Vietnamese Mi Quang – Turmeric Noodle Soup From Quang Nam

The Bold Flavors of Central Vietnam

Originating from Quang Nam province, Mi Quang has quickly conquered the hearts of food lovers not only in the country but also around the world. From small roadside eateries to luxury restaurants, Mi Quang always holds a unique, irresistible appeal. For the people of Quang Nam, this is not only a daily dish but also a pride and cultural heritage that they always preserve and cherish.

Join us to discover interesting stories surrounding Mi Quang and how to make a delicious bowl of Mi Quang at home.

Detailed Recipe for Mi Quang

To prepare a delicious bowl of Mi Quang at home, you’ll need to follow several steps, from making the broth to preparing the noodles and garnishes. This recipe will guide you through the process for making a classic Mi Quang with chicken and shrimp, one of the most popular versions.

Ingredients

– For the Broth and Protein:

• 2 lbs (about 1 kg) chicken thighs or drumsticks
• 1 lb (about 500 g) shrimp, peeled and deveined
• 1 lb (about 500 g) pork belly, thinly sliced (optional)
• 1 onion, peeled and halved
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon turmeric powder
• 1 teaspoon paprika (for color, optional)
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 6 cups chicken broth or water
• Salt and pepper to taste

– For the Noodles:

• 1 lb (about 500 g) wide rice noodles (fresh or dried)

– For the Garnishes:

• Fresh herbs: mint, basil, cilantro, and lettuce, all roughly chopped
• Bean sprouts
• Banana blossom, thinly sliced (optional)
• Vietnamese coriander, roughly chopped (optional)
• Roasted peanuts, crushed
• Fried shallots
• Sesame rice crackers
• Lime wedges
• Fresh red chili, sliced (optional)

Instructions

Step 1: Preparing the Broth

– Marinate the Chicken and Shrimp:

• In a large bowl, combine the chicken with 1 tablespoon fish sauce, 1 tablespoon sugar, 1 tablespoon turmeric powder, and a pinch of salt and pepper. Mix well and let it marinate for about 30 minutes.

• In a separate bowl, marinate the shrimp with 1 tablespoon fish sauce, 1 teaspoon sugar, and a pinch of turmeric powder. Set aside for 15 minutes.

– Cook the Broth:

• In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the halved onion and minced garlic, sauté until fragrant.

• Add the marinated chicken and cook until slightly browned on all sides.

• Pour in the chicken broth or water and bring it to a boil. Skim off any impurities that rise to the surface.

• Reduce the heat to a simmer, add the pork belly slices (if using), and cook for about 30 minutes until the chicken is tender.

• Season with the remaining fish sauce, sugar, and a pinch of salt and pepper. Adjust to taste.

– Cook the Shrimp:

In a small pan, heat a little oil over medium heat. Add the marinated shrimp and cook for 3-4 minutes until pink and cooked through. Set aside.

Step 2: Preparing the Noodles

• If using dried rice noodles, soak them in warm water for about 30 minutes or until softened. Then, cook according to the package instructions until tender. If using fresh noodles, simply blanch them in boiling water for 1-2 minutes until cooked.
• Drain the noodles and rinse them under cold water to prevent sticking. Set aside.

Step 3: Assembling the Mi Quang Bowls

• Divide the cooked noodles into serving bowls.
• Arrange pieces of chicken and pork (if using) on top of the noodles.
• Ladle the hot broth over the noodles, ensuring each bowl gets a generous amount of chicken and a few pieces of shrimp.
• The broth should be flavorful but not too much, Mi Quang typically has just enough broth to moisten the noodles, not to be soupy.

Step 4: Adding the Garnishes

• Top each bowl with fresh herbs, bean sprouts, banana blossom, and Vietnamese coriander.
• Sprinkle with crushed roasted peanuts and fried shallots.
• Break the sesame rice crackers into small pieces and place them around the bowl.
• Serve with lime wedges and fresh chili on the side.

Step 5: Enjoying Your Mi Quang

• Before eating, mix the noodles well to combine all the ingredients.
• Squeeze lime juice over the bowl and add chili slices if you like a bit of heat.

Tips for the Best Mi Quang

• Fresh Ingredients: Use the freshest ingredients possible to enhance the flavors of the dish.
• Noodle Preparation: Fresh rice noodles are preferred, but dried noodles can work well if soaked and cooked properly.
• Broth Control: Mi Quang is known for its thick, flavorful broth. Ensure not to overfill the bowl with broth; it should lightly coat the noodles.
• Customize: Feel free to experiment with different proteins like fish or tofu for a vegetarian version, and adjust the spice level to your taste.

Popular and Unique Variations of Mi Quang

1. Chicken Mi Quang

This is one of the most traditional and widely enjoyed versions of Mi Quang. It features tender chicken pieces simmered in a flavorful turmeric-infused broth. The chicken is usually marinated with turmeric, giving the broth a distinctive yellow color. It’s often served with fresh herbs like basil, mint, and cilantro.

2. Mi Quang Tom Thit (Pork and Shrimp Mi Quang)

This version combines the rich flavors of both pork and shrimp, creating a balanced and hearty dish. It’s perfect for those who enjoy a mix of land and sea flavors. The pork is often cooked until it’s tender and succulent, while the shrimp adds a sweet and savory touch to the dish. It’s typically served with a variety of fresh herbs and crispy rice crackers.

Explore the most famous Mi Quang Restaurant in Vietnam: Mi Quang Mrs.Oanh

3. Mi Quang Chay (Vegetarian Mi Quang)

Catering to those who prefer plant-based meals, this version uses tofu and mushrooms as the main protein sources, along with a vegetable-based broth. The broth is often flavored with soy sauce or mushroom seasoning to keep it savory and rich. Various vegetables like carrots and daikon can also be added for extra flavor and nutrition.

4. Mi Quang Ca Loc (Snakehead Fish Mi Quang)

This variation features snakehead fish, a popular ingredient in Vietnamese cuisine, known for its firm texture and delicate flavor. The fish is usually marinated and cooked until it’s tender and flavorful. This version is often lighter and more delicate than others, making it a refreshing choice.

5. Mi Quang Ech (Frog Leg Mi Quang)

This unique version uses frog legs, which are tender and have a mild flavor, similar to chicken but with a distinct texture. Frog legs are usually marinated and sautéed until golden brown, then added to the turmeric-infused broth. This version is particularly popular in some regions of Central Vietnam.

Final Words

Today, Mi Quang transcends its regional origins, enjoying nationwide acclaim as a quintessential Vietnamese dish. From bustling urban centers to serene rural villages, Mi Quang is widely accessible and cherished. Each region offers its own twist on the classic recipe, creating a diverse tapestry of flavors and styles. Moreover, Mi Quang has gained international recognition, with Vietnamese restaurants across the globe introducing this flavorful dish to food enthusiasts everywhere. Its appeal lies not just in its taste but also in its ability to convey the warmth and hospitality of Vietnamese culture.