Mi Quang Chay is a vibrant Vietnamese vegan noodle bowl from the Quang Nam region, featuring thick rice noodles, a rich turmeric-scented broth, fresh herbs, and crunchy toppings. This meatless version uses mushrooms and tofu to create a deeply savory, satisfying meal that is both lighter and faster than the traditional pork-and-shrimp preparation. The key is building layers of flavor with roasted rice paper, toasted peanuts, and a fragrant broth that clings to every noodle.
Ingredients
- 12 oz (340 g) dried flat rice noodles (banh pho or pad Thai noodles)
- 1 tbsp (15 ml) vegetable oil, plus more for frying
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- 1 lemongrass stalk, bruised and cut into 2-inch pieces
- 8 oz (225 g) shiitake mushrooms, stems removed and caps sliced
- 8 oz (225 g) firm tofu, pressed and cut into 1/2-inch cubes
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) dark soy sauce (for color)
- 1 tsp (5 g) ground turmeric
- 4 cups (960 ml) vegetable broth
- 1 cup (240 ml) water
- 1 tsp (5 g) sugar
- Salt and black pepper to taste
- 2 rice paper sheets (banh trang), cut into strips
- 1/2 cup (60 g) roasted peanuts, roughly chopped
- 2 cups (80 g) fresh herbs: mint, cilantro, and Thai basil
- 2 cups (120 g) shredded lettuce or water spinach (rau muong)
- 1 lime, cut into wedges
- 2 fresh red chilies, sliced (optional)
Instructions
- Prepare the noodles: Cook the rice noodles according to package instructions until just tender but still chewy. Drain, rinse under cold water, and set aside. Do not overcook, as they will soften further in the hot broth.
- Fry the rice paper: Heat about 1/2 inch (1.25 cm) of vegetable oil in a small skillet over medium heat. Fry the rice paper strips in batches for 10–15 seconds per side until puffed and golden. Drain on paper towels and set aside. These are the crispy topping.
- Sauté the aromatics: In a large pot or Dutch oven, heat 1 tbsp (15 ml) oil over medium heat. Add the shallot and garlic, cooking for 1–2 minutes until fragrant. Add the lemongrass and cook for another minute.
- Cook the mushrooms and tofu: Add the sliced shiitake mushrooms and tofu cubes. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
- Season and simmer: Stir in the soy sauce, dark soy sauce, and turmeric. Cook for 1 minute to toast the spices. Pour in the vegetable broth and water. Add the sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes to meld the flavors.
- Adjust and finish: Taste the broth and adjust seasoning with more salt or sugar if needed. Remove the lemongrass pieces.
- Assemble the bowls: Divide the cooked noodles among four bowls. Ladle the hot broth and mushrooms/tofu over the noodles. Top with shredded lettuce, fresh herbs, chopped peanuts, and the fried rice paper strips.
- Serve immediately: Add lime wedges and sliced chilies on the side for squeezing and heat. Mix everything together before eating.
Tips
- Noodle texture: Rinse the cooked noodles thoroughly under cold water to stop the cooking and remove excess starch. This keeps them from sticking together.
- Broth intensity: Mi Quang is traditionally served with just enough broth to coat the noodles, not as a soup. If you prefer a wetter version, add an extra cup of water or broth.
- Rice paper substitute: If you don’t have rice paper, you can skip the crispy topping or use fried shallots or crushed tortilla chips for crunch.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free.
Serving Suggestions
Serve Mi Quang Chay as a main course with a side of pickled vegetables (carrots and daikon) for extra tang. It also pairs well with a simple cucumber salad dressed with rice vinegar and sesame oil. For a heartier meal, add extra tofu or a handful of bean sprouts.
Variations
- Mushroom variety: Use a mix of shiitake, oyster, and wood ear mushrooms for a more complex umami flavor.
- Add vegetables: Include sliced carrots, bell peppers, or bok choy in the broth for extra color and nutrition.
- Spicy version: Stir in 1–2 tablespoons of sriracha or chili paste along with the turmeric for a spicy kick.
- Herb swap: If you can’t find Thai basil, use regular basil or mint alone.
Storage and Reheating
Store the broth, noodles, and toppings separately in airtight containers in the refrigerator for up to 3 days. The noodles will harden when chilled; reheat them by dipping in boiling water for 30 seconds. Reheat the broth in a saucepan over medium heat until simmering. The crispy rice paper will lose its crunch, so it’s best to make fresh ones for leftovers. Assemble bowls just before serving.
Frequently Asked Questions
Can I use fresh rice noodles instead of dried? Yes, fresh rice noodles work well. Use about 1.5 times the weight (18 oz / 500 g) and just blanch them in hot water for 30 seconds to soften.
What is the traditional protein in Mi Quang? Traditional versions often include pork, shrimp, or chicken. This vegan version uses mushrooms and tofu, but you can also add seitan or tempeh for more protein.
Why is my broth not yellow? The yellow color comes from turmeric. If your broth looks pale, add another 1/2 teaspoon of turmeric, but be careful not to overdo it as it can become bitter.
Can I make this ahead for a party? Yes, you can prepare the broth and toppings a day ahead. Store them separately and assemble just before serving to keep the noodles from getting soggy.
Is Mi Quang Chay gluten-free? It can be, if you use gluten-free soy sauce (tamari) and ensure your rice noodles are certified gluten-free. Check the labels of all packaged ingredients.
How do I keep the rice paper crispy? Fry them just before serving and store them in an airtight container at room temperature for up to 2 hours. Do not refrigerate, as they will become chewy.
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