Mi Quang (Vietnamese Turmeric Noodle Soup)
Hailing from central Vietnam, Mi Quang or Vietnamese Turmeric Noodle Soup is an herb forward noodle soup that is warm, comforting, and refreshing. The best part is it only takes 50 minutes to make.
Servings: 6 people
Calories: 642kcal
Equipment
Ingredients
Broth
- ½ lb pork belly cut into ¼ inch pieces
- 1 lb shrimp with heads, see note 1
- 2 tbsp fish sauce
- 5 tsp granulated sugar
- ¾ tsp paprika
- 1 tsp turmeric powder
- 1 tsp salt
- 1 shallot minced
- 4 cloves garlic minced
- 4 cans chicken broth 14.5 oz each
- 1 yellow onion halved
Noodles & Toppings
- 20 oz turmeric noodles see note 2
- 8 quail eggs see note 3
- ¼ cup mint
- ¼ cup Vietnamese coriander optional
- ½ cup bean sprouts
- 2 cups cabbage shredded
- 2 black sesame crackers
- 3 tbsp peanuts toasted, crushed, optional
Instructions
- Cut the pork belly into thin pieces (~¼ inch thick). Marinate the pork belly with 2 tsp of fish sauce, 2 tsp of sugar, ¼ tsp of salt, ½ tsp of pepper, ¼ tsp of paprika, and ¼ tsp of turmeric for 15 minutes.
- Separate shrimp from shrimp heads. Set shrimp heads aside. Marinate the shrimp with 2 tsp of fish sauce, 2 tsp of sugar, ¼ tsp of salt, ½ tsp of pepper, ¼ tsp of ground paprika, and ½ tsp of ground turmeric for 15 minutes.
- While the pork belly and shrimp are marinating, mince 1 shallot and 4 cloves of garlic.
- Heat oil over medium high heat in a large soup pot. Saute shrimp with half of the minced shallots and garlic. Remove and set aside. In the same pot, saute the pork belly with the remaining shallots and garlic. Set aside.
- In the same pot, saute the shrimp heads. Squeeze out the head juice while sauteing. Add 4 cans of chicken broth and the yellow onion and bring to a simmer. Simmer for 30 minutes.
- While the soup is simmering, prep the rest of your ingredients. Boil the noodles and quail eggs. Shred up the cabbage. Toast and crush your peanuts. Microwave the black sesame crackers for 3 minutes to puff them up.
- Season the soup with ½ tsp of salt, 2 tsp of fish sauce, 1 tsp of sugar, ¼ tsp of ground paprika, and ¼ tsp of ground turmeric. Add the pork belly back to the pot and simmer for 5 more minutes. Once the soup is done, taste for seasoning and add more salt if it tastes bland.
- Now it's time to assemble your bowl! Add turmeric noodles to the bowl. Follow with the mint, Vietnamese coriander, bean sprouts, shredded cabbage, shrimp and quail eggs. Ladle some soup into the bowl with a few pieces of pork belly. Top with sesame crackers and crushed peanuts and serve!
Notes
- Shrimp note. I used shrimp with heads with the shell on. You can use shrimp without heads and without the shell.
- Turmeric noodle substitute. If you can't find turmeric noodles, boil any kind of rice noodles with 1 tsp of turmeric. If you want a very yellow color, use 2 tsp of turmeric.
- Quail egg substitute. Quail eggs can be substituted with regular eggs.
- The components for Mi Quang should be stored separately in airtight containers in the fridge. The soup, shrimp, and noodles should last up to 3 days. The vegetables should last up to a week.v
Nutrition
Serving: 1bowl | Calories: 642kcal | Carbohydrates: 90g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 1816mg | Potassium: 331mg | Fiber: 3g | Sugar: 7g | Vitamin A: 243IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 2mg