Mi Quang (Chicken and Shrimp Noodle Soup)

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles reduce carbs while maintaining texture.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based option, while pork is often less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide similar crunch and flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a gluten-free alternative, while salt is more accessible.

Slice Banana Blossoms. Remove the most outer bracts and discard. Peel off remainder bracts while discarding florets. Stack the bracts and slice thinly. Place the sliced bracts into a bowl of cold water containing juice from 1 lime. Soak briefly and drain before serving.

Marinate chicken. Start by deboning chicken drumsticks (save bones for broth). Then cut chicken fillet into 1” slices. Marinate chicken with a mixture of fish sauce, shallots, black pepper and oil for 30min in the refrigerator.

Marinate Shrimp. In a bowl, combine shrimp with fish sauce, shallots, black pepper and oil. Cover and refrigerate for 20 min.

Prepare mi quang broth. In a pot over high heat, sautee chicken until brown. Add chicken stock, cover and bring to a simmer then add chicken bones. After 5-10min, add in pineapple and tomatoes. Simmer once more until pineapple and tomatoes soften.

Add noodles to boiling water. Stir and cook for 8min. Remove noodles and drain any excess water. Dissolve turmeric powder in 2 tbsp of water and add that to noodles along with hanh phi. Toss gently until noodles turn bright yellow.

In a serving bowl, place a cup of cooked noodles. Pour broth, chicken and shrimp over noodles. Garnish with chopped scallions and fried shallots. Enjoy with toasted sesame seeds and chopped peanuts along with fresh greens and herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens