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Mi Quang Recipe: How to Cook This Vietnamese Noodle Dish

Updated November 6, 2026

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Mi Quang Recipe: How to Cook This Vietnamese Noodle Dish

Mi Quang is a vibrant Vietnamese noodle dish from the central region, known for its turmeric-tinted noodles, a small amount of rich broth, and a generous topping of herbs, peanuts, and crispy rice crackers. It’s a harmonious mix of textures and flavors—savory, slightly sweet, and fresh. This guide will walk you through making it at home, from preparing the broth to assembling the bowl.

What You’ll Need

  • Large pot for boiling noodles
  • Large pot or Dutch oven for the broth
  • Small skillet for toasting peanuts and making rice crackers (if using)
  • Chef’s knife and cutting board
  • Measuring cups and spoons
  • Slotted spoon or tongs
  • Small bowls for serving

Step-by-Step

  1. Prepare the noodles: If using dried mi quang noodles (or wide rice noodles), soak them in warm water for 15-20 minutes until pliable, then drain. If using fresh, skip soaking. Bring a large pot of water to a boil. Cook the noodles according to package instructions until just tender (about 2-3 minutes for fresh, 4-5 for dried). Drain and rinse with cold water to stop cooking. Toss with a little oil to prevent sticking. Set aside.
  2. Make the broth: In a large pot, heat 2 tablespoons (30 ml) vegetable oil over medium heat. Add 2 shallots (sliced) and 4 cloves garlic (minced), sauté until fragrant, about 1 minute. Add 1 pound (450 g) pork belly or pork shoulder (cut into 1-inch cubes) and 1 pound (450 g) chicken thighs (bone-in, skin removed). Cook until browned on all sides, about 5-7 minutes.
  3. Season the broth: Add 2 tablespoons (30 g) fish sauce, 1 tablespoon (15 g) sugar, 1 teaspoon (5 g) ground turmeric, 1 teaspoon (5 g) paprika (or annatto powder for color), and 1 teaspoon (5 g) salt. Stir to coat the meat. Add 4 cups (950 ml) water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until the meats are tender.
  4. Shred the meats: Remove the chicken and pork from the broth. Let cool slightly, then shred or slice into bite-sized pieces. Set aside. Keep the broth warm on low heat. Season to taste with additional fish sauce or salt if needed.
  5. Toast the peanuts: In a dry skillet over medium heat, toast 1/2 cup (75 g) raw peanuts, stirring frequently, until golden and fragrant, about 5-7 minutes. Remove from heat, let cool, then roughly chop.
  6. Make the rice crackers (optional): If using store-bought banh da nem, skip this. To make them, heat 1 inch of vegetable oil in a small skillet to 350°F (175°C). Carefully slide in a small square of rice paper (about 6 inches). It will puff up in seconds. Fry until golden, about 10 seconds, then remove and drain on paper towels. Repeat with remaining sheets.
  7. Prepare the herbs and vegetables: Wash and dry 2 cups (50 g) mixed herbs such as mint, cilantro, and Thai basil. Slice 1 small red onion thinly and soak in cold water for 10 minutes to mellow the bite. Wash and cut 1 cup (30 g) of shredded lettuce or sliced cabbage. Also have 1 cup (70 g) of bean sprouts ready.
  8. Assemble the bowls: Place a portion of noodles (about 1 cup per bowl) in each bowl. Top with shredded pork and chicken (about 1/2 cup per bowl). Add a handful of herbs, lettuce, bean sprouts, and red onion slices.
  9. Add the broth: Ladle about 1/2 cup (120 ml) of the hot broth over each bowl—just enough to moisten the noodles, not drown them. The dish should be slightly saucy, not soupy.
  10. Garnish and serve: Sprinkle with chopped peanuts and crushed toasted sesame seeds (optional). Place a rice cracker on top. Serve immediately with lime wedges and extra chili slices on the side.

Common Mistakes

  • Too much broth: Mi Quang is not a soup. The broth should just coat the noodles. Use less than you think.
  • Overcooking noodles: Rice noodles become mushy if overcooked. Cook until just tender, then rinse immediately.
  • Skipping the turmeric: Turmeric gives the noodles and broth their signature yellow color. If you skip it, the dish will look different but still taste good.
  • Not toasting peanuts: Raw peanuts lack flavor. Toasting brings out their nuttiness, which is essential for the dish.

Tips

  • For a richer broth, use a combination of chicken and pork bones. Simmer for at least 1 hour.
  • If you can’t find mi quang noodles, use wide rice noodles (banh pho) or even linguine as a substitute. The texture will be slightly different but still enjoyable.
  • Add a splash of annatto oil (from annatto seeds steeped in oil) to the broth for a deeper orange color.
  • Serve with a side of sliced fresh chili and lime wedges so each person can adjust the heat and acidity.
  • Leftover broth and meats can be refrigerated separately for up to 3 days. Reheat the broth to a boil before serving.

Troubleshooting

  • Broth is too salty: Add a little water or unsalted broth to dilute. If it’s too sweet, add a splash of lime juice or vinegar.
  • Meat is tough: This usually means it wasn’t cooked long enough. Return the meat to the broth and simmer for another 15-20 minutes until tender.
  • Noodles are sticky: Rinse them again with warm water and toss with a little oil.
  • Broth is bland: Add more fish sauce, salt, or a pinch of sugar. The flavors should be robust.
  • Rice crackers are greasy: Make sure the oil is hot enough (350°F/175°C). If the oil is too cool, they absorb more oil.

Frequently Asked Questions

  1. What is mi quang? It’s a Vietnamese noodle dish from Da Nang, featuring turmeric noodles, a small amount of broth, and a variety of toppings like pork, shrimp, and herbs.
  2. Can I use shrimp instead of chicken? Yes, shrimp is a common addition. Add peeled shrimp to the broth during the last 5 minutes of cooking until they turn pink and opaque.
  3. What can I use if I don’t have fish sauce? You can substitute with soy sauce or a mixture of soy sauce and a little lime juice, but the flavor will be different. Fish sauce is key to the authentic taste.
  4. How do I store leftovers? Store the broth, noodles, and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth and noodles before assembling.
  5. Is mi quang spicy? Traditionally, it’s not very spicy, but it’s often served with fresh chilies on the side. You can add sriracha or chili garlic sauce to your bowl.
  6. Can I make it vegetarian? Yes, use vegetable broth and substitute the meat with tofu or mushrooms. Add more vegetables like carrots and bell peppers.

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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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