Pasta & rice
Mì Quảng
A speciality from the Quảng Nam region in central Vietnam: wide turmeric-yellow rice noodles served in a little fragrant broth and topped with shrimp, pork and toasted peanuts. A dish to savour late in the morning or for dinner.
Ingredients
Ingredients
Bouillon
Spices & seasoning
Optional extras
On the side
Instructions
- Simmer the pork bones in the water for 20 minutes, then skim. Keep this broth warm, it will give the dish depth.
- Cut the pork into thin slices, mix with a tablespoon of fish sauce, pepper and a pinch of turmeric.
- Fry the minced shallots and garlic in the oil, then add the pork and brown it for 5 minutes.
- Add the shrimp and the rest of the turmeric, then cook until they turn pink, about 2 minutes. Add 2 ladles of broth and simmer for 5 minutes.
- Meanwhile, cook the noodles in a large pan of boiling water, just long enough to soften them, then drain.
- Dry-toast the peanuts in a pan until golden, then roughly crush them.
- Arrange the noodles at the bottom of the bowls, top with the filling, add a little broth, then the lettuce, mint and peanuts.
- Add a squeeze of lime and serve straight away, with the rice crackers to break into the bowl.
Variations and tips
Vegetarian version. Replace the pork and shrimp with shiitake mushrooms and golden firm tofu, and the broth with a vegetable stock.
Using what's easy to find. Wide rice noodles are sold in Asian grocery stores; otherwise use rice pappardelle or rice tagliatelle.
More ideas
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Original Ecomely recipe.