Mi Quang
Turmeric noodles with just a little intense broth. · Vietnam
Turmeric noodles with just a little intense broth.
About Mi Quang
Wide turmeric-yellow rice noodles are dressed with only a little deeply flavoured broth, then topped with pork, shrimp, peanuts, herbs and a sesame rice cracker. It is the signature noodle of central Vietnam.
🏛️ History & Culture
Mi Quang originates from the central Vietnamese province of Quang Nam, particularly the city of Hoi An and the surrounding region, where it has been a staple for generations. Its exact beginnings are not precisely documented, but it is widely considered a home-style dish that evolved from local cooking traditions, blending influences from Cham, Vietnamese, and possibly Chinese culinary practices.
Distinct from other Vietnamese noodle soups, Mi Quang uses a scant amount of broth, allowing the turmeric-stained noodles and abundant toppings—typically pork, shrimp, quail eggs, herbs, and peanuts—to shine. Regional variations exist across central Vietnam, with some areas adding more broth or different proteins, but the dish remains a symbol of Quang Nam's identity, often served at family gatherings and local festivals as a proud representation of central Vietnamese cuisine.
🍳 How to make Mi Quang
AI-assisted, not kitchen-testedMì Quảng (Turmeric Noodles with Pork and Shrimp)
The signature noodle of central Vietnam: wide turmeric-tinted rice noodles served with just a splash of deeply flavoured broth, topped with pork belly, shrimp, peanuts, fresh herbs and a crisp sesame rice cracker.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 500 g (1.1 lb) fresh Mì Quảng noodles (turmeric rice noodles), wide flat; substitute dried bánh phở or wide rice noodles if unavailable
- 300 g (10½ oz) pork belly (skin-on), cut into 2 cm / ¾ in slices
- 200 g (7 oz) shelled shrimp, shell-on if possible; frozen-thawed is fine
- 2 tbsp (1 fl oz) vegetable oil
- 2 tbsp turmeric powder, or 1 small knob fresh turmeric, grated
- 4 cloves garlic, smashed
- 1 medium shallot, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp sugar, palm sugar preferred
- 1 tsp ground black pepper
- 1 L (4 cups) pork or chicken stock
- 1 tbsp shrimp paste (mắm tôm), optional but authentic; dilute in a little broth before adding
- 1 tsp annatto oil, optional, for colour
- 80 g (⅔ cup) roasted unsalted peanuts, crushed
- 4 pieces sesame rice crackers (bánh tráng mè), toasted at serving
- 1 bunch Vietnamese coriander (rau răm), torn; substitute mint + cilantro if unavailable
- 1 bunch Thai basil
- 1 bunch sawtooth coriander (ngò gai), optional; substitute cilantro
- 2 stalks scallion, sliced thin
- 1 lime lime, cut into wedges for serving
- 1 small red chili, sliced, optional
Steps
- 1 Heat 1 tbsp oil in a heavy pot over medium. Add smashed garlic and sliced shallot; stir until fragrant, about 30 seconds. Add pork belly and cook until lightly browned, 3–4 minutes.
- 2 Stir in turmeric, fish sauce, sugar, pepper and shrimp paste (if using). Pour in the stock. Bring to a boil, then reduce to a gentle simmer. Cook covered 30–40 minutes until pork belly is tender (internal temperature 85 °C / 185 °F, fork-tender).
- 3 While the broth simmers, toss shrimp with a pinch of salt and the remaining 1 tbsp oil. Sear in a hot pan 45–60 seconds per side until just opaque and pink; remove. Shrimp are done at an internal temperature of 62 °C / 144 °F.
- 4 If using dried noodles: blanch in boiling water 4–5 minutes until just pliable; drain and rinse under cool water to stop cooking. If using fresh Mì Quảng noodles, briefly plunge into boiling water 30–60 seconds to loosen, then drain. Toss noodles with 1 tsp annatto oil if using, for the characteristic yellow-orange colour.
- 5 Taste the broth; it should be intensely savoury, slightly sweet and only just deep enough to coat a spoon (Mì Quảng uses very little broth, so it should be reduced and concentrated — if too thin, simmer uncovered 10 minutes more).
- 6 To assemble: divide the warmed noodles among 4 deep bowls. Ladle over about 150–180 ml / ⅔ cup of the hot broth — just enough to half-cover the noodles.
- 7 Top each bowl with sliced pork belly, 2–3 shrimp, a generous sprinkle of crushed peanuts, sliced scallion and a pinch of chili.
- 8 Serve immediately with herbs, a lime wedge and a sesame rice cracker balanced on the side of the bowl. Break the cracker into the broth just before eating.
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Mi Quang — frequently asked questions
What is Mi Quang?
Wide turmeric-yellow rice noodles are dressed with only a little deeply flavoured broth, then topped with pork, shrimp, peanuts, herbs and a sesame rice cracker. It is the signature noodle of central Vietnam.
What is Mi Quang made of?
Mi Quang is made with turmeric noodles, pork, shrimp, peanuts and rice cracker.
Where does Mi Quang come from?
Mi Quang comes from Vietnam, and is especially associated with Quang Nam. Mi Quang originates from the central Vietnamese province of Quang Nam, particularly the city of Hoi An and the surrounding region, where it has been a staple for generations.
Where can I eat Mi Quang?
A central Vietnamese eatery, tossed with herbs and cracker.
How do you make Mi Quang?
Making Mi Quang at home takes about 30 minutes of prep and 50 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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