Mi Quang
Central Vietnam's answer to noodle soup, except barely a soup at all - just a shallow puddle of intense turmeric broth clinging to fat yellow noodles. Crushed peanuts and a shard of rice cracker on top make it crunch.
- Total time
- 17 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Fry the shallots in 1 tbsp oil over medium heat for 2 minutes, add the turmeric and stir for 20 seconds until fragrant.
Add the chicken and cook for 5 minutes, turning, then pour in the stock and fish sauce and simmer for 4 minutes until the chicken is cooked through to 75C with no pink at the centre.
Add the prawns and simmer for 2 to 3 minutes only, until they curl and turn completely opaque and firm.
Meanwhile warm the noodles in boiling water for 60 seconds, then drain well.
Divide the noodles between shallow bowls and spoon over just enough broth to pool at the bottom, not to submerge - this dish is deliberately under-sauced.
Scatter with crushed peanuts, herbs and chilli, and squeeze lime over at the table.
Read all that and thought “absolutely not”?
Completely fair. Mi Quang is sitting in the Vietnamese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Vietnamese kitchen
Clear broth, loud herbs, immediate calm.