Vietnamese Turmeric Noodles with Pork and Shrimp

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A signature noodle bowl from Vietnam's Quang Nam province, this colorful dish features chewy turmeric-tinted rice noodles topped with tender pork, sweet shrimp, crunchy peanuts, and a riot of fresh herbs in a deeply savory, lightly spiced broth.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 5 gSugar
• 36 gProtein
• 920 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 3.8 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the noodles and protein

• 12 oz dried turmeric rice noodles (banh phu tom or mi quang)
• 8 oz pork shoulder, thinly sliced
• 8 oz medium shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil

For the aromatic broth

• 4 cups low-sodium chicken broth
• 1 large yellow onion, halved
• 4 cloves garlic, smashed
• 1 tablespoon ground turmeric
• 1 tablespoon annatto oil (or 1 tsp paprika + 1 tbsp oil)
• 1 teaspoon shrimp paste (optional, for depth)
• 1 tablespoon sugar
• 1 teaspoon salt

For the toppings and garnish

• 1 cup roasted unsalted peanuts, lightly crushed
• 4 hard-boiled eggs, halved
• 1/2 cup fresh Thai basil leaves
• 1/2 cup cilantro sprigs
• 1/2 cup mint leaves
• 1 lime, cut into wedges
• 2 cups baby lettuce or water spinach, torn
• 2 sliced green onions

Directions

1. Bring 4 cups chicken broth to a simmer in a medium pot with the onion halves, smashed garlic, turmeric, annatto oil, shrimp paste if using, sugar, and salt. Let it gently simmer for 15 minutes to develop flavor, then strain and keep hot.
2. In a large bowl, toss the sliced pork shoulder with 1 tablespoon fish sauce and the black pepper. Heat the vegetable oil in a wok or large skillet over medium-high heat and sear the pork until just cooked through, about 3 to 4 minutes. Transfer to a plate.
3. Add the shrimp to the same wok and stir-fry 2 to 3 minutes until pink and opaque. Season with the remaining 1 tablespoon fish sauce and set aside with the pork.
4. Cook the turmeric rice noodles in a large pot of boiling water according to package directions, usually 5 to 7 minutes until tender but still chewy. Drain well and divide among four wide, shallow bowls.
5. Pour about 3/4 cup of the hot turmeric broth over the noodles in each bowl. Top each serving with the cooked pork, shrimp, half a hard-boiled egg, a generous handful of torn lettuce, fresh basil, cilantro, and mint.
6. Sprinkle each bowl with the crushed peanuts and sliced green onions, then serve immediately with lime wedges on the side for squeezing over the top.

Cook’s Notes

• Authentic mi quang uses only a small amount of broth—just enough to coat the noodles—not the deep soupy bowls of pho.
• Toast the peanuts yourself in a dry skillet over medium heat for 3 minutes for much better flavor than pre-roasted nuts.
• Traditional mi quang is often served with crispy sesame rice crackers (banh trang nuong) on the side for added crunch.
• For a deeper yellow color and richer flavor, bloom the turmeric and annatto in hot oil first before adding the broth.
• Use banana blossom petals or fresh perilla leaves as additional authentic toppings if you can find them at an Asian market.

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