Authentic Mì Quảng – Vietnamese Turmeric Noodles

What is Mì Quảng?

Mì Quảng is an iconic noodle dish of Đà Nẵng city and Quảng Nam province (home to the ancient town of Hội An). Historically, Đà Nẵng and Quảng Nam were part of the same larger province in the past.

When in Hội An, besides Mì Quảng, don’t forget to try Cao Lầu (noodles with five-spice braised pork) and Hoi An Chicken Rice.

Local people say that Phú Chiêm Village (Điện Bàn, Quảng Nam) is where Mì Quảng originated. Therefore, when visiting Hội An and Đà Nẵng, make sure to try Mì Quảng from Mì Quảng Phú Chiêm vendors.

Ingredients

In Vietnam, if you want to cook authentic Mì Quảng, you will need the local pearl onions from Quảng Nam (củ nén) and the extra-virgin peanut oil (dầu phộng).

• Củ Nén lends a unique aroma that sets them apart from shallots or garlic. If you can’t find them, white pearl onions make a good substitute. In a pinch, regular onions can work.
• If you have peanut oil on hand, I highly recommend using it for cooking Mì Quảng. Alternatively, regular cooking oil will be enough.

The noodles for Mì Quảng are made from rice. They’re wide, flat, and slightly thicker and chewier than the rice noodles in Northern Phở.

In Vietnam, the color of Mì Quảng noodles could be white or yellow. So if you can’t find yellow noodles, flat rice noodles for Phở or Pad Thai are great substitutes.

As a last resort, you could use Ho Fun (Chow Fun). These noodles, often used to cook Cantonese Beef Chow Fun and Thai Pad See Ew, are available in most Asian markets. They are thinner and more delicate than Mì Quảng Noodles.

Traditional toppings for Mì Quảng are chicken with shrimps and quail eggs, or pork with shrimps and quail eggs.

However, today in Vietnam, you’ll find variations with both local staples and exotic ingredients such as beef, frog, snakehead fish, and even jellyfish.

My Mì Quảng today is with chicken and shrimps. I skipped the quail eggs this time because I forgot to buy 😂.

In Vietnam, we often break down a whole chicken to cook Mì Quảng because the bones impart more umami flavors. You can use chicken drumsticks or boneless chicken thighs.

Moreover, adding chicken broth enhances the broth’s flavor even further.

I don’t recommend chicken breast since it tends to dry out when braised.

• Aromatics: củ nén (pearl onions or onions), shallots, and garlic.
• Coloring: fresh turmeric (or turmeric powder) and annatto oil (or paprika powder and some cooking oil).
  • Be cautious with your cooking utensils as turmeric and annatto oil can stain.

• Herbs: Mints and lemon basils (lá é trắng) are the popular herbs in Mì Quảng, but you could use other Vietnamese herbs like perilla and Thai basil.
• Vegetables: Baby mustard greens, bean sprouts and shredded banana blossom are the typical vegetables served with Mì Quảng.
  • You could substitute them with salat or shredded cabbage. In Germany, I found Arugula also works great.
• Sesame crackers & roasted peanuts: These add extra crunchiness.
• Optional accompaniments: Hội An chili sauce (substitutable with Vietnamese lemongrass chili oil) and local green chilies (substitutable with jalapeños).

• Mince the garlic, pearl onions, shallots, and turmeric. I used a mortar and pestle to crush them this time. It’s the traditional way.

• Marinate the chicken with fish sauce, chicken powder, sugar, 1/3 the aromatics, annatto oil. Mix well and let it marinate for 30 minutes.
• Peel and devein the shrimps (if your shrimsp are small with thin, soft shells, no need to do). Marinate the shrimps with 1/3 the aromatics, fish sauce, sugar, and annatto oil. Mix well and allow it to marinate for 30 minutes.

• In a sauté pan, heat some peanut oil and sauté the remaining aromatics until fragrant. Then, add the chicken along with its marinade. If you like boiled quail eggs, add them at this stage. Adjust the seasoning with more fish sauce and stir-fry over medium-high heat until the chicken and quail eggs have absorbed the flavors.
• Add 4 cups (1 liter) of water and simmer over medium-low heat for approximately 30 minutes. Adjust the seasoning with more fish sauce and chicken powder. Mì Quảng is typically served with a moderate amount of broth, so the broth should be much saltier than your desired flavor.

• In a separate saucepan, heat some peanut oil and add the shrimps. Cook the shrimps over medium-low heat with the lid closed, occasionally stirring to ensure even cooking. When most of the liquid has evaporated and only a small amount of sauce remains, the shrimps are done.

• Cook the flat rice noodles following the instructions on the package, then rinse and drain them thoroughly.
• Place the noodles in a bowl and layer with vegetables and herbs. Add the chicken and shrimps, then pour the chicken broth over the noodles.
• Top the bowl with roasted peanuts and cracked sesame crackers, and perhaps give it a squeeze of lime. Mix everything together and enjoy.
• For those who enjoy spicy flavors, add some chili. Authentic Mì Quảng is typically served with Hoi An chili sauce and local green chilies, which can be quite spicy.