Mi Quảng is a Vietnamese dish flavoured strongly with turmeric. There are a couple ways of cooking the dish.
Personally I don’t like eating a lot of things with bones so this is a boneless variation. Unlike pho, you probably can get beginning to end in about 40 minutes. Also consider this a more advanced recipe.
- Fish sauce
- Chicken seasoning
- Mushroom seasoning
- Rice noodles
- Purple cabbage
- Mint (optional)
- Vietnamese Basil (optional)
- Annatto Seeds or Korean chili
- Green onion
- Rau ram
- Get a whole chicken and debone it separating dark and white meat
- Clips the nails off the claws
- Put bones with the head and claws fill it with water, some salt and pressure cook for 20 minutes, natural release
- If you have fresh turmeric, rinse it and put it in a bag. With a heavy object (like the edge of a knife), mash it and it will naturally kind of come out shredded.
- Marinate the dark and white meat chicken with 100% part fish sauce, 50% part sugar, 10% part garlic for at least 10 minutes
- Heat up a wok or pot with oil and stir fry a little bit of garlic. Then stir fry the rest of the of the boneless dark meat, about 5 minutes.
- Then add the white meat and stir for about 5 minutes (you want to give dark meat more time than the white meat)
- Take the chicken stock from the instant pot and add enough liquid to cover the ingredients + 1 inch.
- Season with chicken seasoning, mushroom seasoning, salt, and fish sauce as necessary.
- Let the mixture cook on medium heat for 5-10 minutes
- In another pot get some oil with annatto seeds or korean chilli flakes (you just want the color)
- Add the oil back into the wok
Cooking the Noodles
- Bring a pot of water to boil with a tablespoon of ground turmeric.
- Add the rice noodles and cook as usual
- Put rice noodles and stock in a bowl
- Garnish with peanuts and rice cracker and lime
- Serve with a side of purple cabbage, mint, rau ram, and basil
- If you don’t have fresh turmeric, you can used dried. But be careful to not add too much as it will over power the dish.