Makes 3-4 servings of mì Quảng Recipe, notes, and photo by Duy Võ
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!
Proteins:
560 grams (1.2 lbs) spare ribs. You can also use pork belly or chicken. 4 grams (2 teaspoons) Bang Bang Onion 2 grams (1 teaspoon) turmeric powder 20 grams (1.5 tablespoons) fish sauce 6 medium shrimps 4 quail eggs or 2 chicken eggs Salt and sugar for seasoning
For the broth:
75 grams (2.6 oz) peanuts, toasted and crushed 5 grams (2 ½ teaspoons) Bang Bang Onion 2 grams (1 teaspoon) Coastal Purple Shallot 2 grams (1 teaspoon) turmeric powder 2 tablespoons peanut oil or any other neutral oil 1 tablespoon fish sauce 1.5 teaspoon sugar 2 teaspoons annatto oil (optional) Water
Noodles, vegetables, and garnishes:
1 bag of Quảng-style turmeric noodles (or wide rice noodles) Sesame rice crackers Fresh leafy vegetables such as green lettuce or cabbage, banana blossoms, etc. thinly sliced Fresh herbs such as mints, bean sprouts, cilantro Pinch of Heaven Facing Chili
Prepare the proteins for mì Quảng:
Clean and parboil the spare ribs. Clean the shrimps thoroughly.
Marinate the spare ribs in Bang Bang Onion, fish sauce, and a pinch of sugar for at least 30 minutes.
Marinate the shrimp separately with a little salt and sugar. Set aside.
Boil the eggs, peel, and set aside.
Make the mì Quảng broth:
Rehydrate Bang Bang Onion and Coastal Purple Shallot in water for 1-2 minutes, then drain.
Toast peanuts over medium-low heat, crush them, and set aside.
Heat peanut oil in a pot over medium heat. Add the rehydrated onion and shallot, and cook until aromatic.
Add the marinated spare ribs and turmeric powder. Stir to coat the ribs.
Add enough water to cover the ribs, more if you’d like to make more broth. Simmer over medium-low heat for 30 minutes. After 15 minutes, add half of the toasted peanuts.
Pan-fry the shrimp in a separate skillet until cooked through. Add some broth from the ribs to the skillet and simmer for 10 minutes.
Stir in the annatto oil (if using) for extra color.
Transfer the shrimp and eggs to the pot with the spare ribs and simmer for an additional 15 minutes. Add more water if needed. Adjust seasoning to taste.
Remove the shrimp and eggs, and set them aside.
Cook the noodles and prepare the garnish:
Cook the noodles according to the package instructions.
Prepare the vegetables and herbs.
Lightly wet the rice crackers and microwave them for about 30 seconds each side, until they puff up. Transfer to a plate.
Assemble mì Quảng:
Place your choice of vegetables at the bottom of a bowl, followed by the cooked noodles.
Pour broth over the noodles, just enough to cover.
Top with spare ribs, shrimp, and eggs.
Garnish with extra toasted peanuts, fresh herbs, and sesame rice crackers.
