Mì Quảng is a beloved dish from Central Vietnam, particularly associated with Quảng Nam province and the city of Đà Nẵng. This colorful noodle dish is a symphony of textures and flavors, featuring rice noodles, a fragrant turmeric-infused broth, tender meats, fresh herbs, crunchy peanuts, and crispy rice crackers. Unlike the more famous phở, Mì Quảng is served with a small amount of broth, allowing the ingredients to shine in a harmonious balance of savory, tangy, and slightly spicy notes. It’s a dish that embodies the vibrancy of Vietnamese cuisine and is often enjoyed at family gatherings or street food stalls. In this blog post, I’ll guide you through an in-depth, step-by-step recipe to recreate authentic Mì Quảng at home, capturing the essence of this Central Vietnamese gem.
For a glimpse into the cultural significance of this dish, check out Vietnam’s rich culinary heritage or explore Đà Nẵng’s food scene for inspiration.
Ingredients (Serves 4-6)
For the Broth and Protein:
- 1 lb (450g) pork shoulder or pork belly, thinly sliced
- 1 lb (450g) chicken breast or thighs, thinly sliced
- 1 lb (450g) shrimp, peeled and deveined
- 2 quarts (2L) chicken or pork stock
- 1 medium onion, halved
- 1 thumb-sized piece of ginger, sliced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp ground turmeric
- 2 tbsp annatto oil (or vegetable oil with 1 tsp paprika for color)
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 1 tbsp shrimp paste (optional, for authentic depth)
For the Noodles and Toppings:
- 1.5 lb (700g) fresh or dried Mì Quảng noodles (flat rice noodles, similar to phở noodles)
- 1 cup roasted peanuts, crushed
- 4-6 sesame rice crackers, broken into pieces
- 2 cups bean sprouts
- 1 bunch scallions, chopped
- 1 bunch cilantro, chopped
- 1 bunch Vietnamese mint (rau răm) or regular mint
- 1 bunch perilla leaves (tía tô) or Thai basil
- 1 small head of lettuce, torn into bite-sized pieces
- 1 lime, cut into wedges
- Fresh red chilies or chili paste, to taste
- 1 banana blossom (optional), thinly sliced and soaked in lemon water
Equipment:
- Large pot
- Skillet or wok
- Strainer
- Tongs
- Mixing bowls
- Serving bowls
Step-by-Step Recipe for Mì Quảng
Step 1: Prepare the Broth Base
The broth for Mì Quảng is light yet flavorful, providing a subtle backdrop for the dish’s bold toppings.
- Char the aromatics: Lightly char the onion halves and ginger slices over an open flame or in a dry skillet until slightly blackened. This adds a smoky depth to the broth.
- Simmer the stock: In a large pot, combine the chicken or pork stock with the charred onion, ginger, and lemongrass. Bring to a boil, then reduce to a simmer for 30 minutes, skimming any foam that rises.
- Season the broth: Add fish sauce, sugar, salt, and ground turmeric. Stir well and simmer for another 10 minutes. Remove the aromatics with a strainer and keep the broth warm.
Pro Tip: If using shrimp paste, dilute it in a small amount of broth before adding it to the pot to avoid overwhelming the flavor.
Step 2: Marinate and Cook the Proteins
The proteins in Mì Quảng are infused with a vibrant marinade and cooked separately to maintain their distinct textures.
- Marinate the pork and chicken: In two separate bowls, combine the pork and chicken slices with 1 tsp turmeric, 1 tbsp fish sauce, 1 tsp sugar, 1 minced garlic clove, and 1 chopped shallot each. Let them marinate for 15-20 minutes.
- Cook the pork and chicken: Heat 1 tbsp annatto oil in a skillet or wok over medium heat. Stir-fry the pork until golden and cooked through (about 5-7 minutes), then set aside. Repeat with the chicken.
- Sauté the shrimp: In the same skillet, add another 1 tsp annatto oil and stir-fry the shrimp with a pinch of turmeric and salt until pink and opaque (2-3 minutes). Set aside.
