Main CourseDinnerLunch

Mì Quảng

Name: Mì Quảng
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 450 g pork shoulder cut into 1-inch pieces; 225 g shrimp peeled and deveined; 2 pcs shallot minced; 4 clove garlic minced; 1 tsp turmeric powder; 3 tbsp fish sauce; 1 tsp sugar; 0.5 tsp black pepper; 2 tbsp vegetable oil; 4 cup chicken broth; 1 cup water; 450 g mì quảng noodles; 4 pcs hard-boiled egg halved; 0.25 cup roasted peanut crushed; 1 pcs lime cut into wedges; 1 cup fresh herb such as cilantro, mint, basil; 4 pcs sesame cracker (optional); 1 pcs red chili thinly sliced (optional)

Mì Quảng is a vibrant Vietnamese noodle dish from the Quảng Nam province, featuring turmeric-infused rice noodles in a rich, savory broth. It's traditionally served with various toppings like pork, shrimp, and hard-boiled eggs, creating a delightful mix of textures and flavors.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium

Allergen information: may contain crustaceans, eggs, fish, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gpork shoulder, cut into 1-inch pieces
225 gshrimp, peeled and deveined
2 pcsshallot, minced
4 clovegarlic, minced
1 tspturmeric powder
3 tbspfish sauce
1 tspsugar
0.5 tspblack pepper
2 tbspvegetable oil
4 cupchicken broth
1 cupwater
450 gmì quảng noodles

garnish

4 pcshard-boiled egg, halved
0.25 cuproasted peanut, crushed
1 pcslime, cut into wedges
1 cupfresh herb, such as cilantro, mint, basil
4 pcssesame cracker(optional)
1 pcsred chili, thinly sliced(optional)

Equipment

bowls · large pot · cutting board · knife

The method

Step by step

1
In a large bowl, marinate the pork shoulder with half of the minced shallot, half of the minced garlic, turmeric powder, fish sauce, sugar, and black pepper.
About 15 min
Cook’s note: Marinating for at least 15 minutes allows the flavors to penetrate the pork.
2
Heat vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
3
Add the remaining minced shallot and garlic to the pot and sauté until fragrant, about 1-2 minutes.
About 2 min
Cook’s note: Be careful not to burn the garlic.
4
Add the marinated pork to the pot and brown on all sides for about 5-7 minutes.
About 7 min
Cook’s note: Browning helps develop a deeper flavor in the broth.
5
Pour in the chicken broth and water, bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the pork is tender.
About 30 min
Cook’s note: Skim off any foam that rises to the surface for a clearer broth.
6
Add the shrimp to the simmering broth and cook for 3-5 minutes, until they turn pink and are cooked through.
About 5 min
Cook’s note: Avoid overcooking the shrimp to keep them tender.
7
While the broth simmers, prepare the mì quảng noodles according to package instructions, typically by boiling them until tender, then draining.
About 10 min
Cook’s note: Fresh noodles cook quickly, so keep a close eye on them.
8
To serve, place a portion of cooked mì quảng noodles into individual bowls.
About 1 min
9
Ladle the hot broth with pork and shrimp over the noodles, ensuring there's just enough broth to coat the noodles rather than submerge them.
About 1 min
Cook’s note: Mì Quảng is known for its minimal but rich broth.
10
Garnish each bowl with hard-boiled egg halves, crushed roasted peanuts, fresh herbs, lime wedges, and optional sliced red chili and sesame crackers.
About 2 min
Cook’s note: Arrange garnishes appealingly for a beautiful presentation.

Keep it good

Storage

Store leftover broth and noodles separately in airtight containers in the refrigerator.

Reheating

Reheat broth gently on the stovetop. Re-boil noodles briefly or microwave until warm.