Vietnamese Mi Quang (Turmeric Noodles with Pork and Shrimp)
Quick answer
Mi quang is a noodle dish from the Quang Nam province in central Vietnam, built on wide, turmeric-tinted rice noodles dressed with pork, shrimp, and a deliberately small...
What makes this special
- Vietnamese turmeric rice noodles served with a concentrated pork and shrimp broth.
- Only enough broth to moisten the noodles; a dipping style, not a soup
- Pork marinated in turmeric and fish sauce turns yellow and absorbs fermented umami
Key ingredients
Core cooking flow
- 1 Slice 180 g pork shoulder thinly, then coat it with 1.5 tbsp fish sauce and 1 tsp turmeric powder.
- 2 Heat a pan over medium heat and spread the pork in a single layer.
- 3 Cook 100 g shrimp briefly in an empty part of the pan or in a separate pan.
Mi quang is a noodle dish from the Quang Nam province in central Vietnam, built on wide, turmeric-tinted rice noodles dressed with pork, shrimp, and a deliberately small amount of intensely concentrated broth. The defining characteristic of the dish is that ratio. Where most noodle soups are meant to be submerged, mi quang uses just enough broth to moisten the noodles, making it closer to a dressed noodle than a soup bowl. Pork is marinated in fish sauce and turmeric before cooking, which simultaneously tints the meat yellow and saturates it with fermented savory depth. Simmering it briefly with chicken stock draws out a small volume of broth with a concentrated, meaty intensity that would taste overwhelmingly strong on its own but calibrates perfectly when distributed across a full serving of noodles. Shrimp are kept separate and cooked quickly by sautéing or grilling rather than simmering, which keeps them springy rather than soft. The noodles are cooked, rinsed under cold water so they do not stick, and placed in a bowl before the meat, shrimp, and broth go on top. Bean sprouts add a raw crunch that contrasts directly with the soft noodles, while crushed roasted peanuts contribute a dry, nutty texture that absorbs some of the broth. A squeeze of lime at the end sharpens the entire flavor profile and balances the richness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 180 g pork shoulder thinly, then coat it with 1.5 tbsp fish sauce and 1 tsp turmeric powder.
Let it stand for about 10 minutes so the color and seasoning can soak into the meat.
- 2Control
Heat a pan over medium heat and spread the pork in a single layer.
Stir often until the surface turns opaque and a little yellow oil appears, preventing the marinade from scorching on the pan.
- 3Heat
Cook 100 g shrimp briefly in an empty part of the pan or in a separate pan.
Remove them as soon as they turn pink and firm so they stay springy instead of becoming tough.
- 4Control
Pour 350 ml chicken stock into the pan with the pork and simmer over medium-low heat for 5 minutes.
The broth should become concentrated, not dry out, so lower the heat if it reduces too fast.
- 5Heat
Cook 280 g mi quang noodles separately until tender but not breaking apart.
Rinse under cold water, then drain well so the noodles stop cooking and do not clump before they go into the bowls.
- 6Finish
Place the noodles in bowls, then add pork, shrimp, and only enough broth to moisten the noodles.
Finish just before serving with 80 g bean sprouts and 2 tbsp crushed roasted peanuts for crunch.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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