Mi Quang, a vibrant and flavorful noodle soup, stands as a culinary jewel of central Vietnam. Its rich broth, infused with turmeric for a distinctive golden hue, is the heart of this dish. Fragrant shrimp, succulent pork, crisp greens, and perfectly cooked noodles combine in a symphony of textures and tastes. Unlike other Vietnamese noodle soups, Mi Quang boasts a thicker, more satisfying broth and unique, crunchy crepe-like shards that add an unexpected textural element. This isn't just a meal; it's an experience, a testament to the ingenuity and artistry of Vietnamese cuisine.
The distinctive flavors and textures of Mi Quang are achieved through a careful balance of ingredients and precise cooking techniques. Ready to embark on a culinary journey and create this masterpiece in your own kitchen? Let's dive into the step-by-step process to make authentic Vietnamese Mi Quang.
Tools Needed
- pots
- knife
- peeler
- frying pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Broth and Meats
- Blanch the pork belly, spare ribs, and pork neck bone with salt and vinegar to remove impurities. Boil for 15 minutes. Rinse and set aside.
- Prepare a new pot of water, add the blanched meats and neck bone, and 2 large slices of quartered red onion. Bring to a boil, then reduce heat and simmer for two hours.
- Mince one-quarter of a red onion and 10 cloves of garlic. Mix with the cooked meats, adding salt and light brown sugar.
- Cook shrimp until well done. Set aside.
- Cook the spare ribs and pork bellies in a pan with minced garlic and red onion. Add to the soup base.
- Add the cooked meats, shrimp, and 2 tablespoons of annatto oil (for color) to the soup base. Add white rock sugar and optional daikon.
Step 2. Prepare the Toppings and Garnishes
- wash and chop bean sprouts, cilantro, green onion, lettuce, mint, and celery (as a banana blossom substitute).
- If you can't find it, mix an egg with sesame seeds. Dip rice paper in the mixture and lightly deep fry until crunchy.
- Cook the turmeric noodles (add turmeric powder to the water while cooking).
Step 3. Cook the Noodles and Shrimp
- Cook shrimp until well done. Set aside.
- Cook the turmeric noodles (add turmeric powder to the water while cooking).
Step 4. Assemble and Serve the Mi Quang
- Layer noodles, meats, shrimp, quail eggs (optional), vegetables, and toasted sesame rice paper in a bowl. Add soup broth and fish sauce to taste.
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- Adding vinegar while blanching the meat helps to clean it nicely.
- Removing the skin and fatty layer from the pork belly makes it healthier.
- Annatto oil adds color to the soup base.
- The toasted sesame rice paper can be prepared ahead of time and lasts for 24 hours.
Nutrition
- Calories: approximately 1800-2200
- Fat: 70-90gg
- Carbs: 200-250gg
- Protein: 70-80gg
FAQs
1. Can I substitute the ingredients? I can't find some of them.
While authentic Mi Quang uses specific ingredients for optimal flavor, you can make substitutions. For example, if you can't find dried shrimp, you can use more fresh shrimp. However, be mindful that substitutions might slightly alter the taste.
2. How do I get the broth the right color and thickness?
The turmeric powder gives the broth its golden color. Simmering the broth for a sufficient time with the bone and aromatics helps thicken it naturally. Don't be afraid to adjust the amount of turmeric to achieve your preferred shade.
With its vibrant colors, aromatic spices, and delightful textures, your homemade Mi Quang is now ready to be enjoyed. This recipe, while detailed, is surprisingly manageable, bringing the authentic flavors of central Vietnam to your table. So gather your family and friends, and savor the delicious rewards of your culinary adventure!