Terumi Morita
June 25, 2026·Recipes

Mì Quảng

Mì Quảng is a vibrant Vietnamese noodle dish featuring turmeric-infused rice noodles, pork, shrimp, and fresh herbs.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A bowl of Mì Quảng topped with fresh herbs, shrimp, and a sesame rice cracker.
RecipeVietnamese (Central, Quảng Nam)
Prep20m
Cook15m
Serves2 portions
LevelMedium

Ingredients

  • 200 g wide turmeric rice noodles
  • 100 g pork belly, sliced
  • 100 g shrimp, peeled and deveined
  • 500 ml water
  • 1 tsp turmeric powder
  • 2 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 1 clove garlic, minced
  • 50 g roasted peanuts, crushed
  • Fresh herbs (coriander, mint) to taste
  • 2 sesame rice crackers (bánh tráng)
  • Salt and pepper to taste

Steps

  1. In a pot, heat 1 tbsp of vegetable oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.

  2. Add the sliced pork belly to the pot and cook until browned, about 5 minutes.

  3. Pour in 500 ml of water, then stir in the turmeric powder and fish sauce. Simmer for 10 minutes to develop the broth's flavor.

  4. While the broth simmers, cook the turmeric rice noodles in a separate pot according to package instructions, usually about 5 minutes. Drain and set aside.

  5. Add the shrimp to the broth and cook until they turn pink, about 3 minutes. Season with salt and pepper to taste.

  6. To serve, place a portion of the cooked noodles in a bowl, ladle a small amount of the broth over the noodles, and top with shrimp, pork, crushed peanuts, and fresh herbs.

  7. Finish with a sesame rice cracker on top for texture and serve immediately.

Why this works

Mì Quảng's success hinges on balancing the intense flavors of its components. The turmeric broth, while minimal, is crucial; it should not overwhelm the dish but rather enhance the noodles and toppings. The wide rice noodles are best when cooked just right—if they seem too soft, they can become mushy and lose their characteristic chewiness. Ensure the broth is bubbling but not boiling violently when you add the shrimp, allowing them to cook gently and retain their sweetness. The dish's freshness comes from the herbs, which should be added just before serving to preserve their vibrant taste. Using a sesame rice cracker not only adds crunch but also a nutty flavor that complements the crushed peanuts. If you find the broth too strong, you can dilute it slightly with more water, but be careful not to lose the essence of the turmeric flavor.

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