mi quang

This is a quick and easy Mi Quang recipe. I used fresh rice noodle and dyed yellow using tumeric. You can opt to buy the dried flat rice noodle version that is already yellow and is made specifically for mi quang. Just follow the instruction on the package to prepare.

Mi Quang

5-6 lbs Pork Ribs (Cleaned and chopped to cubes/chunks.)

lbs Pork Belly (Cleaned and sliced square pieces.)

lbs Shrimps (head on) (Cleaned

tbsp Garlic (Finely Minced.)

tbsp Large Shallots (FInely Minced.)

tbsp sugar

tsp Turmeric Powder

tsp Ground Black pepper

6-8 tbsp Fish Sauce

tbsp Chicken Granulated Seasoning ((1 tbsp MSG))

Boiled Quail Eggs

Liters Coconut Water

VEgetable Broth

oz Dried Shrimp (soak

Vegetable Oil

Flat Rice Noodles ((Dyed yellow with turmeric))

Lettuce & Mints (chopped to strings.)

Toasted Peanuts

Black Sesame Toasted Rice Crackers

Shredded Banana Flowers

Marinade pork ribs chunks with: 2 oz Mi Quang Seasoning (or half of the mixture using the separate ingredients)1/2 of minced garlic, 1/2 of minced shallots, 2 tbsp sugar, 3 tbsp fish sauce, 1 tsp ground black peppers, 2 tsp turmeric powder, 2 tsp chicken granulated seasoning.

Give good mix, then add a bit of cooking oil to keep meat moist. cover and let marinade outside for 1 hour.

Marinade Pork Ribs

Marinade the same for each SEPARATELY. Different cooking time.1 oz mi quang seasoning, 1/4 minced garlic, 1/4 minced shallots, 1 tbsp sugar, 1.5 tbsp fish sauce, 1 tsp ground black peppers, 1 tsp turmeric powder, 1 tsp chicken granulated seasoning.

mix well, then add bit of oil and mix again. Cover and let marinade for at least 1 hr.

Marinade Pork Belly and Shrimp

In a pot, add a bit of oil and fry up some minced shallots and garlic till aromatic.

Add in the marinated pork ribs and stir fry until evely seared.

add in 2 liters coconut water

add in 2 cans vegetable broth

add in 1 liter of water

bring to boil and add in dried shrimp (in container pod/pouch).skim off any foam that comes to the top.

Let simmer on Medium heat for 1 hr

add in 1 cans boiled quail eggs.Taste and adjust broth to your taste. (add fish sauce, chicken granulate, water if too salty, ect.)simmer for another 30 min or until ribs is tender to your liking. (don&#39;t let it be too tender)

Broth

In a deep pan,add a bit of oil, minced shallots, and garlic - fry till aromatic.

add in the marinated pork belly slices.stir fry until pork is evenly cooked. Add in the marinated shrimps. Make sure the pork is about cooked first before adding the shrimp since shrimps cook very fast.stir fry until all shrimps have turned a solid orange.

add in 1 cups of our cooked broth. taste and adjust to your liking.simmer on medium for another 2-3 min.turn off heat and ready to serve!

Toppings

Put flat wide rice noodles in bowl.Top off with the stir fried sliced pork and shrimps.Add in broth. Traditionally the broth for this dish is not abundant. Only pour broth a bit under the noodles. You can add more broth if you choose to after you start eating.Top off with crushed peanuts, lettuce, banana flower shreds, mints, and rice crackers. (chili oil or spicy if you wish)ENJOY!

Putting it All Together

A must-try noodle dish from Quang Nam Province. This soup features turmeric rice noodles in a flavorful broth with fresh herbs and vegetables.

Central Vietnam Must-Eat Noodle Dish: Mi Quang

lbs pork bones (neckbones

pork

lb large whole shrimp

water

sea salt (divided)

sugar

fish sauce (divided)

paprika (divided, little heat, mainly for color)

turmeric powder (divided)

vegetable oil (divided)

onion

shallot

garlic (peeled and finely chopped)

10.5-oz bags of Quang Nam yellow rice noodles

shallots

onions (sliced thin)

Cilantro (sliced thin)

Yellow onion (sliced thin)

peanuts

Bean sprouts

cabbage

Lettuce

Sesame rice crackers

Cleaning

Place pork and shrimp them into a large mixing bowl and scrub them down with 2 tablespoons coarse salt then rinse thoroughly under cold running water. Drain dry.

Prepare pork

Slice the pork belly into long strips. Then slice it into thin pieces. Transfer to a bowl and marinate with a bit of salt, sugar, fish sauce, paprika and turmeric. Set aside.

Prepare shrimp

Detach the shrimp heads from the bodies. Set shrimp heads aside to make the broth later. Shell the shrimp if preferred and devein. Transfer the shrimp to a bowl and marinate with a bit of salt, sugar, fish sauce, paprika and turmeric. Set aside.

Prepare the Proteins

Pan fry shrimp heads

To the bottom of a large pot, heat a tablespoon oil on medium-high. Add shrimp heads and pan fry for 5 minutes. Using the back of a ladle, smash the shrimp heads to release its head fat, which will naturally color the broth a beautiful red/orange.

Simmer

Add pork bones, yellow onion, and 2 quarts of water and bring the pot to a boil. Reduce the heat to low, leave the pot uncovered, and let it simmer for 45 minutes. Once done, remove all the solids and discard.

Sauté pork belly

Heat 1 tablespoon of oil in a large skillet. Add half the shallots and garlic, and pan-fry until fragrant (20 seconds). Add the marinated pork belly slices, and cook for 5 minutes, or until the outside is caramelized. Transfer the pork belly to the stock pot and continue to cook the stock for an additional 15 minutes.

Sauté shrimp

Return to the empty skillet and heat the remaining tablespoon of oil. Add remaining shallots and garlic and pan-fry until fragrant (about 20 seconds). Add the marinated shrimp and cook for about three minutes or until they are no longer translucent. Once cooked, set the shrimp aside.

Season stock to taste

Add remaining salt, sugar, fish sauce, paprika and turmeric. Adjust to taste. If you find the broth a little underwhelming, add a bit of MSG or chicken bouillon powder.

Make the Broth

Noodles/vegetables/herbs/limes

Cook the noodles per packaged instructions. Wash and thinly slice choice of vegetables and herbs. Slice the lemons or limes into wedges. Set aside.

Make rice crackers

Light wet rice crackers with water. You can use a water spritzer on both sides or dab them with a wet paper towel. Ensure that the microwave plate is clean and place the crackers directly on it. Heat them for 30 seconds, flip them over, and heat for another 30 seconds until they puff up evenly. Break the crackers into small pieces and set aside.

Prepare the Accompaniments

Vegetables/herbs

Add your choice of vegetables to the bottom of the bowl.

Noodles

Layer the cooked noodles on top of the bed of vegetables.

Pour about a cup of broth over the noodles, making sure to include slices of pork belly.

Add shrimp, rice crackers, peanuts, and fried shallots on top of the noodles.

Garnish and serve

Add thinly sliced green onions, cilantro, and yellow onions. Serve with lime or lemon wedges on the side and enjoy.

Assemble

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Top 3 mi quang recipes from across the web

The most viewed mi quang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mi Quang

Central Vietnam Must-Eat Noodle Dis...

Central Vietnam Must-Eat Noodle Dis...

The most viewed mi quang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine