Ingredients & Cooking Directions for Mì Quảng - Quảng Style Noodle with Chicken
Kitchen Equipment used in
this Video
Cooker: https://amzn.to/2GuSQCD
Cookware: https://amzn.to/2GhkJhd
Dutch oven: https://amzn.to/2EoXKhP
Mortar and pestle: https://amzn.to/2Sk9PsM
Glass measuring cups: http://amzn.to/2jynqwe
Clear bowls: https://amzn.to/3Gu3o1G
Long chopsticks: https://amzn.to/3GG6HDb
Cutting board: https://amzn.to/2S51Yij
Stainless steel bowls: http://amzn.to/2zwtGPw
Colander: http://amzn.to/2mBNdTP
Serving bowl: http://amzn.to/2jyI7bz
Estimated servings: 5-6
Mì Quảng seasoning:
3 tablespoons sugar
2 tablespoons paprika
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons turmeric powder
2 teaspoons salt
½ teaspoon mushroom seasonings
1 teaspoon freshly ground black pepper
Or purchase the seasoning
here: https://amzn.to/2EoLtdd
1. Add ingredients in
a bowl and mix to combine.
2. Place in an
airtight container to store until ready to use.
Prep Chicken
2 ½
pounds chicken, bone-in cut into 2-inch pieces
½ cup Mì Quảng seasoning
3 tablespoons fish sauce
1. In a bowl, add Mì
Quảng and fish sauce whisking them to combine.
2. Add the chicken to
the marinade and massage all the chicken pieces to coat them.
3. Cover bowl with
plastic wrap and allow to marinate in refrigerator for at least 1 hour.
Make Broth
2 ounces fresh turmeric
root, peeled
1 ½ cup pearl onions,
peeled
4 tablespoons peanut oil
3 cups water
4 cups chicken broth
2 ounces rock sugar
4 tablespoons fish sauce
½ cup quail eggs, cooked
and peeled
1. Place turmeric and
pearl onions in a mortar (or a thick zip lock bag) pounding it with a pestle until
it’s finely crushed. Set aside until ready to use.
2. In a large Dutch
oven pot (or a heavy bottom pot), turn stove on medium high heat and add oil.
3. Add in turmeric
and onions sautéing for a couple minutes until fragrant.
4. Working in
batches, place the chicken in the pot and sear for about 5 minutes per batch making
sure all the pieces are seared on all sides; then transfer chicken to a plate.
5. When all the
chicken pieces are seared, place them back into the pot and pour in water and
chicken broth.
6. Cover the pot with
a lid and bring to a boil. Then lower heat to medium add rock sugar. Allow the broth to simmer uncovered for
30 minutes or until chicken is tender and cooked through, stirring
occasionally. Skim foam on top of broth as often as needed for a clear broth.
7. Pour in fish sauce
and add in cooked quail eggs to heat them through.
8. Taste broth and
adjust seasoning if needed. Broth should be saltier to taste since there will
be very little broth used to flavor noodles.
Assemble
1 package Mì Quảng noodles
3 quarts water
3 tablespoons lime juice
1 Banana Blossom
Mung bean Sprouts
Green leaf lettuce, chopped
Mint leaves, chopped
Perilla leaves, chopped
Cilantro, chopped
Green onions, chopped
Roasted peanuts, crushed
Limes, wedges
1. To cook the Mì Quảng
noodles, turn your stove on high heat and bring the water to a boil. Then add
in the noodles cooking them according to the directions on the package. Drain,
rinse the noodles and set them aside
2. In a bowl of water
add lime juice mixing to combine. Slice
the banana blossom into half lengthwise and slice very thinly. Discard outer
layer and all the little flowers in between. Soak into the water-lime water to
prevent discoloration. When ready to serve, drain and add it to platter with
clean vegetable and herbs.
3. Microwave rice
crackers for about 30-60 seconds or until they puff up.
4. To assemble, add banana
blossoms, vegetables and herbs at the bottom of the bowl mixing them to combine.
Then add noodles, chicken, and quail eggs on top of noodles.
5. Top with green
onions, peanuts, squeeze lime juice and pour enough broth to coat the noodles. Serve with
sesame rice crackers. Serve with fish sauce: https://youtu.be/p95b7oxuOhY
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If you cannot find Mì Quảng noodles, you can make
your own by cooking flat rice noodles and cook it with 1 teaspoon of turmeric.
Enjoy!
