Mi Quang bowl | Source: Shutterstock
Mi Quang bowl | Source: Shutterstock

Mi Quang Recipe to Try for a Taste of Vietnamese Comfort Food

Christell Fatima M. Tudtud
Mar 06, 2024
12:30 P.M.
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When the weather turns chilly and you yearn for a warm, comforting dish, explore the rich taste of Vietnamese cuisine with a steaming bowl of Mi Quang. If this dish sparks your interest, then we have a recipe prepared for you!

Mi Quang is a celebrated Vietnamese soup dish, cherished for its rich and hearty qualities that tantalize the senses with every spoonful. Its harmonious blend of textures, flavors, and colors elevates it beyond a traditional soup, offering a satisfying and invigorating experience

If you've ever wanted to recreate authentic Vietnamese flavors at home, look no further than this Mi Quang recipe – your perfect guide to culinary satisfaction.

Mi Quang in a white bowl | Source: Shutterstock

Mi Quang in a white bowl | Source: Shutterstock

Mi Quang Recipe


  • Dutch oven
  • soup ladle

Ingredients for the Broth:

  • 1/2 pound pork belly cut into 1/4 inch pieces
  • 1 pound shrimp with heads
  • 2 tablespoons fish sauce
  • 5 teaspoons granulated sugar
  • 3/4 teaspoon paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 4 cans (14.5 oz each) chicken broth
  • 1 yellow onion, halved

Ingredients for the Noodles & Toppings:

  • 20 ounces turmeric noodles
  • 8 quail eggs (see note)
  • 1/4 cup mint
  • 1/4 cup Vietnamese coriander (optional)
  • 1/2 cup bean sprouts
  • 2 cups cabbage, shredded
  • 2 black sesame crackers
  • 3 tablespoons peanuts, toasted and crushed (optional)


  1. Slice the pork belly into thin slices. In a bowl, combine fish sauce, sugar, salt, pepper, paprika, and turmeric. Marinate the pork slices in this mixture for 15 minutes.
  2. For the shrimp, separate the heads and marinate in a similar mixture.
  3. While the cut pieces of pork and shrimps marinate, finely mince shallot and garlic. Heat oil in a large soup pot over medium-high heat, then sauté half of the shallot and garlic, adding the shrimp until just cooked. Remove and set aside.
  4. In the same pot, sauté the remaining shallot and garlic with the pork belly until browned. Take it out and set aside.
  5. In the same pot, sauté the shrimp heads, pressing them lightly to extract juices. Add chicken broth and a halved yellow onion to the pot. Bring to a simmer and let it cook to blend the flavors.
  6. While the broth simmers, boil turmeric noodles and quail eggs.
  7. Shred the cabbage and set aside.
  8. Toast and crush the peanuts for garnish.
  9. Microwave the black sesame crackers until they puff up.
  10. Season the broth with salt, fish sauce, sugar, paprika, and turmeric. Return the cooked pork belly to the pot and simmer for an additional few minutes. Adjust seasoning if needed.
  11. Assemble the turmeric noodles in a bowl. Arrange the mint leaves, Vietnamese coriander, bean sprouts, shredded cabbage, cooked shrimp, and quail eggs over the noodles. Ladle the hot broth and pork belly into the bowl. Garnish with puffed sesame crackers and crushed peanuts.

A Few Tips:

1. Serve with rice crackers and, if desired, a small bowl of fish sauce with slices of red chili pepper on the side.

2. For alternative proteins such as pork ribs (or slices), fish, or frog legs, use the same cooking method as for chicken. Marinate, then sauté with pearl onions/shallots and braise until well-seasoned.

A bowl of Mi Quang | Source: Shutterstock

A bowl of Mi Quang | Source: Shutterstock

Armed with the Mi Quang recipe, your kitchen adventures become effortless whenever a craving for a hearty soup strikes. Its vibrant flavors and comforting warmth offer a satisfying and invigorating culinary journey.

And if you're seeking another soup bursting with rich and flavorful goodness, explore the Balbacua recipe for an authentic taste of Filipino cuisine.

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