Step by step

Method

4 steps

1. 1

   Make a turmeric-tinted stock: heat 1 tablespoon oil, soften ½ sliced onion 3 minutes, add 2 minced garlic cloves and 1 teaspoon turmeric 20 seconds. Pour in 3–4 cups chicken or pork stock (you want a shallow broth, not a deep soup), 1–2 tablespoons fish sauce, and ½ teaspoon sugar. Simmer 8–10 minutes. Optional: a few slices of pork belly or leftover roast simmered in the broth.

2. 2

   Cook protein: sear or simmer ½ pound shrimp and/or thin-sliced pork until just done (shrimp pink, pork opaque) — 2–4 minutes. Soft-boil 2 eggs 7 minutes, cool, and peel if you want the classic halved egg. Soak and boil 8–10 ounces wide turmeric rice noodles (or plain wide rice noodles tossed with a pinch of turmeric oil) until chewy — drain.

3. 3

   Build bowls with a modest ladle of broth — mì Quảng is wet, not swimming. Nestle noodles, protein, and egg halves. Top with crushed peanuts, chopped herbs (cilantro, mint), green onion, and optional crispy rice cracker (bánh tráng nướng) broken over.

4. 4

   Finish with lime and chili oil or fresh chili. You want chewy wide noodles stained gold, a little savory turmeric broth clinging underneath, crunchy peanuts on top — not a full bowl of soup.