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SOUTHEAST ASIAN

Mì Quảng

Turmeric-tinted Quang Nam noodles with a small amount of intense broth—built from chicken or beef stock.

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Use chicken bone broth or beef bone broth as foundational broth. Turmeric, peanuts, and herbs flavor a modest pool of broth under wide mì quảng noodles.

Ingredients

  • 1.5–2 L chicken bone broth or beef bone broth
  • 400 g wide mì quảng (turmeric) noodles
  • Turmeric, garlic, shallots, fish sauce
  • optionalChicken, shrimp, or pork
  • Roasted peanuts, sesame rice crackers, herbs
  • Lime, chili, minimal broth per bowl

Method

  1. Simmer broth with turmeric and aromatics 20–30 minutes; reduce slightly for intensity.
  2. Cook protein if using; slice for topping.
  3. Cook noodles; drain.
  4. Portion noodles with a small ladle of broth (not a full soup bowl).
  5. Top with peanuts, crackers, herbs, and lime.