Mì Quảng
Mì Quảng is a vibrant Vietnamese noodle dish from the Quảng Nam province, featuring turmeric-infused rice noodles in a rich, savory broth. It's traditionally served with various toppings like pork, shrimp, and hard-boiled eggs, creating a delightful mix of textures and flavors.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain crustaceans, eggs, fish, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gpork shoulder, cut into 1-inch (2.5 cm) pieces
- 225 gshrimp, peeled and deveined
- 2 pcsshallot, minced
- 4 clovegarlic, minced
- 1 tspturmeric powder
- 3 tbspfish sauce
- 1 tspsugar
- 0.5 tspblack pepper
- 2 tbspvegetable oil
- 4 cupchicken broth
- 1 cupwater
- 450 gmì quảng noodles
garnish
- 4 pcshard-boiled egg, halved
- 0.25 cuproasted peanut, crushed
- 1 pcslime, cut into wedges
- 1 cupfresh herb, such as cilantro, mint, basil
- 4 pcssesame cracker(optional)
- 1 pcsred chili, thinly sliced(optional)
Equipment
bowls · large pot · cutting board · knife
The method
Step by step
- 1
In a large bowl, marinate the pork shoulder with half of the minced shallot, half of the minced garlic, turmeric powder, fish sauce, sugar, and black pepper.
About 15 min
Cook’s note: Marinating for at least 15 minutes allows the flavors to penetrate the pork.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
- 3
Add the remaining minced shallot and garlic to the pot and sauté until fragrant, about 1-2 minutes.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 4
Add the marinated pork to the pot and brown on all sides for about 5-7 minutes.
About 7 min
Cook’s note: Browning helps develop a deeper flavor in the broth.
- 5
Pour in the chicken broth and water, bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the pork is tender.
About 30 min
Cook’s note: Skim off any foam that rises to the surface for a clearer broth.
- 6
Add the shrimp to the simmering broth and cook for 3-5 minutes, until they turn pink and are cooked through.
About 5 min
Cook’s note: Avoid overcooking the shrimp to keep them tender.
- 7
While the broth simmers, prepare the mì quảng noodles according to package instructions, typically by boiling them until tender, then draining.
About 10 min
Cook’s note: Fresh noodles cook quickly, so keep a close eye on them.
- 8
To serve, place a portion of cooked mì quảng noodles into individual bowls.
About 1 min
- 9
Ladle the hot broth with pork and shrimp over the noodles, ensuring there's just enough broth to coat the noodles rather than submerge them.
About 1 min
Cook’s note: Mì Quảng is known for its minimal but rich broth.
- 10
Garnish each bowl with hard-boiled egg halves, crushed roasted peanuts, fresh herbs, lime wedges, and optional sliced red chili and sesame crackers.
About 2 min
Cook’s note: Arrange garnishes appealingly for a beautiful presentation.
Keep it good
Store leftover broth and noodles separately in airtight containers in the refrigerator.
Reheat broth gently on the stovetop. Re-boil noodles briefly or microwave until warm.
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