Mì Quảng

Mì Quảng is associated with Quảng Nam in central Vietnam. Flat rice noodles, often yellow with turmeric, are served over fresh vegetables with a relatively small amount of broth. Vicky Pham’s version uses pork bones, shrimp heads and onion for the stock. Pork belly is seasoned with fish sauce, salt, sugar, paprika and turmeric, sautéed with shallot and garlic, then added to the broth.^[1]

Shrimp are cooked separately with the same seasonings. The bowl is layered with vegetables and noodles, then broth and pork, followed by shrimp, sesame rice crackers, toasted peanuts and fried shallots. Green onion, coriander and sliced onion finish the dish, with lime or lemon wedges served alongside.^[1]