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
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
| 200 grams | rice noodles |
| 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 |
| 2 tablespoons | vegetable oil |
| 1 cup | chicken broth |
| 1 | onion, thinly sliced |
| 2 cloves | garlic, minced |
| 1 bunch | fresh herbs (mint, cilantro, basil) |
| 1 cup | bean sprouts |
| 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.