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  • Writer's pictureKevin Dam

"Unlocking the Secrets of Mì Quảng: A Culinary Journey through Quảng-Style Noodles"

Dish name: Mì Quảng (Quảng-Style Noodles)

  • Cuisine: Vietnamese

  • Preparation time: 1 hour

  • Yield: Serves 4-6

  • Expiration: Best consumed immediately after cooking.

  • Ingredients:

  • 500g rice noodles (preferably wide, flat ones)

  • 300g pork belly, thinly sliced

  • 200g shrimp, peeled and deveined

  • 2 tablespoons fish sauce

  • 1 teaspoon turmeric powder (for color)

  • 1 tablespoon sugar

  • Black pepper to taste

  • 5 cups chicken or pork broth

  • Fresh vegetables and herbs: lettuce, mint, basil, coriander, banana blossom, bean sprouts

  • Toppings: roasted peanuts, sesame rice crackers (bánh tráng mè), fresh chilies, and lime wedges

  • For the shallot garlic oil:

  • 4 tablespoons cooking oil

  • 3 shallots, thinly sliced

  • 3 garlic cloves, minced


  1. Start by marinating the pork belly with fish sauce, sugar, and black pepper, set aside for at least 15 minutes.

  2. In a large pot, bring the broth to a boil, season with fish sauce and a pinch of sugar.

  3. Heat oil in a pan and fry the shallots and garlic until fragrant for the shallot garlic oil. Remove and set aside on paper towels.

  4. In the same pan, add a little more oil if needed and cook the marinated pork until browned. Add turmeric powder and stir well.

  5. Add shrimp to the pan and cook until they change color.

  6. Boil the rice noodles as per package instructions, then drain and rinse with cold water to stop the cooking and prevent sticking.

  7. Divide the noodles into bowls, top with cooked pork and shrimp, and ladle the hot broth over the top, not completely submerging the noodles.

  8. Finish with a generous sprinkle of fresh vegetables and herbs, roasted peanuts, crispy shallot garlic oil, and sesame rice crackers broken into pieces.

  9. Serve with fresh chilies and lime wedges on the side.

Tips and Tricks for Making Perfect Mì Quảng:

  1. Turmeric in the Broth: Add turmeric to the broth for a signature golden color. Don't go overboard as it has a strong flavor.

  2. Broth Flavor: The broth should be flavorful but not too abundant. Mì Quảng is characterized by having less broth compared to other Vietnamese noodle soups.

  3. Texture of Noodles: The noodles should be cooked until al dente. After boiling, let them dry slightly to attain the right texture which is key to Mì Quảng.

  4. Balance of Toppings: Balance the peanuts, shallot garlic oil, and fresh herbs for a variety of flavors and textures.

  5. Serving: Mì Quảng is traditionally served in a shallow bowl that highlights its vibrant colors and allows for a perfect blend of flavors and textures.

Use these tips to create a memorable and authentic Mì Quảng experience that captures the essence of this beloved Central Vietnamese cuisine!

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