Mi Quang is a vibrant, turmeric-tinted noodle soup from Central Vietnam, specifically the Quang Nam region. Unlike heavier pho or bun bo Hue, Mi Quang is a “dry” noodle dish with just a ladleful of rich, savory broth, making every component—the chewy rice noodles, crisp herbs, roasted peanuts, and crunchy rice crackers—shine. This recipe builds a deeply flavorful broth with shrimp, pork, and a touch of chicken, delivering a bowl that’s both comforting and refreshingly complex.
Ingredients
- For the broth:
- 1 lb (450 g) pork shoulder, cut into 1-inch pieces
- 1 lb (450 g) large shrimp, peeled and deveined (reserve shells)
- 1 small onion, halved
- 3 shallots, halved
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) ground turmeric
- 1 tsp (5 g) paprika (for color, optional)
- 4 cups (950 ml) chicken or pork stock
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (5 g) sugar
- Salt and black pepper to taste
- For the noodles and toppings:
- 1 lb (450 g) dried flat rice noodles (banh pho) or fresh mi quang noodles
- 1 cup (40 g) shredded lettuce or sliced cabbage
- 1 cup (40 g) fresh herbs: mint, Thai basil, cilantro, and/or sawtooth herb
- 1/2 cup (50 g) bean sprouts
- 1/4 cup (30 g) roasted peanuts, chopped
- 4 rice crackers (banh da), broken into pieces
- 2 limes, cut into wedges
- 2 red chilies, sliced (optional)
Instructions
- Char the aromatics: Heat a dry skillet over medium-high heat. Add the onion and shallots, cut-side down, and cook until blackened in spots, about 3-4 minutes. This adds a smoky depth to the broth. Set aside.
- Brown the pork: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork pieces and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Toast the shrimp shells: Add the reserved shrimp shells to the same pot and cook, stirring, for 2 minutes until pink and fragrant. Add the turmeric and paprika, if using, and stir for 30 seconds.
- Build the broth: Pour in the stock, scraping up any browned bits from the bottom. Add the charred onion, shallots, and the browned pork. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Cook the shrimp: After 30 minutes, remove the pork and set aside. Strain the broth to remove solids, then return the broth to the pot. Add the shrimp and cook for 2-3 minutes until just pink and cooked through. Remove the shrimp with a slotted spoon. Season the broth with fish sauce, sugar, salt, and pepper. Taste and adjust—it should be slightly salty and savory.
- Cook the noodles: While the broth simmers, cook the rice noodles according to package instructions (usually soaking in hot water for 10-15 minutes for dried, or boiling for 1-2 minutes for fresh). Drain and rinse with cold water to stop cooking. Toss with a tiny bit of oil to prevent sticking.
- Assemble the bowls: Divide the noodles among 4 bowls. Top with a few slices of the cooked pork, 3-4 shrimp per bowl, and a handful of lettuce, herbs, and bean sprouts.
- Add the broth and finish: Ladle about 1/2 cup (120 ml) of the hot broth over each bowl—just enough to moisten the noodles, not submerge them. Sprinkle with roasted peanuts, top with rice cracker pieces, and serve immediately with lime wedges and fresh chilies on the side.
Tips
- Noodle substitution: If you can’t find mi quang noodles, use wide flat rice noodles (banh pho) or even pad thai noodles. They have a similar chewy texture.
- Broth intensity: The broth is meant to be concentrated. If it tastes too strong, dilute it with a little water. If it’s too thin, simmer it longer to reduce.
- Make it ahead: You can prepare the broth and cook the proteins a day ahead. Store them separately in the refrigerator, then reheat gently before assembling.
- Don’t overcook the shrimp: Shrimp cook very quickly. Overcooking makes them rubbery. Remove them from the pot as soon as they turn pink and curl slightly.
Serving Suggestions
Serve Mi Quang as a complete meal in a bowl. Offer extra lime wedges, sliced chilies, and fish sauce on the table so everyone can adjust to their taste. A side of pickled vegetables, like carrots and daikon, adds a nice tangy crunch. For a heartier meal, you can also add a soft-boiled egg (cook until yolk and white are firm) to each bowl.
Variations
- Chicken Mi Quang: Replace the pork with 1 lb (450 g) of chicken thighs. Cook them the same way, and shred the meat after simmering. Ensure the chicken reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer.
- Vegetarian Mi Quang: Omit the pork and shrimp. Use vegetable stock and add extra firm tofu, sliced mushrooms, and a handful of fresh corn kernels. Add a little more turmeric for color and flavor.
- Spicy Mi Quang: Add 1-2 tablespoons of sambal oelek or chili garlic sauce to the broth while it simmers. You can also stir in a teaspoon of roasted chili oil at the end.
Storage and Reheating
Store the broth, noodles, and toppings separately in airtight containers. The broth and cooked pork/shrimp can be refrigerated for up to 3 days. The noodles are best eaten fresh but can be stored for 1 day—toss them with a little oil to prevent sticking. To reheat, bring the broth to a simmer, add the pork and shrimp, and heat until warmed through. Pour the hot broth over freshly boiled (or soaked) noodles. Do not reheat the assembled bowl in the microwave, as the noodles will become mushy. Leftover herbs and peanuts should be stored at room temperature.
Frequently Asked Questions
What is the difference between Mi Quang and Pho? Pho is a clear, beef-based soup with a light broth, served with very thin rice noodles. Mi Quang has a much richer, turmeric-colored broth that is used sparingly, almost like a sauce. The noodles are wider and chewier, and the dish is topped with a variety of fresh herbs, peanuts, and crispy rice crackers.
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat them dry before cooking. You can still use the shells for the broth if they are not already peeled.
What are rice crackers (banh da)? They are large, round, crispy wafers made from rice flour and sesame seeds. They are available in Asian grocery stores. If you can’t find them, you can substitute with broken tortilla chips or omit them entirely, though they add a crucial crunch.
Can I make this gluten-free? Yes, this dish is naturally gluten-free if you use a gluten-free fish sauce (most are) and check that your rice noodles and rice crackers are made from 100% rice flour. Always check labels.
Why is my broth not yellow? The yellow color comes from turmeric. You may need more than 1 tablespoon, especially if your turmeric is old. You can also add a pinch of annatto seeds (achiote) to intensify the color.
Is Mi Quang always served with pork and shrimp? Traditionally, yes, but there are many regional variations. Some include chicken, quail eggs, or even fish. The key is the turmeric broth, the wide noodles, and the generous toppings.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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