Instant Pot Mì Quảng
Updated: Sep 29
So many bursts of flavors and textures that it will make anyone become an addict to this beautifully balanced and colorful dish!
Mì Quảng is my ultimate favorite noodle soup. However, there are very few restaurants that actually make it where I live. So I learned how to make it ten or so years ago. 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! And if you have a noodle maker, you can make the turmeric noodles instead. 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.
I decided to make an instant pot version of my recipe for an 8-quart pressure cooker using baby back ribs! It's a quick and easy way to get a bone broth flavor and include meat as well. For this dish, you can prepare your shrimp separately or in the broth itself. My family doesn't care for the fishy smell in broth, so I generally prepare shrimp separately by blanching and then they go into an ice bath to stop cooking. However, today I have some GIGANTIC river prawns and will be preparing it differently. I am sautéing them in crab paste! I cannot wait to enjoy them in my mì quảng on a week night!
Broth (Dry version serves 12 and wet version serves 6-8)
8 Quart Instant Pot (Water filled to MAX)
2-4 Tbsp Salt (Extra to taste if needed. Saltiness Note: Broth should be on the saltier side. Individual cooks have the option to add between 2-4 tablespoons of salt. Two tablespoons will be slightly on the bland side, 3 will be perfectly flavored and 4 will give you a nice saltiness to flavor noodles. Only use 4 tablespoons if you are not serving nước chấm/sweet chili fish sauce on the side. I enjoy adding nước chấm for a burst of flavor so my broth has 2-3 tablespoon of salt only.)
1/2 cup Chicken Bouillon (8-9 tbsp)
2-3 lbs Pork Bones/ Rib-lets/Baby Back Ribs
2-inch Ginger Piece
1 Stick of Palm Sugar
2 Tbsp Turmeric, plus 1 more for noodles
1 Tsp Paprika Powder
3-4 Tbsp Olive Oil
1 Tsp Minced Garlic
(1) Pre-rinsed ribs. (2) Rinse under warm tap water. (3) Prepare fresh garnish, veggies & herbs. (4) Prep aromatics for broth base. (5) Make broth in Instant Pot on soup mode for 25-minutes. (6) Prepare other meats like shrimp and char-siu. (Optional)
1 lb Shrimp or River Prawns
2-3 Tbsp Crab Paste (optional)
2-3 Tbsp Olive Oil (optional)
Toppings, Garnishes & Extra Meats
2 lbs Pork Butt (If want additional meats)
1 Tbsp Salt (Pre-Rinse Boil)
2 Cans Quail Eggs
1 Red Onion
Sweet Chili Fish Sauce (Added flavor and saltiness)
Red & Green Cabbage (Optional as extra veggie)
Shredded Morning Glory Ends
Sesame Rice Cracker
Dry Wide Rice Noodles ( Each pack serves 4-5. As many as you need for your family.)
Begin boiling water in a stock pot for pre-boil rinse of bones.
Cut the rack of ribs into individual pieces.
Add bones/ribs and pork butt and salt. This is the initial boil to clean the bones and meat. Any blood or debris will wash off and leave the actual broth nice and clear. Boil for 2-3-minutes. Drain and rinse meat well under warm water.
Add olive oil into the pressure cook and set on sauté mode. Add in the garlic, turmeric and paprika. As soon as the pot starts to sizzle, turn off the sauté mode so that you don't burn the spices and garlic.
Add the clean meats to the pressure cooker. Fill with room temperature water or hot water to the MAX LINE. Add salt, chicken bouillon, ginger, and palm sugar. Give it a good stir.
Close pressure lid and set on "broth/soup" mode for 25-minutes. Let it naturally release or release pressure after 30-45 minutes.
Add quail eggs and close lid to allow quail eggs to warm up and soften.
Prepare shrimp/river prawns 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.
Using giant prawns with crab paste instead? Rinse and remove center shell and veins. Add 2-3 tablespoons olive oil and crab paste to a skillet on medium heat. Once sizzling begins, add prawns and cook for 3-4 minutes per side. Bigger ones take longer. Watch the color and curl. Opaque color and curliness of prawns and shrimp indicate doneness. Turn off heat and set aside for later.
In a bowl, mix 1 tablespoon of turmeric with warm water large enough to soak the dry rice noodles. Soak noodles for 40-minutes to 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 less than 1-minute.
Wash and prepare all fresh herbs and vegetables.
Cook rice crackers and set aside for garnishing later. Airfry on middle rack for 3-minutes.
Cooking noodles before serving. Bring the turmeric water to a boil and dip soften noodles in for 30-40 seconds. Drain and portion into serving bowls.
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!
Supplies & Equipement
Instant Pot 8-Quart: https://amzn.to/30jChjC