Mì Quảng

Name: Mì Quảng
Cook time: 115 min
Total time: 115 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500g Pork Bones, for stock; 1.5 l Water; 400g Pork Shoulder, cut into bite-size pieces; 150g Medium Shrimp, shell-on; devein and keep shells for stock; 8 Quail Eggs, hard-boiled and peeled; 1 Onion, halved; 3 Shallots, finely chopped (plus extra for frying); 4 cloves of Garlic, minced; 1 1/2 tsp Turmeric Powder; 1 tbsp Annatto Seeds; 3 tbsp Neutral Oil, for making annatto oil; 3 tbsp Fish Sauce; 1 1/2 tbsp Rock Sugar; 1 tsp Salt; 1/2 tsp Pepper (Black); 600g Mì Quảng Noodles (Turmeric Rice Noodles); 2 cups Mixed Vietnamese Herbs, loosely packed; may include Vietnamese coriander (rau răm), mint, Thai basil, perilla; 1 Banana Blossom, very thinly sliced; soak in acidulated water; 1 Head Lettuce, shredded; 200g Bean Sprouts; 3 Scallions, thinly sliced; 1/2 cups Roasted Peanuts, crushed; 1/3 cups Fried Shallots; 2 large Sesame Rice Crackers (Bánh Tráng Mè)s, toasted and broken into pieces; 2 Limes, cut into wedges; 2 1/2 Red Bird's Eye Chilis, thinly sliced

Mì Quảng is a fragrant central Vietnamese noodle dish with a fragrant, concentrated broth, turmeric rice noodles, tender pork and plump shrimp, topped with crunchy peanuts, fried shallots and a bounty of fresh herbs. Bright lime, crisp banana blossom and sesame rice crackers add fresh, textural contrast to every bite. It’s rustic, colorful, and comforting—perfect for sharing.

Mì Quảng is a fragrant central Vietnamese noodle dish with a fragrant, concentrated broth, turmeric rice noodles, tender pork and ... Show more

Traditional Vietnamese Recipe

Health Grade

B · Healthy

Rating

4.1

Time

1 hr50 min

Price

4,77 €

Calories

842 kcal

high protein

low carb

low sugar

comfort food

Method

Prep the toppings

Rinse the Pork Bones quickly under cold water and set them aside. Peel and devein the Medium Shrimp, saving the shells for the stock. Thinly slice the Banana Blossom and keep it in a bowl of cold water with a squeeze of Lime so it stays pale; shred the Head Lettuce, rinse and drain the Bean Sprouts, and pick over the Mixed Vietnamese Herbs. Thinly slice the Scallion and Red Bird's Eye Chili. Crush the Roasted Peanuts. Toast the Sesame Rice Crackers in a dry pan until crisp, then break them into shards. Finely chop the Shallots and Garlic, keeping a few thin shallot slices aside for frying later.

Boil the eggs

Put the Quail Eggs in a small saucepan, cover them with water, and bring it to a boil. Boil for 4 minutes, then move them straight into cold water, peel them, and set them aside.

Simmer the stock

Put the Pork Bones, the reserved shrimp shells, and the halved Onion into a stockpot with the Water. Bring it to a boil, skim off any foam, then lower the heat and simmer for 45 minutes so the broth turns clean and savory. Strain the stock and keep it hot.

Make annatto oil

Warm the Neutral Oil with the Annatto Seeds over low heat for 3 minutes, just until the oil turns a deep orange-red. Strain out the seeds. Use a little of the red oil to fry the reserved sliced Shallots for 2 minutes until crisp and golden, then drain them as Fried Shallots; keep the rest of the annatto oil for the pork.

Marinate the pork

In a bowl, toss the Pork Shoulder with the minced Garlic, the chopped Shallots, the Turmeric Powder, 1 1/2 tablespoons Fish Sauce, 1 tablespoon Rock Sugar, 1/2 teaspoon Salt, 1/4 teaspoon Pepper (Black), and 1 tablespoon of the annatto oil until every piece is evenly coated. Let it sit for 15 minutes so the flavor starts to sink in.

Braise the pork

Heat the reserved annatto oil in a pot over medium heat. Add the marinated pork and cook, stirring, for 4 minutes until the edges lose their raw color. Pour in the strained stock, then stir in the remaining fish sauce, rock sugar, salt, and pepper. Simmer uncovered for 20 minutes until the pork is tender and the broth is reduced to a shallow, glossy sauce. Add the shrimp for the last 2 minutes, then slide in the peeled quail eggs for the last 1 minute just to warm them through.

Blanch the noodles

Bring a separate pot of water to a boil and drop in the Mì Quảng Noodles for 1 minute, just until they loosen and turn springy. Drain them well and shake off the excess water so the bowls stay saucy instead of watery.

Assemble the bowls

Divide the noodles among four shallow bowls, then spoon the pork, shrimp, eggs, and a little of the glossy broth over the top. Tuck the banana blossom, lettuce, bean sprouts, herbs, scallions, peanuts, fried shallots, sesame rice cracker pieces, and chilies around the noodles so every bite gets crunch and freshness. Serve with lime wedges on the side so everyone can brighten their bowl at the table.

Ingredients

Method

For 4 servings

Adjust servings

Broth and proteins

500g Pork Bones, for stock
1.5 l Water
400g Pork Shoulder, cut into bite-size pieces
150g Medium Shrimp, shell-on; devein and keep shells for stock
8 Quail Eggs, hard-boiled and peeled
1 Onion, halved
3 Shallots, finely chopped (plus extra for frying)
4 cloves of Garlic, minced
1 1/2 tsp Turmeric Powder
1 tbsp Annatto Seeds
3 tbsp Neutral Oil, for making annatto oil
3 tbsp Fish Sauce
1 1/2 tbsp Rock Sugar
1 tsp Salt
1/2 tsp Pepper (Black)

Noodles

600g Mì Quảng Noodles (Turmeric Rice Noodles)

Fresh herbs and greens

2 cups Mixed Vietnamese Herbs, loosely packed; may include Vietnamese coriander (rau răm), mint, Thai basil, perilla
1 Banana Blossom, very thinly sliced; soak in acidulated water
1 Head Lettuce, shredded
200g Bean Sprouts
3 Scallions, thinly sliced

Toppings and condiments

1/2 cups Roasted Peanuts, crushed
1/3 cups Fried Shallots
2 large Sesame Rice Crackers (Bánh Tráng Mè)s, toasted and broken into pieces
2 Limes, cut into wedges
2 1/2 Red Bird's Eye Chilis, thinly sliced

🧂 Plus ~7g of salt

Nutrition

Per Serving.

Calories

842 kcal

42% of Daily kcal

Protein

41 g

82% RDI

Fat

45 g

11g sat fat

Carbs

74 g

27% RDI

Sugar

15 g

31% RDI

Fiber

12 g

40% RDI

Salt

9.6 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.3 / 10

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