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Mì Quảng, a signature noodle dish from Vietnam’s Quảng Nam province, is a vibrant expression of the region’s culinary ingenuity. Known for its distinctive combination of rich flavours and textures, Mì Quảng is a dish that feels simultaneously hearty and refreshing.
With its golden turmeric infused noodles, savoury broth, and an abundance of toppings, it offers a sensory journey that captures the essence of central Vietnam’s cuisine and culture.
What Is Mì Quảng?
Mì Quảng is a unique noodle dish that stands out for its limited yet flavourful broth, which is more of a concentrated sauce than a soup. The dish features wide, flat rice noodles dyed yellow with turmeric, served with a small amount of savoury broth often made from pork, chicken, or shrimp.
What makes Mì Quảng exceptional is its array of toppings, crispy rice crackers, fresh herbs, roasted peanuts, and sometimes hard boiled eggs or banana blossoms, all layered to create a medley of flavours and textures in every bite.
Unlike more brothy Vietnamese noodle dishes like phở, Mì Quảng’s balance lies in its bold, savoury base and the interplay of fresh and crunchy toppings. It’s a dish meant to be enjoyed with a mix of flavours and textures, reflecting the diversity and adaptability of Vietnamese cooking.
Ingredients and Taste
The foundation of Mì Quảng is its noodles, which are made from rice flour and infused with turmeric, giving them their signature golden hue. The broth is rich yet sparingly used, typically made with ingredients like pork bones, shrimp, or chicken simmered with shallots, garlic, and spices for a deeply savoury flavour. This concentrated liquid is spooned over the noodles, just enough to coat them but not submerge them.
The toppings are where Mì Quảng truly shines. Fresh herbs like basil, mint, and cilantro add an aromatic brightness, while roasted peanuts provide a nutty crunch.
Crispy sesame rice crackers, broken into pieces, offer a delightful contrast to the soft noodles. For added depth, the dish is often garnished with a squeeze of lime and a dollop of chili paste, giving it a tangy, spicy kick that lingers on the palate.
Each bite is a harmonious blend of textures and tastes: the warmth of the noodles, the crunch of the peanuts and crackers, the freshness of the herbs, and the bold, savoury essence of the broth. Mì Quảng is a dish that celebrates balance, making it as satisfying as it is memorable.
A Taste of History
Mì Quảng has its origins in Quảng Nam, a province in central Vietnam known for its resourcefulness and culinary creativity. Historically, the dish was created as an affordable yet flavourful way to stretch limited ingredients, a reflection of the ingenuity of the local people.
The use of turmeric, peanuts, and fresh herbs highlights the influence of Vietnamese agricultural traditions, while the dish’s bold flavours speak to the region’s dynamic cultural exchanges.
Often served during celebrations and family gatherings, Mì Quảng has grown from a local specialty to a national favourite. It represents the heart of central Vietnamese cuisine, an artful blend of simple ingredients elevated by thoughtful preparation and bold seasoning. The dish is as much about the joy of eating as it is about the pride of sharing a culinary heritage.
Mì Quảng (Quảng Noodles) Recipe
Serves: 4 people
Ingredients:
For the broth:
- 500g chicken thighs (bone-in, skin-on)
- 200g shrimp (peeled and deveined)
- 1 tablespoon turmeric powder
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 litre chicken stock
- 2 tablespoons vegetable oil
For the noodles:
- 400g wide rice noodles
- 1 tablespoon turmeric powder
For toppings and garnishes:
- 100g roasted peanuts, crushed
- 1 banana flower, thinly sliced (optional, substitute with shredded cabbage if unavailable)
- 100g bean sprouts
- Fresh herbs: mint, basil, cilantro
- 4 boiled quail eggs (or chicken eggs, halved)
- Lime wedges
- Fried shallots
- Rice crackers (bánh tráng mè)
Directions
Prepare the chicken. In a large bowl, marinate the chicken thighs with turmeric powder, fish sauce, sugar, and black pepper. Massage the seasoning into the chicken to ensure even coating. Let it rest for 20 minutes to absorb the flavours.
Heat vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and slightly caramelized. Add the marinated chicken and cook for 5 minutes on each side until golden brown.
Pour in the chicken stock and bring to a gentle boil. Reduce the heat to simmer, skimming off any foam or impurities that rise to the surface for a clear broth. Let the chicken cook for 20 minutes.
While the broth simmers, prepare the shrimp. In a small pan, heat a teaspoon of oil and sauté the shrimp until pink and cooked through (about 2-3 minutes). Set aside for later use.
Cook the noodles. Bring a large pot of water to a boil. Add turmeric powder to the water to give the noodles their signature golden hue. Cook the rice noodles according to the package instructions, drain, and rinse under cold water to prevent sticking.
Assemble the garnishes. Thinly slice the banana flower and soak it in cold water with a splash of lime juice to prevent browning. Prepare the bean sprouts, fresh herbs, and crushed peanuts. Have the rice crackers ready to serve.
Return to the broth. Remove the chicken thighs and shred the meat into bite sized pieces. Adjust the broth’s seasoning with additional fish sauce or sugar as needed. Add the cooked shrimp back to the broth and stir gently to combine.
To serve, divide the noodles into four bowls. Top each with shredded chicken, shrimp, quail eggs, and a ladle of the flavourful broth (use just enough to coat the noodles, as Mì Quảng is not a soupy dish). Garnish with banana flower, bean sprouts, herbs, and crushed peanuts. Serve with rice crackers on the side, a lime wedge, and fried shallots for extra flavour.
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