🇻🇳 Vietnam · Food
Mi Quang
By eatmundo · August 4, 2026
🇻🇳 VNA vibrant turmeric-infused noodle dish from Central Vietnam characterized by its minimal, flavorful broth and generous fresh herb toppings. It is a harmonious balance of crunchy, tender, and fresh textures.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil a large pot of water and cook your rice noodles for 8-10 minutes until al dente, then drain and set aside.
- 2
In a wok over medium heat, add 2 tbsp of annatto oil and sauté minced shallots and garlic until fragrant and golden.
- 3
Add the sliced pork belly to the wok and stir-fry for 5 minutes until it begins to brown at the edges.
- 4
Toss in the shrimp and stir-fry for another 3 minutes until they turn pink and firm, ensuring they don't overcook.
- 5
Pour in a splash of water and the fish sauce, simmering for 10 minutes to create a concentrated, savory broth base.
- 6
Add the sugar to the pan, stirring to dissolve and balancing the salinity of the fish sauce with a touch of sweetness.
- 7
Divide the cooked noodles into four deep bowls and top each with a portion of the meat and a ladle of the concentrated broth.
- 8
Garnish with fresh herbs, peanuts, and a rice cracker, serving immediately while the noodles are warm and absorbent.
Frequently Asked Questions
Can I use regular rice noodles?+
Authentic Mi Quang uses wider, flatter yellow-tinted turmeric rice noodles, but regular rice noodles are an acceptable substitute.
What if I cannot find annatto oil?+
You can substitute it with vegetable oil mixed with a pinch of turmeric powder for the signature color.
Should the broth be soupy?+
No, Mi Quang is served with just enough broth to lightly coat the noodles; it is not a soup dish.
What is the most important garnish?+
Roasted peanuts and crushed rice crackers (bánh đa) are essential for the traditional crunch in this dish.
🇻🇳 VN
