Mì Quảng (Central Vietnamese Turmeric Noodles with Pork and Shrimp)
In short: Wide rice noodles with a small amount of rich turmeric broth, pork and shrimp, finished with peanuts, a crisp rice cracker and fresh herbs. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Mì Quảng comes from Quảng Nam province in central Vietnam and is one of the region's signature dishes. Unlike most noodle soups, the bowl holds only a few spoonfuls of intense, turmeric-yellow broth, so the noodles are coated rather than swimming. Pork and shrimp are simmered with shallots and turmeric, then piled on wide rice noodles with herbs, peanuts and a crisp sesame rice cracker to crush over the top.
Instructions
- Toss the pork with half the garlic, half the shallots, 1/2 teaspoon of the turmeric, 1 tablespoon of the fish sauce and the pepper. Leave for 15 minutes.
- Heat the oil in a wide, deep pan over medium heat. Cook the remaining shallots and garlic for 2 minutes, then add the pork and cook, stirring, for 5 minutes, until lightly browned.
- Add the tomatoes, the remaining turmeric and the water. Simmer uncovered for 25 to 30 minutes, until the pork is tender and the liquid has reduced to a thick golden sauce.
- Stir in the shrimp, the remaining fish sauce and the sugar. Cook for 2 to 3 minutes, until the shrimp turn pink and curl. Taste and add more fish sauce if needed.
- Cook the noodles in boiling water until tender: 10 to 20 seconds for fresh, or as the package directs for dried. Drain well.
- Divide the lettuce, bean sprouts, cabbage and herbs among 4 bowls and add the noodles. Top with the pork, shrimp and 4 to 5 tablespoons of the sauce per bowl.
- Sprinkle with peanuts, crumble a cracker over each bowl and add lime and chilies. Mix well and eat right away.
Tips
- The sauce should be small in quantity, just enough to coat the noodles. If it reduces too far, add a splash of hot water, but do not turn it into a soup.
- Vietnamese groceries sell yellow mì Quảng noodles, which are best if you can find them. Otherwise wide flat rice noodles work well.
Questions and answers
What makes mì Quảng different from other noodle dishes?
It has very little broth, strongly flavored with turmeric, and it is topped with peanuts and a crisp sesame rice cracker. The broth coats the noodles like a sauce instead of filling the bowl.
Can I make mì Quảng ahead of time?
The pork sauce keeps for 3 days in the fridge. Reheat it, add the shrimp at the end and cook the noodles fresh.
Can I use chicken instead of pork?
Yes. Use boneless chicken thighs cut into strips and simmer until cooked through (74°C / 165°F), about 15 minutes.
How long does it take to make Mì Quảng (Central Vietnamese Turmeric Noodles with Pork and Shrimp)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Mì Quảng (Central Vietnamese Turmeric Noodles with Pork and Shrimp)?
About 640 kcal per serving, with 36 g of protein, 62 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 62 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