Pro Tip: Annatto oil gives Mì Quảng its signature reddish hue. If unavailable, substitute with vegetable oil and a pinch of paprika.
Step 3: Prepare the Noodles
Mì Quảng noodles are wide, chewy rice noodles that soak up the dish’s flavors.
- Cook fresh noodles: If using fresh noodles, blanch them in boiling water for 1-2 minutes until soft but still chewy. Drain and rinse briefly with cold water to prevent sticking.
- Cook dried noodles: If using dried noodles, boil them according to package instructions (usually 5-7 minutes), then drain and rinse.
- Portion the noodles: Divide the noodles into serving bowls, ensuring each bowl has a generous portion.
Pro Tip: To keep noodles from clumping, toss them lightly with a drizzle of oil after draining.
Step 4: Assemble the Toppings
The toppings are what make Mì Quảng visually stunning and texturally diverse.
- Prep the herbs and greens: Wash and dry the bean sprouts, lettuce, mint, perilla, cilantro, and scallions. Arrange them on a platter for easy access during assembly.
- Prepare the banana blossom (optional): If using, thinly slice the banana blossom and soak it in water with a squeeze of lemon juice to prevent browning.
- Toast the rice crackers: If your sesame rice crackers aren’t pre-toasted, bake them at 350°F (175°C) for 5-7 minutes until crispy, or microwave for 30 seconds.
- Crush the peanuts: Use a mortar and pestle or a food processor to coarsely crush the roasted peanuts.
Step 5: Assemble the Mì Quảng Bowls
Now comes the fun part—building those beautiful bowls!
- Layer the base: Place a small handful of lettuce and bean sprouts over the noodles in each bowl.
- Add the proteins: Arrange slices of pork, chicken, and a few shrimp on top of the greens.
- Ladle the broth: Pour about ½ cup (120ml) of warm broth over each bowl—just enough to moisten the noodles without making it soupy.
- Garnish generously: Sprinkle crushed peanuts, scallions, cilantro, and a few torn mint and perilla leaves over each bowl. Add a small piece of sesame rice cracker on the side or tuck it into the bowl.
- Finish with spice and citrus: Serve with lime wedges, fresh chilies or chili paste, and extra fish sauce on the side for diners to adjust the flavor to their liking.
Pro Tip: For an authentic touch, drizzle a tiny bit of annatto oil over each bowl before serving to enhance the color and aroma.
Step 6: Serve and Enjoy
Mì Quảng is best enjoyed fresh, with everyone customizing their bowl to taste. Encourage diners to squeeze lime juice, add chili, or tear extra herbs into their bowl for a personalized experience. The rice cracker can be crumbled into the dish for extra crunch or used to scoop up noodles and toppings.
Pair Mì Quảng with a refreshing Vietnamese iced coffee or a light beer for a complete meal. For more on Vietnamese dining culture, visit Vietnam Travel’s guide to local cuisine.
Tips for Success
- Make it vegetarian: Swap the meat and shrimp for tofu or mushrooms, and use vegetable stock with a touch of soy sauce instead of fish sauce.
- Prep ahead: The broth and proteins can be made a day in advance and refrigerated. Reheat gently before serving.
- Source authentic ingredients: Look for Mì Quảng noodles, annatto oil, and Vietnamese herbs at Asian markets or online.
- Adjust the broth: If you prefer a soupier dish, add more broth, but traditionally, Mì Quảng is more like a noodle salad.
Final Thoughts
Mì Quảng is more than just a meal—it’s a celebration of Central Vietnam’s bold flavors and vibrant food culture. With its colorful presentation and mix of fresh, crunchy, and savory elements, this dish is sure to impress your family or guests. By following this step-by-step recipe, you’ll bring a taste of Quảng Nam to your table, no plane ticket required. Have you tried Mì Quảng before, or is this your first time making it? Let me know in the comments, and happy cooking!
This recipe was crafted with love and tested for authenticity. For more Vietnamese culinary inspiration, explore Đà Nẵng’s food scene.
