By Helen Le Published: June 18, 2021

  • Prep: 15 mins
  • Cook: 1 hr 10 mins
  • Ready In: 1 hr 25 mins

  • Yield: 4-6 Servings

Today, let make the chicken version of Mi quang or “Mì quảng gà”. Mi Quang is a specialty of central Vietnam – where I’m from – It is my comfort food and I would love to share with you as many versions of this as I know. So, let’s begin!

  • Rub the chicken with salt and rinse well. Chop into bite-sized pieces or debone and cut into small pieces. Keep the wings for those who love to gnaw on the bones.
  • Gather the chicken bones in a pot with 1.5l of water, half an onion, and cook for about 30 to 60 minutes to get the chicken broth.
  • Season the chicken meat with a tbsp of crushed “cu nen”, a tbsp of crushed fresh turmeric, some pepper, stock powder and fish sauce, and a tbsp of peanut oil. Mix well and set aside for 15 minutes.
  • Heat some peanut or annatto oil in a pan, and sauté crushed “cu nen” and turmeric until fragrant.
  • Add seasoned chicken meat and stir well. Cook and stir for about 5 minutes until the chicken is cooked through.
  • Add 1 ladle of chicken broth, simmer on low for 5 minutes until the broth is reduced and chicken is tender, then add another ladle of broth. Keep doing that for half an hour until you finish all the chicken broth.
  • Arrange the fresh greens and noodles into a bowl, ladle the broth and chicken over. Chop with crushed roasted peanut and a piece of rice cracker.

“Củ nén” is a hybrid between garlic and onion, if you don’t have it, you can replace with garlic and shallot instead.

QUANG STYLE NOODLE WITH CHICKEN – Watch how to make it on Youtube

? Cộng đồng nấu nướng cùng Helen: NẤU GÌ GIỜ?