Mi quang – rice noodles with shrimp and pork Recipe
Mi quang comes from central Vietnam and looks like a cross between a noodle soup and a salad. There’s only a little broth in the bowl, but lots of noodles, herbs, shrimp, pork and crunchy toppings. This dish is often eaten as a late breakfast or lunch, when the sun is already strong but you still crave something warm and filling.
Mì Quảng pochodzi z prowincji Quảng Nam i okolic miasta Đà Nẵng, gdzie podaje się je często na śniadanie. Tradycyjnie bulion jest bardzo skoncentrowany, a ilość płynu w misce dużo mniejsza niż w pho.
This Vietnamese classic combines the comfort of a warm broth with the freshness of a salad: lots of herbs, crunchy toppings and just a little aromatic stock. It’s light yet satisfying and perfect for warm days when you still want something hot and nourishing.
Dlaczego ta wersja działa
- Obsmażenie wieprzowiny i krewetek w tym samym garnku buduje głęboki smak bez długiego gotowania kości.
- Mocniej doprawiony bulion kompensuje brak tradycyjnego, wielogodzinnego wywaru z kości.
- Osobne przygotowanie i osuszenie ziół oraz sałaty daje wyraźny kontrast temperatur i tekstur.
Chef's tips
Prepare all the toppings in advance – herbs, lettuce, sprouts and peanuts – so that when the broth is ready you can assemble the bowls quickly and serve everything piping hot. Don’t overcook the shrimp; take them off the heat as soon as they turn pink and opaque.
How to serve
Serve Mi quang family-style: place bowls of noodles, herbs, lettuce, sprouts, peanuts, lime wedges and chili on the table and let everyone build their own bowl, then ladle the hot broth with shrimp and pork over the top.
Na co uważać
- Nie gotuj krewetek w bulionie dłużej niż kilka minut, inaczej zrobią się gumowe.
- Nie zalewaj misek po sam brzeg – za dużo bulionu zamieni danie w zwykłą zupę.
- Namoczony makaron łatwo się skleja, więc jeśli czeka dłużej, trzymaj go w zimnej wodzie.
Ingredients
- rice noodles wide ribbons - 300 g
- shrimp peeled, tails removed - 300 g
- pork shoulder cut into thin slices - 250 g
- chicken stock - 800 ml
- turmeric ground - 1 teaspoon
- garlic finely chopped - 3 clove
- shallot finely chopped - 2 piece
- fish sauce - 3 tablespoon
- sugar - 1.5 tablespoon
- vegetable oil - 2 tablespoon
- lettuce torn into pieces - 0.5 head
- mung bean sprouts - 100 g
- fresh mint - 1 handful
- fresh coriander - 1 handful
- peanuts toasted and chopped - 40 g
- lime cut into wedges - 1 piece
- chili pepper sliced, optional - 1 piece
Preparation
- Prepare the rice noodles according to the instructions on the packet – usually you need to pour boiling water over them for a few minutes until they soften. Drain and rinse with cold water so they don’t stick together.
- Tear the lettuce into pieces, rinse and dry the sprouts, rinse the herbs and pick the leaves. Set aside.
- Heat the oil in a large pan over medium heat. Add the shallot and fry for 3–4 minutes, stirring, until it softens and lightly browns.
- Add the garlic and turmeric and fry for another 30 seconds, stirring, until the spice becomes fragrant.
- Add the pork slices and fry for 4–5 minutes, until the meat is no longer pink and lightly browned.
- Add the shrimp and fry for 2–3 minutes, until they turn pink and opaque.
- Pour in the stock, add the fish sauce and sugar. Bring to a gentle boil, reduce the heat and simmer for 5–7 minutes so the flavours combine. Taste and, if needed, season with more fish sauce or a pinch of sugar.
- Put a portion of noodles into bowls, then top with a handful of lettuce, sprouts and herbs.
- Spoon a portion of the hot mixture from the pan on top along with a small amount of broth – there should only be a little liquid in the bowl, not as much as in a classic soup.
- Sprinkle everything with toasted peanuts, add chili slices and serve with lime wedges so everyone can squeeze juice over the dish just before eating.
Storage
Store the broth with meat and shrimp separately from the noodles and fresh herbs. Reheat the broth gently and assemble the bowls just before serving so the noodles don’t get mushy and the herbs stay fresh.
Mi quang surprised me with how balanced it is – rich broth, tender meat and shrimp, but also lots of fresh herbs and crunch. It’s become one of my favourite dishes for leisurely weekend lunches.
