Mi Quang
A vibrant Vietnamese noodle dish from Quang Nam featuring turmeric-infused noodles, shrimp, and pork topped with fresh herbs and crushed peanuts. Rich, aromatic, and served with a savory broth.
- Total time
- 45 min
- Servings
- 4
- Calories
- 620
- Protein
- 38g
Ingredients
- 1 lb turmeric noodles (bánh mi quang)
- ½ lb large shrimp, peeled and deveined
- ½ lb pork shoulder, thinly sliced
- 6 cups pork or shrimp stock
- 3 tbsp fish sauce
- 3 whole shallots, thinly sliced
- 4 whole garlic cloves, minced
- ½ tsp turmeric powder
- ½ tsp annatto seeds (optional)
- 3 tbsp vegetable oil
- ½ cup roasted peanuts, crushed
- 1 cup fresh herbs (mint, cilantro, dill)
- 2 tbsp dried shrimp, optional
- 2 whole lime wedges
- 1 whole fresh chilies, sliced
Instructions
- 1
Cook the turmeric noodles according to package directions, drain, rinse with cold water, and set aside.
- 2
Pat shrimp and pork dry with paper towels. Season both with salt and pepper.
- 3
Heat 2 tbsp oil in a large pot over medium-high heat. Sauté shallots and garlic until fragrant, about 2 minutes.
- 4
Add turmeric powder and annatto seeds if using. Stir for 30 seconds until aromatic.
- 5
Pour in stock and fish sauce. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 6
Season broth to taste with additional fish sauce or salt.
- 7
Heat 1 tbsp oil in a skillet over high heat. Cook pork until browned and cooked through, about 5-7 minutes. Transfer to a plate.
- 8
In the same skillet, sauté shrimp until pink and cooked through, about 2-3 minutes per side. Transfer to a plate.
- 9
Divide cooked noodles among four bowls.
- 10
Top each bowl with pork, shrimp, and dried shrimp if using.
- 11
Ladle hot broth over the noodles and protein.
- 12
Garnish generously with crushed peanuts, fresh herbs, and sliced chilies.
- 13
Serve immediately with lime wedges on the side for squeezing.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon
- slotted spoon
- colander
- paper towels
- kitchen knife
- cutting board
- four serving bowls
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