Entree: Vietnam – Saigon / Ho Chi Minh City – Mì Quảng (Central Vietnamese turmeric rice noodle bowl with a small amount of savory broth, pork, shrimp, herbs, and crunchy toppings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 10 oz (285 g) wide rice noodles (Mì Quảng-style)  
- 1 lb (454 g) pork shoulder, thinly sliced
- 12 medium shrimp, approx. 12 oz (340 g), peeled and deveined
- 8 quail eggs, approx. 8 oz (225 g), hard-boiled and peeled
- 4 cups (960 ml) low-sodium chicken or pork stock
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (6 g) fresh turmeric, grated or 1 tsp (2 g) ground turmeric
- 2 shallots, thinly sliced, approx. 2 oz (60 g)
- 2 cloves garlic, minced
- 3 tbsp (45 ml) fish sauce
- 1 tsp (4 g) sugar
- 1/2 tsp (2 g) ground black pepper
- 2 stalks green onion, thinly sliced, approx. 1 oz (30 g)
- 1/2 cup (70 g) roasted peanuts, coarsely chopped
- 1/3 cup (15 g) cilantro leaves, chopped
- 1/2 cup (15 g) fresh Thai basil or sweet basil, torn
- 1/2 cup (15 g) mint leaves (optional)
- 4 sesame or rice crackers (bánh tráng nướng) or 1 cup (30 g) crushed rice crackers
- 2 limes, cut into wedges

Instructions

1. Step 1: Prepare noodles and eggs. Cook the rice noodles according to package directions until just tender, drain and divide among 4 bowls. Hard-boil quail eggs, peel, and set aside.
2. Step 2: Sear proteins. Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add pork slices and sear until browned, 3–4 minutes. Remove and set aside. Add another 1 tbsp (15 ml) oil, sauté shrimp 1–2 minutes per side until just opaque; remove and keep warm.
3. Step 3: Build the concentrated broth/sauce. In the same skillet, add remaining 1 tbsp (15 ml) oil and sauté shallots and garlic until soft, about 2 minutes. Add turmeric and stir 30 seconds until fragrant. Return pork to skillet, pour in 4 cups (960 ml) stock, fish sauce, sugar, and pepper. Bring to a simmer, reduce heat and simmer gently for 10–12 minutes to concentrate flavors. Adjust seasoning.
4. Step 4: Finish assembly. Place a portion of seared pork and 3 shrimp over the noodles in each bowl. Nestle 2 peeled quail eggs in each bowl (or one halved). Spoon 1/2 to 1 cup (120–240 ml) of the concentrated broth over each bowl — Mì Quảng is served with a small amount of broth, not submerged.
5. Step 5: Garnish and serve. Top with green onions, chopped peanuts, cilantro, basil, mint (if using), and crushed rice crackers. Serve immediately with lime wedges to squeeze over before eating.