Easy Mì Quảng Recipe — Vietnamese Turmeric Noodles with Pork & Shrimp
A simplified, home-cook friendly mì quảng recipe — a Central Vietnamese noodle dish known for its bold flavors, minimal broth, and vibrant toppings. Featuring turmeric-tinted rice noodles with pork belly and shrimp for a rich, balanced bowl that comes together without complicated steps.
Equipment
- Stock pot
Ingredients
Protein
- 200 g pork belly thinly sliced
- 200 g shrimp head-on preferred
Marinade
- ½ tsp salt
- 1 tsp sugar
- 1 tbsp fish sauce
- 1 tsp paprika
- ½ tsp turmeric
Broth
- Shrimp heads from above
- 2 tbsp oil divided
- ½ yellow onion sliced
- 2 quarts coconut water
Aromatics
- 2 shallots minced
- 3 cloves garlic minced
- Seasoning to taste
- Fish sauce
- Salt
- Sugar
- Optional: MSG or chicken bouillon
Noodles + Toppings
- Flat rice noodles mì quảng noodles if available
- Fresh herbs lettuce, mint, cilantro
- Roasted peanuts
- Sesame rice crackers bánh tráng mè
- Lime wedges
- Chili
Instructions
- Prepare and marinate the proteins: Slice pork belly into thin, bite-sized pieces. Detach shrimp heads and set aside. Peel and devein shrimp if preferred. In separate bowls, marinate pork and shrimp with salt, sugar, fish sauce, paprika, and turmeric. Set aside.
- Build the broth: Heat 1 tablespoon oil in a large pot over medium-high heat. Add shrimp heads and cook for about 5 minutes, pressing them with a ladle to release their fat and flavor. Add sliced onion and coconut water. Bring to a boil, then reduce to a simmer and cook uncovered for 45 minutes.
- Sauté pork and shrimpIn a separate pan, heat remaining oil. Add shallots and garlic and cook until fragrant, about 20–30 seconds. Add marinated pork and shrimp and cook for about 3 minutes until lightly seared. Transfer everything into the broth.
- Season the broth: Season with fish sauce, salt, and sugar to taste. If needed, add a small pinch of MSG or chicken bouillon to enhance flavor. Simmer another 10–15 minutes.
- Cook noodles: Cook noodles according to package instructions until tender but still chewy. Drain and set aside.
- Assemble: Add noodles to a bowl. Ladle a small amount of broth over the noodles — just enough to coat. Top with pork, shrimp, and some broth solids. Add herbs, peanuts, lime, chili, and broken rice crackers. Toss before eating.
Notes
- Mì Quảng should not be soupy — use just enough broth to coat the noodles
- Shrimp heads are key for flavor and color
- Coconut water adds subtle sweetness and depth
- Don't overcook shrimp — they should stay tender
- The toppings are essential, not optional