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.