Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz boneless pork shoulder, thinly sliced
- 8 oz large shrimp, peeled and deveined
- 12 oz fresh wide rice noodles (or 8 oz dried)
- 4 cups low-sodium chicken stock + 1 cup water
- 3 tbsp neutral oil, divided
- 1 1/2 tsp annatto seeds (or 1/2 tsp paprika + 1/4 tsp turmeric)
- 1 1/2 tsp ground turmeric, divided
- 3 tbsp fish sauce, divided
- 1 1/2 tbsp sugar (or 1 tbsp rock sugar), divided
- 1 small onion (or 2 large shallots), 3 garlic cloves, 2 slices ginger, 1 stalk lemongrass
- 1/2 cup roasted peanuts, chopped; 2 sesame rice crackers
- 2 cups mixed herbs (Thai basil, mint, cilantro), 1 cup bean sprouts
- 2 scallions, 1 red chili, 1–2 limes, fried shallots (optional)
Do This
- 1. Make annatto oil: Warm 3 tbsp oil with 1 1/2 tsp annatto seeds 2 minutes; strain. (Or stir paprika + turmeric into warm oil.)
- 2. Marinate pork and shrimp 15 minutes with 1 tbsp fish sauce, 1 tsp sugar, 1/2 tsp turmeric, minced garlic/shallot, and 2 tsp annatto oil.
- 3. Build broth: Sauté onion, lemongrass, garlic, ginger in 1 tsp annatto oil; add 4 cups stock + 1 cup water, 2 tbsp fish sauce, 1 tbsp sugar. Simmer 20 minutes.
- 4. Sear pork 3–4 minutes; sear shrimp 1–2 minutes. Keep warm.
- 5. Cook noodles (fresh 30–60 seconds; dried 6–8 minutes). Drain and toss with 1 tbsp annatto oil + pinch of turmeric and salt.
- 6. Toast rice crackers at 325°F for 3–5 minutes (or over flame). Prep herbs, scallions, peanuts, lime.
- 7. Assemble: Noodles, proteins, 1/2–3/4 cup broth per bowl. Top with peanuts, herbs, scallions, bean sprouts, chili, fried shallots, and cracker shards. Finish with lime.
Why You’ll Love This Recipe
- Authentic Mi Quang flavor with a quick, weeknight-friendly broth.
- Shallow, intensely savory broth keeps noodles bouncy and toppings crisp.
- Flexible proteins: shrimp, pork, or both—your kitchen, your rules.
- Bright herbs, roasted peanuts, and sesame rice crackers add unforgettable crunch and aroma.
Grocery List
- Produce: Onion or shallots, garlic, ginger, lemongrass, scallions, red chili, limes, bean sprouts, Thai basil, mint, cilantro
- Dairy: None
- Pantry: Wide rice noodles, chicken stock, annatto seeds (or paprika + turmeric), fish sauce, sugar, neutral oil, roasted peanuts, sesame rice crackers, fried shallots (optional), salt, black pepper
Full Ingredients
Annatto-Turmeric Oil
- 3 tbsp neutral oil (canola or rice bran)
- 1 1/2 tsp annatto seeds (sub: 1/2 tsp sweet paprika + 1/4 tsp ground turmeric stirred into warm oil)
Marinated Proteins
- 8 oz boneless pork shoulder (or country-style ribs), thinly sliced
- 8 oz large shrimp (16–20 count), peeled and deveined
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp ground turmeric
- 2 tsp annatto oil (from above)
- 1/8 tsp ground white or black pepper
Broth
- 1 tsp annatto oil (from above)
- 1 small yellow onion (or 2 large shallots), halved
- 1 stalk lemongrass, trimmed, bruised, cut into 4-inch pieces
- 1 garlic clove, smashed
- 2 slices fresh ginger (about 1/4 inch thick)
- 4 cups low-sodium chicken stock
- 1 cup water
- 2 tbsp fish sauce (plus more to taste)
- 1 tbsp rock sugar or light brown sugar
- 1/4 tsp fine sea salt (adjust to taste)
- 1/8 tsp freshly ground black pepper
Noodles and Toppings
- 12 oz fresh wide rice noodles (10–12 mm) or 8 oz dried wide rice noodles
- 1 tbsp annatto oil, plus a pinch of ground turmeric and salt (to tint/toss noodles)
- 1/2 cup roasted peanuts, roughly chopped
- 2 sesame rice crackers (banh trang me), 6–8 inches each
- 2 cups mixed herbs: Thai basil, mint, cilantro (add rau răm/Vietnamese coriander if available)
- 1 cup bean sprouts
- 2 scallions, thinly sliced
- Fried shallots, 1/3 cup (optional but recommended)
- 1 red chili, thinly sliced (optional)
- 2 limes, cut into wedges
- Saté chili paste or chili oil, to serve (optional)
Step-by-Step Instructions
Step 1: Make the annatto oil
In a small saucepan, gently warm 3 tbsp neutral oil over low heat. Add 1 1/2 tsp annatto seeds and stir for 1–2 minutes, just until the oil turns deep orange-red and fragrant. Do not let the seeds blacken. Strain out the seeds and set the oil aside. (No annatto seeds? Warm the oil and whisk in 1/2 tsp sweet paprika + 1/4 tsp ground turmeric.)
