, served with a small portion of rich savory broth.
Ingredients
Steps
In a large mixing bowl, combine 200g thinly sliced boneless pork shoulder, 200g peeled deveined large shrimp (tails intact), 1 tablespoon ground turmeric, 2 minced shallots (approx 32g), 2 minced garlic cloves (approx 7.5g), 1 tablespoon fish sauce, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar. Toss thoroughly to coat all protein evenly, then let rest at room temperature for 20 minutes to marinate.
Heat 2 tablespoons annatto seed oil in a 5L heavy-bottomed stockpot over medium heat (350°F / 175°C). Add the remaining 3 minced shallots (approx 48g) and 2 minced garlic cloves (approx 7.5g), sauté for 1 minute until fragrant, taking care not to burn the garlic. Add the marinated pork and shrimp, sear for 4 minutes, stirring occasionally, until the pork is lightly browned on all edges and shrimp turn opaque and pink.
Pour 750ml (3 cups) low-sodium chicken broth into the pot with the seared protein, stir in the remaining 2 tablespoons fish sauce and 2 teaspoons granulated sugar. Bring the liquid to a rolling boil over high heat, then reduce heat to medium-low (200°F / 95°C) and let simmer uncovered for 15 minutes. Skim any light brown foam that rises to the surface with a fine skimmer for a clear broth, then add 8 peeled hard-boiled quail eggs to warm through for the final 2 minutes of simmering.
While the broth simmers, bring a separate 4L pot of water to a rolling boil over high heat. First blanch 200g fresh bean sprouts for 30 seconds, remove with a slotted spoon and drain thoroughly. Next, blanch 500g fresh wide Mi Quang-style rice noodles in the same boiling water for 90 seconds until tender but chewy, then drain completely. Divide noodles evenly between 4 deep serving bowls, topping each portion with 50g of the blanched bean sprouts.
Ladle 180ml (¾ cup) of the hot golden broth over each bowl of noodles, making sure each serving gets equal portions of pork, shrimp, and 2 quail eggs. Top each bowl with 1 tablespoon crushed roasted unsalted peanuts, a ½ cup handful of mixed fresh herbs (Thai basil, cilantro, perilla, mint), and a few slices of fresh red bird's eye chili to taste.
Toast 4 sesame-topped rice crackers over low gas flame or in a dry skillet over low heat for 30 seconds per side until crispy and lightly golden, taking care not to burn them. Place one toasted cracker on the edge of each serving bowl. Serve immediately with lime wedges on the side for diners to squeeze over their noodles to taste.
Tips
2.Authentic Mi Quang uses only a small amount of concentrated broth (not enough to submerge the noodles) to keep the dish focused on the noodles and toppings; avoid adding extra broth to stay true to the traditional recipe.
3.If fresh wide Mi Quang-style rice noodles are unavailable, substitute dried wide rice noodles soaked in warm water for 1 hour, then blanch for 2 minutes until chewy before assembling.
OMG this Mi Quang is a total game changer for our weekly family dinner rotation! I was nervous it’d be too complicated since it’s medium difficulty, but the steps were so straightforward. My kids devoured theirs and asked for seconds before I even sat down! I swapped the shrimp for extra tofu for my oldest who’s vegetarian and it still slapped. SO good.
Made this for my neighborhood potluck last weekend and it was a huge hit! I will say I wish I’d made a double batch because every last bite was gone in 15 minutes. Only reason I’m not giving 5 stars is I had to run to three different Asian markets to find the fresh rice noodles and toasted sesame rice crackers. Will definitely make again once I stock up on ingredients!
I meal prepped this on Sunday for work lunches all week and it held up way better than I thought it would! I kept the broth, noodles, and toppings in separate containers and just assembled each morning, zero soggy noodles. The turmeric flavor is warm and earthy without being overpowering, 10/10 will add to my regular prep rotation.
First time ever making any kind of Vietnamese noodle dish and I was so intimidated, but this recipe turned out restaurant quality! My partner who grew up eating Mi Quang in Da Nang said it tasted exactly like his grandma’s cooking. I may have cried a little when he said that ngl.
The turmeric in this gives the broth the most gorgeous golden color, I couldn’t stop taking photos of my bowl before eating it! I added a little extra lime and chili oil on top for a bright, spicy kick and it was chef’s kiss. Perfect cozy rainy day meal.
Really solid Mi Quang recipe! The only adjustment I made was adding a handful of extra peanuts on top because I’m obsessed with that crunchy texture. Cook time took me closer to 70 minutes instead of 55 since I was chopping veggies slowly while listening to a podcast, but that’s on me not the recipe.
I made this for my grandson who’s been studying abroad in Vietnam and has been craving Mi Quang nonstop since he came home. He said it was better than the street food he had in Hoi An! Can’t wait to make this for our next family reunion.
Taste was great, but I found the pork shoulder a little tough when I followed the cook time listed. Maybe I cut my pieces too big? Other than that the flavor profile was spot on, I just need to tweak the protein cook time for my stove.
I grow my own turmeric in my backyard garden so I was so excited to find a recipe that lets fresh turmeric shine! The fresh root gives it such a deeper, warmer flavor than the dried stuff, this recipe is going to be my go-to use for my harvest this year.
I’ll be honest, I’d never even heard of Mi Quang before I saw this recipe pop up, but I’m so glad I clicked. The mix of savory broth, chewy noodles, fresh herbs, and crunchy toppings is textural perfection. I’ve already sent the link to three of my friends who love trying new noodle dishes.
Added 3 whole Thai bird chilies to the broth while it simmered and it had the perfect level of heat for me. If you’re a spice wimp maybe stick to one, but if you love that burn, load em up! The only thing I missed was having more fresh mint to top it with, my grocery store was out.
Made this for my at-home date night with my partner last Friday and we felt like we were at a fancy little Vietnamese restaurant without paying the $18 a bowl price tag. We paired it with iced Vietnamese coffee and it was the perfect cozy night in. 10/10, will make for future date nights.
As a broke college student I was worried the ingredients would be too expensive, but I split the cost with my roommates and we made a giant batch that fed all four of us for two days. Way cheaper than takeout and tasted way better, too. Will be adding this to our apartment recipe rotation.