🍜 Mì Quảng

Name: Mì Quảng
Total time: 60 min
Yield: 4
Cuisine: Vietnam · Quảng Nam
Ingredients: 500 g fresh wide turmeric noodles; 300 g pork belly or shoulder, thinly sliced; 300 g shrimp, peeled; 3 shallots and 3 garlic cloves, chopped; 1 tsp turmeric, 1 tsp sugar, salt, pepper; 2 tbsp vegetable oil; 50 g roasted peanuts, roughly crushed; Lettuce, mint, Vietnamese coriander and banana blossom; 2 rice crackers, lime wedges and chili

Origin: Vietnam · Quảng Nam

900kcal

per serving · 450 g

200kcal

per 100 g

50 gProtein11 g / 100 g

36 gFat8 g / 100 g

90 gCarbs20 g / 100 g

Mì Quảng is a turmeric-yellow rice noodle dish from central Vietnam. Wide flat noodles are served with just a little concentrated broth, topped with shrimp and pork, roasted peanuts, fresh herbs and pieces of crunchy toasted rice cracker. It is eaten more like a noodle salad than a soup, mixed together with lime and chili at the table.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, pork

Not veganbecause of: shrimp, pork

Contains porkbecause of: pork

Contains glutenbecause of: turmeric noodles

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Fish ⚠ Peanuts ⚠ Sesame

What it is made of

turmeric noodlesshrimpporkpeanutsherbsrice crackers

Recipe

4 servings60 min

Ingredients

500 g fresh wide turmeric noodles
300 g pork belly or shoulder, thinly sliced
300 g shrimp, peeled
3 shallots and 3 garlic cloves, chopped
1 tsp turmeric, 1 tsp sugar, salt, pepper
2 tbsp vegetable oil
50 g roasted peanuts, roughly crushed
Lettuce, mint, Vietnamese coriander and banana blossom
2 rice crackers, lime wedges and chili

Method

Season the pork and shrimp with turmeric, sugar, salt and pepper.
Fry the shallots and garlic in the oil, add the pork and cook for 5 minutes, then the shrimp for 2 minutes.
Add 600 ml water and simmer for 15 minutes to make a small amount of rich broth.
Warm the noodles in boiling water and drain.
Put herbs and noodles in bowls, add a ladle of broth with pork and shrimp, top with peanuts and broken rice crackers, and serve with lime and chili.

How to make it lighter

Use lean pork shoulder instead of belly.
Go easy on peanuts — a small handful is enough for crunch.
Fill half the bowl with herbs and greens and use fewer noodles.

History

Mì Quảng comes from Quảng Nam province, around Hội An and Đà Nẵng, where it has long been the region's best-known everyday dish. Today it is also sold across Vietnam.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →