Vietnamese

Mì Quảng (Turmeric Noodle Soup)

Name: Mì Quảng (Turmeric Noodle Soup)
Total time: 60 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1 package flat rice noodles (Mì Quảng), dyed yellow with turmeric; 1/2 lb pork belly, sliced into small pieces; 1/2 lb medium shrimp, shell-on or peeled; 2 cups chicken or pork broth; 2 tbsp annatto oil; 1 tbsp minced shallot and garlic; 2 tbsp fish sauce; 1/2 cup crushed roasted peanuts; Toasted sesame rice crackers (Bánh tráng nướng); Fresh greens: banana blossom, water mint, lettuce

A dish originating from Quảng Nam province, featuring turmeric-infused noodles.

60 minutes

Serves 3

Soup

Contains common allergens

Fish Peanut Seafood Sesame Shellfish Wheat

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Instructions

6 steps

1
Create Base Flavor: In a pot, heat the annatto oil. Sauté the minced shallots and garlic until fragrant.

2
Cook Proteins: Add the sliced pork belly and shrimp. Sauté until the pork renders its fat and the shrimp turns pink. Season intensely with the fish sauce and a pinch of sugar.
3
Make Concentrated Broth: Pour in the 2 cups of broth. Bring to a boil, then simmer for 15 minutes. The broth for Mì Quảng is very concentrated, salty, and used sparingly, unlike Pho.
4
Prepare Noodles: Boil the turmeric noodles until tender, drain, and place a small portion into the bottom of wide serving bowls.
5
Assemble: Ladle the pork, shrimp, and just enough broth to barely cover the noodles (this is a "dry" soup).
6
Garnish: Top heavily with crushed peanuts. Serve with fresh greens and a large toasted sesame rice cracker to break into the bowl for crunch.

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