Vietnamese · Chicken

Mì Quảng

Name: Mì Quảng
Cuisine: Vietnamese
Ingredients: 500 g Boneless chicken thighs; 300 g Raw peeled prawns; 350 g Wide rice noodles; 4 g Ground turmeric; 40 ml Fish sauce; 10 g Sugar; 30 ml Vegetable oil; 100 g Shallots; 3 cloves Garlic; 700 ml Unsalted chicken stock; 150 g Lettuce; 20 g Fresh mint; 20 g Fresh coriander; 60 g Roasted peanuts; 60 g Ready-to-eat sesame rice crackers; 40 ml Lime juice; 3 litres Water

Servings

Ingredients

Boneless chicken thighs500 g
Raw peeled prawns300 g
Wide rice noodles350 g
Ground turmeric4 g
Fish sauce40 ml
Sugar10 g
Vegetable oil30 ml
Shallots100 g
Garlic3 cloves
Unsalted chicken stock700 ml
Lettuce150 g
Fresh mint20 g
Fresh coriander20 g
Roasted peanuts60 g
Ready-to-eat sesame rice crackers60 g
Lime juice40 ml
Water3 litres

Original recipe serves about 4.

Method

1
Cut the chicken into bite-sized pieces and toss with the turmeric, fish sauce and sugar. Heat the oil in a saucepan and cook the chopped shallots and minced garlic for 3 minutes.
2
Add the chicken and cook for 5 minutes, stirring. Pour in the stock and simmer for 15 minutes. Add the prawns and cook for 4–5 minutes, until the chicken reaches 74°C and the prawns reach 63°C.
3
Bring the water to a boil and cook the rice noodles according to their package directions. Drain well. Wash and shred the lettuce and pick the mint and coriander leaves.
4
Divide the noodles and greens among four bowls. Add the chicken, prawns and a modest ladle of broth to each; this dish is not served submerged. Top with peanuts, broken sesame crackers and lime juice.

Recipe source: TheMealDB