• Deana Thai

Deana’s Mi Quang

Updated: May 4

"It’s full of savory flavors and richness that satisfies any hungry belly!"
Deana's Mì Quảng - Follow my Instagram @lifestyles_with_deana for meal updates and meal inspirations!

Mì Quảng is my favorite noodle soup. It’s full of savory flavors and richness that satisfies any hungry belly! Chewy noodles, tender tasty meats, shrimp, fresh herbs, crunchy shallots and peanuts compliment each other to create an experience on anyone’s taste buds! This noodle soup originated from Quảng Nam Province in central Vietnam. The main flavors are based off of turmeric and pork bones. Turmeric is also used to dye the rice noodles to give it a golden color! Turmeric is a flowering plant that comes from the ginger family. It has many antioxidant abilities like protecting the liver from toxins and one’s body from certain cancers. In addition, it has healing properties such as anti-inflammatory and pain relief.


"This noodle soup originated from Quảng Nam Province in central Vietnam.The main flavors are based off of turmeric and pork bones."

Ingredients


Broth

  • 5-6 Quarts Water

  • 1 Tbsp Salt (Extra to taste)

  • 2-3 Tbsp Chicken Bouillon

  • 2lbs Pork Bones or Riblets

  • 2-inch Ginger Piece

  • 1 Stick of Palm Sugar

  • 2 Tbsp Turmeric

  • 1 Tbsp Annatto Seed

  • ½ Cup Olive Oil

Toppings & Garnishes

  • 2lbs Pork Butt

  • 1lbs Shrimp

  • 1 Can Quail Eggs

  • 1 Red Onion

  • Mint Leaves

  • Basil Leaves

  • Cilantro

  • Spring Onions

  • Bean Sprouts

  • Limes/Lemons

  • Thai Chili

  • Cabbage (Optional as extra veggie)

  • Peanuts

  • Fried Shallots

  • Sesame Rice Cracker

  • Rice Noodles ( As many as you need for your family.)

Method

  1. Begin boiling water in a large stock pot.

  2. In another smaller pot, add bones/ribs and pork butt. This is the initial boil to clean the bones and meat. Any blood or debri will wash off and leave the actual broth nice and clear. Boil for 10/15-minutes. Drain and rinse meat well.

  3. Add the clean meats to the large stock pot. Add salt, chicken bouillon, ginger, palm sugar, and 1 tablespoon of turmeric. Cook broth on medium for 2-hours. Remove meat and ribs after 1-hour of cooking. Once cooled, slice up.

  4. In a small saucepan combine annatto seeds and olive oil. Let simmer on low for 7-10 minutes. Stir occasionally. Once the red-orangey color appears, remove seeds and add oil to the main stock pot.

  5. Prepare shrimp by removing shells and divining. Add into a pot with cool water with a teaspoon of salt. Set heat to medium. When shrimps turn orangey and curl up; shrimps are cooked. Remove shrimp and place in an ice bath to stop the cooking. Drain and store in the fridge for later use.

  6. In a bowl mix 1 tablespoon of turmeric with warm water large enough to soak the dry rice noodles. Soak noodles for 1-hour. Drain and reserve liquid to cook the noodles later. Cover noodles so that it doesn’t dry out. Cooking won’t take long as noodles are pre-soaked. Takes only 1-2 minutes.

  7. Wash and prepare all fresh herbs and vegetables.

  8. Cook rice crackers and set aside for garnishing later.

  9. Time to eat! Assemble each bowl with noodles, veggies, meats, shrimps, herbs, rice crackers and however much broth you want. Some eat with very little and some with more! Enjoy!



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