Authentic Vietnamese Mi Quang: A Step-by-Step Guide

Ingredients

  • 500g pork neck, sliced
  • 300g prawns, shelled and deveined
  • 200g chicken breast
  • 2 liters water
  • 2 tablespoons turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 500g rice noodles
  • 100g fresh herbs (mint, perilla, coriander)
  • 2 red chillies, sliced
  • 2 lemons, wedged
  • 2 eggs
  • 1 cup roasted peanuts, crushed
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon minced garlic
  • 2 tablespoons vegetable oil

Steps and instructions

  1. In a large pot, add the pork, chicken, water, salt, and pepper. Bring to a boil over high heat, then reduce to a simmer. Cook for about 30 minutes, or until the meat is tender. Remove the meat and set aside. Keep the stock on low heat.
  2. While the meat is cooking, cook the rice noodles according to the package instructions, then drain and set aside.
  3. In a frying pan, heat the vegetable oil over medium heat. Add the garlic and prawns, and stir-fry until the prawns are cooked. Remove from heat and set aside.
  4. In a small bowl, mix together the fish sauce, sugar, and turmeric until well combined. Add this to the stock, stirring well to combine.
  5. Divide the noodles among bowls. Top with the pork, chicken, and prawns. Pour the hot broth over the top.
  6. Garnish each bowl with the fresh herbs, chillies, lemon wedges, and a sprinkle of crushed peanuts. Serve immediately.

Tools for making

Recipe variations

  • Use beef or seafood instead of pork and chicken.
  • Add sliced onions and garlic to the broth for extra flavor.
  • Add vegetables like bean sprouts, thinly sliced carrots, or mushrooms to the bowl.
  • Replace the rice noodles with egg noodles or udon noodles.
  • Add a dollop of sate sauce or chili paste for extra spice.
  • Add a squeeze of lime juice or a splash of coconut milk to the broth.
  • Make it vegetarian by using tofu or tempeh instead of meat.
  • Experiment with different herbs and greens, such as Thai basil or water spinach.
  • Top with crispy fried shallots or garlic for added crunch.
  • Add a fried egg on top for a heartier meal.

Recipe overview

Mi Quang is a vibrant, aromatic, and refreshing noodle dish from Vietnam's central region. It's packed with a variety of textures and flavors, from succulent pork and chicken, to tender prawns, to crunchy peanuts and fresh herbs. The dish gets its signature yellow color from the turmeric-infused broth, which is both light and full of depth. This recipe offers a step-by-step guide to creating authentic Mi Quang at home, perfect for a unique dinner or a special occasion. Expect to spend a little bit of time preparing the ingredients — but the final result is well worth the effort, delivering a taste of Vietnam's culinary heritage right to your table.

Common questions

  1. What type of meat can I use for Mi Quang? You can use a combination of pork, chicken, and prawns for this recipe.
  2. How long does it take to cook the meat? The meat should be cooked for about 30 minutes, or until it is tender.
  3. Can I use other types of noodles? Traditionally, Mi Quang is made with rice noodles, but you can use other types of noodles if you prefer.
  4. Can I adjust the level of spiciness? Yes, you can adjust the spiciness by adding more or less chillies according to your preference.
  5. Can I make the broth ahead of time? Yes, you can make the broth ahead of time and reheat it when ready to serve.
  6. Can I substitute any of the ingredients? While it may alter the taste slightly, you can make substitutions based on your dietary preferences or ingredient availability.
  7. How many servings does this recipe make? This recipe typically makes 4 servings.

Serving dishes and utensils

  • Large pot - Used for cooking the meat and making the broth.
  • Frying pan - Used for stir-frying the prawns.
  • Small bowl - Used for mixing the fish sauce, sugar, and turmeric.
  • Strainer - Used for draining the cooked rice noodles.
  • Bowls - Used for serving the Mi Quang.
  • Serving spoons - Used for ladling the hot broth over the noodles.
  • Chopsticks - Utensils for eating the Mi Quang.
  • Serving platter - Used for presenting the garnishes such as fresh herbs, chillies, and lemon wedges.

Origin stories

Originating from the Quang Nam province of Central Vietnam, Mi Quang holds a special place in the culinary world of the country. This noodle dish stands out, not only for its vibrant turmeric-infused broth, but also for its unique way of serving - with just enough broth to barely soak the noodles. Its colorful presentation, adorned with a mix of prawns, pork, chicken, and a variety of fresh herbs, is reminiscent of the vibrant silk textiles for which Quang Nam is also famously known. The dish is often enjoyed with crunchy rice crackers, a fitting sidekick, mirroring the robustness of the region's people. In the bustling local markets of Quang Nam, it is common to find locals relishing a hearty bowl of Mi Quang, a testament to the dish's deep-rooted place in Vietnamese cuisine and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.