Mì Quảng
Central Vietnamese turmeric noodles served nearly dry with pork, prawn, quail egg, peanuts, and sesame crackers in a small pour of rich broth — a bold, textured dish from Quảng Nam.
Cuisines
Vietnamese
Best for
Breakfast
Lunch
Dinner
Build a full meal around Mì Quảng
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
|
200 grams | Rice Noodle |
|
200 grams | Pork shoulder , thinly sliced |
|
200 grams | Shrimp , peeled and deveined |
|
1 tablespoon | Turmeric powder |
|
2 tablespoons | Fish sauce |
|
1 tablespoon | Sugar |
|
1 teaspoon | Salt |
|
1 teaspoon | Black Pepper , to taste |
|
2 tablespoons | Vegetable oil |
|
1 cup | Chicken broth |
|
1 | Onion , thinly sliced |
|
2 cloves | Garlic , minced |
|
1 bunch | Herb , fresh |
|
1 cup | Bean Sprout |
|
1 | Lime , cut into wedges |
|
1 | Chili , sliced |
Instructions
- 1 Cook the rice noodles according to package instructions, then drain and set aside.
- 2 In a bowl, marinate the pork with turmeric powder, fish sauce, sugar, salt, and black pepper for 15 minutes.
- 3 Heat vegetable oil in a pan over medium heat. Add the onion and garlic, sauté until fragrant.
- 4 Add the marinated pork to the pan and cook until it starts to brown.
- 5 Add the shrimp to the pan and cook until they turn pink.
- 6 Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes.
- 7 To serve, place a portion of noodles in a bowl, top with the pork and shrimp mixture, and some broth.
- 8 Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chili.
Tips
For added flavor, you can toast the turmeric powder in the oil before adding the onions and garlic.