Mì Quảng - Vietnamese Turmeric Noodle Bowl

Ingredients

• 250g (8.8 oz) rice flour 250g (8.8 oz) rice flour
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 300g (10.6 oz) protein of choice (shrimp, pork, chicken, or tofu) 300g (10.6 oz) protein of choice (shrimp, pork, chicken, or tofu)
• 2 stalks lemongrass, minced 2 stalks lemongrass, minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 500ml (2 cups) shrimp stock 500ml (2 cups) shrimp stock
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• Fresh herbs (mint, cilantro, Thai basil) Fresh herbs (mint, cilantro, Thai basil)
• Roasted peanuts, crushed Roasted peanuts, crushed
• Crispy shallots Crispy shallots
• Lime wedges Lime wedges

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the rice flour and turmeric powder. Gradually add water and knead until a smooth dough forms. Let it rest for 30 minutes.
2. 2.
   Roll out the dough into a thin sheet and cut into thick strands to make the noodles.
3. 3.
   Bring a pot of water to a boil and cook the noodles until tender. Drain and set aside.
4. 4.
   Marinate the protein of choice with lemongrass, garlic, and fish sauce for at least 30 minutes.
5. 5.
   In a separate pot, bring the chicken broth and shrimp stock to a simmer. Add star anise, cinnamon stick, and cloves. Let it simmer for 20 minutes to infuse the flavors.
6. 6.
   Meanwhile, cook the marinated protein in a pan until fully cooked and slightly caramelized.
7. 7.
   To assemble the bowls, place a portion of the turmeric noodles at the bottom. Top with the cooked protein, fresh herbs, crushed peanuts, crispy shallots, and lime wedges.
8. 8.
   Ladle the fragrant broth over the noodles and serve hot.

Treat your ingredients with care...

• Turmeric powder — Be careful while handling turmeric powder as it can stain surfaces and clothing. Use gloves if desired.
• Lemongrass — Remove the tough outer layers of the lemongrass stalks before mincing. Only use the tender inner parts for the marinade.
• Shrimp stock — To make shrimp stock, simmer shrimp shells in water for 20-30 minutes, then strain the liquid.

Tips & Tricks

• For a vegetarian version, substitute the protein with tofu and use vegetable broth instead of chicken broth.
• Customize the toppings according to your preference. Add sliced chilies for extra heat or bean sprouts for added crunch.
• To save time, you can use store-bought turmeric noodles instead of making them from scratch.
• Adjust the amount of fish sauce according to your taste preference. Add more for a saltier flavor or less for a milder taste.
• Make a larger batch of the fragrant broth and freeze it in portions for future use.

Serving advice

Serve Mì Quảng hot in individual bowls, allowing each person to customize their toppings and squeeze fresh lime juice over their bowl for added tanginess.

Presentation advice

To make the dish visually appealing, arrange the toppings in separate bowls and let your guests add them to their bowls themselves. This allows for a beautiful presentation and lets everyone personalize their Mì Quảng.