If you're looking for a simple, quick-to-cook Vietnamese dish, mì Quảng is definitely not it. But if you're looking for comfort in a bowl of noodle, you're in the right place! Mì Quảng is a beloved noodle dish from Quảng Nam province (home of the famed Đà Nẵng city and Hội An).
From the rich, nutty broth to fragrant Bang Bang Onion, mì Quảng brings great complexity and is truly a flavor bomb. This recipe includes many steps, but don't let it intimidate you. Many of the ingredients can be prepared beforehand such as peanuts, quail eggs, and annatto oil.
This is a family recipe from Duy, one of Vân Vân's co-founders. We hope you'll give it a try, and don't forget to add Bang Bang Onion to your mì Quảng!
Rehydrate Delta Lemongrass and Coastal Purple Shallot in a small bowl with warm water. Drain and roughly chop.
In another bowl, rehydrate the dried woodear mushrooms with warm water. Drain and chop finely.
In a medium bowl, combine the ground pork, curry paste, lemongrass, shallots, mushrooms, fish sauce, and black pepper (if using). Mix thoroughly. Cover and let marinate in the refrigerator for 1 hour.
Prepare the dough:
Follow the instructions on the pre-mix flour package, using 200g of flour instead of 400g.
Prepare the steamed buns:
Divide the marinated pork filling into 6 equal portions (about 50g each). Shape into balls.
Divide the prepared dough into 6 equal portions (about 60g each). Roll each portion into a flat circle.
Place a pork ball in the center of each dough circle. Wrap the dough around the filling, pinching tightly to seal.
Steam the buns:
Prepare your steamer and bring the water to a boil.
Place the buns in the steamer, leaving space between each to allow for expansion.
Steam over medium-high heat for 20 minutes. Remove the buns from the steamer and enjoy them warm!
