Mi Quang Recipe

Make broth

Place the chicken thighs (or pork shoulder) in a large pot with 8 cups of water. Add the halved onion and smashed shallots. Bring to a boil over high heat, then reduce to a gentle simmer.

Skim foam and impurities from the surface during the first 10 minutes of simmering to keep the broth clear.

Add turmeric powder, 1 tablespoon fish sauce and 1 teaspoon salt. Simmer gently, partially covered, for 30–40 minutes until meat is tender and the broth is fragrant. Taste and adjust salt/fish sauce as needed (add up to the remaining 1 tablespoon fish sauce if desired).

Remove the meat from the broth. If using chicken, discard bones and skin, then shred or slice the meat into bite-sized pieces. Strain the broth through a fine sieve into a clean pot and keep warm. Reserve about 2 cups of broth for use as a concentrated ladle over the noodles and keep the rest to thin as needed.

If using shrimp, blanch shrimp in the simmering strained broth for 1–2 minutes before serving until pink and cooked through; remove and keep warm.

Cook noodles according to package instructions in a large pot of boiling water until just tender (al dente). Drain and rinse briefly under cool water to stop cooking. Drain well and divide into 4 serving bowls, tossing each portion with about 1/2 tablespoon turmeric oil to lightly coat and give color (or toss with a little vegetable oil and a pinch of turmeric powder).

In a small skillet, heat 1 tablespoon soybean or peanut oil over medium heat. Add minced garlic and fry until fragrant and lightly golden, about 30–45 seconds. Remove from heat and reserve the garlic oil.

Top each bowl of noodles with shredded chicken (about 4 oz per serving), or 2 cooked shrimp if using as part of a mixed-protein bowl. Spoon a few tablespoons of the hot concentrated broth over the noodles—Mi Quang is served with a small amount of intensely flavored broth, not fully submerged.

Scatter bean sprouts, shredded cabbage/banana flower, chopped cilantro, sliced scallions, chopped roasted peanuts, fried shallots and sliced chiles over the noodles. Drizzle a little of the garlic oil and any reserved turmeric oil over each bowl.

Serve immediately with lime wedges on the side for squeezing over each bowl.

Adjust final seasoning: mix 1 teaspoon palm sugar with 1 teaspoon fish sauce (or soy sauce) and a pinch of black pepper, stir into the reserved broth or use as a drizzle over each bowl to taste. Add extra lime or chiles as preferred.

If the concentrated broth is too strong, thin with up to 1 cup of warm water or stock until it reaches the desired intensity. Reheat gently if needed before ladling.