Mì Quảng with Shrimp | Turmeric-Infused Noodles
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30 min
Quick
Sezamo
O călătorie culinară vibrantă în inima Vietnamului central: tăiței de orez parfumați cu turmeric auriu, serviți cu creveți suculenți înăbușiți într-un sos concentrat și aromat de eșalotă, usturoi și sos de pește. Totul este desăvârșit cu ierburi proaspete, arahide rumenite crocante și un strop generos de lime pentru un echilibru desăvârșit de texturi și prospețime.
Preparation method
Preparing the ingredients and noodles
Boil the rice noodles according to the package instructions in a pot of boiling water (about 4-5 minutes). To achieve the signature yellow hue of the Mì Quảng style, add a pinch of the ground turmeric to the cooking water. Drain the noodles, rinse them under cold running water to stop the cooking process, and let them drain well.
Clean the peeled shrimp, rinse, and dry thoroughly with paper towels. Finely mince the garlic cloves and shallots. Slice the green onions into thin rounds and pick the fresh coriander leaves. Lightly toast the peanuts in a dry pan for 2-3 minutes until golden and fragrant, then crush them coarsely.
Cooking the shrimp and Mì Quảng sauce
In a bowl, marinate the shrimp with half of the minced garlic and shallots, the remaining ground turmeric, 1 tablespoon of fish sauce, and the brown cane sugar. Leave to marinate for 10 minutes so the flavors penetrate deeply.
Chef's tip
The secret to authentic Mì Quảng lies in the small amount of liquid: the broth should only coat the base of the noodles (about 3-4 ladles per bowl), maximizing the concentrated flavor of the shrimp and spices.
Turmeric brings not only a spectacular golden hue, but also a warm, earthy note that perfectly complements the fresh acidity of the lime and the crunchy texture of the toasted peanuts.
15 min
Under an hour
