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Mì Quảng with Prawns | Spiced Turmeric Noodles
(0)
30 min
Quick
Knuspr-Küche
Mì Quảng aus Zentralvietnam: Zart geschmorte Kurkuma-Garnelen auf breiten Reisnudeln mit knackigen Sprossen, frischen Kräutern und gerösteten Erdnüssen.
Preparation method
Preparation & marinating
Pat the prawns dry. Finely chop the shallots and garlic cloves. Mix the prawns with half of the shallots, the garlic, one tablespoon of fish sauce, the cane sugar, and half a teaspoon of turmeric powder, then let marinate for 10 minutes.
Cook the rice noodles in boiling water according to package instructions until al dente, rinse thoroughly with cold water, and drain well. Slice the spring onions into thin rings. Roughly tear the mint and coriander, roughly chop the peanuts, and quarter the lime.
Preparing turmeric stock & prawns
Heat the vegetable oil in a deep frying pan or wok. Sauté the remaining chopped shallots and the remaining turmeric powder briefly until the oil becomes a fragrant, vibrant yellow.
Chef's tip
Mì Quảng is characterized by its rich, concentrated broth that only lightly coats the noodles rather than completely submerging them like a soup.
For an authentic Central Vietnamese crunch, crispy rice crackers or toasted sesame rice crackers are great served on the side for dipping into the broth.
40 min
Under an hour