Step 2: Marinate the pork and shrimp
In a bowl, combine the pork and shrimp with 2 minced garlic cloves, 1 minced shallot, 1 tbsp fish sauce, 1 tsp sugar, 1/2 tsp turmeric, 2 tsp annatto oil, and a pinch of pepper. Toss to coat evenly. Marinate for 15 minutes at room temperature while you start the broth.
Step 3: Build a quick aromatic broth
In a medium pot, heat 1 tsp annatto oil over medium. Add the halved onion (cut-side down), lemongrass, smashed garlic clove, and ginger. Sauté 2–3 minutes until aromatic and lightly browned. Pour in 4 cups chicken stock and 1 cup water. Season with 2 tbsp fish sauce, 1 tbsp rock sugar (or light brown sugar), 1/4 tsp salt, and a pinch of black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes. Strain out the solids for a clean broth. Keep warm over low heat.
Step 4: Sear the proteins
Heat a large skillet over medium-high. Add 2 tsp annatto oil. Sear the pork in a single layer for 3–4 minutes, stirring once or twice, until just cooked and lightly caramelized. Transfer pork to a plate. In the same pan, sear the shrimp 1–2 minutes per side until opaque and lightly charred at the edges. Transfer to the plate with the pork. If any marinade remains in the pan, cook it for 30 seconds, then add a ladle of broth to deglaze; pour this back into the broth for extra flavor.
Step 5: Cook and tint the noodles
For fresh wide rice noodles: Bring a large pot of water to a boil, then turn down to a bare simmer. Blanch noodles 30–60 seconds until just tender. For dried noodles: Soak in warm water 20 minutes, then boil 6–8 minutes until pliant but still chewy. Drain well. Toss hot noodles with 1 tbsp annatto oil, a pinch of turmeric, and a pinch of salt to keep them from sticking and to tint them golden.
Step 6: Prep the crunchy toppings
Toast sesame rice crackers at 325°F (165°C) for 3–5 minutes on a baking sheet until bubbly and crisp, or blister them briefly over a gas flame. Cool slightly, then break into large shards. Roughly chop roasted peanuts. Rinse and dry the herbs and bean sprouts. Slice the scallions and red chili. Cut limes into wedges.
Step 7: Assemble Mi Quang bowls
Warm serving bowls with hot water and drain. Divide noodles among 4 bowls (about 4–5 oz each). Arrange seared pork and shrimp on top. Ladle in 1/2 to 3/4 cup hot broth per bowl—just enough to moisten without turning it soupy. Sprinkle with peanuts, scallions, and fried shallots. Add bean sprouts and a generous handful of mixed herbs. Tuck in rice-cracker shards. Serve with lime wedges and saté chili paste or chili oil on the side.
Step 8: Taste and finish at the table
Invite everyone to squeeze lime over the noodles, toss the herbs through the warm noodles, and crumble extra cracker shards for crunch. Adjust with more fish sauce or chili to taste. Enjoy immediately while the noodles are springy and the toppings are crisp.
Pro Tips
- Mi Quang should be saucy, not soupy—aim for 1/2 to 3/4 cup broth per bowl.
- Tossing noodles with annatto oil keeps them separate, glossy, and beautifully golden.
- Lightly charring onion and aromatics deepens flavor in a quick broth.
- Cook shrimp last and briefly to keep them snappy and sweet.
- No annatto seeds? The paprika + turmeric oil hack gives excellent color in a pinch.
Variations
- Chicken Mi Quang: Swap pork and shrimp for 12 oz sliced boneless chicken thighs; sear as directed.
- Vegetarian: Use mushroom or vegetable stock, sear 12 oz oyster mushrooms, and add fried tofu cubes. Season broth with soy sauce and a dash of mushroom seasoning.
- Classic add-ons: Top with soft-boiled quail eggs or a spoon of saté chili for extra heat.
Storage & Make-Ahead
Store components separately. Broth keeps 3 days in the fridge or 2 months frozen. Cooked pork and shrimp keep 2 days refrigerated. Herbs and bean sprouts are best prepped the day of. Noodles are best cooked right before serving; if holding for up to 1 hour, toss with a little oil and cover to prevent drying. Rewarm broth to a simmer and briefly reheat proteins in the broth before assembling.
Nutrition (per serving)
Approximate values: 650 calories; 18 g fat; 80 g carbohydrates; 37 g protein; 4 g fiber; 1200 mg sodium. Values will vary based on noodle type, toppings, and seasoning to taste.
