Mi Quang

Mì 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. 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. 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. 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. 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. 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. 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. 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. 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.